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With summer coming to a close soon, we’ve got to use up our corn, zucchini, and other fabulous farmer’s market finds. I love cooking and developing new recipes every single week but, every now and then, your girl needs a break! Because I love you all so fucking much, I wanted to direct you to a few of my favorite recipes (one of which is my own) using sweet summer corn.
Corn as a Relish
One of the best summer corn recipes I have come across is Athena’s Charred and Raw Corn Salad Tomatillo Relish. I especially love the tanginess of the fresh tomatillos mixed with a bit of sweetness from the honey. Believe me when I say, you have GOT to try this recipe. It has crunch, heat, sweetness, saltiness, and umami…everything you need for the perfect dish. If you are wanting to keep it vegan, simply omit the feta cheese from the ingredients.
I made a batch of this salad the other day and ended up using the relish for two other meals; a side dish for tacos and an extra topping over black bean nachos. This is what I call stretching your dollar with recipes. We waste nothing, man!
Corn as a Main
Another recipe inspired by one of my dreams is you guessed it…Dream Tacos. These have such a fresh flavor and are perfect for dinner out on the patio with a pitcher of sangria. If you cannot find pomegranate seeds this time of year, you can substitute with summer peaches. I like to chop the peaches into small cubes and toss with lime juice, cilantro, salt and pepper.
Corn as a Side
Grilled Corn with Sriracha Aioli is yet another fantastic summer recipe to try. We all love grilled street corn or Elotes with chili powder and Mexican cream. I especially dig this recipe because it uses cashew cream in place of the dairy variety. I won’t even lie when I say, I eat this all year round! This dish makes for a beautiful presentation on a huge platter accompanied with sliced limes, extra chopped cilantro or cotija cheese.
Corn as a Possible Dessert?
Good God, this recipe of Corn Pudding with Chiles in Cream is so amazing, you will love me forever for introducing it to all of you. I only make it about twice a year for work celebrations because it’s so rich and decadent. I have loved every recipe in Frida’s Fiestas and would highly recommend you buy this to add to your cookbook collection. My next feat is to adapt this recipe for vegans without sacrificing any of the flavor and sin!
There are so many other recipe ideas for corn, you’ve got your pick of the best through the World Wide Web! The possibilities are limitless; creamed, on a cob, in a pudding, on a pizza, in risotto, chowder, or salad, sauteéd in a succotash….OR simply preserve it by freezing it for other use throughout the winter months! Before freezing your kernals, be sure to blanch them first in order to inactivate their natural enzymes to keep their color nutrients, flavor, and texture. No one likes mushy corn. So, yeah, don’t be a corn-killer.
