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Walnut Creek Magazine

What's In Season: Corn

Corn is synonymous with summer. 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.

FARMERS’ MARKET STREET CORN

Walnut Creek Sunday Farmers’ Market

Ingredients:

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

Directions:

Combine mayonnaise, sour cream, cheese, spice, and cilantro in a large bowl. Spoon onto a large flat plate. When the grill is hot, place corn directly on the grill, rotate occasionally, until cooked through. Corn should be charred on all sides. Transfer corn to plate with cheese mixture one at a time and slather corn on all sides. Sprinkle with extra cheese and spices.

CHERRY TOMATO CORN SALAD

Diablo Valley Farmers' Market

Ingredients:

2 cups kernels cooked or roasted corn

3 tablespoons finely diced red onion

A 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

Directions:

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.

FARMER PAUL’S PERFECTLY ROASTED CORN

Paul Stonebarger, G & S Farms Brentwood

Directions:

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 butter with garlic, lime, cilantro, bacon, bourbon, whiskey, shallots, or jalapeño!

 

 

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