Food

Corny on Main – The New York Times

Final week, I instructed you I used to be in full tomato mode. Which is true. But it surely’s not the entire story.

My different summer time love is recent candy corn, which I discover so irresistible that I drag house excess of I can carry after I depart the market. I’ll most likely find yourself in bodily remedy, however I’ve to have my corn.

Tomatoes and corn are glorious companions, and I make a number of salads that incorporate each. However typically you simply need that corn — on the cob, in pancakes, in pasta, in soup and in all manner of desserts. I’m infatuated with sweet corn ice cream. I scramble corn kernels with eggs for a pleasingly monochromatic meal.

This week, I’ve picked 5 corn recipes for you. And to everybody who wrote in final week to inform me I forgot to incorporate BLTs within the publication: I promise, I didn’t neglect BLTs. I might by no means. The BLT is the queen of sandwiches, and my sandwich of selection. However typically you don’t have bacon at house, otherwise you don’t really feel like frying something, otherwise you don’t need (or eat) meat, or it’s too scorching a day and also you simply need to slather the mayo on the bread, layer on the tomatoes and sprinkle all of it with a bathe of salt. At any price, I gained’t make this error once more.

Now inform me how you are feeling about corn, and the way you’re cooking it. I’m [email protected], and it’s good to listen to from you.

You know the way you’re imagined to let meat relaxation for a number of minutes when it comes off the grill? (Should you didn’t know that, now you do.) I often put it on a slicing board, however now I’ll let it sit on prime of a mattress of uncooked candy corn and sliced tomatoes, à la Ali Slagle, so the drippings from the meat can taste every little thing else on the plate. Right here, the meat is chili-rubbed hen thighs, juicy and scrumptious.

View this recipe.


I really like corn muffins and fritters, particularly when the kernels are left intact (not puréed), which is what Vallery Lomas does right here. You possibly can serve these as a facet, however I’d eat them as a predominant, possibly topped with eggs and positively with bitter cream or plain yogurt. Watch the warmth on the range — too excessive, and your kernels will explode proper out of the pan.

This can be a canonical New York Instances Cooking recipe, and I can’t not share it with you right here, despite the fact that it requires a blender and I actually attempt to keep away from that for you on weeknights. It’s by Melissa Clark, and it’s beloved for a cause.

View this recipe.


Recipes like this one allow you to eat such as you’re on the seashore, even once you’re nowhere close to the seashore. Kay Chun’s good, one-pot seafood dinner makes use of fish, corn and Outdated Bay to take you there.

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