Out and about this past weekend checking out the local Farmers Markets and I came across Newhard Farms Corn Shed on Mauch Chunk Rd. Summer weather has been here for quite some time and officially it’s been 1 month since its start. Growing up, we always knew when Summer was here when corn-on-the-cob hit the tables! Assorted butters, salt & pepper, fresh lemons & limes were spread out across my family’s tables. As I grew up, my tastes expanded and I started making an array of flavored butters for family and friends to enjoy. Here are some ways to enjoy Steamed Corn-on-the-Cob:

 

Bring cobs and little water to boil for 10 minutes in stock pot. Always cook more than what is needed, great uses for leftover corn (if there is any). Cobs will be hot, remove with tongs to serving plate. Serve with butter, salt & pepper (opt.). Or try one of these homemade flavored butters:

 

Italian:

1 – stick softened butter

1 tsp. dried basil

1 tsp dried oregano

2 dashes garlic powder (or to taste)

 

Chili Lime:

1 – stick softened butter

2 tsps. Chili Lime Rub

 

Chipotle-Garlic:

1 – stick softened butter

2 tsps. Chipotle Garlic Rub

 

Stir ingredients together to blend and chill or roll softened butter in parchment paper (log) and chill.

If using a salted type of rub, use unsalted butter.

 

Have leftover corn, here are 2 more great recipes to use it up throughout the week.

 

Corn, Black Bean & Mango Salsa:

 

2 – ears of leftover corn-on-cob

1 – mango, chopped fine

1 can black beans, rinsed & drained

½ red onion, minced

2 – large jalapenos, ribs & seeds removed, minced

1 plum tomato, chopped fine (for color)

Juice of 1 lime

Add all ingredients to a large bowl, squeeze lime juice directly in and stir to combine. Refrigerate to let flavors blend. Serve with tortilla chips, over eggs, eat as is, on burgers, hot dogs, etc. 

Corn Fritters:

 

4 ears fresh corn, husks/silk removed, cooked

1 large egg

3 T. flour

3 T. fine ground cornmeal (sometimes referred as polenta)

2 T. heavy cream

1 shallot, minced

½ tsp. salt

Pinch of cayenne pepper

¼ C. oil, for cooking

Stand corn on end and remove kernels from 2 cobs. Grate remaining cobs on largest hole of a box grater and remove milk from cob with back of knife into bowl. Stir in egg, flour, cornmeal, salt, shallot, cream and cayenne pepper. Stir to make a thick batter. If batter is too thin add cornmeal 1 tsp at a time to thicken. Heat oil in 12-inch skillet over medium heat until shimmering. Drop heaping tablespoons of batter into skillet (3-inch dia. patties). Fry until golden brown, flip and continue to cook until golden. Remove to a paper towel lined plate to drain excess oil. Repeat with remaining batter. Serve with Black Bean & Corn Salsa, sour cream and chives.

 
  ~ Bon Appetite!  
 
 
 
Newhard Farms Corn Shed
3250 Mauch Chunk Rd.
Coplay, PA. 18037
610-799-3303
Monday – Friday: 9am – 6:30pm
Saturday: 9am –  5pm

For more fresh recipes and articles by Joe Scrizzi click here…

 

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