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We haven’t been that impressed with much of the corn in the city so far. Much has been shrink-wrapped and as yellow as a Crayola sun, a sure sign of tough, dry ears. But not any longer. Fairway has a nice batch of bi-color corn that’s slightly sweet, juicy, and at a fairly remarkable price to back it up. At $1.99 for eight ears of corn, you’ll have enough corn for any large gathering and more leftovers than you’ll ever know what to do with.
Grilling corn is one of the finest ways to use up this summer staple. We stole a little recipe from the Red Hook Ball Fields the last time we were there. First grill the corn with the husks on until the outside has slightly blackened. Then remove the husks and quickly char the kernels. Slather it with a little mayo (sounds wrong, we know) and then sprinkle a nice grated hard cheese all over.
For those without the grill, there’s nothing wrong with boiling. Remove the husks and toss it in a boiling pot of water for 4-6 minutes. It’s ready to go from there, but don’t think you need to keep it on the cob. One of our favorite recipes, especially when it is hot, is to make a corn salsa. While three corn cobs are boiling away, chop one medium onion, two tomatoes, and one avocado. Combine the veggies in a bowl and add the juice of two limes, a couple dashes of hot sauce, and a sprinkle of both cumin and chile powder if you’re in to such things. Then remove the kernels from the cob with a large knife, mix everything together, and let sit undisturbed for 30 minutes, though you can just start munching right away. The flavors will not have melded the same way, but it sure did taste fine to us.
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here's a tip i heard from a cooking showing nobody watches, cooking in brooklyn: use a bundt cake pan to cut corn off the cob. place it right in the middle and cut down and you wont lose a kernel!
I LOVE CORN
I try to avoid consuming corn in as many of it's evil forms as possible. It's not even all that good for you. Corn should, at most, be used to feed pigs. It's not even the best thing to grow for fuel. That would be hemp.
I saw the bundt method somewhere, but not on Cooking in Brooklyn.
Thanks for posting the Fairway deal--I paid $3.99 for three tiny ears at the overpriced Food Emporium Bridgemarket.
um, corn is not in season locally yet, which is why it tastes like crap.
never buy corn in plastic. never buy corn at the grocery store. buy corn from a farmer's market, in the husk, in season. you don't need to husk it to check it, either, city people. just fondle the top to make sure the corn fills up the husk into the tip. if it does, buy it.
if corn is not in season locally, the only acceptable way to consume it is frozen (bagged kernels), which can be quite good in many dishes.
what's next, an article on why apples suck in april (duh) or raspberries stink in february?
I agree...wait for fresh corn (the corn being sold now comes mostly from Georgia and is at least three days from the field). Once local corn is available, try the method of preparation called "field corn" by one Northwestern Jersey farmer whose stand I bought from some years ago:
take one ear of corn, freshly picked. Remove the husks. Eat.
that's right: if it's fresh, it doesn't need to be cooked. watch for vermin, however.
Corn Muffins
2 large eggs
1 cup light sour cream
6 tablespoons butter, melted
1/4 cup milk
1/2 cup all-purpose flour
1 1/4 cup yellow or white cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
1 to 2 tablespoons sugar, optional
1 cup drained corn kernels, or frozen, thawed
Grease and flour a muffin pan or spray with a baking spray. Heat oven to 400°.
Whisk eggs with sour cream, milk, and melted butter.
In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, and sugar.
Stir the first mixture into the dry ingredients just until blended; fold in corn kernels. Spoon the batter into prepared muffin cups, filling each about 2/3 to 3/4 full. Bake the muffins for 20 to 25 minutes, or until tops are lightly browned,
Makes 6 big muffins.
I saw that Bundt cake tip from Michael Chiarello's show, Easy Entertaining. He provides a bunch of cool "chef's trick" tips like that on occasion.
I appreciated these Coupon Clipper articles but as a couple of commenters have mentioned, corn is not in season. Last week's article was about peaches, which are also not in season. Perhaps Gothamist could do a better job with their timing? The local strawberry and cherry harvests are in full swing and blueberries are soon to arrive. Peaches, corn and tomatoes won't be in season for another month at least.
Whatever. Corn is available now and is delicious.
It's called "Coupon Clipper" - its the cheap crap on sale, not the best stuff. Having spent my childhood eating corn hours out of the field, and picking 60 ear bags of it on the farm (and usually eating at least 4 ears per picking run), I'll say I have yet to encounter a supermarket ear I like. Good corn is an ephemeral thing, enjoyed on the day it was picked. The farm I worked at for 6 summers would pick twice a day, and would feed what was left over at the end of the day to the sheep. The crap in the super market is a genetic mutant with an extremely tough skin and exceptionally high sugar content (which is not what corn is all about).
Am I imagining things, or does Gothamist have an "In Season" feature? If not, it should accompany Coupon Clipper.
if i'm going to let what's on sale dictate my supermarket choices, let it be cheap boxed stuff on sale. out of season produce - there's just no reason, ever, not when frozen produce is so high-quality year-round.