What is the biggest crop produced here in the US? That my friends, is corn. And those of us living in Illinois are smack in the center of the US corn belt. This time of year I just loves me some sweet, sweet Illinois corn. So sweet is the fresh corn this time of year that I can almost forego my daily sugar fix...ok, let's not go that far.
There are cobs of corn a plenty at the Farmers Markets. Now, before you go peeling back the husks and pinching your finger nail into the corn, and putting it back because it wasn't to your liking, there are more discretionary, and sanitary (personally, I don't want corn that you have poked your fingernail into and I am sure the farmer selling it would like you to leave the husks intact as well so that he/she can sell that ear of corn) of telling a good ear of corn. Just feel the tip of the cob, thru the husk. You are feeling for fully formed, firm to the touch kernels. If you don't feel the kernels, then put it back and try another, no fuss, no muss. Sorry, just had to share some good farmers market etiquette with you. ;)
When you get the corn home you can husk and de-silk it. I just learned a trick for removing the silks from diva of all things domestic, Martha Stewart: microwave the cob, husk and all, for 45 seconds, then remove the husks and the silks should adhere to the husks and not make a mess all over the place.
When corn is this sweet and fresh just cut it off the cob and throw the raw kernels into a salad, soup, pasta or favorite cornbread batter to give some extra crunch and a sweet kick. Craving some corn on the cob? Nothing a quick 1-2 minutes in the microwave, 8-10 minutes in a pot of boiling water, or 12-15 minutes on the grill, then a quick slather of butter, salt and pepper, if that is your thing. Personally, I like just a squeeze of lime on my corn on the cob. Or if you are grilling your corn wrapped in foil, add a bit of olive oil, salt, pepper, some favorite fresh herbs to the foil packet before grilling, no need for seasoning when done. Delish.
Here is an easy corn salsa recipe that is great just with chips, or as an accompaniment to a grilled piece of fish, chicken, pork or flank steak, or topping a taco.
Sweet Corn Salsa
3 ears of fresh corn, husked and hulled
2 red bell peppers (or whatever color you like, I went with purple & brown this week), diced
1 bunch of green onions, trimmed and sliced thin
2 tablespoons olive oil
2 cloves of garlic, minced
1 teaspoon cumin
2 tablespoons fresh lime juice
1 tablespoon chipotle hot sauce
1/2 cup chopped fresh cilantro
Mix corn, peppers and onions in a large bowl. Meanwhile heat 1 tablespoon of olive oil in a small skillet over medium high heat, Add garlic & cumin. Saute approximately 30 seconds. Mix the lime juice, hot sauce and the remaining olive oil and then add mixture to the vegetables. Season with salt and pepper and then add the cilantro.
Labels: Chicago Farmers Market, corn salsa, Green City Market, seasonal organic produce, sweet corn
I want you to take me to a market...an absolute must experience.
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