It is time for corn
“The corn is as high as the elephants eye,” sings the hero of Oklahoma by Rogers and Hammerstein in my mind, as I see the baskets brimming with corn in farmers markets and grocery stores. Our steamy mid-August also reminds me of driving through the Mid-West many summers ago in South Dakota where the two-lane highway passed for miles through stands of such corn fields as far as the eye could see.
Corn was developed by selective breeding of a grass teosinte in Mexico some 9,000 years ago to give us those plump white or yellow kernels that we enjoy each summer. Sweet corn as we know it, is a more recent introduction by selective breeding. Before 1980 you had to have a boiling pot on the stove, run out to the cornfield to pick a few ears and quickly boil them to retain sweetness, in order to quickly stop the immediate conversion of sugar to starch when picked. Today sweet corn has a more extended shelf life, though fresh is still really the best.
Corn on the cob is the easiest side dish for most August meals, and grilled corn features in salads and makes an interesting vegetable mélange with sautéed zucchini and peppers. Mexican street corn has caught recent attention, as a simple but tasty corn dish that is amenable to many variations with satisfying results. The following recipe was inspired and adapted from a recent issue of Bon Appetit.
Street corn with pork
The two less common ingredients in this recipe are Kewpie mayonnaise (creamy flavored Japanese mayonnaise) and Cotija cheese (salty crumbly Mexican cheese similar but less tart than Feta). Both items are available in local supermarkets but may be substituted by regular mayonnaise and Feta.
Slice 2 center cut pork chops across the grain on diagonal in ¼ inch or less slices. Mix thoroughly with 1 tbsp. Kewpie mayonnaise, ½ tsp. kosher salt and ½ tsp. paprika (use ½ tsp. chili powder for spicier version).
Cut kernels from 4 ears of husked corn. In a large pan heat 2 tbsp. vegetable oil to hot but not smoking and stir in the corn with 1 tsp. canned chopped jalapeno pepper. Fry corn for 4 minutes stirring a few times until some of the corn is slightly charred. Transfer to a large bowl.
Wipe out the pan, add 1 tbsp. vegetable oil and fry the pork in a single layer on hot for 2 minutes, turning once. Add pork to the corn and stir in ½ tsp. kosher salt, 2-3 tbsp. lime juice, 2 tbsp. grated Cotija cheese. Toss all ingredients together. Top with 1 tbsp. Cotija cheese and garnish with parsley (or cilantro) and lime. Serve with additional Cotija and lime if desired and cool cucumber salad.
Dilly cucumber salad
Thinly slice a seedless long English cucumber or several young pickling cucumbers. Toss with ½ tsp. salt, 1-2 tbsp. chopped dill and 1-2 tbsp. chopped chives. Stir in 2 tbsp. sour cream and 1 tbsp. white wine vinegar. Adjust salt and pepper to taste and serve.
Creamy puddings or ice cream topped with fruit are easy summer deserts, however plain Greek yoghurt easily substitutes for such and makes a less caloric but equally colorful and tasty desert.
Blueberry syrup: bring 1and ½ cups blueberries, ½ cup water,1 cup sugar, and 1 tbsp. lemon juice to boil, simmer for 5 minutes, stir in ½ tsp. lemon zest and cool.
Spoon creamy plain Greek yogurt in a dish, top with 1-2 tblsp. blueberry syrup, dot with raspberries and enjoy.
“August brings the sheaves of corn Then the harvest home is borne….” to quote Sara Coleridge (1802-1852).
(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)
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