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Walnut Creek Magazine

What's In Season: Sweet California Corn

Jul 14, 2016 01:12PM ● By Cale Finta


The quintessential summer side, with a dash a nostalgia

Is there anything sweeter than that first bite of corn on the cob? Corn is synonymous with summer and backyard barbecues. It’s rich in antioxidants, full of terrific flavor and easy to prepare in a pot or on the grill. When choosing corn, ears should be well filled out with kernels and soft silk in the ears. White corn is not always sweeter than yellow; the color you prefer has more to do with where you were raised than the actual flavor.

Corn Salad, by California Farmers' Market Association

Recipe by Walnut Creek Sunday Farmers’ Market
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup finely crumbled feta cheese, plus more for serving
1/2 teaspoon smoked paprika or chili powder
1/4 cup finely chopped cilantro
4 ears shucked corn
Combine mayonnaise, sour cream, cheese, spice, and cilantro in a large bowl.
Spoon onto large flat plate.
When grill is good and hot, place corn directly on grill, rotate occasionally, until cooked through. 
Corn should be charred on all sides.
Transfer corn to plate with cheese mixture one at a time, use a large spoon to slather corn on all sides. Sprinkle with extra cheese and spices. Enjoy!
Recipe by California Farmers' Market Association
2 cups kernels cooked or roasted corn (fresh corn is sweet enough to be served raw!)
3 tablespoons finely diced red onion 
Handful or so sweet cherry tomatoes, sliced in half
1 tablespoon minced hot peppers such as jalapeno (optional)
1/4 cup coarsely chopped cilantro 
1/4 cup fresh lime juice 
2 tablespoons diced red sweet pepper 
2 tablespoons olive oil
Toss all ingredients together. Season with salt and pepper.
May be prepared up to 6 hours ahead, cover and refrigerate.
Bring to room temperature before serving. Makes about 2 cups.
Recipe by Chef Alison Negrin
Yield: 25 pieces/2 per person
1 1/2 pounds shredded zucchini
1/2 cup diced green onion
2 cups fresh corn
9 oz. feta cheese, crumbled
Small bunch parsley, chopped
Small bunch mint, chopped
1 teaspoon paprika
1 cup flour
3 eggs beaten
Olive oil for frying
3-4 limes
Put chopped green onions in a bowl and add feta cheese. 
Stir in chopped parsley and mint along with paprika. 
Add flour and season well with salt and pepper. 
Gradually add the beaten eggs and mix thoroughly before adding shredded zucchini. 
Drop heaped dessert spoons of batter onto hot pan with olive oil.
Scatter cut limes around and garnish with chopped mint and crème fraiche.
Recipe by Paul Stonebarger
G & S Farms Brentwood
Enjoy cooked corn from the barbecue fully husked (it steams inside.)
Place 6-8 ears of corn on a heated grill.
Flip the corn once or twice till the outside husk is almost all brown and looks burnt.
Then husk and put on your choice of toppings. Try some home-made butters with some of these ingredients: garlic, lime, cilantro, bacon, bourbon, whiskey, shallots, and jalapeño!
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