Is there any better way to welcome summer than to have fresh sweet corn that you eat off the cob, dripping with butter? It is just sooo good.
Sometimes, though, instead of boiling the corn, I will soak it in water and put it on the grill. It slowly steams in the husk and has a slightly smokey flavor.
Yesterday, I did 30 ears that way and ate three off the cob before taking the rest and cutting the kernels into a big bowl. Make sure you scrape down the cob with the back of the knife to get all the milky goodness.
I use the corn in salsa, dips (cheesy corn dip) corn casserole and a distinctly Louisiana dish called Corn Maque Choux (pronounced mock-shoe). It is the Cajun version of succotash (which suits me fine as I don’t care for lima beans).
2 generous cups grilled corn, cut from cob
1/2 cup (1 stick) butter
1 onion, finely minced
1 green bell pepper, diced
1/2 cup heavy cream
1 tomato, peeled and coarsely chopped
Salt and pepper
Hot sauce, to taste
Melt butter in a heavy skillet; add onion and sauté over medium heat until onion is translucent. Reduce heat, cover, and cook for 5 minutes. Add bell pepper and cook for two minutes. Stir in corn kernels, cream and tomato. Cook, stirring fairly continuously, until mixture thickens, about 10 minutes. Season with salt, pepper, hot sauce and serve.
You can do this recipe with uncooked corn. Just add it after the onion has cooked for 5 minutes and cook about 5 minutes before adding the cream and tomato.