Whether it’s from the farmers market or a road-side stand, nothing says summer like corn on the cob to me. Personally, I love my corn with just a bit of seasoning – naked is okay too! – but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic … the combinations are endless!
Traditionally boiled or steamed, corn is also amazing done on the grill – if you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well? Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it. Serve it just like that or cut off the kernels and add them to fresh salsa or folded into billowy whipped potatoes. They also add a fantastic pop of color and flavor to Summer Roasted Corn, Pepper and Arugula Salad with Goat Cheese Crostini; perfect as a side or the main course!
Speaking of cutting off the kernels, I have a great trick to share with you; if you have a Bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can without cutting into the cob – the Bundt pan will catch all the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.
So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! – Kathy
Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsps Dijon mustard
1 clove garlic, minced
3 Tbsps balsamic vinegar
2 tsps fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula
Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.
Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.
In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.
Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.
Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.
Copyright ©2004 by Kathy Casey Food Studios®