Hello everyone! This season we all are eating and loving fresh corn. Did you know that Americans eat an average of 25 pounds of corn per person, per year!! I’d totally believe that as a Springdell share holder. This week in the full share we had 24 ears of fresh corn! Knowing that, I decided to whip up a couple of easy and tasty ways to use your corn. Another stat for you, 73 percent of people overlook their ears of corn! 2-4 minutes is all you need to boil fresh corn. As you can see Flat Farmer and I cooked up all of our corn on the same day it arrived in our share….best to use fresh corn right away.
My first quick and easy corn recipe is a cold corn salad. Start by removing the kernels from 6 ears of corn. Simply run a sharp knife down the sides of the corn. Do this with the ear of corn in a dish or bowl.
I thinly sliced a handful of the fresh basil from the share.
I took one of the large slicing cucumbers and scooped out the seeds from the center. I also ran a peeler down the cucumber in rows to remove some of the peel, but not all of it, I wanted the color in the salad.
Chop the cucumber into small pieces and add it to the corn.
Combine it with the basil and toss it with a lemon vinaigrette or an Italian dressing. This is so fresh and makes an amazing lunch!
If this wasn’t enough I made another corn recipe the next day! This one was corn, pasta, and ricotta dish.
Start with another 6 ears of the sweet corn, removed from the cob. Toss it in a skillet with a few Tablespoons of Amish Roll Butter. After it warms up a bit and start to sizzle, add fresh Springdell garlic, salt, and pepper.
Toss the corn mixture with freshly cooked pasta (gluten free over here).
This is the base for your dish. On the top I added ricotta cheese mixed with thinly sliced fresh basil and chopped chives from the pick your own herb garden.