The blazing heat of summer brings more than locally grown fruit; it also brings our favorite vegetables: tomatoes and corn.
While the tomato season is just gaining speed, sweet corn is here in all its summertime glory, and will be available at local farms and farm markets through September.
Growing up, a meal of sweet corn, tomatoes and burgers was one of the enjoyments of summer. A little butter and salt, and we ate our corn direct from the cob.
As an adult I realized there were many more things you could do with corn if you were willing to take the time of cut it off the cob. The kernels add a freshness to cornbread, casseroles, muffins and salads that you don’t get from corn out of a can.
Corn is nutritious; a medium-sized ear contains 88 calories (not including butter), is a good source of thiamin and vitamins A, C and E, and contains potassium and fiber. With 3.3 grams of protein, it is richer in protein than most vegetables.
After you eat your fill of corn on the cob, you might go looking for something else to do with this beloved vegetable. This recipe is from midwestliving.com and can serve as a side dish or a vegetarian main dish.
4 ears of fresh corn or one 10-ounce package frozen whole-kernel corn, thawed (2 cups)
4 slices bacon
½ cup chopped onion
1 cup buttermilk or sour milk*
1 egg, lightly beaten
1 tablespoon snipped fresh chives
¾ cup all-purpose flour
½ cup yellow cornmeal
1 tablespoon sugar
1½ teaspoons baking powded
¼ teaspoon baking soda
¼ teaspoon salt
Créme fraîche or sour cream
Snipped fresh chives (optional)
Step 1
Use a sharp knife to cut the kernels from the cobs; do not scrape the cobs. (You should have about 2 cups kernels.) Set aside.
Step 2
In a very large skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving drippings in skillet. Finely crumble bacon; set aside.
Step 3
Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until tender. Cool slightly. Place half of the mixture in a food processor or blender. Process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
Step 4
In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
Step 5
Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
Step 6
Serve cakes warm with crème fraîche and, if you like, a sprinkle of additional chives.
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