Corn has a naturally sweet flavor, so dishes don’t need to be too elaborate. Soak or wet the ears to retain moisture. Then steam it to intensify the sweetness of the kernels, and preserve its nutrients (more on that below!).
For toppings, Arokiasamy suggests these crowd-pleasing options:
- Add butter, chilli powder, lime juice, turmeric, salt and pepper.
- Melt miso and butter together and then add pepper. (Miso is salty enough on its own so you don’t need to add more salt). Drizzle on corn.
- Use whichever herbs you have in your garden, and then mix them in the blender with an avocado for a butter-like consistency. Melt it over the corn.
- Use chopped basil, parsley, cilantro and sprinkle pepper and salt. Drizzle with extra virgin olive oil. Both options are great for those with a dairy intolerance.
- For a simple BBQ-friendly salad, pluck off all the kernels and mix it with black beans that have been soaking overnight. Cut up tomatoes, kumquats, and chickpeas and season it with cumin, coriander, and turmeric. Dress it in a yogurt and lime juice blend.
Also, don’t forget the power of the grill! Soak the corn with a few husks still intact for four to five hours. With wet husks, place it on the grill so it doesn’t blacken with charcoal. When the husks dry out and blacken, the kernels inside boasts that signature sweet-smoky flavor. For best results, the kernel should never touch the grill.
And it can work for dessert, too. For corn ice cream, boil the corn in the husk to keep it from bruising and to keep it intact. After blending the kernels, add coconut milk, coconut cream or dairy cream, and honey. Add a pinch of salt to heighten its sweetness. Then place it in a dish and freeze it for five hours and serve.