Since I currently live in Illinois, I really feel like no list would be complete without summer sweet corn. In the hot, humid months of July, sweet corn becomes the number one topic of conversation, even topping gas prices. Everyone is on the look-out for the farmer’s with their truck beds full of sweet corn. While there are different varieties, my family also got the same one, from the same farmer: Nichols’ Peaches and Cream. It’s delicious, it’s sweet, it’s the quintessential summer food.
Sweet corn also freezes really well. Because corn continues to ripen and break down after it’s picked, it is best to blanch the corn for roughly 5 minutes, ice bath it, cut of the kernels, and then place in a freezer safe container. While you can also blanch and freeze the ears whole, I find the corn takes up too much space and I’m usually using corn in something rather than a whole ear.
My recipes for Sweet Corn:
Recipes from around the web:
- Sweet Corn Polenta with Tomato-basil Vinaigrette from The Yellow House
- Grilled Corn with Chili-Lime Mayo from A Couple Cooks
- Two-Corn Polenta from Fresh 365
- Grilled Corn and Chipotle Soup from Use Real Butter
- Creamed Corn Relish from Brooklyn Supper
- Spicy Corn Fritters from No Recipes
- Sweet Corn and White Cheddar Souffle from Seven Spoons
- Summer Corn Salad from 101 Cookbooks