~ by Jessica Taryn Daub ~
The announcement came in last week: Bartlett’s Farm is harvesting their corn crop! Every day hundreds of freshly picked ears are offered for sale at the farm and from Bartlett’s farm trucks on Main Street and in Sconset. When it’s this fresh, corn is delicious simply steamed or even raw, but here are some of my favorite recipes for this bounty of summer.
GRILLED CORN SALAD/SALSA
- 4 ears of corn, shucked
- 1 pint grape or cherry tomatoes, halved
- one 15oz can of black beans, rinsed and drained
- 2 avocados, diced
- 1 red onion, finely diced
- 1 orange bell pepper, diced small
- 1/4 cup cilantro, chopped
- 2 TBSP olive oil 1 lemon or 2 limes, juiced
- 1 -2 tsp. cumin
- 1/2 tsp. kosher salt
- 1/2 tsp ground black pepper
Brush ears of corn with olive oil, then roast them on the grill, turning often until desired doneness. Cool the corn and cut the kernels from cob. Prep rest of the veggies as corn is cooling and then mix them with roast corn kernels in a large serving bowl. Toss well to combine.
In a small bowl or measuring cup, whisk together olive oil, lemon or lime juice, cumin, salt and pepper. Pour dressing over the veggies, toss gently to coat evenly and let rest about 10 minutes before serving.
PARMESAN ZUCCHINI AND CORN
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 4 zucchinis, diced
- 1 cup corn kernels, roasted
- 1/2 teaspoon fresh basil chopped
- 1/2 teaspoon fresh oregano chopped
- 1/4 teaspoon fresh thyme chopped
- juice of 1 lime
- 2 Tbsp grated Parmesan, or more, to taste
- Salt and pepper, to taste
Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1 minute.
Add zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper to taste. Stir in lime juice
Serve immediately, sprinkled with Parmesan.
SUMMER CORN CHOWDER
- 8 ears fresh sweet corn, shucked and kernels cut from cob
- 3 Tbsp butter
- 6 slices of smoky bacon, cut into 1/4 inch pieces
- 1 medium yellow onion diced small
- 1/4 cup all-purpose flour
- 1 clove garlic, minced
- 5 cups water or vegetable broth
- 1 lb yukon gold potatoes, cut into 1/2 inch pieces
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup half and half
- 2-3 TBSP chopped fresh chives
Melt butter in a large pot over medium heat. Add onion and bacon and cook, stirring frequently, until onion has softened and started to brown lightly. Add in the flour and garlic and cook 1-1/2 minutes.
While whisking, gradually pour in 5 cups of water or vegetable stock. Stir in corn kernels, potatoes, thyme, and bay leaf. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leaf then transfer 2-1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot and stir in half and half. Season with salt and pepper to taste.
Sprinkle each serving with chives, serve hot.
TIP: sear some bay scallops and “float” them in the center of the soup as an extra special Nantucket garnish!
CORN QUESADILLAS WITH FETA AND LIME
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 8 ounces white mushrooms, sliced
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 1/4 tsp salt 1/4 tsp pepper
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 4 ears of corn, shucked
- 2 cups shredded cheddar cheese
- 8 tortillas
- cilantro, chopped
- 8 ounces feta, crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- zest of 1 lime
- 1 Tbsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- salt and pepper, to taste
Boil the corn for 4-6 minutes or until cooked through, drain, cut kernels from the cob. While corn is cooking, in a mixing bowl, whisk together all sauce ingredients. Set in refrigerator.
In a large skillet over medium heat, melt 1 Tbsp butter. Add red bell pepper and onion. Saute until softened. Add mushrooms, garlic, salt, pepper, chili powder, and cumin. Add corn kernels. Cook until mushrooms are softened.
Grease a separate skillet with cooking spray and set over medium heat.
To assemble the quesadillas, add one tortilla to the skillet. Sprinkle the bottom evenly with cheddar cheese. Add about 1/2 cup of the corn mixture.
Sprinkle with more cheese. Top with a second tortilla. Cook for 2-4 minutes until the bottom starts to brown and cheese melts. then flip. Cook another 2- 3 minutes. Repeat with the remaining tortillas.
Cut the quesadillas into triangles. Top with dipping sauce, cilantro, and feta.