Three Recipes With Fresh Summer Corn

Greta Caruso and Fanny Singer have been friends for a long time since their first children had within a month of difference in 2022. Since both had spent years cooking and writing professionally, they thought that feeding their children would be quite easy. But “we were surprised to discover how challenging it was,” Greta told us, “even with all that experience under our belts.” To help themselves and other exhausted parents, the duo established a weekly newsletter called The Green Spoon, which presents simple and seasonal food for families.

As a fan of his newsletter, I asked Greta and Fanny if they would be willing to share summer recipes. I especially love their problems in vegetables (more recently, peas), so they suggested to gather three dishes starring corn. “We love the corn of the high season for many reasons,” said Fanny. “Sweet and salty flexes, the range between crispy and creamy runs, it can be used in a billion way of ways and, crucial, generally attracts all family members, from new dining rooms without teeth to demanding adults.”

So! Without further ado, here are your three recipes …

Creamy corn pest
Fill 2 salsa cups and 4-8 pasta portions

For children, a boiled and butter -filled corn ear offers a fantastic distraction while the rest of the dinner is being cooking. But if you are looking for more family food, we recommend this creamy corn pesta paste.

1 pound of dry pasta, your choice of form (we like Penne or Ziti for this sauce, but long forms also work well!)
extra virgin olive oil
7 garlic cloves, fine slices
3 corn ears, shucked and cut grains (why had this genius and a flat method to eliminate the nuclei so much time?)
1 tablespoon of butter (optional)
Great handful of fresh basil leaves (~ 15)
Parmesan cheese (optional)
sea ​​salt

Put a salt water pot to boil and cook the pasta according to the package instructions. (The sauce is approximately together at the same time that the paste is needed, so once the water is lit, it can be diving directly in the next step).

Add an olive oil glute to the bottom of a pan and turn the burner half-low. Add the garlic and cook for 3-4 minutes until it starts coloring and growing fragrant.

Add the corn immediately together with the butter (if used), basil and a water splash. Stir to combine ingredients and cover the pan. Cook for about 15 minutes over medium-low heat, stirring every few minutes and adding a touch of water if the mixture begins to stick to the pan.

When ready, corn must be bright yellow and a bit soft. Raspe the content of the pan in a food blender or processor and pump until it is soft. (Add a touch of water for teenagers if you feel too thick).

Just before straining the pasta, reserve ~ ½ cup of cooking fluid in a cup. Mix the paste with the sauce and a cooking fluid sauce to cover the thorough noodles. Finish with a freshly broken basil, a generous grid of Parmesan (if you use!) And salt, to taste. Serve promptly.

Note: If you have a baby to feed, this pasta sauce functions as a large thick puree for new dining rooms. Simply side with something before adding any additional salt to the rest of the lot.

Carbonized corn beans tacos
Yield from 6 to 8 tacos, depending on the size

We could not love the taste or texture of carbonized corn, but the grill, man … such production! Fortunately, there is an easy way to pretend it with a gas stove, five minutes and a will to succeed. Once the corn is carbonized, we put it in some tacos of pintos beans with all the fixations: a super simple and riphable dinner that everyone will enjoy.

2 corn ears, sneak
extra virgin olive oil
1 red onion, chopped
1 15 oz. can of pintos, tensioned and rinsed beans (or homemade, of course)
2 files
sea ​​salt
6–8 corn tortillas
Fresh coriander (optional)
Fresh cheese or soft, crumbled cheese (optional)

Start with corn on a burner on your stove (see the photos), turning your ear with tweezers to achieve your preferred carbonized state. (We like 1-2 notches below hell, but each one). Put aside to cool. If you are someone who has an electric stove, congratulations! You are doing something good for the planet! – You can achieve something similar when starting the grill of your oven to Max and placing the ears shattered in a pan directly under the element, turning every two minutes until all sides are brown.

In a pan, add an olive oil glute and turn the burner halfway. Add the onions and cook for about 5 minutes until they are soft and just start creaking. Add the beans, the juice of ½ a lime and a pinch of salt. Cook over low heat for about 10 minutes, letting beans soften and flavors marry.

Once the corn is cold, cut the cob nuclei using this flat method.

Heat your tortillas directly on your stove with tweezers, then assemble your tacos. We love to finish ours with fresh coriander and a little fresh fresh cheese crumbled (or feta cheese, in a hurry!), But they are also delicious with chopped fresh tomatoes, roasted zucchini, spicy sauce, without spicy sauce, crumbled and basically anything else you can think of. Dig in!

Corn dinner muffins with cheese
Produces 14 muffins, depending on its muffin can

This recipe of corn bread is a turn in a classic with the addition of Greek yogurt, grated cheese and fresh corn. We love a thinner ground cornmeal for these, our absolute favorite is the fine yellow corn flour of Heritage Anson Mills, since it gives them a slightly more refined consistency than the thicker crumb of the typical corn bread. They are humid and soft and make a refreshment or a perfect side at dinner served hot with butter.

2 ½ cups of fine cornmeal (you can also sift a thicker grinding corn flour)
½ teaspoon marine salt
¼ cup granulated coconut sugar
2 teaspoons baking powder
½ tablespoon of sodium bicarbonate
3 big eggs
1 cup of whole milk of Greek yogurt
1 tablespoon of lemon juice
1 cup of whole milk
1 cup of soft bright cheese
1 cup fresh corn cut the cob
Neutral oil (to grease Muffin’s can)

Mix the dry ingredients (cornmeal, salt, coconut sugar, baking powder and sodium bicarbonate) in a large bowl.

In a separate bowl, mix eggs and yogurt. Add the lemon juice to milk and let it settle for 2 to 3 minutes, then add to the yogurt-hegg mixture and beat vigorously to combine. Add cheese and corn to wet ingredients and stir.

Add wet ingredients to dry, mixing well.

Put approximately ¼ cup of dough in each cup of greased muffins and put it in preheated oven for about 18 minutes until golden. An inserted knife must be quite clean. Enjoy!

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Thank you, Fanny and Greta! We love the green spoon. XO

PS: Five things to do with corn, tomatoes or both and a summer dessert of three ingredients.

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