Local First Blog


Aug 15, 2016 9:37:00 AM / by Local First


All varieties of corn are grass, belonging to the gramineae family along with wheat, oats, and rye. Flavor and nutrition of the many diversified maize varieties has been sacrificed in the search for sweetness. Even so, a fresh, well-prepared ear of corn still offers a significant amount of vitamin A, B-complex, phosphorous, and potassium.

How to Prepare:

Corn on the cob is the most popular and flavorful way to enjoy fresh sweet corn. Simply rinse off the cob and eat it raw or cooked.

How to Store:

Refrigerate sweet corn immediately with husks on, and use as soon as possible to retain sweetness and flavor. Corn freezes well. Blanch on or off the cob for 3-5 minutes, rinse under cold water to stop the cooking process, and drain. Dry corn well, then pack it on or off the cob into airtight containers such as ziplock freezer bags.

How to Cook:

Corn can be eaten raw, steamed, or roasted.

Information adapted from From Asparagus to Zucchini



Fresh Corn Risotto with Wild Rice and Pancetta


  • 2 14 – ounce can reduced-sodium chicken broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces pancetta, chopped
  • 1 large onion, finely chopped (1 cup)
  • 1-¼ cups uncooked arborio rice
  • 1 cup dry white wine or chicken broth
  • ¼-½  teaspoon crushed red pepper
  • 1-½ cups fresh corn kernels or frozen whole kernel corn, thawed
  • 1 cup cooked wild rice
  • ½  cup freshly grated Parmesan cheese (2 ounces)
  • 2 tablespoons butter, cut into pieces
  • ½ teaspoon ground black pepper
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley
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In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.

Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper. Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another ½ cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, ½ cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed.

Stir in corn, cooked wild rice, the ½  cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.

Recipe courtesy of Midwest Living


Fresh Corn Salad


  • 5 ears of corn, shucked
  • ½ cup small-diced red onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup julienned fresh basil leaves
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In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Recipe courtesy of The Food Network


Vegetarian Taco Salad


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1-½ cups fresh corn kernels or frozen, thawed
  • 4 large tomatoes
  • 1-½ cups cooked long-grain brown rice (see Tip)
  • 1 15-ounce can black, kidney or pinto beans, rinsed
  • 1 tablespoon chili powder
  • 1-½ teaspoons dried oregano, divided
  • ¼ teaspoon salt
  • ½ cup chopped fresh cilantro
  • ⅓ cup prepared salsa
  • 2 cups shredded iceberg or romaine lettuce
  • 1 cup shredded pepper Jack cheese
  • 2-½ cups coarsely crumbled tortilla chips
  • Lime wedges for garnish
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Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Recipe courtesy of Eating Well


Lady Pea-and-Corn Patties


  • 1 cup fresh corn kernels
  • 1 teaspoon olive oil
  • 1-½ cups cooked Lady Peas
  • 1 to 2 Tbsp. reserved cooking liquid from Lady Peas
  • 2 green onions, sliced
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon chopped cilantro
  • ½ teaspoon freshly ground black pepper
  • 1-¼ teaspoons kosher salt
  • 2 large eggs, lightly beaten
  • 1-½ cups panko (Japanese breadcrumbs)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
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Sauté corn in 1 tsp. hot olive oil in a medium skillet over medium-high heat 3 minutes or until tender. Process 1 cup lady peas in a food processor until smooth, adding up to 2 Tbsp. reserved cooking liquid as needed. Stir together green onions, next 5 ingredients, whole peas, pureed peas, corn, and ½ cup panko.

Gently shape mixture into 8 patties; cover and chill 30 minutes. Dredge patties in remaining panko. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over medium heat; add 4 patties, and cook 3 minutes on each side or until lightly browned. Drain on paper towels. Add remaining oil and butter to skillet, and repeat procedure with remaining patties.

Recipe courtesy of My Recipes


Joan Munson’s Sweet White Corn Soup With Poblano Puree


  • 1 poblano pepper
  • 2-½ cups plus 2 tablespoons low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 5 cups fresh white corn kernels (from about 10 ears)
  • kosher salt and black pepper
  • ¼ cup heavy cream
  • cilantro leaves, for serving
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Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel; let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds. In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes.

Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes. In the blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.

Recipe courtesy of Real Simple

Local First

Written by Local First