A Culinary Tour Of America With Fresh Supersweet Corn

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A Culinary Tour Of America With Fresh Supersweet Corn

Recipes and Photos courtesy of
Fresh Supersweet Corn Council

It's too early to pack the car for a summer road trip, but you can take a culinary tour featuring one of America’s favorite foods--delicious fresh supersweet corn. Corn was once available only in late summer. But, thanks to farmers in Florida and several other Southern states, fresh corn on the cob is available now through July in your supermarket.

From New England to the Southwest, from the Deep South to the Great Northwest, every region of the country has a special way to prepare fresh sweet corn. But, shucks, you won’t need a compass or a roadmap or even a GPS to find American regional recipes. If it is the hot and spicy flavors of the great Southwest you crave, then just head to your nearest supermarket, pick up some succulent fresh supersweet corn on the cob and create Chipotle Chicken and Supersweet Corn Skillet, a low-fat, vegetable-filled meal in a bowl. This colorful any-night supper goes together in under 15 minutes.

Another quick main dish is Pan Roasted Corn and Salmon, featuring some prized ingredients of the Pacific Northwest, where salmon is king and apples are everywhere. Pan roasting is a quick technique to bring out and meld all the hearty flavors in this recipe.

If you are not preparing your corn the day of purchase, be sure to refrigerate husked ears in the high-humidity drawer of your refrigerator, wrapped loosely in plastic. Stored properly, fresh supersweet corn will last up to a week after purchase.

CHIPOTLE CHICKEN AND SUPERSWEET CORN SKILLET

1 tablespoon oil
1 pound boneless, skinless chicken breasts or thighs, cut in 1-inch pieces
4 ears fresh supersweet corn, husked, cut in 2-inch pieces
1 medium zucchini, sliced crosswise (about 1-1/2 cups)
1 medium onion, halved and sliced (about 1 cup)
3 small plum tomatoes, cut lengthwise in thin wedges
1 to 2 chipotles from a can or jar of chipotles in adobo sauce, chopped and 2 tablespoons of adobo sauce*
1/2 teaspoon salt

In a large skillet, over medium-high heat, heat oil. Add chicken; cook and stir until browned on all sides, about 5 minutes. Add corn, zucchini and onion. Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes. Stir in tomatoes, chipotles and salt. Cook, covered, until corn and chicken are cooked through, 2 to 3 minutes longer. Serve in shallow soup bowls.

Yield: 4 portions

*Jarred or canned chipotles in adobo sauce, a smoky, mildly spicy pepper in sauce, are available in the Hispanic food section of most supermarkets. Leftover chipotles in the sauce can be frozen in small freezer bags or containers. Though the flavor will not be the same, 1 tablespoon of chili powder stirred into 2 tablespoons of catsup can replace the chipotles and the adobo sauce.

PAN ROASTED SWEET CORN AND SALMON

1 tablespoon vegetable oil
1 medium red onion, thinly sliced (about 1 cup)
2 large Golden Delicious apples (1 pound), cored and each cut in 6 wedges
1-1/2 teaspoons finely chopped garlic
4 ears fresh supersweet corn, husked
1-1/2 pounds salmon, cut in 4 pieces
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup prepared oil and vinegar salad dressing

In a large skillet, over medium heat, heat oil. Add onion and apples; cook and stir until onion begins to brown, about 3 minutes. Add garlic; cook 1 minute longer. Transfer to a bowl. To the same skillet, add corn and salmon, skin side up; sprinkle with salt and pepper.* Cook, turning corn occasionally, until hot, about 5 minutes. Turn salmon; add apple mixture and the dressing. Cover and cook to desired doneness, 4 to 5 minutes longer.

YIELD: 4 portions

*If your skillet is too small, cook in batches or use two skillets; add a teaspoon or two of oil as necessary.

CORNerstones to Great Grilling

Grilling corn on a cob is a popular way to prepare this all-American favorite. Chefs, cookbook authors and grill-masters suggest several ways for achieving perfect grilled corn on the cob. Remember, fresh supersweet corn cooks in about half the time as other sweet corn.

Husk free: Remove the husks, brush corn with seasoned oil or butter, and grill on all sides over a hot fire until some of the kernels are browned, about 4 to 8 minutes, turning occasionally. A tip from Steven Raichlen, author of BBQ USA: Before grilling, pull back the husks, leaving them attached to the stem ends; remove the corn silk; tie husks with a piece of string to make a “handle” for eating the corn.

In the husk: Pull back the husks and remove the silks as described above. Recover the ears with the husks, securing at the top by twisting or tying with a string. Soak in water until the husks are well saturated, at least 30 minutes. Grill corn over a hot fire for 7 to 10 minutes. Thrill of the Grill authors John Willoughby and Chris Schlesinger recommend giving corn on the cob “the taste of the fire” by removing the husks after grilling, brushing ears with butter and sprinkling with salt and pepper, then returning them briefly to the grill “just to add a little char.”

In foil: Remove both husks and silks from corn on the cob. Brush with seasoned butter or oil, and wrap each ear completely in heavy-duty aluminum foil. Grill in the coals, turning frequently, for 6 to 8 minutes, or on a rack over the fire for 7 to 10 minutes. In The Tailgate Cookbook author April Herbert stresses the importance of wrapping corn with the dull side of the foil out, since the shiny side reflects heat and slows cooking.

Free Leaflet Offer:

AMERICA’S COOKIN’

Yes, that’s right. From sea to shining sea, America is cooking all the great regional favorites with fresh supersweet corn. This six-panel, full-color leaflet offers three main-dish recipes ranging from New England Shore Dinner to Southern Barbecued Corn and Pork, as well as four easy side-dish ideas with ethnic flair. The leaflet also features a CORNucopia of other useful information, including storage tips, basic cooking methods and nutrition facts for supersweet corn. For this free leaflet, send a stamped, self-addressed, business-sized envelope to:

Fresh Supersweet Corn Leaflet
c/o Lewis & Neale, Inc.
35 East 21st Street
New York, NY 10010

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