I have a lovely friend that called to say she had just picked a load of corn right out of the fields from a local farmer friend of hers. She was on a road near my home, and wanted to know if I would like a dozen ears. Well, yes I would! As she brought them up to the veranda, she told me that there may be some critters in the top ends as this farmer did not use any pesticides. All organically grown corn!
I was glad that she warned me. I pulled the husks off the ears outside, and cut off the top ends that were not good.
What was left was 12 beautifully fresh ears of corn.
I took them inside and finished cleaning the silks off, then boiled them briefly to hydrate the kernels and mostly cook them.
Our plan was to grill the corn, so the ears were put on a plate ready for the grill.
I totally forgot to take a photo while they were grilling. My Sweet Babboo did a wonderful job of grilling them just until there was a bit of color on the kernels and a hint of smoky flavor. When he brought them inside, I cut the kernels from the cobs.
That night, we ate grilled corn with just a touch of butter and salt. Two bags contain more kernels to be frozen for future meals.
The next day, with the corn left over, I made a quick corn, avocado and heirloom tomato salad with the last of my home grown tomatoes.
Yum! I just chopped the tomatoes and avocado, added the leftover corn, and dressed it with my Sriracha Mayonnaise dressing. For those new to the blog, it is 1 teaspoon Sriracha sauce in one cup of mayonnaise. Add more Sriracha if you like it a bit spicier like I do. Serve on a lettuce leaf.
About a week later, I was in the mood for my Cauliflower and Corn Casserole. That frozen corn was perfect in this dish.
I’m saving the last bit of corn for my Corn Crab Soup. The recipe originally was for a chilled soup, but My Sweet Babboo discovered it is wonderful hot too.
Do you have a favorite corn recipe? Do share!