It’s corn season, and Here & Now resident chef Kathy Gunst celebrates with recipes for a corn and potato curry, a corn, tomato, and basil tart, and corn and chicken tacos.
Many cooks have tricks for the best way to remove the kernels from a cob of corn. I like to keep it simple: place the shucked ear of corn in the middle of large bowl. Holding the cob with one hand, and working with a sharp knife, I cut down the cob removing the kernels and the milk (the white liquid) that is just beneath the kernels. Then I flip the cob over and get any remaining kernels from the other side. Keep the cobs for making corn stocks; see the curry recipe for more.
The corn adds a deep sweetness to this simple curry. The turmeric adds a gorgeous yellow/saffron color and the potatoes become buttery in the coconut milk and ginger broth. You can serve the curry as is or over a bowl of steamed jasmine or basmati rice.
Serves 3 to 4.
You can use a pre-made pastry shell to save time or make this buttery herb-flecked pastry a night ahead of time. The filling — fresh shucked corn, tomatoes, basil and Parmesan — is creamy and filling enough to make this tart a main course. Serve with a mixed greens.
Serves 4 to 6.
The Herb Pastry:
The Corn and Tomato Filling:
Corn tortillas have great texture and a deep corn flavor. When topped with this simple combination of sautéed corn and chicken (buy a rotisserie roasted chicken from the grocery store as a time saver) and a quick late-summer tomato salsa it’s deeply satisfying.
I’m a big fan of the taste and texture of the corn tortillas made by Vida Tortilla — the company is New Hampshire grown and made using organic corn from a local farm.
Serves 2 to 4.
The Tomato Salsa:
The Corn and Tacos:
4 to 6 corn tortillas*
Looking for more corn recipes? Click here.
This article was originally published on WBUR.org.
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