Weekend open thread: Iowa sweet corn edition

This thread is for anything on your mind this weekend. Anyone volunteered for an Iowa Democratic candidate lately?

In honor of the Iowa State Fair, with its multitude of cooking competitions, I want to hear Bleeding Heartland readers’ favorite ways to cook Iowa sweet corn. I don’t ever get tired of eating plain old corn on the cob: shuck corn just before cooking, while bringing a pot of water to a boil, add corn, cover, turn off heat and leave for 5 minutes. If it’s fresh and sweet, it doesn’t even need butter or salt.

If I have lots of ears to use up, I might add fresh instead of frozen corn kernels to my favorite chili or any risotto using summer vegetables. Pureeing a cup or two of corn kernels with the cooking broth is a good way to make risotto creamy without using any dairy products.

Madhur Jaffrey’s Indian recipe using corn kernels and kohlrabi is also good, although I haven’t made it since last year. Corn on the cob is so much easier.

  • leftover corn on cob

    After I cook some for dinner, if I have a leftover cob of corn,  I cut it off the cob,  and save it for when I make salsa.  Its wonderful in salsa.  I usually add black beans to my tomatoes, onions and peppers too.  and the corn really adds to it.  Yummy

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