Favorite Summer Corn Recipes

As soon as the farm stands begin to open in the spring, I anxiously await the arrival of summer corn.  I drive by the farm fields, watching their progress, reciting “knee high by the 4th of July,” in my head. I’m just gonna put this out there right now, Long Island has the best corn I’ve ever tasted (same goes for tomatoes).

Any time I make a statement like that, I get a slew of messages telling me that I’m wrong (especially from my New Jersey followers!). 

The truth is, it’s all good this time of year.  The beauty of summer produce is that you don’t need to do much to it – the perfection is in its simplicity.  Steamed corn on the cob with melted butter and a sprinkling of salt is pretty hard to beat, but occasionally, I like to dress it up a bit.

This recipe for Green Goddess Corn on the Cob is one of my absolute favorites (Yes, there are anchovies in it. No, it does not taste fishy. Please, don’t leave them out.)  I also love cutting it from the cob for a simple saute in butter with sesame seeds and fresh basil. I’m also sharing my Scallop Corn Chowder recipe here and, for what might be a surprising combination, Sweet Corn Ice Pops 🌽 (also pictured, Minty Watermelon Lemonade Pops, so I’m including that recipe as well here)!

Enjoy!

xoKatie

p.s. Keep an eye out for next week's newsletter... I have some exciting news to share! 👏

Green Goddess Corn on the Cob

Easy 8 Servings 20 Minutes

Ingredients

• 8 ears corn, steamed or grilled
• ½ cup fresh basil leaves
• ¼ cup fresh parsley leaves
• 4 scallions, coarsely chopped
• 1 garlic, coarsely chopped
• 2 oil-packed anchovy fillets *
• ¼ cup cup Parmesan cheese, plus more for garnish
• ½ cup mayonnaise
• Salt and pepper

Instructions

1. In a food processor, combine basil, parsley, scallions, and garlic. Pulse until finely chopped. Add anchovies and cheese, pulse. Add mayonnaise and puree until smooth. Season with salt and pepper. Brush onto hot corn and sprinkle with more cheese.
2. * Yes, there are anchovies. No, it doesn’t taste fishy. Please, don’t leave them out.

Scallop Corn Chowder

Easy 4 Servings 20 Minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• 1 sprig fresh thyme
• 1 bay leaf
• One 14-ounce can low-sodium chicken broth
• 4 cups fresh corn kernels (about 6 ears)
• 2 cups milk
• 1 pound sea scallops, halved, or quartered if large
• Optional Crumbled cooked bacon and sliced scallions

Instructions

1. ln a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.
2. Meanwhile, in a blender, combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.
3. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Garnish with bacon and scallions, if desired, and serve immediately.

Corn Ice Pops

Easy 10 Servings 120 Minutes

Ingredients

• 4 ears sweet corn, kernels cut off the cobs, cobs reserved
• 2 cups whole milk
• 1 cup plain Greek yogurt
• ½ cup agave syrup
• Pinch of sea salt
• ½ teaspoon pure vanilla extract

Instructions

1. In a medium saucepan, heat the milk, corn kernels, and corncobs over medium heat until the milk is bubbly, then reduce the heat and simmer for 20 minutes. Remove from the heat and let cool for about 10 minutes. Discard the cobs. Use a slotted spoon to remove about 1 cup (145 g) of the kernels and set them aside.
2. In a blender, combine the corn and milk mixture, the yogurt, agave syrup, salt, and vanilla and blend until smooth. Add the reserved corn and pulse once on low speed. Pour into ice pop molds and freeze until firm.

Minty Watermelon Lemonade Pops

Easy 10 Servings 120 Minutes

Ingredients

• 4 cups cubed watermelon, seeds removed
• 1 cup lemonade
• ¼ cup simple syrup
• ¼ cup fresh mint leaves

Instructions

1. Combine all the ingredients in a blender and blend until smooth.
2. Pour into ice pop molds and freeze until firm.