Summer Corn, 20 Ways

Fresh corn is irresistible when it’s slathered with melted butter, sprinkled with salt and eaten right off the cob. But there’s so much more cooks can do with this summer favorite, which is now plentiful at farmers markets and roadside stands.

We talked to local chefs, scoured our recipe files, and searched the internet to create this list of 20 ways to serve up fresh corn.

1. Serve succotash ? A mix of corn kernels, lima beans and red or green peppers, this southern favorite makes a quick side dish or a healthy addition to salad or pasta.

2. Saute ? Cut corn kernels off the cob and saute with a little butter and sea salt, says Ethan Lappe, the chef/owner of Caffe Niche in Salt Lake City.

3. Toss in a salad ? For an easy potluck dish, add fresh corn, diced ham, chopped red bell pepper, and chopped red onions to greens. Season with salt and pepper and toss with a vinaigrette.

4. Fry ? Fritters make a great side dish or snack. Stir fresh corn kernels into a batter and drop into hot oil until puffed and golden brown.

5. Make a chowder ? This soup comes together in minutes. Place 1? cups fresh corn kernels and one (15 ounce) can of chicken broth in a blender or food processor. Blend until almost smooth. Pour into a pot and add another 1? cups fresh corn kernels and simmer for a few minutes until corn is crisp and tender. Stir in 1 cup milk or half-and-half, chopped jalapeno peppers and some cooked chicken. Heat through and serve. Garnish with cilantro leaves and crumbled feta.

6. Add to a dip ? Combine equal amounts of low-fat sour cream and mayonnaise. Stir in fresh corn kernels, diced green chiles, green onions, a minced jalapeno pepper and grated cheddar cheese. Serve with chips.

7. Steam ? Remove husks and silks from corn. Trim stem ends. Stand ears in a tall pot with 1 inch of water. Cover with a tight- fitting lid and steam for 5 minutes.

8. Make pancakes ? To shake up breakfast, serve corn cakes hot from the griddle and topped with maple syrup or honey. Or add herbs, shrimp or other savory items for a quick dinner.

9. Pizza topping ? Earlier this month, the roasted corn pizza with red onion, serrano chile and goat cheese served at Provo’s Pizzeria was named the best slice in the state in Food Network Magazine’s “50 states, 50 Pizzas” feature. Other topping ideas: Spread dough with barbecue sauce and top with fresh corn kernels, canned black beans (rinsed) and diced tomatoes; Or skip the sauce and top pizza dough with fresh corn, bacon and arugula before baking.

10. Grill ? Place corn cobs, still in husks, on a grill with hot coals. Cook until husks are charred on all sides, 15 to 20 minutes, turning occasionally. Remove corn from heat and cool for 5 minutes. Wearing gloves or using a hand towel, remove the silks and charred husk from the ears of corn. Serve with plain or with seasoned butter.

11. Puree into a sauce ? At Salt Lake City’s Meditrina Small Plates and Wine Bar, chef/owner Jennifer Gilroy serves a prosciutto-wrapped monkfish with a Utah corn puree. She blends 2 cups fresh grilled corn kernels with about ? cup heavy cream and salt and pepper to taste. She runs the mixture through a strainer, warms it, and then places under grilled fish.

12. Stir into grits ? This southern favorite goes upscale when you stir in one cup fresh corn kernels and 3 ounces crumbled goat cheese. Garnish with chopped green onions — and more goat cheese, if desired.

13. Make a three-sisters stew ? American Indians called corn, beans and squash the “three sisters” because they grow well together and compliment each other in foods. For a vegetarian stew, saute some onion in oil, add 2 cups fresh corn, a can of beans and acorn squash that has been cut, peeled and cut into one-inch chunks. Pour one (15 ounce) can of vegetable broth and simmer covered, for 20 to 25 minutes or until squash is tender. Serve over cooked rice.

14. Microwave ? To busy to wait for the water to boil? Place ears of corn, still in husks, in a single layer in the microwave. Microwave on high for 2 minutes, turning the ears halfway through cooking time. Allow corn to rest several minutes before removing the husks and silks.