Ingredient of the Week XXXVII: Corn!

Ingredient of the Week XXXVII: Corn!

…living in Richmond, VA but born and raised in Milford, New Jersey.  One of my fondest memories is the Jersey tomatoes and CORN!

Corn on the cob is always a treat.  My Aunt and Uncle recently visited and I am SO grateful for the dozen ears.  Notice the difference in color over the first photo.  This corn is so sweet as is, leave off the added butters and sauces.  Just enjoy the natural sweet of Jersey corn, steamed.

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Steaming corn in a big pot on the stove is fairly quick; about 10 minutes. And then there’s grilling for sure! Roasting the ears in the oven is yummy too. Here I drizzled the corn with basil infused olive oil and seasoned with sea salt/pepper then roasted the corn on 400 degrees for about 20-30 minutes. Turn occasionally to brown all sides.

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Allow the corn to cool about 10 minutes and cut the kernels off the cob.

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Add in other foods like diced cucumber, red bell pepper, scallion, red onion, assorted tomato varieties and even avocado! Add in fresh herbs, such as mint, parsley or lemon thyme.  It’s refreshing taste is great just like this!

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Corn is good add to salsa, or into cold salads such as the one above, add it to soups, in quesadillas, combine it with other vegetables forming a succotash, add it to an omelet or make a corn cake!  Corn is good plain just like it is, so enjoy the sweet taste of corn, especially while it’s in season!

 

 

 

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