Tune in to The Tennessee Farm Table tomorrow at 9 a.m. on WDVX to hear me talk about all things corn. (What food is more synonymous with summer than freshly picked corn on the cob?!) You'll learn what to look for at the market, why picking quality GMO-free corn is important and more. If you can't listen in real time, find the broadcast on the On Demand section os WDVX's site and listen whenever you like.
In the broadcast I include a couple of tasty recipes that show off corn’s
versatility -- I've listed them below. Enjoy!
Here’s what you’ll need:
-One 15 oz. can black beans, rinsed
-2 cups of cooked corn, cut off the cob (if not in season,
substitute one 15 oz. can, drained)
-1 medium tomato,
diced (if not in season substitute one 15 oz.
can, drained)
-1 red bell
pepper, diced
-1 green bell pepper, diced
-1/2 c. finely diced onion (red is best, but yellow or white is good too)
-Juice of 2 limes (approx. 1/2 c. lime juice - fresh is best, but you can
use bottled if good quality)
-1/3 c. extra virgin olive oil
-1 t. salt
-1/2 t. cumin
Pinch of cayenne
*optional - 1 fresh, green serano or jalapeno pepper, thinly sliced,
seeds and all
Combine all veggies in large bowl.
Mix all other ingredients in small bowl then add to veggie mix.
Set aside for at least one hour to allow flavors to blend. (Overnight is best.)
Grilled Corn
-Shuck
corn and remove silk.
-Coat
lightly with olive oil or grapeseed oil and sprinkle liberally with kosher salt.
-Place
directly over heat on medium-hot grill.
-Rotate
when dark spots appear and kernels deepen in color- usually about 2 to 3
minutes.
-Turn occasionally for the next 8-10, until fully cooked. The
ear will be speckled with char spots.
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