Every year, as winter and spring fade away, our hearts yearn for that first bite of tender, sweet, buttery corn. The sight of fresh corn stacks at farmers’ markets and grocery stores signals the official arrival of summer, a season devoted to indulging in the joy of corn feasting.
But did you know that there’s more to cooking corn than just the usual boiling or grilling? There are seven distinct and delightful methods to cook corn, each offering its unique flavors and textures. So, get ready to elevate your corn game with these easy, test kitchen-approved techniques and some delectable recipe ideas for each one!
Grilling Corn
Kickstart your corn cooking adventure with the smoky flavors of grilled corn. Brush the corn with melted butter or olive oil, sprinkle a pinch of salt, and place it on a preheated gas or charcoal grill. Cook for 8 to 12 minutes, turning it occasionally until you achieve the perfect golden or charred goodness.
Boiling Corn
For a classic approach, boil corn in a large pot of salted water for 5 to 7 minutes. Once done, adorn the corn with your favorite garnishes.
Baking Corn
Experience the wonders of baking corn in various ways. Roast the corn in the husk for 30 minutes or bake it shucked for 20 minutes. You can also bake shucked corn in foil, adding butter, spices, and herbs for extra flavor.
Slow Cooking Corn
Delight in the tender and buttery goodness of slow-cooked corn. Wrap husked corn in foil, add butter (or compound butter!), and let it cook on low for 4 hours or high for 2 hours in a slow cooker.
Instant Pot Corn
For the Instant Pot enthusiasts, cook corn quickly by placing shucked corn halves on the trivet insert. Cook on high pressure for 5 minutes, then release the pressure and garnish as desired.
Microwaving Corn
In a rush or cooking for one? Microwaving corn is the solution. Wrap husked corn in a damp paper towel or heat-safe plastic wrap and microwave for a few minutes. Unwrap, garnish, and enjoy!
Sautéing Corn
For an easy-to-eat alternative, sauté corn kernels in butter with seasonings of your choice for a burst of flavor.
With these fantastic corn cooking methods, your summer recipes will reach new heights. Explore creative corn ideas like Zucchini Corn Fritters, Grilled Salmon with Bacon and Corn Relish, or Andouille Sausage and Corn Chowder. The possibilities are endless!
So, make the most of your corn harvest or market finds this summer with these tips and recipes. Embark on a corn-filled adventure, and let your taste buds revel in the joy of sweet, succulent corn!”
Chickpea Tagine (Morocco)
Jimisayo Opanuga
Tagines have a complex taste that will make you and your family appreciate Moroccan dishes. Remember not to stir too much when you eat it so that you will not break the vegetables down.
Ingredients:
2 medium zucchini, cut into ½-inch pieces
1 small, peeled butternut squash, cut into ½-inch pieces
1 coarsely chopped onion
1 coarsely chopped sweet red pepper
12 halved dried apricots
1 can of rinsed and drained garbanzo beans or chickpeas
2 minced garlic cloves
2 tbsp. olive oil
1 tsp. ground ginger
2 tsp. paprika
1/2 tsp. salt
¼ tsp. pepper
1 tsp. ground cumin
¼ tsp. ground cinnamon
2 to 3 tsp. harissa chilli paste
1 can of crushed tomatoes
¼ cup chopped fresh mint leaves
2 tsp. honey
Plain Greek yoghurt, extra olive oil, honey, and fresh mint (optional)
Procedure:
1. Put butternut squash, zucchini, sweet red pepper, onion, beans, and dried apricots in a 5 or 6-inch quart slow cooker.
2. Heat oil in a skillet on medium heat. Put cumin, paprika, salt, pepper, cinnamon, garlic, and ginger in a saucepan and cook for around a minute with stirring or until it becomes fragrant.
3. Combine harissa paste, tomatoes, and honey. Let it come to a boil.
4. Stir in the tomato mixture over the vegetables. Cook with the lid on over low heat for 4 to 5 hours, or until the vegetables become tender and the sauce becomes thick.
5. Add mint and top off with the optional ingredients if you want.
