A Taste of Italy

is cooked to your liking, drain the water and use tongs to remove the ears to a plate.

You can also cook corn by one of the following methods:

On the grill: Pull back the husks (don’t pull them back entirely), remove the silk and draw the husks back to enclose the ears of corn once again. Soak them in a sink or tub of cold water for 30 minutes. Soaking helps to keep your corn moist while grilling and prevents fire and burning the husks. It also yields more tender corn since the husk traps the steam inside.

Meanwhile, preheat the grill to medium-hot. Drain the corn and toss the ears, in their husks, on the grill. Cook, turning occasionally, until tender and steaming hot, about 15 minutes. Pull back the husks and return the ears to the grill for just long enough to acquire a few grill marks.

In the microwave: This is one of the simplest methods for preparing corn. Toss the whole unshucked ears, silk and all, into the microwave and cook on high for 3 minutes per ear (if cooking two ears, total cooking time is 6 min - utes). To retain the heat until serving time, allow the cooked cobs to rest in their husks until you are ready to sit down. The silk will peel right off with the husks.

In the middle of June, it seems downright un-American to serve corn on the cob any way but rolled in butter. But by August, even diehard corn fanatics will accept a little variety. After a few weeks, my mind starts imagining all the corn recipes I can make. Should I start with a corn salad, chowder, or corn pudding or add a new spice or seasoning?

Summer Corn and Pea Salad

The sugar in corn starts to break down as soon as it is picked.

So, the quicker from field to table, the better.

2 cups fresh corn kernels

2 cups fresh peas or frozen peas

2/3 cup celery, chopped

1/2 cup sweet onion, finely chopped

1/2 cup red bell pepper, chopped

Heat corn and peas in a saucepan over medium-high heat until tender. Drain and cool.

Transfer corn and peas to a large salad bowl and add celery, onion and red bell pepper.

Toss with Parsley Dressing, coating well. Cover and chill.

Parsley Dressing

1/2 cup seasoned rice vinegar

2 tablespoons fresh parsley, minced

1 tablespoon brown sugar

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 tablespoon fresh mint, minced

Combine ingredients in a small bowl, mixing well.

Serves 8–10.

Shrimp and Corn Chowder

1–2 tablespoons sea salt

6 cups fresh corn kernels (12 ears of corn)

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1/4 cup unsalted butter, or your favorite non-dairy butter

2 large sweet onions, finely chopped

1/2 cup flour, or gluten-free flour

1 teaspoon freshly ground pepper

1/2 teaspoon Old Bay Seasoning

10 cups chicken or vegetable broth

1-1/2 pounds potatoes, peeled and chopped

1 cup half-and-half or your favorite non-dairy milk

1/2 pound shredded sharp Cheddar cheese, or your favorite nondairy cheese

1-1/2 pounds shrimp, peeled and deveined

Cook the corn by adding cold water to a large pot. Bring the corn to a boil, drain the water, then rinse under cold water and set aside.

Melt butter in a medium Dutch oven over medium-high heat and sauté onions until tender. Stir in flour, pepper and Old Bay and continue stirring for 3 minutes. Add chicken broth and potatoes. Bring to a boil and cook 15–20 minutes, or until potatoes are tender.

Cut corn off the cob. Stir in corn, half-and-half, cheese and shrimp. Cook for 3 additional minutes or until the shrimp are pink. Serve hot. Serves 6.

Virginia-Style Corn Pudding

4 ears fresh corn

3 tablespoons sugar

2 tablespoons flour, or gluten-free flour

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 eggs, beaten

2 tablespoons butter, melted, or non-dairy butter

1 cup milk, or non-dairy milk

Preheat the oven to 325°F. Cut corn off the cob, scraping ears. Add sugar, flour, salt and pepper. Blend in beaten eggs, butter and milk. Bake in a greased 9-inch square casserole dish for about 1 hour. Serves 4–6. Note: A teaspoon of vanilla and dash of nutmeg may be added if desired.

Summer Corn and Tomato Salad

It really takes little effort to chop four tomatoes and cut the kernels off ten ears of corn. The reward is a wonderful and highly portable summer salad to make ahead for picnics and cookouts.

5 cups fresh corn kernels (from about 10 ears)

1/4 cup canola oil, expeller pressed 3 tablespoons raspberry vinegar

Juice of 1 lime

Kosher salt and freshly ground pepper to taste

4 ripe tomatoes, cored, seeded and coarsely chopped 10 scallions, white and light green parts chopped

1/3 cup chopped fresh cilantro

Bring salted water to a boil in a vegetable steamer. Put the corn kernels in the steamer basket, cover and steam until just crisptender, 3–5 minutes. Meanwhile, whisk the oil, vinegar and lime juice together in a small bowl. Season to taste with salt and pepper. Combine the corn, tomatoes, scallions and cilantro in a large bowl. Toss with the dressing and serve at room temperature or chilled. The salad will keep, covered and refrigerated, for up to 3 days. Serves 8–10.

Seasoned Oven-Roasted Corn on the Cob

This is just one of the many ways you can season corn on the cob. Freshly minced summer herbs, such as chives, cilantro, basil and thyme, or bold spices like chili powder and cumin, add lively flavor.

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Grilled corn on the cob is always a treat, but you can achieve that same great taste without firing up the grill!

1/4 cup unsalted butter, softened, or non-dairy butter or olive oil

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1 tablespoon parsley, chopped

2 garlic cloves, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

4 ears fresh corn, husks removed.

Preheat the oven to 425°F. While the oven is warming, stir together butter, parsley, garlic, rosemary, thyme, salt and pepper in a bowl.

After the ingredients are well combined, spread about a tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet.

Bake until corn is soft, 20–25 minutes, turning once halfway through cook time. Remove corn from foil and serve.

Tip: Olive oil can be used instead of butter. With the sweetness of the corn, it tastes the same.

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A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes. She currently resides in Easton.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.