The corn is high . . . but eat it quick! Sweet-corn season won’t last forever.
Grilled Corn on the Cob With Queso Blanco and Lime
Recipe from “The Cuban Kitchen,” by Raquel Rabade Roque (Knopf). Makes 4 servings.
Ingredients
1 tablespoon salt
4 corn ears in husk, silk removed
2 teaspoons chili powder
1 teaspoon paprika
3/4 stick (6 tablespoons) butter
1/2 cup queso blanco, finely grated
1 lime, cut in quarters
Directions
Fill a large saucepan with 10 cups water, add 2 teaspoons of the salt, and bring to a boil. Add corn in husks, and boil for about 8 minutes. Remove from heat and set aside, discarding the water. Meanwhile, in a small bowl, mix the chili powder, paprika and the remaining 1 teaspoon of salt.
On a medium grill or in the broiler, grill corn just until charred marks are visible on the husks. Remove from heat and allow to cool. Pull back husks and rub corn with butter, roll in cheese, and sprinkle with the paprika mixture. Serve with lime wedges.
Fresh Corn Soup
From “Kitchen Simple,” by James Peterson (Ten Speed Press). Makes 6 servings.
Ingredients
1 onion, chopped
2 cloves garlic, minced and then crushed to a paste
2 poblano chiles, stemmed, seeded and chopped
3 tablespoons olive oil
4 ears corn, shucked
4 cups chicken broth, milk, or water, or more as needed
1/2 cup heavy cream, or more to taste
Salt
Pepper
Directions
In a medium pot, sweat the onion, garlic and chiles in oil over medium to high heat for about 10 minutes, or until the onion turns translucent, stirring so the vegetables cook evenly.
Meanwhile, cut the kernels off the ears of corn by setting an ear on one end in a large bowl and then cutting down along the ear with a sharp paring knife. Rotate the ear as you go. Repeat with the remaining ears. Put the corn kernels and any juices you captured in the pot with the onion and chiles and add the broth. Simmer, uncovered, for about 10 minutes, or until the kernels are completely soft. Add the cream and bring back to a simmer.
Puree the soup with an immersion blender or regular blender. If you want the soup perfectly smooth, work it through a strainer. Season to taste with salt and pepper and thin if necessary with additional liquid. Serve hot.
Corn and Zucchini Orzo Salad
Recipe from the September 2011 edition of Everyday Food magazine (subscribe at ). Makes a big salad, enough to feed four people over two meals.
Ingredients
6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeño, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)
Directions
Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeño, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Serve, or transfer salad to an airtight container; refrigerate for up to 2 days.
