Season:
Summer
About the vegetable:
Nothing beats corn on the cob in the summer, and contrary to popular belief, it is rich in nutrients like B vitamins and potassium. Fun fact: There is one silk for every kernel of corn on each cob.
How to select:
For the best fresh corn, look for tightly wrapped, bright-green husks with brown tassels, and feel for firm kernels. Some say it’s against corn etiquette to peel back the husk and look before buying, but I think it’s okay to take a tiny peek.
How to prep:
Husk the corn by peeling back the leaves and silk, then cutting off the ends. If taking the kernels off the cob, lay it flat and slice one side completely off to create a stable base to remove the rest.
How to store:
Keep the husk on and store in a tightly wrapped bag in the refrigerator for up to three days to keep the corn from drying out.
Varieties to try:
White, yellow, bicolor, multicolor
Pairs well with:
Beef, butter, chicken, chili powder, cilantro, fish, peppers, salt, tomatoes
Can easily be swapped with:
Peas
Watch out for:
To make husking easier, slice the end of the cob and microwave for about one minute, after which the husks should slide right off.
Recipes:
Black Bean and Corn Salad
,
Crunchy Black Bean and Corn Salad
,
Lemony Turnip-Corn Soup
,
Roasted Corn and Tomato Tacos with Black Bean Spread
,
Root-to-Stem Rainbow Salad with Easy Herb Vinaigrette
,
Southwest Sweet Potato Pizza
,
Spaghetti Squash Burrito Bowls
,
Spicy Stuffed Sweet Potatoes
,
Summer Grilled Vegetable Salad
,
Sweet Potato Sheet Pan Nachos
,
Tex-Mex Chicken Bowl
