Of all the beautiful produce to choose from during the summer Michigan’s sweet corn has always captured the most attention. With such an abundant variety to choose from these days it can often be confusing on how to find the best.
First off, look for farmstand fresh corn if you can. A quick stop along the road at your your local farmstand can often pay huge benefits. Corn picked the same day it is sold is the sweetest, once picked the sugar begins to convert to starch. Look for ears that are firm and fully developed all the way to the tip. Don’t shuck it too soon before cooking it as you can dry the corn out.
Cook the corn quickly in boiling water. It should only take about five minutes to cook out any starchiness and fully warm the cob all the way through. If you prefer to eat it off the cob, use a sharp knife to remove the kernels of corn from the cob and cook quickly in a hot pan with just enough water to create steam.
Tapping into some of that sweetness is easy, but finding a good balance can sometimes be tough. Try this great recipe that pairs the delicate acidity of fresh summer tomatoes with the sweetness of late summer corn for a great side dish that pairs perfectly with grilled chicken or steak.
Roasted Corn and Tomato Salad
2 cups grilled sweet corn- About 3 ears of corn
1 cup grilled bell peppers, diced
1 pint cherry or grape tomatoes
1/2 cup minced red onions
1 jalapeno pepper, minced
2 T chopped fresh parsley leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt & Pepper To Taste
- Remove the husks and silk from the fresh corn. Cook on a medium hot grill until charred on all sides. Be sure to continue rotating the corn so it doesn’t burn.
- Cool the corn and cut from the cob.
- Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, and lemon juice. Mix well. Season with salt and pepper. Serve cold or at room temperature.
This article was originally published in the Lasco Press- Read Article Here