I have a confession to make: I’m addicted to summer sweet corn. And living in Vermont, the season starts much too late and ends much earlier than I’d like. When corn season hits, I’m the first in line at my favorite corn farmer’s stand at the farmers’ market. I also stop at a farmstand on my way home from work when I see the plump, bright green husks piled on the table. (You might even say I brake for corn.)
Then at home, the culinary alchemy begins. For starters, I’ll cut the kernels off an ear so I can snack on it raw while I make dinner. I might cook up one of my all-time favorite recipes, Roasted Corn with Basil-Shallot Vinaigrette. The roasting corn gets super-sweet and almost crunchy in the oven, then gets tossed with a super-light basil vinaigrette. Fresh from the latest issue of EatingWell, I can’t wait to make Golden Summer Squash & Corn Soup, a silky soup made with pureed summer squash and fresh corn, topped with herbs and feta. When I fire up the grill, I’ll make Grilled Corn with Chipotle-Lime Butter. And if I’m not in the mood for one of those recipes, I’m sure to find inspiration in our collection of 20+ fresh corn recipes. (Smoky Corn & Black Bean Pizza, perhaps?) So brake at your local farmstand for some fresh sweet corn and get shucking!
Related Tip: How to Remove Corn from the Cob