In the late days of summer, stalks of sweet corn and field corn near my family’s farm would be so thick and tall that it was nearly impossible to see while driving along the winding country roads. It was a sign that corn season had reached its peak and the final harvests would be flooding markets.
At home, there would be a mad dash in the kitchen to blanch and pack sweet corn in quart-size, zip-close bags, in order to have a stash in the freezer throughout the year.
Recalling those summer memories got me thinking of new ways to enjoy fresh corn this time of year — beyond boiling and buttering yellow, white and bicolor ears.
Brown butter biscuit batter with corn is an easy, one-pan side dish akin to a savory cobbler or spoon bread.
Fresh corn also brings subtle sweetness to whipped cream. You can use sweet corn whipped cream to top savory or sweet dishes, such as tomato pie, cornmeal cake or even the brown butter biscuit batter with corn.
Finally, bathing cobs of corn in butter and cream really enriches the corn flavor. Try a cream and butter corn bath, and you’ll never go back to boiling cobs in plain old water.
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Chadwick Boyd is a food and lifestyle expert, food contributor to Hallmark and cookbook author. Find his work at chadwickboydlifestyle.com.
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