Corn! Glorious Corn!

by Maria Noël Groves, Clinical Herbalist & Co-op Wellness Educator


Once upon a time, I only liked a handful of vegetables, and corn on the cob was at the top of the list. Even though my taste buds have expanded to include a kaleidoscope of veggies, fresh-picked corn still holds a special place in my culinary repertoire. Though much maligned (and tinkered with), good corn is a fantastic whole food, locally obtainable carb to accompany your summer meals. Here are some ways to expand your use of this seasonal gem...

The Classic

Instead of drowning your corn on the cob in water and boiling it to death, try steaming it in just an inch or two of water. It saves time - you'll go from cold water to perfect corn in just about 10 minutes - and your corn is more apt to come out perfectly crisp.  I have my resourceful Aunt Suki to thank for this tip. It's always best to use corn picked that day; it gets starchier as time goes on. Whether you're making one or two dozen ears, this technique works perfectly. I like my corn on the cob rubbed with pastured butter and ample salt, but you can certainly experiment. South of the border, a squeeze of lime is popular. I often steam veggies right in with the corn - cauliflower, green beans, broccoli, and kale are all favorites in our house - and serve it alongside a grilled or pan-fried veggie burger, steak, or fish (or, when I'm starving and weak, an all-natural hot dog). Dinner is ready in just 15 minutes! Sit down on the back porch table, pour a glass of wine, and enjoy the last of summer's beautiful nights.

The Sauté

This adapts as well to breakfast as it does to dinner or lunch. Simply husk the corn from the cob (you can freeze the cobs for later use in soup stocks), and saute the kernels over medium heat with olive oil in a skillet. Toss in whatever is on hand or floats your boat: onions, beans, leftover meat, greens, zucchini, herbs, eggs, canned salmon, cheese... This is another super fast dish. Here's one of my favorite breakfast blends to get you started. This recipe is great with fresh corn, but it's still great if your corn is a few days old (or even pre-cooked, if you were over-eager in your corn count at the weekend's BBQ).

Herbed Corn Breakfast
Serves one, but easily multiplied.

• 1 ear of corn, shucked
• Small diced shallot 
• 2 tablespoons beans
• 3 cherry tomatoes
• 1 egg 
• 1 tablespoon cheese (cheddar, motz, goat cheese... whatever you like)
• 1 handful herbs: basil, bee balm blossoms, oregano, tarragon, chives
• Bed of lettuce
• Olive oil
• Salt & pepper

In a medium skillet over medium heat, add oil and toss corn and shallot. After 1-2 minutes, toss again and add beans. Meanwhile, mix the egg in a bowl with cheese, half the herbs, and some salt and pepper. As the corn mix begins to get golden, add salt, pepper, tomatoes, and the rest of the herbs. After about 30 seconds, add the egg, and scramble it until the egg is cooked through. Remove from heat and serve on a bed of lettuce.

Those Leftover Cobs

As the summer nights get cooler, chowders enter our dinner repertoire, with leftovers making their way into lunch box thermoses. Use your leftover husked corn cobs to simmer into soup stock for 30 minutes or more. It gives a pleasant corn flavor to the soup.

Healthier Fish Chowder
Most chowder enthusiasts insist that it must be made with tons of heavy cream and consist of no more vegetables than potatoes, onions, and maybe corn. This chowder breaks many of those rules but still has a great, creamy flavor that classic chowder fans enjoy. You can easily add or substitute chopped clams or skip the seafood all together. This recipe makes 1 to 1 1/2 gallons. It keeps about a week in the fridge and freezes ok.

• 4-6 ears of corn, separated into cobs and kernels (or leftover cobs plus 1 bag frozen corn)
• 2 yellow onions, chopped small
• 2-6 tablespoons of butter and/or olive oil
• 6 cloves of garlic, minced
• 2 colored bell peppers (not green), chopped
• 2 medium sweet potatoes, cubed
• 2 medium white potatoes, cubed
• 2 bags of frozen corn, carrots, and peas mix
• 2-3 pounds of white fish fillets
• Salt, pepper, crushed red pepper, paprika, dried dill weed, and celery seed powder to taste.
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 to 2 cups of heavy cream.
• 1 to 1.5 quarts of whole milk

Simmer corn cobs (without the kernels) for 30 minutes four cups of salted water. Meanwhile, saute onions in butter/olive oil until mostly cooked. Then add garlic, bell peppers. Sauté a little more. Remove the corn cobs from the water, add your sauteed mix plus the potatoes, sweet potatoes, spices. Add more water if needed, but only just barely cover the vegetables. Simmer until vegetables are cooked, about 20 minutes. Add frozen vegetables and the white fish fillets. Bring back to a gentle simmer until the fish is opaque and flakes easily. In a small bowl, combine cornstarch and cold water, stir until well-mixed, then pour into soup pot. Let simmer until cornstarch sets. Stir in milk and cream. Check spices and add more if necessary.


What's YOUR favorite corn recipe? Let us know in the comments section of this blog!