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Aug 10, 2018 11:19 AMPublication: The East Hampton Press & The Southampton Press

Enjoy Long Island Corn At Its Peak

Aug 13, 2018 12:07 PM

Most Americans love corn on the cob—and now is the best time to eat it.

There are many ways to cook corn on the cob.

1. Bring a bucket of saltwater home with you, then pull the husks back and remove the silks from the corn, dunk the corn into the water for a minute or two, then slip the husks back over the corn. Lay the corn on a hot grill and roast until the corn is tender and husks are charred, about five minutes or according to personal preference.

2. Shuck the corn and remove the silks. Brush the corn lightly with olive oil and place the corn directly on the hot grill. Once brown grill marks appear, rotate the corn until all sides are marked, about three to four minutes, and serve.

3. For one to two people, cook corn on the cob in the microwave oven. Remove the silks, rinse with cold water and return the husks. Wrap each ear with double paper towels. Timing for the microwave is one minute/per ear of corn. For the best results cook no more than two ears at a time and transfer to a plate. Turn back the husks and serve.

4. For a large crowd, completely husk the corn, remove silks, and drop the ears into a large pot of boiling water. When the water returns to a boil, take the pot off the heat and let stand for two to four minutes—cooking time will vary with the number of ears of corn—and drain. Stack the corn on a white linen towel- or napkin-lined platter and cover with the ends of the towel to absorb excess water and keep them warm.

5. “Dry roast” the corn. See the following recipe. It’s delicious.

I’ve added two more recipes that highlight fresh Long Island corn!

Bon appétit!

Pan Roasted Corn With Garden Vegetables
(Serves 4 with leftovers)

5 ears of fresh raw corn on the cob, de-whiskered and kernels cut off

1 large white onion, chopped

3 cloves garlic, minced

1 1/2 cups matchstick carrots

About 6 handfuls fresh green beans, blanched until barely tender, cut into 2-inch lengths

3 medium ripe fresh tomatoes, washed, cored, and roughly chopped

Sea salt and freshly ground black pepper to taste

Fresh basil or flat leaf parsley, chopped, plus a few leaves for garnish

To prepare:

In a dry non-stick skillet over moderate-high heat, add kernels of corn and “pan roast,” stirring often until the corn becomes golden brown on edges, about two to three minutes.

Remove the corn from the pan, reduce the heat to low, add onion and garlic plus a pinch of salt, cover with parchment paper or lid and “sweat” the onion until soft and translucent, about three minutes.

Raise the heat to medium; add carrots plus about 1/4 cup of water or vegetable stock to cover the vegetables and cook, stirring often, until carrots begin to soften, about four minutes.

Raise the heat, add beans, corn, salt, pepper, and herbs and stir until mixed.

Add tomatoes and sauté until the vegetables are heated through.

Taste and adjust the seasonings.

Garnish with herb leaves and serve.

Mini Double Corn Muffins
(24 mini muffins)

1/2 cup all-purpose flour

1 1/2 cups yellow cornmeal

2 teaspoons light brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs, beaten

1 1/2 cups buttermilk

1 cup fresh kernels of corn, cut off the cob

1/4 cup melted butter or olive oil

About 4 scallions with green tops, trimmed and finely chopped

1 jalapeño pepper, stemmed and seeded, minced

Optional: 1/2 teaspoon red pepper flakes

To prepare:

Preheat the oven to 425 degrees F.

Grease mini muffin tins with oil.

In a large mixing bowl, measure flour, cornmeal, sugar, baking powder, salt, and baking soda and mix well. With a spoon, create a “well” in the center.

In another bowl, whisk eggs and buttermilk together. Stir corn, butter, scallions, jalapeño and red pepper flakes into the buttermilk and mix well.

Pour the liquids into the center of the dry ingredients and stir until mixed. Do not overbeat.

Spoon the batter into oiled muffin tins until they are two-thirds full.

Bake until golden brown and until a toothpick inserted into the center comes out clean, about 10 to 15 minutes.

Remove from oven; tip muffins out on a cooling rack.

Country Corn Salad
(Serves 6)

6 cups cooked corn, cut off the cob (about 1 dozen ears)

1/2 large red onion, chopped (or more to taste)

2 large firm ripe tomatoes, seeded and cubed

1/3 cup chopped fresh basil

1/4 cup chopped fresh parsley

1/3 cup sliced black olives

Optional: 1 poblano pepper, cored, seeded and diced

Sea salt and freshly ground black pepper to taste

6 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar

Few pinches red pepper flakes

1 avocado, cubed

1 lime, freshly squeezed

1 head red leaf lettuce, washed

Fresh cilantro and flat leaf parsley for garnish

To prepare:

In a mixing bowl, mix the corn, onion, tomato, basil, parsley, olives, and poblano pepper together.

Add salt and pepper.

Meanwhile, whisk oil, vinegar, and pepper flakes together.

Spoon about 2 tablespoons of the dressing on the salad.

Just before serving, cut the avocado into cubes, roll in lime juice and add it to the salad. Toss well adding more dressing if necessary taste and correct the seasonings.

Line a platter or bowl with lettuce leaves and mound the salad on top.

Garnish with cilantro and parsley.

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