Sweet corn is probably one of American’s favorite flavors. And while summer is peak season for fresh corn, successive plantings mean that you can still find it in the farmers’ market until frost, weather permitting.
But corn not only tastes good, it’s good for you. Fresh or cooked, corn is a source of the yellow-orange pigment lutein, a powerful antioxidant most often hailed as a possible way to protect eyes from macular degeneration, fight cancer, and improve cardiovascular health.
Corn also contains water-soluble B vitamins, folic acid and vitamin C, which can be lost if the cooking water is discarded. One way to prevent this is to microwave cobs or kernels in a microwavable dish with a cover, and a small amount of water.
Corn is also extremely versatile, especially when you’re in a hurry. The following recipes can give you a tasty start. Take sweet or savory corn pancakes, for example, perfect for lunch or dinner on one of those days when there’s not much time to play with; or a quick corn casserole that can be put together faster than you can say shucks.
If you’re a corn muffin fan, a batch of double corn muffins served fresh from the oven with butter and honey, are pure corn-ecstasy. Nothing store-bought can compare.
If fresh seasonal corn is already unavailable where you live, frozen corn is a good year-round substitute. Taste-wise, frozen corn is just as satisfactory as fresh in most dishes – and it’s sometimes better, if the fresh corn you buy is not so sweet, or has spent too much time in your refrigerator.
Also, unlike many brands of canned corn, frozen corn has no added sugar, a boon for dieters, and often has more nutritional value.
To substitute frozen corn for fresh, simply defrost and drain.
No precooking is necessary.
This easy casserole always draws a crowd. For a spicy version, add 2 or more tablespoons of tzhoug (a fiery Yemenite condiment made with green hot pepper and cilantro), or harissa (a Moroccan paste made of chilies, garlic and spices). Both tzhoug and harissa can be found in the refrigerator section of stores selling Middle Eastern items. Alternatively, serve with a chopped tomato-hot pepper-cilantro salsa, laced with balsamic vinegar and garnished with capers.
Quick Corn Casserole
INGREDIENTS
4 cups fresh corn kernels, or frozen corn kernels, thawed and drained
DIRECTIONS
Preheat the oven to 350 F. Grease a 13-by-9-by-2-inch square pan.
If using fresh corn, start at the tip of the ear and run a sharp knife straight down to the stem, leaving just a bit of pulp behind on the cob, to prevent detaching tough cob fibers as well.
In a food processor, process 2 cups fresh or frozen corn kernels, melted butter, cornmeal, sour cream, salt, eggs, and tzhoug, harissa or hot pepper sauce if using, till almost smooth.
Fold in remaining corn and diced cheese and pour into the prepared pan. Bake for 40 to 45 minutes or until just golden brown, and a toothpick inserted in the center comes out clean. Do not overbake.
Serve immediately, or bring to room temperature, cover tightly, and refrigerate or freeze.
Makes 12 servings.
