Here in the Midwest, corn is practically in our blood. This summer, we’ve lived through the misery of corn sweat, and it’s time to reap the benefits by cooking all the corn we can!
The Midwest grows a few different types of corn, but sweet corn is the crop most commonly grown for human consumption. When it’s fresh and in-season, sweet corn is, as the name suggests, high in sugar. It’s harvested early so the kernels stay soft and hydrated, and it’s one of my favorite foods.
I love nothing more than cooking with the seasons, and now that we’re in peak corn season, I wanted to share some of my favorite out of the box ways to cook sweet corn.
1. Use it in salads, pastas, and soups.
Sometimes, I think that people get tripped up with the way corn is packaged and forget that it’s a vegetable like any other. It goes on salads, in soups, and in simple pasta dishes easily. Just cook the corn on the cob (maybe even on the grill!) or slice it off the cob and quickly sear it in a pan. From there, sprinkle it into salads the way you would any other vegetable, stir it into a pesto-flavored pasta, or sprinkle it into a gazpacho for a sweet garnish.
2. Bake with corn
Like I said, corn is sweet. For this reason, and because of its high starch content, it lends itself incredibly well to baking. Of course, you can’t forget classics such as cornbread, polenta cakes, and cornmeal pancakes, which are all enhanced by adding fresh corn, but I’d also encourage you to think outside the box. Stir corn kernels into blueberry muffins, puree corn and add it to cake batter, and, of course, don’t forget to add it to quiches and focaccias for a savory twist!
3. Lean into corn for more advanced desserts, too
I have a few friends who are advanced bakers, and with Great British Bake Off around the corner, they’re already planning some fall adventures. If you’re like them and enjoy some next-level projects and want to capture the sweet seasonality of fresh corn, try stirring it into more advanced dessert recipes. Sweet corn ice cream is trendy, as are tricky projects like sweet corn pudding, panna cotta, and custard.
4. Make corn broth
I hate food waste, so it’s always a bummer when I cut kernels off the cob and am left to figure out what to do with them. This summer, I’ve been squeezing every drop of delicious corn flavors out of the cobs by making corn broth. It’s the same principle as bone broth: just simmer the used cobs for about a half hour in water. The sweet broth is a great addition to my summer risottos and soups. You can also reduce it over time to make a more concentrated liquid which packs a stronger punch.
5. Preserve it
Last but not least, don’t forget to preserve corn’s delicious flavors so you can enjoy them all summer long. Of course, making corn broth is a great start (and it freezes well for later use!), but don’t discount other ways to extend the season.
I love corn’s sweet flavor when preserved with a briney, intense pickling method, and it’s easy to include in the jars of whatever else you might be pickling this summer. If you can find baby ears, it’s possible to pickle them whole, too! Other ways I’ve preserved corn in the past can be as simple as cutting the kernels off the cob and freezing them and blitzing the kernels into corn puree to freeze.
Don't miss these upcoming classes at The Chopping Block that highlight the beauty of corn:
- Summer Salads and Grain Bowls on Friday, September 5 at 11am featuring Grain Bowl with Quinoa, Roasted Poblano Peppers, Corn and “Chorizo” Tofu
- Fiesta on the Grill on Friday, September 12 at 6pm featuring Grilled Corn Salad with Tomato, Lime and Queso Fresco
- Pasta and Gnocchi Workshop on Monday, September 15 at 6pm featuring Potato Gnocchi with Sautéed Summer Squash, Corn, Blistered Cherry Tomatoes and Feta
