Corn is in the Season…

Corn is in the Season…

This time of year is the best time to eat corn! Although you can get corn throughout the year, right now its taste is so sweet and crunchy that it makes CHEWing it even better! With it being at its peak of the season, what a better time it is to try a few new recipes!

Here are few that I tried……

Basil Corn Saute

 I actually found this recipe as I was flipping through the August issue of Cosmo (cosmopolitan.com)

This recipe was so easy to make and was so tasty! The recipe did not call for tomatoes, but I feel that with any recipe you try you should make it your own by adding more or less of this or that ingredient.

 The recipe:

2 tablespoons olive oil

1 garlic clove, minced

6 ears corn, shucked and kernels

 cut from the cob (about 4 cups)

2 tablespoons fresh basil, very thinly sliced

*optional: cherry tomatoes halved

In a large skillet bring your olive oil and garlic to a nice sizzle on medium heat (cook until your garlic is lightly golden) about 2 minutes.  Add corn, season with salt and pepper. Cook until the corn is just tender, about 8 minutes. Once your corn is ready add in your tomatoes and basil, give a gentle stir, remove from heat and ENJOY!

 

Maryland Sweet Corn and Crab Chowder

I was never really a big chowder fan growing up (and trust me, growing up in the south there are all different kinds of chowders) that was until I had Maryland Corn and Crab Chowder.

Every time my husband and I go to visit the Eastern Shore of Maryland the first thing we want to do is go and have Corn and Crab Chowder from St. Michael’s Bistro (bistrostmichaels.com). I have never had anything like it before, its sweet crunchy taste and fresh lumps of crab are so hearty it makes the taste out of this world! If you are ever in that area I would definitely recommend going there and trying it!

We are mostly in Maryland during the summer, which is when Corn and Crab Chowder is on the menu. This past trip we were a little busy having our WEDDING!! :)) so we did not get the chance to make it to St. Michael’s, but my mother-in-law surprised us with about three dozen ears of corn from Maryland when we got back from our honeymoon, so we knew what we were going to try with them!

As usual I made the recipe my own and changed a few things like not using the cream and using baby potatoes instead of one medium, I felt that with the blended potatoes the chowder had a thick enough taste already. By eliminating the cream it made the chowder a little lighter and healthier!

The recipe that I tried can be found here Hope you ENJOY!

Jamie Fago
jamie@sbcakery.com