3 Simple fresh corn recipes

Farm fresh corn and snow peas sauteed in

Farm fresh corn and snow peas sauteed in a touch of sesame oil and lightly dressed with rice vinegar and soy sauce. (August 2012) (Credit: Marge Perry)

TIP Keep corn refrigerated until you are ready to use it.

Fresh corn is sweetest when it is just picked. Even a day later, much of the corn's natural sugars are converted to starch, so buy it as close to the field and your dinnertime as you can.

All recipes make 4 servings.

MORE: Fresh ideas for summer produce | Marge Perry recipes

 

CORN AND SNOW PEAS

2 teaspoons sesame oil

1 teaspoon minced ginger

Kernels from 2 ears corn

1/2 pound snow peas

2 teaspoons lower-sodium

soy sauce

1 teaspoon rice vinegar

1. Heat oil in a large, nonstick skillet over medium high. Add the ginger and cook, stirring, 30seconds. Add the corn and cook, stirring occasionally, 3minutes; add the snow peas and cook, stirring, 1 minute, until the pods are brightly colored and crisp-tender.

2. Remove pan from heat; stir in the soy sauce and vinegar, and serve. 

Nutritional analysis per serving 107 calories, 4 g protein, 18 g carbohydrates, 3 g fiber, 3 g fat, 0 g saturated fat, 94 mg sodium

 

GRILLED CORN WITH CHILI-LIME BUTTER

Add a pinch of cayenne to the butter mixture to make it spicy.

4 tablespoons salted butter, softened at room temperature

1/2 teaspoon lime juice

1/2 teaspoon lime zest

1/4 teaspoon chili powder

4 ears corn

1. Heat grill to medium heat. Coat rack with cooking spray.

2. Combine butter, lime juice, lime zest and chili powder in a small bowl; refrigerate.

3. Place corn on grill; cover and cook, turning occasionally, until lightly charred, 7 to 8 minutes. Serve the corn topped with the chili-lime butter.

Nutritional analysis per serving 174 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 7 g fat, 4 g saturated fat, 75 mg sodium

 

CORN AND RED PEPPER SALSA

Serve with grilled chicken, steak and fish.

1 tablespoon canola oil

1 cup chopped sweet onion (such as Vidalia)

1 red pepper, diced

Kernels from 2 ears corn

2 teaspoons balsamic vinegar

1/4 teaspoon salt

2 tablespoons fresh parsley, chopped

1. Heat the oil in a nonstick pan over medium high. Add the onion and cook, stirring, 3 to 4 minutes, or until somewhat softened. Add the red pepper and corn, and cook until the red pepper is crisp-tender, about 4 minutes.

2. Remove from heat and stir in the vinegar, salt and parsley. Serve.

Nutritional analysis per serving 121 calories, 3 g protein, 20 g carbohydrates, 3 g fiber, 5g fat, 1 g saturated fat, 160 mg sodium