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.)
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Fresh Corn Fritters
Makes about 8 fritters The honey accentuates the sweetness of the corn. Use any “just add water” pancake mix. Ingredients
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
Honey
Makes about 8 fritters The honey accentuates the sweetness of the corn. Use any “just add water” pancake mix. Ingredients
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
Honey
Instructions
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.
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.
Corn & Black Bean Salad
Serves 2 Serve this salad at room temperature. It’s a great accompaniment to grilled chicken or salmon. Ingredients
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
Serves 2 Serve this salad at room temperature. It’s a great accompaniment to grilled chicken or salmon. Ingredients
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
Instructions
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.
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.
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Mexican Corn
Serves 2 This popular street food is a cinch to make — and you don’t need a grill, just a hot skillet. Ingredients
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
Serves 2 This popular street food is a cinch to make — and you don’t need a grill, just a hot skillet. Ingredients
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
Instructions
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.
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.