So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all that bounty? This is Post 3 of my Garden Series and today’s vegetable is corn.
Sweet corn is one of those consistent crops. It grows steadily and always ripens at the same time. There’s really no staggering it. I planted 2 packages of seeds that gave me 60 stalks this year. Each stalk produced 2 ears of corn so I am now looking at over 100 ears of corn all ready now!
Share it! Many people do not have large enough gardens to plant this summer delight. I bring a couple dozen ears to work every year and my co-workers run to grab the fresh corn and drool over dinner plans for the rest of the day!
Freeze it! Corn freezes extremely well so you’ll want to freeze enough to last the winter. The fastest and easiest way to do this is to shuck the corn, place the corn, cob and all, in a freezer bag, remove air, and place in the freezer.
I will only use this method for about a dozen ears. Even though the corn looks as pretty as if you picked it fresh from the garden the freezing process takes on excess liquid and it tastes a bit bland and watery.
I prefer to blanch the corn for 2 – 3 minutes, cut it off the cob, and scoop it into quart-size freezer bags, and freeze. It’s nice to have baggies of cooked corn in the freezer for winter salads, soups, or salsas.
But by far my favorite way to use the corn is making a delicious Mexican Street Corn Salad. Spicy, smoky, a bit savory this dish is perfect for summer cookouts, community potlucks, and as a dinner side dish to grilled hot dogs and hamburgers that has everyone coming back for seconds!
There are many versions of this dish online and below is my version. Instead of adding the spices to the dressing I like to add it to the corn and cook them together to awaken the spices. I also prefer feta to queso fresco as it has a bit more bite. – Ella
Mexican Street Corn Salad
• 5 ears of sweet corn
• 1 teaspoon garlic powder
• 1 teaspoon chipotle chili pepper
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onions, diced
• 1 jalapeno, diced
• Lime from 1/2 a lime
• 2 ounces feta cheese
• Salt to taste
• 1/3 cup sour cream
• 1/4 cup mayonnaise
- Shuck and remove silk from the corn. Cut corn from the cob. Mix in the garlic powder, chipotle chili pepper, cumin, and smoked paprika.
- Heat the oil and butter in a heavy skillet. When hot add the corn and char for 5-8 minutes, or until the corn starts to brown.
- Transfer to a medium bowl and allow to cool slightly. Add the cilantro, onion, and jalapeno. Squeeze in the lime juice. Add the feta cheese. Stir to mix.
- In a small bowl mix the sour cream and mayonnaise. Add to the corn a few spoonful’s at a time until you get the consistency you desire. Some like to use a lot. I prefer less.
- Be sure to reserve any unused dressing. Sometimes after sitting in the refrigerator the salad absorbs the dressing and can seem dry. If this happens just stir in a tablespoon or more of the reserved dressing.
- Serve immediately.