Jazz Up That Delicious Summer Corn with These Recipes!
Corn. It is a summer classic and a summer STAPLE in so many people’s summer diets! As much as you can’t go wrong with grilling up some corn on the cob, we wanted to share a few recipes to get your inspiration flowing to do that delicious summer corn the most justice possible on those warm summer evenings!
Mexican Grilled-Corn Salad with Citrus Aioli
10 ears of corn, shucked
½ cup mayonnaise
½ tsp finely grated lime zest plus 3 tbsp fresh lime juice
½ tsp finely grated lime zest plus 1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil plus more for brushing
½ tsp Dijon mustard
1 garlic clove, finely grated
⅛ tsp cayenne
4 tbsp unsalted butter, softened
2 oz queso fresco, crumbled (½ cup)
2 oz cotija cheese, finely crumbled (½ cup)
¼ cup chopped parsley
¼ cup chopped cilantro
Bring a large pot of water to a boil. Add the corn and a generous pinch of salt and return to a boil. Remove from the heat, cover and let stand for 5 minutes. Drain the corn and let cool slightly.
Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic, and cayenne. Season the citrus aioli with salt.
Light a grill or preheat a grill pan. Brush the corn with olive oil and season with salt. Grill over high heat, turning occasionally until lightly charred all over, about 5 minutes. Transfer to a plate and let cool slightly, then cut the kernels off the cobs; discard the cobs.
In a large bowl, toss the corn with the softened butter. Stir in the citrus aioli. Add the queso fresco, cotija, parsley, and cilantro. Season with salt and pepper and serve warm.
Enjoy in the sun!
Fresh Corn Grits with Shrimp
Ingredients for Grits
5 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
1/4 cup milk, plus more for stirring
Freshly ground pepper
1/4 cup unsweetened roasted pecan butter*
Ingredients for Shrimp Saute
6 tbsp unsalted butter
3 oz thinly sliced country ham or prosciutto, cut into strips
½ large sweet onion, thinly sliced
6 oz sugar snap peas, trimmed
1 cup fresh corn kernels (from 2 ears)
1 lb shelled and deveined large shrimp
1 cup lager
In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm.
In a large, deep skillet, melt 4 tablespoons of the butter. Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.
Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
Enjoy on a cool summer evening with a loved one!
*To make your own pecan butter, process 1 cup toasted pecans in a mini food processor with 1/2 teaspoon canola oil until smooth, about 2 minutes. Season with salt.
Sweet Corn-Epazote Quesadillas
1 tsp extra-virgin olive oil
2 small garlic cloves, thinly sliced
2 ears of corn (about 1 1/2 cups), shucked
2 tsp dried ground epazote
Freshly ground black pepper
2 tbsp thinly sliced green onions
1 tsp canola oil
4 eight-inch flour tortillas
1 cup grated mozzarella cheese
Heat a skillet over medium-high heat. Add the olive oil, and then stir in the garlic, corn, and epazote. Season to taste with salt and freshly ground black pepper. Cook until soft, about 3 minutes. Stir in the sliced green onions, turn off the heat, and set the pan aside.
In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and sprinkle 1/4 cup of grated cheese evenly over the top. Scatter half of the sautéed corn mixture over the first layer of cheese and then sprinkle with another 1/4 cup layer of cheese. Top the quesadilla with the second tortilla and cook until crisp on the bottom, about 3 minutes. Carefully flip it over and cook on the second side until the cheese is melted, for about another 2-3 minutes. Repeat with the remaining oil to make the second quesadilla. Cut into wedges and serve with salsa and guacamole.
Enjoy as a lunchtime snack or by the pool!
We hope you’re having a beautiful, healthy, DELICIOUS,corn-filled summer!
MAC’s Lash and Skin Studio