Original Recipes by the Fine Foodie Philanthropist, Suzanne Ledbetter
With summer in full swing, we can’t get enough of our sweet local corn! San Joaquin County’s landscape is loaded with the beauty of fresh corn fields that sway with the Delta breeze. And the fact that it’s grown locally means we get the freshest stuff around. I mean, what isn’t to love about good old-fashioned corn on the cob? It’s an American summertime staple that is both good for you and tastes great! A rich source of vitamins and minerals, corn is one of the most popular veggies around, and I want to share a few of my favorite recipes for the season. When you try them at home, share them on social media and hashtag #sanjoaquinmagazine
Grilled Mexican Corn
Ingredients
6 Ears of corn
½ c. Cilantro, washed and chopped
4 tbsp. lime juice
1 tsp. lime zest
½ c. Mexican crema
½ c. cotija cheese
Hot sauce (optional)
Directions
Prepare a grill to medium-high heat. Pull back the husk of the corn without removing it entirely. Remove the silk and then put the husk back into place. Grill and turn occasionally until slightly charred and cooked, about 10-15 minutes. Meanwhile, mix ½ cup of crema with four tablespoons lime juice, 1/4 teaspoon salt, and 1 teaspoon grated lime zest. Transfer the corn to a large platter and spread lime crema over the top. Sprinkle with cotija cheese and fresh cilantro.
Corn and Tomato Salad
Ingredients
6-8 Ears of Corn
1 c. cherry tomatoes, quartered
1 avocado
1 c. ailantro
Queso fresca
Mexican crema
3 tbsp. lime juice
1 garlic clove, pressed
Directions
Bring water to a boil in a large pot. Add salt. Drop the corn into the boiling water, reduce heat to medium and cover the pot with a lid. Boil for 15 minutes. Remove from the water, drain, and let cool. Slice off corn using a sharp knife and transfer to a large mixing bowl. Chop cherry tomatoes in half and cube the avocado. Add both to the corn. Chop 1 cup of cilantro and add half to the mixture. In a small bowl, combine the lime juice, Mexican crema, garlic, and the remaining cilantro. Thoroughly mix and pour over the corn salad.
Grilled Sausage with Spicy Corn Salad
Ingredients
6 jalapeno and cheddar sausage
6 hoagie rolls or bun of your choice
6 ears of corn
½ purple onion, diced
½ c. cilantro, chopped
2 limes, quartered
½ tsp. chili powder
½ c. pickled jalapenos
½ C. Cotija cheese, crumbled
Directions
Turn your grill to medium heat and add the sausages. Cook for five to seven minutes, turning until grill marks appear. Remove from heat and transfer to a plate. Boil corn for 15 minutes in salted water, then remove from heat. Place the corn on the grill for three minutes, until slightly charred. Remove and slice corn into a bowl. Arrange buns on a large platter and fill with sausages. Top with charred corn and sprinkle chili powder over each sausage. Dice a purple onion and chop cilantro. Layer purple onion, cilantro, pickled jalapeno, Cotija, and one lime quarter over each bun. Serve and enjoy with an ice-cold, local beer.
Local Angle
For a taste of what’s in season, head to Rosewood for a Cream of Corn soup that will blow your mind! Chef Ian Bens uses fresh, sweet Brentwood corn to make a showstopper of a soup. Find it at Rosewood Bar and Grill, 28 S. School Street, Lodi, CA. 95240