Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
• 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
• 1/4 tsp chipotle chile powder
• Kosher salt and freshly ground black pepper
• freshly squeezed lime juice from 1 lime (about 2 T)
• 1 T freshly grated Parmigiano Reggiano cheese

1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
5. Off the heat, stir in the lime juice and Parmesan.
6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

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Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

• 8 ears corn, husked and silks removed
• 1/2 cup light sour cream
• 1 T fresh lime juice
• pinch or two cayenne pepper
• 1/4 tsp chili powder
• 1/4 cup minced cilantro, or more, to taste
• coarse salt and freshly ground black pepper
• 1/4 cup crumbled cotija or goat cheese
• tortilla chips, for serving

1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
5. Combine the corn kernels with the sour cream mixture.
6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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