Fresh Corn Ideas
Corn with Herb Oil (No. 6)
Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.
Jerk-Salted Corn (No. 8)
Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 tablespoons kosher salt. Sprinkle on cooked ears of corn.
Spanish Corn (No. 11)
Mix 3 tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated Manchego and smoked paprika.
Corn and Tomato Salad (No. 20)
Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 tablespoons olive oil, 1 chopped seeded jalapeno and salt, to taste.
Corn Crostini (No. 31)
Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil, and 2 tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.
Corn Frittata (No. 33)
Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes.
Mozzarella Corn Fritters (No. 45)
Whisk 1/4 cup flour, 3/4 cup cornmeal, 1/2 cup raw corn kernels, 1/2 cup finely diced mozzarella and a pinch of dried oregano, and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degree F vegetable oil, 3 minutes.
Corn Pizza (No. 48)
Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated Parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees F, 10 minutes. Top with basil.