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Thursday, October 4, 2012

The flavor of seasonal, sweet corn...

Sweet corn is in season, so why not stop by your local farmer’s market and pick some up?  There are so many ways to prepare it; whether you are grilling it or making a salad. 

Regarding the origin of sweet corn, it appears to be unknown definitely, although it more than likely developed thousands of years ago in Peru. It seems crazy, but scientists believe that ages ago, there was a mutation causing a new form of maize to grow! This evolved into what we know today as corn where the husk covers the entirety of the corn itself.

The earliest findings of domesticated corn dates back to Mexico where it was found in caves and once again, scientists surmise that people were able to harvest and cultivate corn over many generations.

Today we have so many different varieties of sweet corn that range in size and color.

I recently bought a few corn and made a salad with zucchini, Crimini mushrooms, sundried tomatoes and a dash of fresh Parmesan cheese.

This is what I did:
I thinly sliced two zucchini, cut 3 sweet corn off the cob, ½ cup freshly sliced crimini mushrooms and sliced up some sun-dried tomatoes

In a large skillet, I used 1 tbsp. extra virgin olive oil, 3 minced garlic, stirred for a minute or two, then added the ingredients. Lastly, I seasoned with 1-2 tsp. Turmeric, a dash of Coriander and Kosher salt and pepper to taste. Once served, add the sprinkling of Parmesan cheese. Once again, the power of the ingredients used is so good for you. Just click on the spice or vegetable for more information regarding health benefits.
 A recipe that I found in The Joy of Cooking by Irma Rombauer uses fresh corn as well....

Black Bean, Corn & Tomato Salad
  • 1 ½ cups corn kernels (cut from 3 ears corn)
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ⅛ tsp salt
  • Ground black pepper to taste
  • 5 tbsp olive oil, or to taste
  • ¼ cup snipped or sliced fresh basil
  • 3 cups cooked black beans (about 1 cup dried), rinsed and drained if canned
  • 8 oz cherry tomatoes, halved
  • 1 cup red onions
Boil corn kernels in water to cover for 1 minute. Drain and rinse under cold water.
Whisk together in a small bowl:
red wine vinegar, garlic, salt & ground black pepper
Gradually whisk in:
olive oil & basil.
Toss with dressing in a serving bowl;
black beans, corn, cherry tomatoes & red onions. Serve garnished with fresh basil leaves.

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