As you’ve probably seen all over the internet, corn is having a moment. This endearing TikTok turned tune, has brought some much needed light in heavy times and reminded us of the simple pleasure of enjoying fresh sweet corn.
With peak corn season upon us, I wanted to share some of my favorite recipes that are perfect for dinner sides or part of a larger spread. You’ll notice I use lots of fresh herbs, salty cheeses, or toasted nuts in these recipes, so feel free to add in the ones you love.
If you’ve got an abundance of fresh corn and aren’t sure how use it all you can always freeze it. Simply remove the kernels from the cob and store in freezer bags for soups and stews in the fall and winter.
Don’t toss those silk tassels away either! They can be used in tea to support the body with its cooling, demulcent, and soothing properties. Corn silk has an affinity to the urogenital system, acting as a gentle diuretic to cleanse the system of congestion, dampness, heat, and irritation.
Simply dry the fresh light yellow silks to use later for tea. You can also make a tea with the fresh silks, just remove any brown silks. I personally like to make an overnight infusion where I’ll add about 1 cup of fresh silks to mason jar, fill it with hot water, and let it cool on the counter a bit before popping into the fridge over night. Strain and enjoy warm or chilled.
The flavor is pretty light which makes it nice to mix with other cooling herbs like peppermint, marshmallow root, or hibiscus. It makes a really refreshing tea for a hot day.
Okay, now onto the recipes…
1. Herbed Corn & Feta Salad
Ingredients
5 ears of sweet corn, grilled
1 small red onion, diced
½ cup vinegar, red wine or apple cider
1 bunch fresh herbs like mint, dill, cilantro or a mix, roughly chopped
1 fennel bulb, with fronds
1 cup feta cheese
Olive oil
3 limes, sliced in half for squeezing
Sea salt
Directions
Remove the corn kernels from the cob and set aside in a mixing bowl.
In a separate small bowl, add the red onion and cover with vinegar and a pinch of sea salt. Toss to combine and set aside to marinate.
Remove the fennel fronds and set aside. Take the fennel bulb and cut in half lengthwise. Thinly slice each half and add to the bowl of grilled corn. Finely chop the fennel fronds until you have about 1 cup, reserve 1 tablespoon for garnish.
Add fennel fronds and fresh herbs to the the bowl of corn and fennel, tossing to combine.
Drizzle olive oil, fresh lime juice and a good pinch of sea salt again tossing until the dish is well seasoned.
Break up the feta with your hands and sprinkle over the salad, lightly tossing again.
Serve right in the bowl or transfer to a serving dish and sprinkle with remaining fennel and extra feta.
2. Sweet Corn and Coconut Soup with Cilantro
Ingredients
1 tablespoon ghee, coconut, oil, or olive oil
1 yellow onion, diced
1/2 teaspoon ground turmeric
1-2 tablespoons astragalus powder, optional
2 russet potatoes, peeled and diced
5 ears of corn, kernels removed
6 cups broth, I used chicken broth
sea salt
1 13.5 oz can full-fat coconut milk
Juice of 2 limes
1/2 bunch cilantro, de-stemmed and chopped, to garnish
olive oil, to garnish
ground smoked paprika, to garnish
Directions
In a heavy-bottomed soup pot on medium heat, melt your fat and add the onion, cooking untie soft and translucent.
Next, add the turmeric, astragalus (if using), potatoes, and corn, stirring to combine. Pour in the broth, season well with sea salt, and bring to a simmer. Let the soup cook until the vegetables are softened, about 20 minutes.
Turn off the heat and stir in the coconut milk and fresh lime juice. Using an immersion blender, blend soup until creamy or just enough to make it a little chunky. If you don’t have an immersion blender, add the soup in batches to a high-speed blender.
To serve, ladle the soup into bowls and top with fresh cilantro, olive oil, and a sprinkle of smoked paprika.
3. Romano Bean, Corn, and Fennel Salad
Makes 2-4 servings
Ingredients
1 lb Romano or green beans, cleaned and trimmed
1 tablespoon olive oil
2 ears corn, kernels removed
1/2 bulb fennel, thinly sliced
1/3 cup feta, crumbled
1/2 cup toasted walnuts (or other nuts)
Flake salt
Simple Herbal Vinaigrette, recipe below
Directions
Bring a large pot of water to a boil and salt well. Add Romano beans and cook until tender about 3 minutes. Strain and set aside to cool.
Add a tablespoon of olive oil to a skillet and cook the corn until just beginning to brown, season well with salt, and set aside.
To assemble the salad start with a layer of Romano beans, followed by half of the corn, fennel, feta, and walnuts.
Repeat and drizzle the salad with vinaigrette and a sprinkle of flake salt.
Simple Herbal Vinaigrette
1 tablespoon fresh herbs, chopped
1 tablespoon minced shallot
1 tablespoon dijon mustard
1 tablespoon honey
1/4 cup apple cider vinegar (or herbal infused vinegar)
1 cup olive oil
sea salt and pepper
Directions
Add all ingredients to a small jar, close with the lid, and shake vigorously until emulsified.
Season well with salt and pepper.
Store in the fridge for up to two weeks.