Corn 3 Ways

Corn is absolutely one of my favorite vegetables. Whether it's driving through rural South Carolina or my frequent trips through Maryland on my way to the beach in Delaware, the stalks of corn seem to frame my summer. Even in the winter months, canned and frozen corn are always around so I don't miss that crisp sweetness any time of year.
Here are three distinct techniques for preparing corn, ranging from simple to more involved. You may recall my corn salad recipe from a few months ago. I have all the ingredients ready in my kitchen now, but it's fun to change it up a bit.

Steamed Corn
Serves as many as ears of corn you prepare
Prep Time: None
Cook Time: 15 minutes

• Whole ears of fresh corn, husk on
• Water
• Salt
• Butter 

Bring a large pot, filled 3 inches with water, fitted with a vegetable steamer, to a boil. If you don't have a vegetable steamer, don't worry about it. Add the corn and cover. Steam for 10-15 minutes. Remove carefully (with tongs) and serve immediately.
Each diner can remove the husks and silk at their place and season and butter their corn according to their own preference.
Is this too simple? Boring? Ok. Well try this...


Grilled Corn with Bacon
Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes

• 4 ears corn, husks and silks removed
• 1/4 cup crumbled, cooked bacon, divided
• 4 tbsp butter, divided
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 1 tbsp hot Hungarian paprika
• salt and pepper to taste

Pre-heat a grill on high.
Tear 4 roughly 1 ft squares of aluminum foil. In the center of each, place an ear of corn.
Top with 1 tbsp of butter, a sprinkle of chives, parsley, paprika, salt, and pepper. Crumble about a tbsp of bacon over each.
Close the foil tightly.
Grill, butter side up, for 10 minutes. Turn. Cook another 5 minutes.
Remove from heat and serve in the foil on plates, so the butter doesn't burn the diner.


Do you find the cobs daunting? Here we go...


Sauteed Fresh Corn
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes

• 4 ears corn, off the cob
• 1 tsp crushed red pepper flakes
• 2 tbsp butter
• 1 tbsp lemon zest
• 2 tbsp parsley, finely chopped
• 4 scallions, thinly sliced 
• salt and pepper to taste

Melt the butter in a large skillet. Add the pepper flakes and lemon zest and cook for about a minute. Add the corn and stir until combined. Cook for another 5 minutes. Season with salt and pepper. Toss in the scallions and parsley and cook for another 2-3 minutes. Serve immediately.