Clever on the cob recipes


If you think corn is an empty carb, lend us your ear. The sweet, crunchy ker­nels are a good source of choles­terol-low­er­ing fiber, which also aids di­ges­tion and they’re higher in an­tiox­i­dants than fel­low grains like oats, wheat and rice. Play the field with these out-of-the­o­r­di­nary ideas.

Grilled corn with fish sauce and scal­lions

Ac­tive Time: 20 min­utes To­tal Time: 30 min­utes

Serves: 6

Dry-heat cook­ing meth­ods pre­serve more of the grain’s vi­ta­mins than boil­ing or steam­ing, says Cor­dialis Msora-Kasago, a reg­is­tered di­eti­tian in Menifee, Cal­i­for­nia.

Heat a grill to medium-high. Grill 6 shucked ears of corn, turn­ing oc­ca­sion­ally, un­til ten­der and charred in places, about 10 min­utes. Stir to­gether 2 ta­ble­spoons melted un­salted but­ter; 2 ta­ble­spoons ex­tra-vir­gin olive oil; 1 ta­ble­spoon each sam­bal oelek, fish sauce and lime juice; and 2 ta­ble­spoons chopped scal­lion. Brush over corn; serve with lime wedges.

Creamy corn and onion dip

Ac­tive Time: 25 min­utes To­tal Time: 45 min­utes

Serves: 6

Greek yo­gurt brings rich­ness and 7 grams of pro­tein to this twist on a clas­sic.

Heat 2 ta­ble­spoons ex­tra-vir­gin olive oil in a large sauté pan over medium. Cook 2 onions, finely chopped, with a pinch of kosher salt, stir­ring, un­til onions caramelize, about 20 min­utes. Add 2 cups fresh corn ker­nels (from 2 ears) and 2 ta­ble­spoons wa­ter. Cover and cook, stir­ring oc­ca­sion­ally, un­til corn is ten­der, 5 min­utes. Add 1 gar­lic clove, minced; cook, stir­ring, 1 minute. Re­move from heat and let cool. Re­serve 2 ta­ble­spoons corn mix­ture; trans­fer the rest to a bowl. Stir in 1 ta­ble­spoon Worces­ter­shire sauce and 1 1/2 cups Greek yo­gurt; sea­son to taste. Gar­nish with re­main­ing corn mix­ture. Re­frig­er­ate left­overs in an air­tight con­tainer up to 3 days.

Sum­mer veg­etable stock

Ac­tive Time: 15 min­utes

To­tal Time: 1 hour

Makes: 2 quarts

Add this sta­ple to light soups like gaz­pa­cho, chow­der and mine­strone for sub­tle sweet­ness.

Com­bine 4 stripped corn­cobs; 1 small onion, quar­tered; 1 car­rot, cut into thirds; and 1 cel­ery stalk, cut into thirds, in a saucepan. Cover with 8 cups wa­ter; sim­mer 45 min­utes. Strain; dis­card solids. Sea­son to taste. Stock can be re­frig­er­ated in an air­tight con­tainer 1 week or frozen 2 months.

Sweet corn-brown rice risotto

Ac­tive Time: 30 min­utes To­tal Time: 1 hour, 35 min­utes Serves: 4

Olive oil gives this dish omega fatty acids.

Sim­mer 4 cups sum­mer veg­etable stock (see ad­di­tional recipe) and 2 cups wa­ter in a saucepan. Heat 2 ta­ble­spoons ex­tra-vir­gin olive oil in a medium pot. Add 1 onion, finely chopped; cook, stir­ring, un­til soft, 6 to 8 min­utes. Add 1 cup short-grain brown rice; cook, stir­ring, un­til toasted, 1 minute. Add 1/2 cup dry white wine; cook, stir­ring, un­til evap­o­rated, about 2 min­utes. Add 2 cups stock mix­ture; sim­mer, stir­ring, 20 min­utes. Add more stock mix­ture, 1/2 cup at a time, stir­ring un­til rice is ten­der, 35 to 40 min­utes. Stir in 2 cups fresh corn ker­nels (from 2 cobs); cook un­til ten­der, 5 min­utes, adding more stock as needed. Sea­son to taste. Re­move from heat; stir in 1/2 cup grated Parmi­giano-Reg­giano and 1 cup fresh basil leaves, thinly sliced. Gar­nish with more basil and serve.

For more recipes and ad­di­tional tips, visit www.marthastew­­ery­day­food. Ques­tions or com­ments should be sent to: ask. martha@mered­


This whole grain con­tains a starch that feeds healthy bac­te­ria in your gut, says Menifee, Calif. reg­is­tered di­eti­tian Cor­dialis Msora-Kasago.

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