Sweet, juicy and delicious; corn is a staple of summer. Here are 5 fresh ideas to try when you want to kick it up a notch.
Kicked Up Corn on the Cob
In a small bowl, whisk chili powder with melted butter and a sprinkle of salt until well combined. Set aside. In a separate small bowl, stir sour cream with lime juice and black pepper. Place husked corn cobs on pre-heated BBQ. Give a generous brush of chili powder mixture to the entire cob a few minutes before it’s fully cooked. Keep in mind that the butter could burn if it is applied too early, so hold on to your brush till the near end. Remove cooked cobs to a platter, drizzle with sour cream mixture and top with crumbled cotija cheese.
Corn, Charred Green Onion and Bacon Salad
Place corn cobs and whole green onions on pre-heated grill. Cook until corn is fully cooked and green onions are limp and have a good amount of grill marks, they will impart a nice smoky flavour. Whisk cider vinegar with Dijon mustard, finely chopped fresh dill, and a pinch of salt. Slowly pour in olive oil while continuously whisking. Stir until emulsified and set aside. Remove kernels from cobs and place in to bowl with chopped grilled onions, chopped fully cooked bacon and dressing. Toss to coat.
Corn and Poblano Quesadillas
Place whole poblano peppers in a baking dish, drizzle with olive oil and salt and roast in the preheated oven until soft. Remove from the oven and set aside. When peppers have cooled, remove stem, skin, seeds and ribs. Coarsely chop peppers. Rinse canned black beans and then process with a pinch of cumin and a squeeze of lime juice until smooth. Spread bean mixture over half of a large flour tortilla. Top with fully cooked corn kernel, poblano pieces, chopped cilantro and grated cheddar cheese. Fold in half and place in a large, pre-heated skillet. Cook until both sides are golden brown. Remove to plate and cut into wedges. Serve with smoked paprika spiked sour cream.
Stir cooked corn kernels with diced red bell pepper, chopped chives, crumbled feta cheese, olive oil and a splash of red wine vinegar until well combined. Serve with garlic-rubbed toasted baguette slices.
Corn and Herb Pasta Toss
Cook small cut pasta such as orecchiette or shells according to package directions and set aside. Add olive oil to a large pre-heated skillet and saute sliced prosciutto with corn kernels and fresh thyme. Add white wine and cook until alcohol has evaporated. Stir in a squeeze of lemon juice and some butter. Mix in pasta until well combined. Spoon into large bowl, top with freshly grated parmesan cheese and serve.