{Food and Gardening} Up to Your Ears in Sweet Corn? 2 Recipes to Manage the Bountiful Harvest

Gardening is a beautiful thing.

Turn soil. Plant seeds. Weed a little. Water a little. Chase away rabbits. Pick vegetables, pick more vegetables, pick vegetables again. Here in the Northeastern United States we are enjoying an abundance of our favorite vegetables. Tomatoes, zucchini, green beans, basil, and Summer’s own special treat sweet corn.

Sweet corn is technically a grain but it is so delicious eaten fresh that it is often consumed on the cob as a “vegetable” side dish. It is wonderful boiled, steamed or roasted. It is so versatile that you can cook it in a microwave, on a grill, on the stove top or even in a cooler!

Corn is an abundant crop, filling your garden basket a couple of times a week. Eat as much as you can, can it, freeze it, and give it away. You will still be “up to your ears” in corn. Two of my favorite Summer recipes feature fresh sweet corn and may help you deal with that bumper crop.

corn muffin

Corn muffin

Corn Bread

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 cup corn meal
  • 1/2 tsp baking powder
  • 1/2 cup skim milk with 1 tsp lemon added
  • 1 cup cooked sweet corn cut from the cob

Cream the butter, sugar and honey in a large mixing bowl. Add the eggs one at a time. Stir together the flour, cornmeal, baking powder and salt, then add it to the mixing bowl with the milk and lemon. Mix until combined. Stir in the corn by hand until incorporated into the mixture. Bake in a greased 8×8 or 9×9 glass pan at 400 degrees for 35-40 minutes. This recipe also makes great muffins, just cut the cooking time by about 10 minutes.

Corn on the cob

Removing corn from the cob.

Corn and Black Bean Salad

  • 3 cups cooked sweet corn cut from the cob
  • 1 cup cherry tomatoes cut in half
  • 1 cup cooked black beans
  • 1 clove garlic minced
  • 5 leaves fresh basil cut into ribbons
  • 1 tsp fresh thyme
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • salt and pepper to taste

Mix all ingredients and refrigerate until serving. This is one of those recipes that tastes even better the second day. It can be eaten as a side dish or as a garnish or relish.   Feel free to play with the seasonings.

  • You can give your salad a salsa like Southwest flavor by omitting the garlic, basil and thyme and adding onion, pepper and cumin. 
  • Keep the original seasoning but substitute cider vinegar for the balsamic and add 2 tbsp honey for a sweet and sour flavor.

I hope that your garden is flourishing. How are you coping with a Bountiful harvest? 

Bonnie – TheFamileeJewels

 

Comments

  1. Great post. I agree, the corn and bb salad sounds great. I’ll bring some corn home from the farm stand tomorrow.
    Congrats on your new endeavor.

  2. I am trying these recipes! Grilled corn is the best.

  3. Just got back from the farmers market with 2 dz of corn! Can’t wait to try your Black Bean Corn Salad. I was going to make vegan corn chowder but salad sounds so much better! Thanks for the recipe!

  4. Corn and black beans – my favorite combination!! Sounds like a winner. Here’s another winner – brush corn cobs with lime juice and olive oil, and cook on the grill. Very yummy!

    • Ha! Commenting simultaneously! And about the salad too!

      I’m going to try your grilling tip too. Never thought of putting lime juice on corn! Thanks Linda!

    • Ooh! What a great idea Linda. I usually just put olive oil and fresh thyme on before grilling. Must try the citrus.