All the ways to cook with fresh corn, including grilled cheese, scones and pancakes.
Last Monday, my friend invited me over for dinner, and — fresh off his vacation on the East Coast — served a fantastic corn chowder. As someone who rarely thinks of or eats soup, I was reminded how wonderful that soup is, brimming with candy-like sweet corn balanced with just the right amount of comforting potatoes and salty-smoky bacon. And thankfully, he gifted me with a quart of the leftovers, which I ate for every meal afterward to keep that summery feeling alive.
Since that meal, though, I’ve been on a corn kick, as I’m wont to do in times when a particular produce, such as sweet corn, is in season and perfect at the markets. My go-to recipe for lunch lately has been my , which takes the Korean BBQ side dish staple and stuffs it between two slices of sourdough. Corn, cheese, bread; it’s all you need ., which simply seasons the aforementioned title ingredients with a little Frank’s RedHot sauce and a sprinkling of scallions. There’s no better breakfast right now than this.Shrimp, Mushrooms and Zucchini with Poblano Labneh Sauce and Corn Salad
. The salad is very simple — just corn, mint and lime juice — but it pairs so well with so many things right now. If you don’t have the shrimp, mushrooms and zucchini, literally substitute with any other cooked protein and veggies, and they’ll taste great with that corn.And after I make Briseño-González’s dish, I’ll take any leftover cooked shrimp and corn and use it to make
. You bind the corn and shrimp with some eggs and flour and add a few more aromatics before frying up crispy-edged pancakes that are so delicious, I often lose count of how many I’m eating., except I also toss in about 1/2 cup corn kernels for extra crunch and burst of fresh corn flavor. I often substitute fresh blueberries for the same amount of dried cherries too. They’re a wonderful sweet bite that keeps the fleeting feeling of a carefree summer at the front of my mind when I need it most.
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