3 Healthy, Delicious Recipes With A Surprising Main Ingredient

Photographed by Justin Walker.
Things I love: corn.

Things I don’t love: The tiny infuriating corn threads that somehow get EVERYWHERE when I am shucking my corn.

Here’s the fix:

- Put your corn in the husk and zap it on high in the microwave for 3 - 3 1/2 minutes.

- When you take it out (use an oven mitt or towel as it will be hot!), cut about an inch off of the large end.

- Then, hold the corn from the small end and your corn should slide right out, completely clean!

YIPEE! Now that we’ll be shucking corn fuss-free, here are three ways we can enjoy our favorite grain (ICYMI, apparently corn is not a vegetable, but rather a grain.)
Photographed by Justin Walker.
Fresh Corn Fritters
Makes about 8 fritters

The honey accentuates the sweetness of the corn. Use any “just add water” pancake mix.

1 cup fresh corn kernels, white or yellow
1 large egg
1/2 cup complete pancake mix
2 tbsp vegetable oil, such as peanut or safflower
1. In a mixing bowl, combine the corn kernels, egg, and pancake mix. Combine with a fork. The batter will be stiff and thick.

2. Heat a non-stick skillet over medium heat and add a tablespoon of oil.

3. Cook the fritters in batches, using a tablespoon to scoop batter into the skillet and spread as necessary. Cook until brown and then flip with a spatula, about 2 minutes total.

4. Transfer fritters to a paper towel-lined plate.

5. Add another tablespoon oil and cook the rest of the fritters using the remaining batter. Serve with honey.
Photographed by Justin Walker.
Photographed by Justin Walker.
Corn & Black Bean Salad
Serves 2

Serve this salad at room temperature. It’s a great accompaniment to grilled chicken or salmon.

1 tbsp freshly squeezed lime juice
1/8 tsp kosher salt
1/8 teaspoon cumin
1 cup fresh corn kernels, white or yellow
1/2 cup diced red peppers
1/2 cup black beans, rinsed and drained
1/3 cup chopped green onions
1/4 cup roughly chopped cilantro leaves
Cooking spray
1. In a mixing bowl, combine lime juice, salt, and cumin.

2. Heat a nonstick skillet over medium heat and coat with cooking spray.

3. Add the corn and red peppers. Cook for 2 minutes. Let cool.

4. Add the black beans, corn, and red peppers. Stir to combine.

5. Gently fold in the green onions and cilantro.
Photographed by Justin Walker.
Photographed by Justin Walker.
Mexican Corn
Serves 2

This popular street food is a cinch to make — and you don’t need a grill, just a hot skillet.

1/2 tsp vegetable or peanut oil
2 ears of white or yellow corn, husks removed
1/2 cup finely grated cotija or Parmesan cheese
2 tbsp mayonnaise
1 tbsp sour cream
2 fresh lime wedges
Chili powder
1. Heat a large skillet and add the oil. Add the corn and cook on all sides over medium heat for 7 minutes. Corn will be brown in spots.

2. Turn down the heat to low, add 1/4 cup of water, and immediately cover the skillet with a lid. Cook for 3 minutes, gently shaking the pan from time to time to cook evenly.

3. Dry corn cobs with paper towels.

4. On a large plate, combine the mayonnaise and sour cream in a long streak. Roll the corn cobs in the mixture and use fingers or a spatula, if necessary, to completely coat.

5. Sprinkle the corn with the cheese on all sides. Shake chili powder on each cob to taste. Serve with lime wedges.
Photographed by Justin Walker.

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