Cooking with local corn

Sweet, local corn has arrived in our produce department!

Tangerini’s Farm has been growing sweet corn for more than 30 years, planting every week from the end of April until the middle of July to ensure peak quality and flavor.

The grill 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 grilled fish with corn mixed with chopped onions, tomatoes and herbs.

Get creative in your kitchen and at the grill this summer with Tangerini’s corn.