Corn: Beyond the Cob

From the husk to the kernels to the cob they’re cut from, everything in this summer starch offers a sweet taste of the season. Grilled or sautéed, wrapped or puréed, here’s your guide to getting the most out of this crave-worthy crop. 1. Ravioli Combine 1½ cups fresh corn kernels, 2 garlic cloves, fresh tarragon leaves and ½ cup vegetable stock in a food processor; pulse until combined but not smooth. Add 1 egg and 15 ounces ricotta and combine. Spoon 1 teaspoon filling in the middle of a wonton wrapper. Brush the sides with water and top with another wrapper, pressing firmly to seal. Boil for 1 minute and top with brown butter, sautéed corn kernels and fresh tarragon. 2. Salad Combine 1 cup canned chickpeas, 1½ cups cooked corn kernels, a little less than ¼ cup chopped red onion, juice from ½ lemon, 2 tablespoons olive oil and ¼ cup Parmesan hunks in a bowl. Mix and season to taste with salt and pepper. 3. Elotes Soak 4 ears of corn. Grill in their husks, turning occasionally, for 10 to 15 minutes, then grill again without husks for about a minute on each side. Add 1 tablespoon adobo sauce to crema or sour cream and spread on the grilled corn. Sprinkle with grated Cotija or Parmesan cheese and chile powder. 4. Migas Working in batches, sauté about 20 thin strips of corn tortilla in a medium-hot skillet with oil until crisp. Drain on paper towels. Sauté 1 minced jalapeno for 2 minutes. Whisk 4 eggs. Season with salt and pepper and whisk in 2 tablespoons cream. Reduce heat to low and add butter to the skillet. Once melted, add eggs and tortilla strips and scramble. Once almost cooked through, add the jalapeno and ¼ cup fresh corn kernels; cook for a few more minutes, stirring. Finish with a few hunks of goat cheese. 5. Risotto For a Missouri corn risotto, Three Kings Public House’s Ryan Pinkston removes the kernels from 3 ears of corn. Boil the cobs in water to cover for 15 minutes, reduce the stock by half and remove the cobs. Add corn stock to 5 cups vegetable or chicken stock and keep warm on a back burner. Meanwhile, sauté a finely chopped onion until softened. Add 2 cups Arborio rice and cook, stirring, until opaque. Add ½ cup of dry white wine and cook until absorbed. Add stock 1 cup at a time, stirring until nearly absorbed each time. After half the stock has been added, stir in the corn kernels. Continue adding stock until the rice is creamy and al dente. Stir in freshly grated Parmigiano-Reggiano, 2 tablespoons butter, and salt and pepper to taste. 6. Pesto Add oil, 3 cups fresh corn kernels, 1 minced garlic clove, and salt and pepper to taste to a skillet. Sauté for 4 minutes or until corn is tender. Transfer to a food processor; add ½ cup Parmesan and 1/3 cup pine nuts and pulse. Add olive oil in a slow stream through the feeding tube until pesto is smooth. Serve over seared scallops. 7. Quesadillas Combine 1 drained can black-eyed peas, 1½ cups corn kernels and 1 julienned zucchini in a skillet and season to taste with salt and pepper. Sauté until cooked through. Top flour tortillas with Cheddar cheese and the sautéed mixture; cover with another tortilla. Bake at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted. Top with your favorite salsa, sour cream and chopped herbs. 8. Corn husk-wrapped steamed fish Use the thickest, widest corn husks in place of banana leaves when steaming flaky white fish like halibut. Set the fish atop the husks, season to taste, top with vegetables or greens of your choice, wrap the husk around the fish and tie with butcher’s twine. Set in a bamboo steamer for about 12 to 14 minutes. For three more ways to bask in the season of this crave-worthy crop, click here.