I love corn. And the best part of loving corn is that I live on the Eastern Shore, serious corn country. From early summer days through the late harvests in September, farm stands are piled high with cobs. Native American Indians introduced corn to the European settlers (it wasn’t in their diet, as far as we know), and used every portion of the plant: the husks for baking, the stalks for fodder, the corn for eating, and the cobs for crafts. Nowadays, we also use the versatile vegetable for oil, starch, grits, movie fare, even fuel.
I prefer white corn above all others for its intense sweetness. There is debate on the virtues of corn varietals like Silver Queen and Butter and Sugar, but what’s important is when the corn is picked. The closer you can get from picking corn to eating it, the better. As soon as corn ears are removed from the stalk, sugar in the corn immediately starts converting to starch, losing its sweetness by the minute.
Some folks go so far as having the pot of boiling water on the stove before heading to their garden to pick sweet corn so it can be cooked straight away. The ultimate way to prepare corn is to simply boil it fresh and serve with butter, salt, and pepper.
I’ve included some other favorite preparations, too. Corn and crab combine to make great fritters, corn dogs are popular treats for the kids, corn salsa and black beans make an easy lunch or dinner with fresh fish, and the roasted corn soup is so easy it nearly makes itself.
Corn and Black Bean Salad with Seared Halibut
Andrew Evans is owner and chef at the Inn at Easton.
Masthead Photo by