As a kid, I always looked forward to ‘corn on the cob’ suppers. They only happened a couple times a year, always in August. We would eat cobs and cobs of hot, boiled corn, dripping with butter and salt, and always on hot, hot days. The drive out to Herrles Market (just a small stand back then!) seemed so far away, but it was (and still is!) some of the best corn around locally.
This week, we’ve got two fantastic recipes to enjoy this locally abundant crop. Serve the corn salsa with anything from chips to grilled chicken or on top of a burger. And the sophisticated corn sauce is fantastic with fresh fish or seafood such as seared scallops or grilled tilapia. It would even be great as part of a mussels sauce.
Both sauces keep well, refrigerated, for about a week.
Rub the corn and red pepper with a little olive oil and salt and pepper;
Grill on a medium-high heat grill, or roast in a 400°F oven, either method, for about 15 minutes, turning frequently, until each is a little charred;
When vegetables are cooled, slice corn kernels off of cob and dice the red pepper;
Finely dice onion and jalapeno and toss with corn and pepper; toss with remaining ingredients;
Taste for seasoning and acidity: add more salt, pepper or lime juice if necessary.
In a small saucepot melt butter and add shallots with water; cook very slowly, as not to brown shallots, until they are meltingly soft, about 5 minutes;
Add corn with remaining water, wine and turmeric (if using: the turmeric gives the sauce a nice bright yellow colour); cover, and cook for another 5 minutes with salt and pepper, until corn is tender;
Finish sauce by adding cream and reducing by half over a low simmer; add chives and serve.
Makes about 2 cups
- 3 ears of fresh corn
- 1 large red pepper
- Olive oil and kosher salt and pepper, as needed
- 1 white onion
- 1 jalapeno
- Juice of 2 limes
- 1/2 cup finely chopped fresh basil
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
Fresh Corn Sauce
- 1 shallot, finely sliced
- 1 tbsp butter
- 2-4 tbsp water
- 1/8 cup white wine
- 1/4 tsp turmeric (optional)
- 3 ears of fresh local corn, kernels removed
- Salt and pepper, to taste
- 1/2 cup fresh 35% cream
- Finely chopped chives