Beyond Corn on the Cob

FRESH CORN SUCCOTASH

Ingredients

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4 ears              Supersweet Corn

2 TBS                            Vegetable Oil

2 ea                            Zucchini Squash

1 ea                            Yellow Onion (chopped)

1 TBS              Garlic (finely chopped)

1 can              Black Beans (drained)

½ tsp              Salt

½ tsp              Lemon Pepper

Instructions

• Cut the Zucchini Squash in half lengthwise, then slice into ½” pieces.
• Using a sharp knife, cut the corn kernels off the cob.
• In a large skillet, over medium heat, heat oil until hot.
• Add Zucchini, Onion, Garlic; stir constantly until onions are tender, about 5 minutes.
• Add beans, salt, pepper; cook and stir until hot, about 2 minutes.
• Stir in corn kernels; heat until hot, about 3 minutes.
• Serve immediately.

CORN PASTA

Ingredients

4 ears              Supersweet Corn

1 lb                            Rosetti Pasta

2 TBS                            Red Wine Vinegar

½ cup              Fresh Basil (sliced)

¾ cup              Olive Oil

1 pint                            Cherry Tomatoes (cut in half)

to taste              Salt and Pepper

Instructions

• Boil whole corn for 3 – 4 minutes.  When cool, using a sharp knife, cut corn kernels off the cob.
• Cook pasta according to package instructions.
• In a small bowl, whisk together Rice Wine Vinegar, Basil, Salt and Pepper.
• Add Olive oil in a stream, whisking as you pour.  Continue to whisk dressing until it is emulsified.
• In a large bowl, combine Pasta, Tomatoes and Corn.  Add dressing and toss well.

GRILLED CORN AND FRESH TOMATO SALAD

Ingredients

4 ears              Supersweet Corn

1 TBS                            Vegetable Oil

¼ cup              Vegetable Oil

1 ¼ cup              Tomatoes (½“ chunks)

¼ cup              Sliced black pitted olives

½ cup              Green Onions (sliced)

3 TBS                            Lemon Juice

1 TBS                            Fresh Basil (chopped)

¾ tsp                            Salt

¼ tsp                            Black Pepper

¼ cup              Crumbled Blue Cheese

Instructions

• Preheat grill.
• Brush corn with 1 TBS of oil.  Grill until kernels are golden brown, turning often to prevent burning.  Let cool.
• With a sharp knife, cut the kernels off the cob.  Place kernels in a medium bowl.  Add Tomatoes, Olives and Green Onions.
• In a small bowl, combine Lemon Juice, Basil, Salt, Pepper, remaining ¼ cup of Oil.  Mix well.
• Pour dressing mixture over corn and tomatoes.  Toss until well coated.
• Stir in crumbled Blue Cheese.
• Serve over a fresh green salad.

CORN-TOMATO RELISH

Ingredients

4 ears              Supersweet Corn

2 cups              Roma Tomatoes (chopped)

½ cup              Sweet Pickle Relish

½ cup              Italian Salad Dressing

to taste              Hot Sauce

Instructions

• Using a sharp knife, cut corn kernels off the cob.
• In a medium size bowl, combine all ingredients, mix well.
• Serve over a lettuce salad, or over grilled meats.

NOTE:  You can add fresh corn kernels to many dishes.  It adds a great Southwestern flavor to any recipe.  Add corn to soups, stews, salsas.