Cooking With Local Corn

Savor the last few 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 East Longmeadow, MA.

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, but don’t remove, the corn husks and take off the silk. Add 1 tablespoon of butter, plus salt and pepper to taste for each ear, then close the husks. Wrap each cob in foil and grill. Eat it as is or serve with a spicy aioli or top with pesto for even more flavor.

Another traditional and easy way to prepare corn on the cob is to boil it. Bring a large pot of salted water to a boil. Shuck your corn and pull off the silk. Drop the ears of corn into your boiling water and cook for 5 minutes. Brush with melted butter and season with salt and pepper.

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!

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