Recipe Corner: Ways to utilize sweet corn

Sweet corn is in season! 

Here are two recipes to make good use of fresh sweet corn. Once your supply of fresh corn is depleted, you can even substitute frozen or canned corn instead. 

Corn pasta salad 

A flavorful side dish for a sit-down meal, a picnic in the park, or even as an appetizer at a poolside party. And it’s as good from the fridge the next day, as when freshly prepared. 

• 2 tsp salt, plus more for the pasta water 

• 1 lb ditalini pasta (orzo or elbow pasta can be substituted if ditalini is not available) 

• 1 Tbsp vegetable oil 

• 6 ears corn, kernels cut off the cob (4 to 5 cups, about 20oz frozen kernels) 

• 1 poblano pepper, diced 

• 6 green onions, thinly sliced, whites and greens separated 

• 1 tsp black pepper 

• 2 garlic cloves, finely chopped 

• 1 cup mayonnaise 

• 1 cup sour cream 

• Zest and juice of 3 limes  

• 1 cup crumbled Cotija cheese (about 4oz) Shredded parmesan may be substituted 

• 1 cup fresh cilantro, chopped, plus more for serving 

• 2 tsp chili powder 

Bring a large pot of salted water to boil over high heat. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water. 

Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 - 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let it cool for 5 minutes.  

Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro before serving.  

Southern corn soufflé  

This is a southern staple that's so good you'll see it on tables year-round. And it's easy to make. It’s great for big holiday feasts, regular family meals and potluck gatherings. If you have access to fresh sweet corn, use that, but frozen corn kernels (thawed) and canned corn kernels (drained) work well, too.  

While this recipe includes jalapeño, it’s not very spicy. If you're worried about spice level, leave out the jalapeños. 

• 1/2 cup butter, plus more for greasing 

• 1 yellow onion, chopped 

• 2 jalapeños, stemmed, seeded and chopped 

• 3-4 garlic cloves, finely chopped 

• 3 cups fresh, yellow corn kernels 

• 1 (16oz) sour cream 

• 1 (14.75oz) can creamed corn 

• 2 (8.5oz) boxes corn muffin mix 

• 2 large eggs, beaten 

• 2 tsp salt 

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with butter. 

In a large skillet, melt the butter over medium heat. Add the onion, and cook, stirring occasionally, until softened, about 8 minutes. Stir in the jalapeño and garlic. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the corn, and cook until just tender, about 4 minutes. Transfer the mixture to a large bowl. 

Add the sour cream, creamed corn, corn muffin mix, eggs, and salt to the onion mixture. Stir until blended well.  

Transfer the mixture into the prepared baking dish and spread in an even layer. 

Bake until set, puffed in the center, and lightly browned on top, 50 - 60 mins. Let cool for 5 minutes before serving.