New fun recipes to try.
Brentwood corn is one of the jewels of Bay Area produce, and it’s still in season. Before it goes out of season, you’ve got to try it some new ways. We asked local farmers markets for unique recipes that take this sweet local treasure beyond salt and butter.
Mexican Grilled Corn
Liven up your corn on the cob with a south-of-the-border twist that includes chili, lemon, lime, and cilantro, courtesy of Contra Costa Certified Farmers Market, cccfm.org.
Heat grill to medium. Shuck 3 ears of fresh corn and cut each into 4 pieces.
In a large bowl, toss with 2 Tbls olive, the juice of ½ a lemon, ½ tsp kosher salt , ½ tsp chili & ½ tsp black pepper
(Reserve the bowl)
Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes or until corn is charred
Transfer the cooked corn to the reserved bowl and toss with a ¼ cup chopped fresh cilantro and the juice of 1 lime. Serve with lime wedges.
Tomato Avocado Salad
Pair corn with some other classic California tastes, such as cherry tomatoes and avocado, with this refreshing summer salad dressed in cider vinegar, Dijon, and oil, from the Pacific Coast Farmers Market Association, pcfma.com.
2 cups halved cherry tomatoes
1/2 cup chopped red onion
1 large avocado, cut into 1/2-in. cubes
1 small can black beans or sliced black olives
1/3 cup chopped fresh basil leaves
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook corn in boiling water 3 to 5 minutes. Rinse with cold water until cool. Meanwhile, combine tomatoes, onion, avocado, beans or olives, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine. Chill for 1 to 2 hours. Serve with crusty baguette slices.
Jalapeño Corn Bread
Bakers: Fresh corn will take this favorite side dish to a new level, while minced jalapeños will spice up this barbecue-friendly bread, courtesy of the Pacific Coast Farmers Market Association.
3/4 cup fresh corn
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted
2 tablespoons water
2 tablespoons minced jalapeño
In a large bowl mix flour, corn meal, sugar, baking soda, and baking powder. In another bowl mix remaining ingredients. Add to dry ingredients, mixing just enough to wet all the dry ingredients. Preheat oven to 400°F. Pour mix in an 8 x 8 oven proof dish. Cook for 20-25 minutes, or until you can poke a toothpick through the center, and it comes out dry.
OK, we don’t have the recipe, but this quirky dessert is available from Gelateria Americana at the San Ramon Farmers Market every Thursday and Saturday. sanramonfarmersmarket.wordpress.com.
Go to diablomag.com/cornrecipes for the complete recipes.