There’s one pot that stays on my stove for most of August. It’s my corn cooking pot. Yep, we eat fresh corn from our garden that much. 

In fact, by the time husband Frank makes his way to the corn patch, I’ve got my pot at the sink, filling it with water.

It’s interesting how the hot, dry weather has affected vegetables like the corn and also tomatoes and peppers. We have bumper crops of all 3.

Today I’ll concentrate on corn and next time, I’ll share really good fresh tomato recipes. After that, it’ll be peppers: sweet, hot and in between. 

Perfect boiled corn on the cob

The secret is to add a good spoonful of honey to the water before boiling. 

I think the honey enhances the natural sweetness of the corn.

After the water comes to a boil, add corn, cover and cook about 7-10 minutes maximum. Fresh corn doesn’t take long to cook – it gets mushy when overcooked. Pass the butter!

Pan fried blistered corn

No real recipe here, but here’s how I do it:

Add a bit of oil in a large skillet, enough to make a film on bottom.

Heat to medium high, then add fresh corn kernels. (You can use frozen, thawed but you’ll lose a little of the blistering).

Cook about 10 minutes or so, stirring occasionally, until corn starts to get a spotty brown, sort of blistered looking. 

Stir in seasonings. We like it simple, just salt and pepper and butter. You could add a few shakes of chili powder blend if you like.

Spicy cornbread

Don’t be put off by the long list of ingredients. This goes together pretty quick. It’s really a delicious, moist cornbread, perfect alongside a slab of barbecued ribs.

Ingredients

1-1/2 cups flour 

1 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups mixed shredded Mexican blend cheese, divided into two 3/4 cups

1/8 teaspoon cayenne pepper

1/4 cup packed light brown sugar

1 cup fresh corn kernels (or frozen, thawed)

1 cup buttermilk

2 large eggs

1 stick butter, melted and cooled slightly

For sprinkling on top after cheese- optional but good – 2 tablespoons Demerara or raw sugar

Instructions

Preheat oven to 400. Spray an 8×8 or 9×9 pan.

Whisk flour, cornmeal, baking powder, soda, salt, 3/4 cup cheese and cayenne together. Set aside.

In food processor, pulse brown sugar, corn and buttermilk until combined, about 5-6 pulses. 

Add eggs and process about 5 seconds longer, so that some corn lumps remain.

Make well in center of dry ingredients; pour wet ingredients in. Stir to just barely combine.

Add melted butter and continue mixing gently. 

Pour into pan and sprinkle with rest of cheese and sugar if using. 

Bake 20-25 minutes. Don’t overbake. Serve warm.

Tip: Want more of a kick?
Stir in some minced jalapeno with the flour.