The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Easy Does It: Summer Corn

Easy Does It: Summer Corn
Photography by Andrew Cebulka

A Cob a Day

Savor summer corn while it’s in season

Summer Skillet Corn

Heat a large cast-iron skillet over medium-high heat. Add equal parts butter or bacon fat and vegetable oil to coat bottom. Add kernels cut from 5 ears corn, ½ tsp. red pepper flakes, salt, and pepper. Cook, stirring frequently to loosen brown bits, for 10 to 15 minutes. Deglaze pan with a splash of water as needed. Add torn leaves from 3 sprigs basil and continue cooking until corn is nicely browned, 5 to 10 minutes.

Grilled Corn with Herb Butter

Prepare grill for high heat. Husk 5 ears of corn. In a small bowl, mash together 5 tbsp. of softened salted butter, 1 tbsp. chopped chives, and 1 tbsp. chopped summer savory leaves. Grill corn for 10 minutes, rotating to char evenly. Serve hot alongside herb butter. 

Mexican-Style Street Corn

Husk 4 ears corn, drizzle lightly with olive oil, and bake in a 350-degree oven for 20 to 25 minutes. Once corn is tender, set aside to cool. Meanwhile, remove stem and seeds from 1 jalapeño and finely dice it. Chop ¼ cup cilantro.  When corn is cool enough to handle, cut kernels from cobs and place in a large bowl, discarding cobs. Add jalapeño and cilantro, ½ tsp. paprika, and ½ tsp. chili powder. Stir in 1 tbsp. mayo, 1 tbsp. sour cream, and juice from 1 lime. Crumble 6 oz. queso fresco and fold into corn mixture.

Mentioned in this post: