In time for the Fourth of July, here are some corn on the cob recipes
This year, local sweet corn will be ready for Fourth of July picnics.
Slathered with butter and sprinkled with salt, corn on the cob is a classic summer dish.
Here’s a mini guide and a few recipes to help you make the most of the season.
Yellow, white or bi-color?
Are you picky about the color of your corn?
Typically, yellow and bi-color corn arrives first at farmers markets. Fans of white corn know they will have to wait a little longer.
Corn color preference depends on where you live. According to the Pennsylvania Vegetable Marketing and Research Program, most Pennsylvanians prefer bi-color corn, traditionally known as Butter and Sugar.
However, white corn is preferred in south central and southeastern Pennsylvania.
How to buy sweet corn?
Dare you pull down the husks to eye your corn before purchasing it. The practice is frowned upon at some stands and welcomed at others.
The Pennsylvania Vegetable Marketing and Research Program suggests the following tips when buying corn:
- Look for fresh green husks and ears that are filled to the tip.
- Look for kernels that are tender, full and firm enough to break under the slightest pressure.
- Refrigerate corn immediately after purchase to preserve its sugar content and flavor.
How to cook corn on the cob
Penn State Cooperative Extension offers these tips:
- Husk then boil in unsalted water for four to seven minutes. (However, many claim one minute of boiling is the preferred method.)
- Grill by removing silk from the ear but leaving husk on. Soak ears in cold water for 10 minutes, then grill for 15 to 20 minutes. (For a quick grilling idea, check out the video above.)
- Roast by removing silk and husk. Then brush corn with melted margarine or butter and wrap in foil. Roast the wrapped ears for 15 to 20 minutes on the grill.
- Microwave by wrapping two husked ears in a damp paper towel and cooking for seven minutes on high power, turning the ears once.
Lastly, here are some corn recipes:
Mexican Grilled Corn
- Corn, shucked (at least one per person)
- 1 jar of mayonnaise (preferably Duke’s)
- Chili powder
- Cotija cheese
- Fresh cilantro, chopped
- Lime wedges for garnish
- Rub shucked summer corn with mayo the whole way around.
- Spice liberally with chili powder, cumin and salt.
- Grill on all sides until tender.
- Remove to platter and sprinkle with Cotija cheese and chopped cilantro.
- Serve with lime wedges.
Recipe by Josh Fidler of Fidler Co. in Biglerville
Fried Corn with Bacon
- 3 dozen ears of sweet corn, kernels cut off cob
- 3 pounds bacon, chopped and fried
Fry bacon. Take bacon out of fat and put corn in frying pan and saute until tender.
Add salt and sugar, to taste. Then add a little milk and stew corn until juice
is cooked. Corn will turn slightly brown. Place bacon back in with corn. Serve.
From Sharon Strite, Strites Orchard in Lower Swatara Township.
- 1 cup of Bisquick
- 1 ear corn, kernels cut off
- 1 teaspoon each sugar, salt and pepper
Mix with enough milk to moisten and hold together.
Deep fry till golden brown and serve with maple syrup.
From Sharon Strite, Strites Orchard.
Summer Garden Salad
- 2 cups sweet corn – blanched, cut, cooled and drained
- 1 cups green beans – snapped, blanched, cooled and drained
- 1 cups lima beans – blanched, cooled and drained
- 1/2 cups carrots – sliced, blanched, cooled and drained
- 1/2 cups bell peppers – red and green, chopped
- 2 green onions – sliced
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/4 cup Italian salad dressing
- 1 teaspoon cilantro – chopped
- 1 teaspoon chili powder
- 1/4 teaspoon pepper – ground
- 1/2 teaspoon garlic – minced
In a large bowl, combine vegetables. In a medium bowl, mix vinegar, sugar, Italian dressing, cilantro, chili powder, pepper and garlic with a wire whip. Pour dressing over the vegetables and toss lightly. Cover and chill to blend flavors.
Serves 8 to 10
Submitted by Belinda Myers, Dallastown
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
Corn Gazpacho with Fiery Lime Croutons
- 3 cups fresh corn, blanched or 3 cups frozen
- 1 1/2 cups fresh tomatoes, peeled,
- 3 tablespoons onion, chopped
- 1/2 cup red bell peppers, chopped
- 1/2 cup green bell peppers, chopped
- 1/2 cup cucumber, peeled and seeded
- 1 cup V-8 or vegetable juice
- 4 teaspoons Tabasco or hot sauce, separated
- salt and pepper to taste
- 2 slices bread, cut into small squares or 1/2 cup stuffing cubes
- 1/4 cup salted butter, softened
- 1/2 teaspoon lime juice
Place corn, tomatoes, onion, peppers, cucumber, V-8 or vegetable juice, and two teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Pour into serving bowls and chill for about an hour. Preheat oven to 300 degrees. Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides. While bread is toasting, mix softened butter, two teaspoons Tabasco and lime juice together. Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown. Garnish the bowls of gazpacho with tomatoes, onion, pepper or cucumber. Add croutons. Serve.
Submitted by Cindy Kerschner, Schnecksville, for “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest