Cooking with local corn

Savor the last days of sweet, local corn, available in our produce department!

Meadowbrook Farm is well-known for the sweet corn it raises on approximately 250 acres of farmland in Western Massachusetts.

As the weather is just getting cooler, enjoy sweet corn on the grill. Grilling adds a smoky flavor to corn on the cob and the technique is simple.

Peel back corn husks and remove the silk. Add 1 tablespoon of butter, and salt and pepper to taste for each ear.

Close the husks, wrap each cob in foil and grill. Serve with a spicy aioli or top with pesto.

Or bring home our kitchen’s grilled corn – with olive oil, garlic, red pepper flakes and romano cheese – prepared how you would make it, if you had the time.

At home, cut cooked corn off the cob and use it as the highlight in a wide variety of side dishes and salads. Sauté corn with lime juice, cilantro and chorizo. Use it as the base for a salad with tomatillos and fresh basil. Or add it to sautéed local zucchini and summer squash.

Make corn part of your main course! Sprinkle it on a flatbread with a Southwestern flair, along with black beans, shredded cheddar, roasted red peppers and avocado.

Mix it into pasta with bacon and Parmesan or cherry tomatoes and goat cheese. Top your fish with corn mixed with chopped onions, tomatoes and herbs.

Get creative in your kitchen with the last of the summer corn from Meadowbrook Farm.