The summer’s still here, and we should enjoy it, with all of its goodies. One of the best things in summer is the seasonal fresh food. For instance, corn! There are so many ways to eat corn that you could never get bored of it!
In my childhood, in the summer, my family and I used to eat corn. We didn’t have to buy it because we had our own cornfield and all we had to do was to go and pick some corn ears. Usually, my mother boiled it. We ate it simple, on the cob, with some salt sprinkled over it. But there were better ways to eat corn! Sometimes, when we got together with friends, made a fire and grilled the corn straight on the embers. It was such a joy to stay under the starry sky with your bests friends, talking and eating grilled corn!
Even if those childhood days are gone, I still love corn. Maybe because there are so many ways to eat corn that I can’t get enough of it. Plus, we should take advantage of this cereal full of vitamins and antioxidants.
3 ways to eat corn
The most common way to cook corn is to grill it. But there are different ways to grill the corn. If you want, you can grill it in the husk, on hot coals. Another technique is to remove the silk and the husk and to wrap the corn in aluminum foil, then grill it.
Still, I believe the simplest way to grill corn is by placing it directly on a hot grill, after removing the silk and husk. Turn it occasionally, until charred and cooked through, for about 10 minutes. The charred and browned kernels will be a little crunchy. You can serve the corn immediately with plain butter and salt, or you can try different toppings. Grilled corn works with garlic, mayo and grated cheese, with goat cheese mixed with herbs, with butter and parmesan, chili sauce, or paprika powder. Practically, you can spread mayonnaise and whatever spices you want on the corn.
You can also cut the kernels and use them to make salads or crostini.
There is nothing like warm and sweet corn on the cob, with butter, and salt. In order to cook it, pick fresh corn from your local market. It should be milky inside.
Remove the silk and the husk of each cob. Fill a large pot with water and put the corn in it. Cover the pot. Bring the water to a boil and cook the corn until soft. How long you cook your corn on the cob depends on your taste. When it’s cooked, remove it from the hot water and let it cool.
You can eat corn on the cob in salads or in salsa recipes. You can also try a large variety of toppings – butter and salt; pesto; olive oil, garlic, and parmesan; lime and chili; guacamole; mayonnaise and grated cheddar cheese or pieces of crunchy bacon.
To make corn soup, you need vegetable stock, a few ears of fresh sweet corn, onion, potatoes, milk (dairy or vegetable), olive oil, salt, and pepper. The other ingredients may vary – celery, chives, garlic, tomatoes, bell pepper, heavy cream, parsley, oregano, paprika, or other spices and herbs.
All you have to do is to heat the vegetable stock in a large pot until it comes to a boil. While it’s heating, cut off the corn kernels from the cobs, and then add them to the stock. Let it simmer. Meanwhile, heat some olive oil in a skillet and cook the onion for 3 minutes – and the other ingredients, according to the recipe you choose. Boil the potatoes separately.
After the soup has cooked for 25 minutes, add the milk and simmer forward. When the corn kernels are cooked, remove them from the stock. Blend one quarter or half of the corn quantity with the potatoes and the cooked onion. Put the puree and the remaining corn kernels in the soup, mix them together and simmer. Season the soup.
If you want, you can fry some bacon and crumble it over the soup before you serve it. Or you can serve it with shredded parmesan or heavy cream.
There are many recipes of corn soup: Mexican, Indian, Thai-style, with fresh or dried herbs, and different types of spices. Serve this soup warm or, better yet, chilled.