This month marks another year cooking together with Freshness Farms.  Three in all.  Our weekly installments found their early inspiration in summer sweet corn, so today we’re celebrating with freshly harvested ears, courtesy of Swank Farms in Hollister.  And what a way to toast the season.   It’s difficult to think of any vegetable that embodies the essence of summer better.  Sweet, simple, flexible.  There’s nothing fancy about this old-fashioned American favorite; who doesn’t love food that’s casual enough to eat with our hands?

Browse the corn tab in our recipe index to discover favorites such as these:

Succotash with Zucchini and Tomatoes (left)

Tamarind Spiced Corn (center)

Grilled Corn Salad with Tomatoes and Herbs (right)

And a simple sauté with Mexican spices.  Or dream up your own concoctions using the week’s farm delivery or what’s lingering in the fridge.  Here are a few ideas I’m mulling over.

Corn Raita – Raita is a creamy and soothing yogurt-based dish from India.  Mix two cups plain yogurt with 1/2 cup buttermilk, 1/2 teaspoon salt (or more to taste) and one teaspoon ground toasted cumin seeds (toast cumin seeds in a dry skillet over medium heat until fragrant, then crush the seeds with a mortar and pestle or grind in a spice grinder).  Boil two to three ears of corn until just tender, then cut the kernels off the cob.  Fold into yogurt mixture, along with two minced scallions, one tablespoon minced cilantro and/or a smaller amount of mint, and one small chopped tomato.  Add some radish, too, if you like.

Corn Salad with Roasted Bell Peppers – Grill or boil three ears of corn (see recipes above for tips on grilling and boiling).  Cut the corn off the cobs and place in a large bowl.  Roast or grill two cored and seeded red bell peppers (or use jarred ones) until the skins are marked with large black spots and the flesh is very soft.  While still hot, place peppers in a bowl and cover with a plate.  The steam created in the bowl helps ease the skins off.  Uncover the bowl after 15 minutes and peel the skin off the peppers.  Chop peppers and add to the corn.  Chop several scallions (or a small amount of red onion) and a handful of parsley or arugula.  Add to the bowl along with a generous glug of olive oil, a splash of white wine vinegar or fresh lemon juice, plus salt and freshly ground pepper to taste.

Grilled Corn Tacos – Corn works naturally in Mexican-inspired dishes such as rice and tacos.  Grill a few ears of corn and a couple of peppers (hot or mild) and scallions.  Cut the corn off the cob and fold into warmed canned black beans (rinse them first) with the grilled peppers and scallions (chop both after grilling) and a bit of fresh cilantro.  Tuck into a warm tortilla with cubed avocado (perhaps you have some from last week) and chopped tomato or salsa of your choice.