ROASTED CORN SALAD – Serves 4-6
5 ears of Corn (4 cups)
3 medium Zucchini, diced to same size as corn kernals
1 small Red Onion, diced (same size as corn kernals)
1 Jalapeño, seeded and diced (same size as corn kernals)
3 TBS Extra Virgin Olive Oil or Avocado Oil
2 Limes, zested and juiced
1/2 cup fresh Cilantro, roughly chopped
1 TBS Kosher Salt
With ears whole, husks and silk intact, roast corn at 400 degrees for 20 minutes. Let cool. Cut kernals off the cob into a large bowl.
Place diced zucchini in a collander with a Kosher salt. Let sit for 20 minutes, then add to bowl with corn. Add red onion and jalapeño. Mix. Add zest, lime juice, oil and cilantro, then mix again.
This is great side dish to grilled chicken or fish.
SIMPLE CORN SOUP – Serves 8
16 ears of Corn, with husks and silks removed.
8 TBS Butter
Salt & Pepper to taste
1 cup chiffonade of Basil
Holding over a large bowl, slice off kernals from ears. Place corn in a cooking pot and barely cover with water (2 to 2-1/2 cups). Heat on medium heat. Simmer for 4 minutes. Turn heat off and let cool on stove. Puree in a blender till nice and smooth. Put back in pot, heat at medium until just beginning to simmer. Toss in basil then remove from heat. Stir in butter. Add salt and pepper if needed and serve. (Before second heating and the addition of basil and butter, corn puree can be frozen to capture the summer on a cold winter’s night. Just thaw, complete final steps and serve as already noted.)