Fresh and Easy

The summer is good for one thing, and one thing only. Corn. During the peak summer season, when the sun is hot and blazing, making me wish I lived somewhere cold and gloomy, this yellow wonderful sweet vegetable is in abundance. And that’s when I’m most happy.

Of course, when it is in farmer’s markets and groceries by the bucket loads, I start using it in everything. But when it  comes to my family’s preference for how it’s best made, there is always a debate. The first thing we discuss when I bring the corn home is how I am going to prepare it. My mother prefers it one way, while my sister swears by another. I love either way  so much and welcome any corn recipe with open arms, that I try to not to argue. I switch it up, trying to keep it new and fresh.

So I thought I’d share with you all, three easy recipes that I make for my fam all the time.

All three recipes begin the same way…In the sink.

Husk and clean the corn and place it in a colander or bowl.

I like the sink, why dirty another dish? I don’t like washing anymore than I have to.

Rinse with cold water and wash.

Not with soap. Just with water.

Corn #1: The Regular Boiling Method

Place the  corn in a pot.

Fill it with water.

Place on the stove over medium heat and boil away for 20 minutes.

Continue cooking, until golden yellow and cooked through.

Looks like the same image, but it isn’t. It’s a mind trick.

Okay that’s it you’re done. The first corn, which is the easiest, is simple and tasty. You can also steam it, but this is a “no fuss, no muss” method. Serve it with a pad of butter and some S&P and you’re good to go.

I thought I’d share the simplest first, that way you don’t feel so overwhelmed.

See, even if you’ve never boiled water before, you can now make corn. Add it to your repertoire. Make it all the time. Take it to pot lucks. Give it as halloween treats to trick or treaters.

Onto the next one.

Corn #2: The Yummy Grilled Method

Okay this one is just as simple. After you rinse out the corn, dry it. Drizzle with canola oil, and season with S&P.

Place the corn onto a fired up grill. I find charcoal grills so flavorful, so that’s what I use.

While on the grill, continuously rotate the corn. Allow to cook and char on all sides.

Once cooked through you can decided how much longer to leave them on the grill. The char marks add all the flavor to the corn, some like it darker than others. So it’s completely up to you.

And another one bites the dust. Finished with the second one. Its easy breezy. This grilled corn is the perfect compliment to any of your grilled dishes, like steaks, chicken, fish, everything.

This one happens to be my mother’s favorite, and she requests that her corn only be cooked this way all the time. She’s a good ol’ country girl deep down inside, always wanting everything grilled.

And now let’s move onto the last one. A little more decadent, so I saved the best for last.

Corn #3: The Sinful Rich Method

After washing the corn, dry it. Grab some items you’ll need:

Aluminum Foil

Softened Butter

Seasoning Blend (Such as Seasoning Salt, Slap Yo Mama, Old bay, or Emril’s)

Place a corn on a sheet of aluminum foil.

Schmear it with butter.

Season with the seasoning blend. I like a chef’s blend which is just salt and pepper, paprika, onion, and garlic powder.

Wrap up the corn, nice and tight.

We’re keeping it away from the flames, and allowing it to stay moist. Sealing in all the buttery goodness.

Repeat until you reach desired amount of corn.

Make more, you’ll want to eat it all.

Place on a heated grill, rotating continuously to ensure even cooking.

After about 20-25 minutes, remove from the grill.

Unwrap you’re tasty treasure.

At this point I like cutting the corn in half. It makes me feel better when I devour all of them, especially after you see what I am about to do to it. Recipe RE-MIX!

Take some Mayonnaise. Yes mayonnaise.

Slather it on.

I told you…sinful.

Roll the slathered corn into grated or crumbled cotija cheese. *Cotija cheese is a mexican, dry salty cheese. Similar to parmesan.

If you can’t find cotija at your local grocery store, use parm. You’ll get the same tasty effect and flavor.

Sprinkle with paprika…more for color than anything else.

It’s that simple. Heavenly Corn, come to papa.

There you go, you have now mastered corn 3 ways. All super simple and really tasty. And all Jon approved.

This third method is my sister’s absolute favorite. When I make this for her I have to hide all the rest because she’ll eat it faster than it’ll take me to sit down and start my own. I’ll look down on my plate and it’s gone. She is already working on mine.

Next time the corn is in season or you just happen to have an abundance of sweet fresh corn on hand, feel free to make it any of these ways or all three.

Enjoy.

Here are the recipes:

Corn 3 Ways:

Method #1: Simple Boiling

Ingredients:

• 4 Ears of Corn
• 4 Tbs Butter
• Salt and Pepper

Preparation:

Husk, and rinse the corn.

Place in a pot and fill with water.

Boil the corn for about 20-25 minutes over medium heat until golden yellow and cooked through.

Once finished, serve with a dab of butter and season with salt and pepper.

Serve right away as a side with any summer main dish. Especially good, with hamburgers.

Method #2: Fast Grilling

Ingredients:

• 4 Ears of Corn
• 4 tsp Canola Oil
• Salt and Pepper