Whether on the grill or on the stove, sweet corn is a delicious side dish or main meal. In Colorado, fresh sweet corn is available July through early October.
Sweet corn is Colorado’s second-largest vegetable crop in terms of value of production. In 2004, 9,300 acres were harvested, producing nearly 140 million pounds valued at $16.3 million.
Sweet corn is sodium-free, low in fat, and is a good source of fiber and vitamin C.
Look for fresh Colorado sweet corn at your grocery store, farmers market or at restaurants across the state. Visit coloradoagriculture.com for a complete list of recipes.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown throughout Colorado.
Spicy Jalapeño Corn Bread
From chef Jake Linzinmeir of Chair 8 in Telluride. Makes 16 to 20 pieces.
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup yellow cornmeal, preferably stone ground
2 eggs, slightly beaten
1/4 cup lard or vegetable shortening, melted
1/4 cup whipping cream
3/4 cup milk
1/2 cup finely chopped onion
3 canned or fresh jalapeño peppers, seeds and veins removed, minced
Directions
Preheat oven to 425 degrees. Generously grease 2 cornbread pans or 18 muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing batter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans. Sift flour, baking powder, salt and sugar into a large bowl. With a fork, blend in cornmeal. Add remaining ingredients to bowl; stir just until all dry ingredients are moist. Do not over beat.
Pour batter into each division in pan, filling each about 2/3 full. Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes. Serve hot.
Sweet Corn Gelato
From chef Jake Linzinmeir of Chair 8 in Telluride. Serves 4-6.
Ingredients
12 ears sweet corn, shucked
1/4 cup sugar, or more, to taste
1/2 cup mascarpone, crème fraîche or plain yogurt
Directions
Fill large pot with water and heat to boiling. Place corn in boiling water and cook 10 minutes. Slice kernels off cob and arrange them in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours.
Put frozen corn kernels in a food processor with sugar and grind briefly. Add mascarpone and pulse until mixture is smooth.
Empty food processor into a small container and freeze again, 20-30 minutes, before serving. If the ice cream freezes solid, simply process it briefly again before serving.
Fire Roasted Sweet Corn and Black Bean Salsa
Chef Bob Holloway of Morning Fresh Farms in Platteville uses this salsa on fish, chicken, beef, pork and as a side dish.
Ingredients
2 ears fresh corn, husked
1 tomato, cored, seeded, chopped
1 cup drained canned black beans
1/2 small red onion chopped
1/2 bunch fresh cilantro, leaves chopped
1/2 fresh lime, juiced
2 jalapeño peppers, seeded and minced
1/2 teaspoon cumin
Directions
Heat grill to medium high. Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add remaining ingredients and stir to blend.
