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Easy Oven Roasted Corn-On-The-Cob

6 ears of corn, still in the husks

Preheat oven to 400°F. Arrange corn on a baking sheet (or two if needed). Roast for 30 minutes. Remove from oven and let sit, still in the husks, for 10 minutes.

Pull back husks and remove them and the silk. Cut kernels off of cob.

Or the cooked corn (still in the husks) can be stored in the fridge until needed.

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Corn Muffins with Fresh Corn

Serves 12

Adapted from Bon Appetit

1 ½ c all purpose flour

1 c medium or fine grind cornmeal

¼ c sugar

1 ½ tsp baking powder

½ tsp baking soda

1 ½ tsp fine sea salt

1 tsp freshly ground black pepper

2 large eggs

1 c whole milk or buttermilk

½ c (1 stick) unsalted butter, melted and cooled

2 c fresh corn kernels (from about 2 cobs)
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Preheat oven to 400°F. Generously coat a 12-muffin pan with butter or cooking spray.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and black pepper.

In a medium bowl, whisk together eggs, milk, and cooled melted butter. Switch to a wooden spoon and mix in the corn kernels.

Create a well in the center of the dry ingredients. Pour wet ingredients into the well and stir with a wooden spoon until the batter is just combined. Divide the batter among the prepared muffin tin.

Bake until the muffins are golden brown and a tester inserted into the center comes out clean, about 18-20 minutes. Let cool for a few minutes in the pan, then transfer muffins to a wire rack and eat while warm or fully cooled.

Fresh Corn Polenta with Burst Cherry Tomatoes

Adapted from Alexandra’s Kitchen​

Serves 2

2 ears of corn, cleaned

2 tbsp butter

¼ c grated parmesan cheese

Salt and black pepper

1 pint cherry tomatoes

2 tbsp olive oil

2 poached eggs​

Roast the tomatoes: Preheat oven to 400°F. Place the cherry tomatoes on a baking sheet and drizzle with olive oil, and season well to taste with salt and pepper. Roast until the tomatoes burst and soften, 15-20 minutes.

Make the polenta: Over a medium bowl, grate the kernels off of the ears of corn using the coarse side of a box grater to create a milky corn pulp. Melt the butter in a small pot over medium heat. Add the corn pulp and season well with salt and pepper. Simmer over low heat, stirring constantly, until the pulp begins to thicken and set, about 3 minutes. Remove from heat and stir in the parmesan cheese.

Divide the polenta into two serving bowls. Top each bowl with cherry tomatoes and a poached egg. Season with more salt, pepper, and parmesan cheese to taste.

Corn Salsa

½ red onion

1 jalapeno

Juice from 1 lime

2 ears cooked corn, cleaned

1 pint cherry tomatoes

½ c cilantro

½ tsp salt, plus more to taste

Finely dice the red onion and jalapeno and add to a medium bowl. Add the lime juice and allow to sit while preparing the rest of the ingredients.

Cut kernels off ears of corn, you should have about 2 cups. Half the cherry tomatoes. Chop the cilantro. Add the corn, tomatoes, cilantro, and salt to the bowl and mix well. Taste and add more salt or lime juice to taste.

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Sweet Corn and Basil Ravioli

From Meryl Feinstein’s Pasta Every Day

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​Egg Pasta Dough

250 g (2 ¼ c) all purpose flour

50 g (5 tbsp) semolina flour

225 g eggs (about 4 large eggs plus 1 or 2 yolks)

Filling

4 tbsp unsalted butter

12 oz (340) fresh or frozen and defrosted corn kernels, from about 4 large ears

Salt and freshly ground black pepper

3 oz (80 g) mascarpone cheese

1 ½ ounces (42 g) finely grated Parmesan cheese

¼ c heavy cream

½ c fresh basil leaves

For Serving

2 large heirloom tomatoes, diced and seasoned well with salt and freshly ground black pepper

4 tbsp unsalted butter

¼ c pasta cooking water

¼ c fresh basil leaves, roughly chopped

Make the pasta dough: follow direction to make egg pasta dough from Pasta Social Club ​

Make the filling: In a large pan melt the butter over medium heat. Add the corn and season generously with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Remove from heat and let cool completely.

Combine cooled corn, mascarpone, Parmesan, and cream in the bowl of a food processor. Run the machine until the mixture is smooth, about 1 minute. Season to taste. Add the basil and pulse in short bursts until it is chopped and evenly distributed. Transfer the filling to a bowl and refrigerate for 30 minutes.

Make the ravioli: follow directions from Pasta Social Club to roll, cut, fill, and assemble the ravioli.

Cook and Serve: Bring a large pot of salted water to a boil. Add the ravioli and cook for 2 ½ - 3 minutes. As the pasta cooks add ¼ c of pasta cooking water to a large skillet and bring to a simmer over medium-high heat. Reduce the heat to low, and add the butter 1 tbsp at a time, whisking or stirring constantly until the butter is fully melted. Using a slotted spoon or spider, transfer the cooked ravioli to the sauce and swirl the pan to coat the ravioli in the sauce. Add more pasta water if needed. Sprinkle basil leaves over pasta, and serve immediately alongside the tomatoes, letting the juices from the tomatoes mix into the butter sauce.

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Sweet Corn Ice Cream

Adapted from Plan. Eat. Post. Repeat.​

Makes 1 pint

2 ears sweet corn, cleaned

2 c heavy cream

14 oz sweetened condensed milk

1 tsp vanilla

½ tsp salt

Cooked corn and flaky salt for serving

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Plan ahead: Chill base of ice cream maker in freezer overnight if required for your ice cream maker.

Cut the corn off the ears of corn. Reserve the cobs and cut each into 3 pieces. Transfer corn kernels to a bowl and puree with an immersion blender (or you could use a blender or food processor). Transfer corn puree to a medium pot and add the heavy cream and pieces of corn cobs. Heat over medium-high heat until bubbles begin to form around the edges of the pot. Remove from heat, cover with a piece of parchment paper pressed to the surface, and let sit for 1 hour to infuse the heavy cream with the corn.

After an hour, strain the corn mixture through a fine mesh sieve, using a rubber spatula to press all the liquid out of the solids and into a medium bowl. Discard the pulp. Add the sweetened condensed milk, vanilla, and salt and stir well. Transfer to the refrigerator and chill for 4 hours (or 1 hour in the freezer).

Churn the ice cream according to the manufacturer’s instructions, transfer to a container and freeze overnight. Serve the ice cream topped with a sprinkle of cooked corn kernels and a pinch of flaky sea salt.

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