Corney on Main – The New York Times

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Last week, I told you I was in full tomato mode. Whichever is correct. But it’s not the whole story.

My other summer love is fresh sweet corn, which I find so irresistible that I pull it home more than I can carry when Leave the market. I’ll probably end up on a naturopath, but I have to get corns.

Tomatoes and corn are excellent partners, and I make a lot of salads that contain both. But sometimes you just want that corn – on the cob, in pancakes, in pasta, in soup and in all kinds of desserts. I’m fascinated by the sweet corn ice cream. I scramble the corn kernels with eggs for a fun monochrome meal.

This week, I picked five cornstarch recipes for you. And to everyone who wrote last week to tell me I forgot to include BLTs in the newsletter: I promise, I haven’t forgotten BLTs. I will never do that again. BLT is the queen of sandwiches, and my favorite sandwich. But sometimes you don’t have bacon at home, or you don’t want to fry anything, or you don’t want (or eat) meat, or it’s too hot in the day and you just want to put mayonnaise on the bread. the salt. Anyway, I won’t make that mistake again.

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Now tell me how you feel about corn and how you cook it. I’m [email protected], a pleasure to hear from you.

You know how you’re supposed to let meat rest for several minutes when it comes off the grill? (If you didn’t, you know it by now.) I usually put it on a cutting board, but now I’ll let it sit atop a bed of raw sweet corn and sliced ​​tomatoes, Ali sluggle style, so the meat broth can flavor everything else on the plate. Here, chili mince is chicken thighs, juicy and delicious.

Watch this recipe.


I love corn muffins and pancakes, especially when the cereal is left intact (not mashed), which is what Valerie Lomas does here. You can serve it as a side dish, but I would eat it as a main dish, probably topped with eggs and definitely sour cream or plain yogurt. Keep an eye on the heat on the stove—too high, and your kernels will explode right out of the pan.

This is a New York Times acclaimed cooking recipe, and I can’t share it with you here, although it does require a blender and I really try to avoid that for you on weeknights. It’s by Melissa Clark, and she’s adorable for a reason.

Watch this recipe.


Recipes like these allow you to eat like you’re at the beach, even when you’re not close to the beach. Kay Chun’s clever seafood dinner uses fish, corn, and Old Bay to get you there.