Fresh corn is one of the best things about summer (I realize that I say that about basically every veggie I write about, but it’s all true, and I can’t decide which is actually best!). One of the things I love about corn is that it hits that sweet craving without being simple sugars with no nutritional value. I am sure everyone has had bad corn-that chalky, gummy hot mess of a veggie? Yeah, well the HH corn is really the best. The little kernels are sweet, crunchy, juicy, and delicious. Not to mention that you get a healthy dose of antioxidants like vitamin C, vitamin E, and carotenoids as well as about 4 grams of fiber in a cup. So what are some ways to enjoy it besides, of course, right on the cob?
Well, this veggie is so versatile, it has a variety of flavors it pairs well with. First is my fresh corn and basil salad. I love this one and make it quite often. It inspired me to come up with a Mexican flavored salad like this one.
It is a mix of 2 cobs of corn, 2 jalapeños (seeded, because let’s be real, if my tongue is too burned to taste anything else, what’s the point?), some red onion, lime juice, cilantro, avocado, a little cumin and salt, and we are in business. Pairs great with tacos as a topping!
Another yummy way to use your corn (available in bulk this week!), is to make it with a mediterranean spin. I like mixing a cob of corn kernels, some crumbled feta (the Blue Ridge Farm aged feta, available at HH is my favorite), some red peppers, red onions, baby roma tomatoes, garlic, oregano, and a splash of lemon juice. Then you can eat it as is, in an avocado boat:
Avocado boats go well with basically any salad, in my opinion:
Or if you want something a bit heartier, take the same topping/filling, and put it on a flatbread, topped it with a little (or a lot, come on, it’s cheese) baked it at 400 degrees for 15 minutes, then had a lovely veggie flatbread for lunch:
There you have it-lots of ways to showcase corn’s versatility. Comment below and let us know how you like your corn best!