Due to last year’s mild winter and a drought in the Midwest this summer, the corn harvest is a full month early this year. You know what that means? Go out and grab some ears while you still can! This summer staple won’t last long, and be sure to give the savory corn pudding a try while you’re at it.
-Corn is technically a grain, but is used as a vegetable or a starch in meals usually
-Corn was grown all over the Americas and was brought back to Europe in the late 15th and early 16th centuries by explorers
-Corn is the most widely grown crop in the US with 332 metric tons produced annually
-Sweet corn is harvested by late summer to mid-autumn before the starch has formed
-Look for green husks, glossy silks and moist stem ends
-Kernels should go all the way to the end and be plump enough to be felt through the husks
-Eat corn the same day you buy it; store in a paper bag in the fridge if necessary
-Corn is a good source of fiber, which benefits your digestive tract
-One half-cup of cooked corn is only 72 calories
-Helps in blood sugar control because the fiber and protein (5-6 g per cup!) help to slow digestion
-Like vinegar-y summer salads? Try this unique corn chow chow that is sweet with a kick
-Wrap a couple ears in foil with a little butter, salt and pepper and throw on the grill
-Into artisan ice cream? DO NOT MISS Jeni’s Sweet Corn and Black Raspberry Ice Cream
I made this just the other day and was shocked when my husband raved about it. I mean, I figured he wouldn’t hate it (no cheese, mushrooms or olives–check), but had no idea it would be such a hit. I grew up with a slightly sweeter, baked version every Thanksgiving–this one lends a bit of freshness and summer to the dish.
8 ears corn
3 slices bacon
1 medium yellow onion, diced
1/2 cup whole milk
Salt and pepper
1/4 to 1/2 teaspoon red-pepper flakes
1/2 cup torn fresh basil leaves
- Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.
Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.