CRAZY FOR CORN

RECIPES & FOOD STYLING CLAIRE STUBBS

PHOTOGRAPHY MAYA VISNYEI & EDWARD POND

PROP STYLING ANN MARIE FAVOT & LARA MCGRAW

If your summer craving is the juicy crunch of sweet corn, we’ve got your back. Now that this versatile favourite has started its seasonal trip from farm to table, we decided to round up corn-filled recipes that’ll have you racing to the nearest roadside veggie stand. Whether it’s piled on a burger, spread on a pizza, tossed in a salad or eaten right off the cob, the corn in all of these a-maize-ing recipes is sure to tempt your taste buds.

CHILI LIME BUTTERED CORN ON THE COB

tip The secret to grilling fresh-picked corn on the barbecue is a slow cook on low heat, keeping the cobs moist and the kernels juicy with a little smoky flavour. It helps to cook the corn in the husk to protect the delicate kernels.

FLATBREAD MARGHERITA PIZZA

CHILI LIME BUTTERED CORN ON THE COB

PREP & COOK TIME 1 HOUR I SERVES 4

4 cobs sweet corn, in the husks ¼ cup unsalted butter, softened 1 tbsp chopped fresh cilantro 1 tbsp chopped green onion ½ tsp minced fresh red chili or jalapeño pepper 1 tsp lime zest ¼ tsp smoked paprika 1 lime, quartered Maldon sea salt to taste

Heat the barbecue to medium. If there are many tight layers on the cobs, peel the first dark green outer husks from the corn, leaving just a few protective inner layers. Gently peel back the inner layers just far enough to remove the silk without detaching the husks from the cob. Then place the corn in a large bowl of water to soak for 10 minutes. (The water will help prevent the husks from burning and will help keep the corn moist so the kernels steam inside the husks.)

Shaking off the excess water, pull the husks around the corn to enclose the kernels. Place the cobs directly on the grill – but not on the hottest part – and close the lid. Turn the cobs every 5 minutes for about 20 minutes, until lightly charred. The kernels should be tender-crisp but not mushy, with just a few grill marks.

While the corn is cooking, mix the butter, cilantro, green onion, chili pepper, lime zest and paprika in a small bowl to make a soft butter.

When the corn is cooked, peel back the husks, removing any silk, and slather with the chili lime butter. To serve, squeeze the lime wedges over the corn and sprinkle with the sea salt.

FLATBREAD MARGHERITA PIZZA

PREP & COOK TIME 45 MINUTES I MAKES 4 PIZZAS

¼ cup extra-virgin olive oil 1 tbsp minced garlic

1 lb Campari-style tomatoes, chopped ½ cup torn fresh basil leaves, divided 4 8-inch flatbreads 1 cup fresh corn kernels (cut from 2 cobs) 1 cup chopped baby spinach 4 oz bocconcini cheese, torn into 12 pieces ½ cup freshly grated Parmesan

CORN & CUCUMBER RELISH

In a skillet, heat the olive oil over medium heat. Add the garlic and stir until fragrant but not browned, about 1 minute. Lower the heat to medium-low and add the chopped tomatoes; cook for about 25 minutes, until the tomatoes break apart and become saucy. Remove from the heat, add half of the basil and season to taste with salt and pepper; set aside.

Preheat the oven to 450ºF. Place a baking sheet on the bottom rack to catch any spills. Place the flatbreads directly onto the centre rack and bake for about 3 minutes, turning once halfway through cooking time. Remove the flatbreads from the oven and top each with ¼ cup of the tomato sauce, corn and spinach. Add 3 pieces of bocconcini and 2 tablespoons of Parmesan to each.

Using a large spatula, return the flatbreads to the centre oven rack. Bake for 8 to 10 minutes, until the cheese is melted and bubbly, and the crusts are crisp and nicely browned.

Pull out the oven rack and slide the pizzas onto individual cutting boards. Sprinkle each pizza with the remaining basil and cut into slices to serve.

2 cups fresh corn kernels (cut from 4 cobs) 2 cups white vinegar 1 cup finely diced red bell pepper (about 1 pepper) 1 cup finely diced red onion 1 cup diced English cucumber (about 1 small cucumber) 2 finely diced jalapeño peppers ¾ cup granulated sugar 2 tbsp kosher salt 1 tbsp fennel seeds

Bring all the ingredients to a boil in a large pot over high heat. Reduce the heat to medium and gently simmer for 20 to 25 minutes, stirring occasionally, until most of the liquid has absorbed and the vege tables are tender. Remove from the heat and let cool. Transfer to a dish and serve immediately on beef, salmon or tuna burgers with Boston lettuce and mayonnaise on a soft brioche bun. Relish will keep for two weeks in the refrigerator in an airtight container.

CORN & ZUCCHINI RIBBON SALAD

PREP TIME 20 MINUTES I SERVES 4

1 each: green and yellow zucchini 4 zucchini blossoms, optional ¼ cup thinly sliced red onion 1 cob sweet corn ¼ cup crumbled feta cheese ¼ cup pine nuts, toasted 2 tbsp extra-virgin olive oil 1 tbsp lemon thyme ½ tsp Maldon sea salt 1 Thai chili pepper, finely minced Zest and juice of ½ lemon

Using a sharp vegetable peeler, shave long ribbon strips from both zucchinis, discarding the centre core of each. Lay the strips on a large plate. Chop the blossoms into fine strips and sprinkle them and the onion slices over the zucchini ribbons. Holding the corn cob upright, slice along the cob with a sharp knife to remove the kernels a few rows at a time. Sprinkle the fresh kernels over the salad. Sprinkle the salad with the feta, pine nuts, olive oil, lemon thyme, sea salt, chili, lemon zest and juice. Toss gently and serve immediately.

CORN & ZUCCHINI RIBBON SALAD