Corn - Summer Gold

When you live in a seasonal climate, and you're a chef, it's all about what fruit or vegetable you are currently infatuated with. When that season is full blown summer, it's hard not to be fickle. One day it's peach crisps and nectarine galettes, the next, heirloom tomatoes have your devoted attention. It only takes one trip to the greenmarket and everything on the table is showered with chopped chives, parsley, basil and tarragon.

And of course, with any summer romance, there's always the chance of being a little too over eager, too ready to indulge, carried away with our senses, which may lead to Farmer's Market Remorse. That moment when you realize you have enough tomatoes for 12, corn for 10, peaches for your entire extended family and it's just you and your partner at home.

So as our local markets begin to swell with the urgency of a ripe fig, DM Cuisine plans to feature a few blogs with the aim of encouraging overflowing tote bags by sharing some inspirations for the extra eggplant, peppers or blueberries you just couldn't resist.

King Corn
Just the image of a bright yellow or ivory kerneled ear of corn screams "Summer" directly in our ears and sets off a stream of sense memories that ricochet from clam bakes, to pots of melted butter, childhood corn picking and shucking, street fair grilled corn stands, park side Bar-B-Q's, and country drives to find "the sweetest" corn available.

Nothing matches corn on the cob for sheer gustatory delight. You must eat it with your hands, you can't eat it properly without getting messy, and its sweet and savory at the same time. However there are so many other ways to enjoy it and we wanted to share some of our favorites

Mexican Style Grilled Corn
For this you will need cleaned whole or half ears of corn, cut lime wedges, grated cotija (or parmesan) cheese, mayonnaise, and ancho chile powder (or cayenne or chile powder) Grill the corn over medium to low heat, turning regularly to get a toasted brown color here and there. Remove from heat, brush generously with mayonnaise, squeeze a little lime over it all, dust with cotija cheese and sprinkle to taste with chile powder. Madre de Dios estupenda!

Pumped Up Corn Bread
Making some cornbread or corn muffins? Add fresh corn cut from the cob right into your recipe when you add the wet ingredients. Maybe 1/2 - 1 cup. And then some chopped jalapeno or red pepper, and then some cheddar cheese, or ... well you get the idea. The corn is great in either a sweet or savory cornbread!

Cuban Corn and Black Bean Salad
This one couldn't be easier. Clean some ears of corn and boil them as you would for corn on the cob. When cooked, let cool then cut the kernels from the cob. We find a serrated or bread knife works best for this. Drain and rinse a can or black beans. It pays to buy organic here. It really is a better product typically. Chop some red pepper and red onion finely and toss everything together. Season with plenty of chopped cilantro, salt and pepper, olive or corn oil and a splash of apple cider vinegar. Maybe a teaspoon or two of sugar IF it needs it.

Succotash
What is it about the word Succotash that seems to make most folks lip begin to curl into a grimace? Is it childhood memories of frozen lima beans? Or just a vague uncertainty of what it is exactly? What it is... is any combination of corn and beans. We love it! And often enjoy a stir fry of corn, green beans and a little pancetta. Or sauteed corn, fava beans and red onion. Maybe sauteed corn, edamame, scallion and garlic. Looking for indulgence? Corn, Fresh Cranberry Beans, Leeks and Truffled Butter. Richer? Corn, Caramelized Onions, Fava Beans, Haricots Verts, Shallots, Fresh Tomato, Basil and a spoonful of Creme Fraiche, sauteed and simmered till lightly thickened..... those lips are starting to curl into a smile now.