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Corn on the CobFor the corn:

6 to 8 fresh ears of corn

Bring a large pot of water to a rolling boil. Add 6 to 8 ears of corn, cover and cook for 5-10 minutes until the kernels are crisp and tender. Be careful not to overcook or it will be tough instead of juicy. When the corn is finished cooking, used tongs and transfer to a serving platter. Serve with the herb butter (recipe below) alongside.

For the herb butter:

1 stick of butter, room temperature
1 tablespoon lemon zest, from about 1 lemon
About 5 tablespoons of chopped herbs (1 tablespoon chives, 1 tablespoon sage, 1 tablespoon thyme, and 2 teaspoons basil)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl. Stir to combine. Transfer the butter to a sheet of parchment or wax paper. Use to paper to roll the butter into a log. Twist the ends to seal shut. Refrigerate until butter is firm or, if you are short on time, transfer to the freezer for about half an hour.

Freezing Fresh CornFreezing corn is a little messy, but it’s not hard at all. You’ll be glad you did it when you have a little taste of summer come January.

First off, get yourself some corn. Around these parts, corn is as cheap as it’s gonna get, so buy a lot if you don’t have any in your own garden. Make sure that your corn is really fresh (as in picked the same day) because corn goes downhill fast, and old corn is just not that good.

Shuck it. Plop it into boiling water, and let it cook for 4-5 minutes. Using a propane burner for the blanching step, so you are able to do all the corn processing outside, which makes it a million times easier to clean up afterwards.

Pull the corn out of the hot water and immediately plunge it into cold (preferably iced) water to halt the cooking. Cut the kernels off the cob. In this step, there’s a fine line between wasting corn and hacking into the pith, but you’ll get the hang of it pretty quickly. When you have a big pile, scoop it into Ziplock bags and toss the bags in the freezer.

Corn PuddingIngredients

1/2 cup (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1/2 cup chopped yellow onion
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
2 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top


Preheat the oven to 375 degrees. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Fresh Corn Salad

fresh corn salad


5 ears of corn, shucked
1/4 cup small-diced red onion (1 small onion)
3 tablespoons apple cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup rinsed black beans (optional)
1/4 cup julienne fresh basil leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and shock in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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