Fresh corn on the cob brings smiles to many faces

The news that fresh corn on the cob would soon be available at local markets brought a smile to the faces of most of us gathered a week ago at a vegetable stand.

The vision of butter dripping down our chins as we tasted the first juicy kernels of the season was a nostalgic moment for there is no non-messy way to eat and enjoy corn on the cob.

In addition to the favoured ways of enjoying corn, several other ways are featured in this week’s recipes.

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Corn Tacos

• 1 cup green beans
• 3 ears fresh corn
• 1/4 cup chopped onion, grilled
• 1/2 cup halved cherry tomatoes
• 1 tsp. extra virgin olive oil
• juice of 1 lime
• 1/2 cup chopped cilantro
• sea salt and black pepper, to taste
• 8-10 flour tortillas
• 1/2 cup crumbled  feta cheese
• 1 serrano pepper, sliced, optional
• salsa verde (green salsa)

Blanch beans in boiling water for 3 minutes. Transfer to a bowl of ice water. When cooled through transfer to a towel to dry. Set aside.

Heat grill to medium high and grill the blanched beans and whole ears of corn until charred on all sides.

Chop beans into 1 inch pieces and add to a large bowl with onions and tomatoes. Slice corn kernels off the ears and add to the bowl.

Add olive oil, lime juice, cilantro, salt and pepper and a few spoons of salsa verde. Toss and season to taste.

Warm tortillas. Assemble with corn taco filling, feta and pepper slices. Top with salsa verde and shredded cheese.

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Corn Salad

• 3 cups corn (4 cobs), grilled or boiled slightly
• 1/2 cup chopped tomato
• 3/4 cup chopped green onion
• 1 cup quartered and thinly sliced English cucumber
• 1/2 cup chopped fresh leafy herbs such as basil, dill, mint
• 1/2 cup chopped radishes
• 1 medium jalapeno pepper, very thinly sliced, optional
• 1/4 cup extra virgin olive oil
• 1 tbsp. red wine vinegar or white vinegar, to taste
• 2 medium garlic cloves, minced
• fine sea salt and black pepper, to taste
• 1/2 cup crumbled feta cheese

In a large bowl combine the corn, tomatoes, green onion, cucumber, herbs, radishes and jalapeno.

Combine olive oil, vinegar, garlic and salt and pepper. Whisk until blended then pour over vegetables and toss.

Add most of the feta and gently toss again. Taste and add more vinegar for extra tang, if desired. Garnish with remaining feta. Chill then serve.

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Sweet Corn Cake

• 1/2 cup butter, softened
• 1/3 cup all-purpose flour
• 1/4 cup water
• 1 1/2 cups cooked corn kernels
• 1/4 cup cornmeal
• 1/3 cup white vinegar
• 2 tbsps. heavy whipping cream
• 1/4 tsp. salt
• 1/2 tsp. baking powder

Beat butter until creamy. Add flour and water and beat until well mixed.

Pulse corn for a few seconds in a food processor, but leave kernels mostly intact. Stir corn into butter mixture.

Mix dry ingredients and add to corn mixture. Pour batter into an ungreased 8 inch square pan. Smooth and cover with foil.

Place pan in a 9x13 inch pan filled 1/3 up the sides with water. Bake at 350 degrees F for 50-60 minutes. Cool for 10 minutes. Remove pan from water. Serve warm with ice cream or whipped cream.

Joyce Walter can be reached at ronjoy@sasktel.net