Food Friday: End of the Summer Corn

Share

Here we are, on the precipice of the end of summer. I’ve been teetering back and forth between wishing for change, and wishing that if it cooled down just a few degrees we could live in this weather all year round. Well, if we wanted that we could move to Florida, and that is just too problematic. Who really wants hot days and all those thunderstorms? I am ready for a little change, though.

If I eat one more ear of corn-on-the-cob I am sure my head will explode. I feel similarly tired of grilled hamburgers and hot dogs. It might mean that I am almost ready to head back into the kitchen, and relieve Mr. Friday of his summer cooking duties. Or I can make some side dishes to go with the last picnic of the summer season. Labor Day is a significant cookout opportunity, and we need to make the summer go out in style.

There is still so much fresh produce to enjoy at the farmers’ markets! I found a great app the other day: Seasonal Food Guide. It has a state-by-state produce guide to “Find What is in Season Near You.” There is a handy dandy Learn & Cook button, too, which always helps when you are in the middle of dinner despair. And it is free. Hooray. Here is a link to their helpful webpage: http://www.sustainabletable.org/4529/the-seasonal-food-guide I found the app in the iTunes app store.

This is a sweet and easy way to enjoy corn and cilantro all year long, but notably in these waning days of summer vacation. The jalapeno gives it a nice little kick. https://food52.com/recipes/61614-jalapeno-cilantro-corn-salad

Food52 has explored corn variations extensively. I love the concept of charred corn. Now I have a new term for corn that we have unintentionally scorched on the grill. Mr. Friday is a big fan of wrapping the ears of corn in aluminum foil and tossing them on the grill. And sometimes we get distracted by bright shiny objects and do not return to the grill in a timely fashion. Voila! Charred corn as an ingredient. And sometimes we are amazed at our own cleverness! https://food52.com/recipes/17913-charred-corn-and-avocado-salad-with-lime-chili-and-tomato?

One of our friends has decamped for New England for butter-drenched lobster-y Labor Day weekend. She is already taunting us with Instagram-ready photos of her deelightful meals. I hope she is having a very good time, and here is a recipe for her leftover lobster bits which also includes charred corn: http://abetterhappierstsebastian.com/journal/2015/8/24/charred-corn-farro-risotto-with-lobster

If it happens to be raining this weekend (and with Tropical Storm Harvey wandering around out there, it probably will) and you can’t get outside to the grill – never fear. You can make charred corn in a good sturdy cast iron frying pan, or under the broiler. And then you can make a charred corn pizza: http://www.homemadeaustin.com/2017/06/charred-corn-flatbread.html

Here are a zillion ideas from Epicurious: http://www.epicurious.com/recipes-menus/best-corn-recipes-cob-soup-salad-gallery/1

As summer wafts away we will be thinking more about cozy meals and roasted seasonal vegetables. In the meantime, go celebrate your Labor Day weekend with drawn butter, hot, charred corn, a couple of hot dogs, a crab feast (or two) and don’t forget to sneak a little reading time in the hammock. Next weekend it will be time to put away all our toys of summer. Enjoy!

“We know that in September, we will wander through the warm winds of summer’s wreckage. We will welcome summer’s ghost.”
― Heny Rollins

About Jean Sanders

Letters to Editor

  1. What to do with those leftover ears of corn
    Corn Off the Cob
    The kernals from 2-4 cooked ears of corn.
    1/2 to 1 red pepper chopped finel
    2 -3 tablespoons fine chopped red onion
    Sea salt and freshly gound pepper
    2-3 table spoons butter
    Optional: 2-3 tablespoons finely chopped cilantro.

    Cook all ingredients except butter in a small amount of water 1o minutes. Add butter to taste, the cilantro and serve as a side dish with grilled meat, chicken or fish.

Write a Letter to the Editor on this Article

We encourage readers to offer their point of view on this article by submitting the following form. Editing is sometimes necessary and is done at the discretion of the editorial staff.