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.
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