Today’s post was written a few weeks ago while our blog was still down by Jon, our executive chef at Green Mountain. There’s still plenty of corn around so we thought you still might like to hear his ideas on corn season and how to make the most of it.
It’s late summer and here in Vermont that means Sweet Corn Season!!! On my way to work each morning I pass three different farms, each with very similar signs out. “U-pick Sweet Corn $4.00 a dozen.” If you’ve never eaten corn that’s been picked the same day, I hope the opportunity presents itself sometime and sometime soon! Tender, sweet and juicy. You don’t even have to cook it! I make an Avocado Sweet Corn Salsa with raw corn.
One of my favorite ways to prepare sweet corn is to simply grill it in the husk then peel it, squeeze some fresh lime juice and grind some black pepper on top. Simply awesome!
Another way I like to prepare sweet corn is in corn bread muffins. I can make a batch of these and freeze what I don’t need for later.
1 cup cornmeal
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 large eggs
¼ cup canola oil
¼ cup packed brown sugar
1 cup buttermilk
1 cup fresh sweet corn cut from the cob
1 teaspoon vanilla extract
Preheat oven to 350F and spray muffin pan with non stick spray. Mix together the dry ingredients in one bowl and the wet ingredients in another. Combine, stirring as little as possible and portion into prepared muffin tins. Bake for 15 to 20 minutes.