By Olivia Fowler
For the Courier

ofowler@thepccourier.com

The faster you can get it from the garden to the pot, the better it’s going to taste. We have access to truly fresh corn once a year, and there’s no way to duplicate the flavor in those ears.

Frozen corn is next best but right now, when corn is coming in, take advantage.

These recipes offer some variety in preparing this all-time favorite. Of course, corn on the cob is still at the top of the list, but sometimes we all like a little change. So enjoy it while you can.

Carolina Succotash

2 ears corn (as fresh as possible)

1 c. baby lima beans or 1 c. fresh fava beans, shelled and peeled

3 tbsp. unsalted butter

1⁄ 2 lemon, juice of

Fresh ground black pepper, to taste

 

Put the beans in a saucepan and add water just to cover and lightly salt the water.

Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.

Shuck the fresh corn.

Using a chef’s knife held aat the diagonal, scrape the kernels off the two ears of corn.

Add the corn to the beans and simmer for 10 more minutes.

Remove from heat, season with butter, lemon juice, salt and pepper.

Eat immediately.

Corn Chowder

2 tbsp. butter

Extra-virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

1/4 c. all-purpose flour

6 c. canned vegetable stock

2 c. heavy cream

2 Idaho potatoes, peeled and diced

6 ears corn

Salt and freshly ground black pepper

1/4 c. chopped fresh parsley leaves

Heat the butter and one tablespoon olive oil in a soup pot over medium heat.

Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil.

Add the cream and the potatoes, bring to a boil and boil hard for about seven minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

 

Pan Fried Corn with Bacon

4 slices bacon, diced

1 small onion, chopped

2 c. fresh corn (cut from 4 ears)

1/2 c. diced red bell pepper

2 tbsp. minced fresh parsley

2 tbsp. milk

Salt, to taste

Fresh ground pepper, to taste

Fry bacon in a heavy skillet until crisp.

Remove bacon and set aside, retaining two tablespoons bacon drippings in skillet.

Cook onions in drippings for about five minutes. Add corn and bell peppers to onion. Cook for 3-4 minutes or until just soft.

Add parsley, milk, salt and pepper to veggies, mix well.

Sprinkle bacon pieces on top of vegetables.