In­cred­i­ble corn recipes for farm­ers mar­ket fa­vorite

The Korea Times - - FOOD - By Daniel Ne­man

Corn: It’s more than just a stan­dard of mea­sure­ment of ele­phants’ height. It’s also a most ven­er­a­ble vegetable.

And that is rea­son to cel­e­brate. I de­cided to make corn in five dif­fer­ent ways. That’s five of my six fa­vorite ways to eat corn, the sixth be­ing on the cob. Ac­tu­ally, my very fa­vorite way is plucked fresh from the stalk and im­me­di­ately eaten raw, but I have only had the op­por­tu­nity to do that once.

If you ever get the chance, try it. But if you aren’t grow­ing it your­self, be sure to ask the farmer first. Not only do you need his per­mis­sion, he can tell you if the corn he grows is meant for peo­ple or live­stock.

That be­ing said, I made corn five ways that do not in­volve con­ver­sa­tions with farm­ers you don’t know.

They were all win­ners. No, they were bet­ter than that. They were all Stan­ley Cup win­ners. Each was bet­ter than the last. I’m talk­ing about se­ri­ously in­cred­i­ble recipes here.

I be­gan with Corn Salad a la Mary Anne, which brings to­gether all of the best fla­vors of the sum­mer in one well-mixed dish. Fresh corn and fresh toma­toes blended with a bit of sweet onion and topped with sum­mery cilantro. It’s like a farm­ers mar­ket on a plate.

Ty­ing the fla­vors to­gether is the spar­ing use of a vinai­grette. You can use your fa­vorite vinai­grette if you choose, but I heartily rec­om­mend a bistro vinai­grette, which is the best vinai­grette I’ve ever made and maybe the best I’ve ever had.

It’s the only dress­ing we use at home.

For my sec­ond vari­a­tion on a corn theme, I made a South­ern sta­ple: corn pudding.

I lived in the South for nearly 30 years, and in that time I prob­a­bly con­sumed a small ocean of corn pudding. Most of it was sweet but some was sa­vory, and I al­ways pre­ferred the sa­vory kind. So when I dis­cov­ered a recipe for sa­vory corn pudding from South­ern Liv­ing mag­a­zine, I knew that was the one I had to make.

(St. Louis Post-Dis­patch/Tribune News)

St. Louis Post-Dis­patch-Tribune News Ser­vice

Fresh sum­mer corn, in sea­son, can be used for a va­ri­ety of tasty dishes.

Corn salad a la Mary Anne

Zuc­chini corn cakes

Newspapers in English

Newspapers from Korea, Republic

© PressReader. All rights reserved.