Fresh corn comes with an abundance of flavorful nuggets perfect for showing off summer’s good graces. I know myself I eat probably more than I should when I’m blessed with the fresh stuff. It’s just so good, I bet you can’t eat just one either!
This recipe is the epitome of fresh ingredients served up delicious. In all honesty, aside from eating it straight off the cob with no butter or salt, it’s pretty much the only other way I eat corn during the summer. I just don’t think you should mess with mother nature’s goodness! Of course if you have recommendations to up the ante, I’m all “ears.”
There’s really not a whole lot to talk about in terms of preparation, but I can’t just give you the recipe! That would be too easy! What I can share instead is the easiest ways I’ve found to clean up your corn and remove it from the cob all while minimizing your waste.
When needing uncooked kernels for a recipe such as this, there is no easy way to get around husking and removing the silks. But should you need it in the future, here’s a super easy and effective way to cook your corn without a ton of hassle:
Once you husk your corn, use a moistened kitchen towel and rub vigorously to remove the silks:
Removing corn from the cob can be a bit of a dilemma. I hate wasting corn, and you’ll see most chefs will cut the ends off of your cob for a stable surface. While I used to do it simply on my cutting board, it made a giant mess in the process and was not very safe. My aha-moment was to use a bundt pan (you now have two uses for this rarely used kitchen item). Not only is your cob stabilized and way more secure, you also get a dish into which most of the kernels will go. Just stick the tapered end of the corn into the tube of the bundt pan. Then just run a sharp end down the cob holding the top, and you’ll be done in no time!
Whatever you do though, DON’T throw out your corn cobs! Simply add corn cobs to a stock pot with enough water to cover it. Simmer for about 45 minutes and remove cobs. To get a more concentrated flavor, allow the stock to simmer longer. This corn cob stock can then be frozen and used throughout the winter months when you’re craving corn flavor. Use corn stock in tortilla or vegetable soups, risotto or chowders.
I hope you learned a thing or two, so without further ado….
To full plates and eating your tarte out.
Summer Corn Salad
4 ears of corn
3 tablespoon of olive oil, divided
1 small red onion, chopped
2 tablespoons white vinegar
1/4 cup of fresh Basil, chopped
Salt and Pepper to taste
Shuck your corn and remove silks with a moistened kitchen towel. Place the tapered end of a corn cob into the center of a bundt pan. With a sharp knife, carefully remove all the kernels. Remove this process with each of the remaining corn cobs.
In a skillet on medium heat, place one tablespoon of olive oil into the pan. Place all your kernels into the skillet. Season with salt and pepper. Stir periodically until opaqueness is gone from the kernels, about 3-4 minutes. Remove from heat and allow to cool.
Once corn is cool, combine with onions, vinegar and remaining olive oil. Season again with salt and pepper and taste the salad. If it needs more acidity, add more vinegar, if it needs more fat or less acidity, add more olive oil. Seasoning with this basic dressing all depends on the corn, so definitely check on the oil to vinegar ratio and the salt/pepper needs.
You can serve this immediately, or chill and serve later. Stir in basil just as the dish is ready to be served.