A Cornucopia of New Ideas for a Fave Summer Veg
Corn is the vegetable that just about everyone likes... kids, veggie haters, carb avoiders, etc., all tend to give corn a pass. And there's no better time to have it than right now. You can find locally harvested ears at every farmer's market these days, but if the thought of successfully scraping the kernels off the cob feels daunting, you can go the easy route and pick up Pinwheel's NJ grown non-GMO, farm-frozen kernels, which maintain the sweet fresh flavor for months after harvest.
And while very few things can rival a fresh cob right off the grill, here are a few new ideas for corn that'll make you want to have it on your table every night! You might be surprised by what you can make with these golden nuggets...
Air Fryer Spiced Crispy Corn
This gets our vote for the most craveable corn snack or side dish, dispacing even popcorn! Crispy Corn is a crunchy, tasty vegetarian snack, loaded with flavor. Seriously simple but addictive!
Prep time: 10 min. | Yield: 4 servings
Ingredients
4 cups Local Sweet Corn kernels (fresh or frozen)
2.5 Tbsp Olive oil
3 tsp Paprika
1/2 tsp Ground Cumin
3 tsp Parsley chopped
4 Tbsp Cornstarch or cornflour
1-2 Lemon wedges
Salt & Pepper to taste
Instructions
Scrape fresh corn kernels from the cob carefully with a sharp knife into a bowl;or use frozen corn, thawed under warm water or briefly in the microwave.
Add the olive oil and mix well to coat the corn kernels. Add the paprika, cumin, chopped parsley, and cornstarch or cornflour. Mix well.
Preheat your air fryer to 400F. Air fry on a sheet or in a fryer basket lined with foil for 8 to 10 minutes. Halfway through the cooking time shake the basket or use a fork to stir the kernels. Add salt and pepper as desired, then top with a few squeezes of lemon
Cornbread Skillet Pizza
Sure to become your family's new favorite; the gluten-sensitive will be especially appreciative. 10 min. of prep time gets you a flavorful, heathy pizza with Sweet Corn kernels featured in both the crust and as a topping. Or substitute your favorite pizza or taco toppings- all work great with the cornbread crust!
Prep time: 15 min. | Yield: 4 servings
Instructions
Preheat oven to 450 degrees and oil a large cast iron skillet with olive oil.
In a medium bowl add corn flour, salt, sugar, amd Italian seasoning; mix well. Add in warm water slowly, kneading in between to fully incorporate. Mix in fresh corn kernels. Add in additional water if needed to keep moist and slightly sticky.
Let the dough rest for 5 minutes. Press dough into the bottom of a cast iron skillet and slightly press up on the sides to form crust.
Place in oven and lower the temperature to 425. Bake for 15-20 minutes. Remove and add toppings (suggested ones or your favorites) in this order: marinara/tomato sauce, cheese and then all veggies and/or meat.
Place back in the oven and bake for an additional 20-25 minutes. Remove, let sit five minutes and enjoy!
Ingredients
For the crust:
2 cups cornflour
1.25 cups warm water
2 Tbsp sugar
½ tsp salt
¾ cup fresh or thawed frozen local sweet corn kernels (about 2 ears)
1 tsp Italian seasoning
For the toppings (or substitute your favorite pizza or taco toppings!):
1 cup marinara sauce
1 cup Colby jack cheese, shredded
1 green pepper, sliced
¼ red onion, sliced
5 whole button mushrooms, sliced
2 sliced tomatoes, sliced
2 tbsp fresh basil, chopped
½ cup fresh or thawed frozen local sweet corn kernels
Corn, Black Bean and Tuna Salad
Prep time: 15 min. | Yield: 2-4 servings
A filling but light combination with a hint of Mexican seasonings, this is a protein packed dish that takes just minutes time to make!
Ingredients
One 5-6 oz can tuna in olive oil, drained (Italian brands are best)
1.5 cups local sweet corn kernels (fresh or frozen), rinsed and drained
One 10 oz pouch Your Organics Black Beans, rinsed and drained
1 medium red bell pepper, diced
6 green onions, finely sliced
1 1/2 cups cheddar or queso fresco cheese, grated or crumbled
1 avocado, diced
1/4 cup fresh cilantro, chopped (optional)
2 Tbsp pickled jalapeno or roasted green chile peppers (optional)
For the Dressing:
1/3 cup lime juice
1 clove garlic, minced
¼ cup cilantro, chopped
¼ cup Greek yogurt
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
Add all the Dressing ingredients to a small jar or container with a lid. Shake vigorously, then adjust salt & pepper as needed.
Place all salad ingredients in a large bowl, tossing to combine. Serve immediately or cover and chill for up to 1 day. Drizzle with dressing just before serving.
Corn Casserole with Bacon and Cheese
A heartier dish that will carry you into the fall while evoking flavors of summer. Can be made vegetarian if preferred.
Prep time: 20 min.; Bake time: 35 min. | Yield: 6-8 servings
Ingredients
1 pound bacon, cooked & cut into small pieces (optional)
2 Tbsp butter
1/2 onion, finely chopped
1 clove garlic, minced
2/3 cup cornmeal
2/3 cup flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup sour cream
1/2 cup butter, melted
1 egg
1 lb. local sweet corn kernels, fresh or frozen
one 15-ounce can cream-style corn
1 1/2 cups sharp white cheddar
Chopped chives
Instructions
Preheat the oven to 350 degrees. Heat a medium-size skillet. When hot, add the butter, onions and a sprinkle of salt to the pan and cook at low-medium until softened. Add in the garlic and cook for another minute. Take the pan off the heat.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn kernels, creamed corn, the onion mixture, and half of the bacon, if using; add to the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.