Locally grown corn is in full glory now at supermarkets and farmers markets across the country, and at this time of year, I try to enjoy this quintessential summer grain in as many dishes as I can.
A mainstay on my table is corn salsa. As with many salsa recipes, this recipe can stand endless variations.
On weekends, I often add fresh corn kernels to the cornmeal batter, and bake up a batch of corn muffins so quickly that I hardly notice that the oven is on. Cheeses such as grated Parmesan or Gruyere, or full-flavored tangy goat’s cheese, also make a yummy addition to the corn muffin batter.
Fresh corn is best eaten right after it is picked. If you can’t eat it right away, store it in the refrigerator as soon as possible. Corn is loaded with sugar, and the longer it lingers, the better the chance for the sugar to turn to starch, making the corn gummy.
Look for plump, heavy ears that are shiny and glistening, with tightly woven silk. Avoid ears with withered husk and dried silk, a sure sign that corn is past its prime.
Corn salsa
The corn is briefly sauteed in this recipe, but you can use grilled corn, if desired. Makes about 3 cups.
2 to 3 teaspoons coriander seeds or 1/4 cup chopped cilantro leaves
2 tablespoons olive oil
1 or 2 chili peppers, such as jalapeno or serrano, cored and chopped
2 cloves garlic, finely crushed
2 cups corn kernels, cut from 3 to 4 ears fresh corn
2 ripe tomatoes, finely chopped
1/2 cup finely chopped green onions
1 or 2 tablespoons lime or lemon juice
1/2 teaspoon salt
Freshly ground black pepper
If using the coriander seeds, place in a medium-size heavy skillet and toast 2 to 3 minutes over medium heat, stirring briskly until fragrant. Watch carefully and don’t let burn.
Remove seeds from the pan and crush in a coffee grinder or with a mortar and pestle. Set aside. If using the cilantro leaves, chop finely and set aside.
Heat the oil in the same pan. Add the coriander seeds or chopped leaves, chili peppers and garlic, and saute for a couple minutes over low heat.
Add the corn kernels and cook, stirring, over low heat, for about 5 to 7 minutes, or until the corn is soft and deep-colored. Remove the pan from the heat and transfer the corn mixture to a medium-size bowl.
Into the same bowl stir the chopped tomatoes, green onions, lime or lemon juice, salt and black pepper, and mix well. Allow the salsa to stand at room temperature to develop flavor, and then chill in the refrigerator before serving.
Corn-corn muffins
Makes a dozen muffins.
1 small ear fresh corn or 1/2 cup uncooked corn kernels, thawed if frozen
1 large egg, at room temperature
1/3 cup grape seed, corn or peanut oil, or a mixture of the oils
1/2 teaspoon red pepper flakes, if desired
1 cup buttermilk, at room temperature
1 1/2 cups cornmeal, preferably stone ground
1/4 cup all-purpose or unbleached flour
2 teaspoons baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 425 degrees. Generously oil a 12-cup muffin pan. Set the pan in the oven while making the cornmeal batter.
Rinse the corn, dry off, remove the silks, and using a sharp knife and a plate, cut the corn from the cob, scraping the corn and corn cream into a medium-size bowl.
Add the egg, oil and red pepper flakes. Beat briskly with a wooden spoon, and then stir in the buttermilk, mixing well.
Sift together the cornmeal, flour, baking powder, baking soda and salt.
Stir the cornmeal mixture into the milk-egg mixture, and beat the batter briskly for about 20 seconds.
Fill each cup of the hot muffin pan with about 1/3 cup batter, or about 3/4 full.
Set the pan of batter on the lower oven rack and bake for 18 to 20 minutes, or until the muffins are puffed and lightly browned. Remove from the oven, let the muffins set for a few minutes, and then remove from the pan with a metal spatula.
Serve the muffins hot.
Please read our comment policy before commenting.