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3 Simple corn recipes

Grilled corn is brushed lightly with lime mayonnaise,

Grilled corn is brushed lightly with lime mayonnaise, rolled in toasted, unsweetened coconut and sprinkled with coarse sea salt and cilantro. Credit: Marge Perry


1⁄3 cup unsweetened flaked or shredded coconut

3 tablespoons canola (or other) mayonnaise

1 tablespoon lime juice

1⁄2 teaspoon lime zest

1⁄2 teaspoon ground cumin

4 ears corn, husked

2 tablespoons chopped cilantro

1⁄2 teaspoon coarse sea salt


1. Prepare grill for direct-heat cooking (400 degrees).

2. Heat a small nonstick skillet over medium high; add the coconut and cook, stirring often, until lightly browned. Spread the coconut out on a plate.

3. Stir the mayonnaise, lime juice, lime zest and cumin together in a small bowl.

4. Place the corn on the grill and cook, turning a quarter of the way each time the undersides are lightly browned (about 2 to 3 minutes); cook for a total of 6 to 8 minutes.

5. Brush the mayonnaise mixture over the entire surface of each ear of corn. Roll in the coconut. Sprinkle with the cilantro and sea salt and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 199 calories, 5 g protein, 29 g carbohydrates, 5 g fiber, 9 g fat, 4 g saturated fat, 461 mg sodium



8 ounces penne

1⁄2 teaspoon Dijon mustard

1 tablespoon finely chopped shallots

1 tablespoon lemon juice

1⁄2 teaspoon honey

3 tablespoons olive oil, divided

Corn from 3 ears, about 1 1⁄2 cups

2 cloves garlic, minced

1 pound plum tomatoes, chopped

6 cups baby spinach, divided

1⁄4 cup fresh basil, chopped

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

1⁄4 teaspoon red pepper flakes, if desired


1. Cook penne according to package directions in plenty of lightly salted boiling water; drain.

2. While the pasta cooks, combine the mustard, shallots, lemon juice and honey in a small bowl; add 2 tablespoons of the olive oil in a steady stream and continue whisking until the dressing is creamy. Toss with the pasta.

3. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium high. Add the corn and cook until bright yellow, about 2 to 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and cook, stirring often, 2 to 3 minutes until the tomatoes just begin to break down. Add half the spinach and toss until it is wilted and bright green, about 2 minutes. Stir in the remaining spinach, remove from the heat and continue tossing until the second batch is wilted from the residual heat in the pan. Stir in the basil, salt, pepper and red pepper flakes if desired, and toss with the penne. Makes 4 servings.

Nutritional analysis for each serving: 397 calories, 12 g protein, 61 g carbohydrates, 6 g fiber, 12 g fat, 2 g saturated fat, 386 mg sodium



Serve on grilled meat, chicken or fish.


1⁄4 cup apple cider vinegar

2 tablespoons plus 2 teaspoons sugar

1⁄2 cinnamon stick

6 whole peppercorns

2 whole cloves

1⁄4 teaspoon crushed red pepper flakes

1⁄2 small red onion, finely diced (about 1⁄2 cup)

1⁄2 jalapeño, finely minced

2 tablespoons currants

Corn from 3 ears, about 1 1⁄2 cups

1⁄2 teaspoon kosher salt


1. Bring the vinegar, sugar, cinnamon stick, peppercorns, cloves and red pepper flakes to a boil in a medium saucepan, stirring to dissolve the sugar. Add the onion, jalapeño and currants and simmer gently over medium heat 4 minutes. Stir in the corn and salt and bring to a boil; immediately remove from the heat and allow to cool in the pan.

2. Once the mixture is at room temperature, transfer it (with all the liquid) to a bowl or container with a cover and refrigerate for at least 1 hour or up to 3 to 4 days. Makes 4 servings, about 2 cups.

Nutritional analysis for each serving: 104 calories, 2 g protein, 25 g carbohydrates, 2 g fiber, 1 g fat, 0 saturated fat, 250 mg sodium

TIP: You needn’t shuck corn to tell if it is fresh: prick one kernel. If it is bursting with liquid, the corn is fresh.

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