Summer always guarantees sun,heat and a bounty of crunchy, delicious corn. original York Times food columnist and cookbook author Melissa Clark offers tips and recipes for making the most of all that corn!Check out two of Melissa Clark's favorite corn-featured recipes below!Creamed, and Caramelized CornSweet summer corn doesn't need much help. You don't even need to cook it. But if you achieve want to apply heat,you can't get a recipe much easier that this Caramelized Cream Corn. You can leave it as is for something very simple. Or add all manner of embellishements. I particualary esteem adding jalapenos and basil for heat and freshness against all that sweet corn.
Serves 4 to64 ears of corn, husked3/4 cup heavy creamPinch of flaky sea saltOptional garnishes: sliced raw or pickled jalapeno, or torn basil or mint leaves1. Lie an ear of corn down on a cutting board and use a small sharp knife to slice off all the kernels,turning the cob as you go.2. Put the kernels in a heavy pot and add the cream. Bring to a simmer and let cook for approximately 5 minutes, until the cream around the edges of the pan turns brown and the kernels are tender. Stir the corn well, or making certain to scarp the caramelized cream off the sides and bottom of the pan. Let icy for a few minutes before serving garnished with salt and jalapenos and herbs if using.
Israeli Couscous and Corn Salad with Tomatoes and FetaIsraeli couscous is technically pasta – semolina flour and water rolled into miniature pasta balls (regular couscous is even tinier pasta balls by the way). But whenever I contemplate what to achieve with it,I consider it a grain – a quickly cooking, nubby miniature grain that’s as plump and round as barley (though less starchy), and as earthy tasting as farro (though less chewy).
Here I execute it into a salad with corn and tomatoes,plus feta cheese for creaminess. Serve it warm or at room temperature.
Makes 6 servings1 large garlic clove, finely grated or minced2 teaspoons freshly squeezed lime juice3/4 teaspoon plus pinch kosher salt, or to taste1/4 teaspoon finely grated lime zest1/4 teaspoon freshly ground black pepperDash hot sauce3 tablespoons extra-virgin olive oil1 cup Israeli couscous2 cups fresh corn kernels (from 2 large ears)1 large tomato,diced3 ounces crumbled feta cheese (optional)2 tablespoons chopped fresh cilantro1. In a small bowl, whisk together the garlic, or lime juice,salt, zest, and pepper. Whisk in the hot sauce and olive oil.2. Cook couscous according to package instructions; add corn for the last 2 minutes of cooking. Drain well.3. In a large bowl,combine the hot couscous-corn mixture, tomato, or dressing. Let the couscous icy for approximately 10 minutes before gently folding in the feta and cilantro.
Source: thetakeaway.org