I love wandering over the green market and being inspired by its produce to create dishes; maybe I come across a new produce or herb I never tried out. But the market is also full of its “classics”. As spring and summer are coming back more and more fruits and veggies are back at their respective times. I really enjoy seeing from week to week what is back in season… sometimes impatiently waiting for an item to be back! Asparagus, strawberries, ramps, peas, the list goes on and on. But in this post I want to talk about corn.
I want to talk about in season, sweet, crisp, juicy, fresh corn on the cob. It is delicious, perfect for the summer weather, and easy to prepare: just cook with oil and salt. Or take a look at other variants, as I offer with the simple recipes below.
Keep in mind that corn should be eaten as soon as possible after buying since after picking, sugars in the corn turn rapidly into starch and that process changes flavor. Ideally eat on the same day of buying or within two days. Store in the fridge. And in case you did not know, another easy way to use corn is to eat it raw: Just place your corn vertically into a bowl and cut the kernels down off the cob. Toss the collected kernels over your summer salad.
Enjoy your corn as long as the season lasts !
Simply Corn 2 Ways
chive and basil roasted corn
- 4 ears of corn
- ¼ cup extra virgin olive oil + some for rubbing the corn
- ¾ teaspoon salt
- one small bunch of chives, cut very finely
- 10 basil leaves, finely chopped
- 1 lemon, halved
spicy paprika roasted corn
- 4 ears of corn
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- generous pinch of chipotle
the spicy paprika corn
For the “spicy paprika corn” mix the olive oil and the spices in a small bowl. Then using either your hands or a kitchen brush rub the corn with the spice oil and roast with either one of the two techniques below, in the oven or in the pan. Serve immediately. Season with some more salt if desired.
the chive and basil corn
For the “chive and basil corn” using your hands or a kitchen brush rub the corn with olive oil and roast with either one of the two techniques below, in the oven or in the pan. While the corn is roasting mix the olive oil with the salt and the chopped herbs. When the corn is done rub the oil/ herb mixture onto the corn and drizzle some lemon juice onto the corn just before serving. Season with some more salt if desired.
Roasting in the oven
Start to prepare your corn by taking of the husk and all the silky threads. Rub your corn ears with olive oil or olive oil/spice mixture depending on the recipe above. Wrap them in aluminium foil and put on a backing sheet to avoid any dripping into the oven. Roast at 400° F (200° C ) for about ½ hours or until done. Test your corn for doneness in between and turn around once, since the side being on the baking tray tends to cook faster than the other side.
In the pan
Start to prepare your corn by taking of the husk and all the silky threads. Rub your corn ears with olive oil or olive oil/spice mixture depending on the recipe above. Heat up a pan and roast your corn ears on medium heat. Turn your corn often and roast slowly. If they tend to brown/ blacken too fast on the sides, just turn down the heat a little bit. Cook for about 15 minutes or until done.