Northwest Indiana may be its own unique little corner, but we’re just as nutty for corn as the rest of the state. Ah, sweet, sweet corn. Indiana’s gold, as I like to call it. I’ve never actually referred to it that way out loud, but after reading these mouthwatering recipes, it really dawned on me that corn is not such a bad thing to be constantly be associated with because it’s DELICIOUS TREASURE.
To encourage you to embrace the sweet, sweet crop of Indiana and its versatile flavors, here are some of our favorite corny recipes.
Classic with a Twist: Julia Demma, Contributing Editor
I don’t have a special family corn recipe, but I love to try all different kinds! My favorite that I have had this summer is corn that is covered in zesty mayo and has Flamin’ Hot Cheetos crunched up and sprinkled over the mayo. It’s an awesome twist on the normal sweet corn.
Just add Tequila: Jenny Craig-Brown, Executive Team Leader
Mexican Style!! I do off the cob (or deconstructed):
- 6 ears of corn
- ½ red onion mince
- 1 tbsp olive oil
- 1 cup queso fresco
- ¾ cup mayo
- 2 tbsp chopped cilantro
- Zest from 2 limes
- 5 tbsp chipotle powder
- 3 tbsp kosher salt
- Grill corn until hot – turning often – about 15 minutes
- Cool corn and cut corn from the cob
- Heat oil in saucepan and sauté onions for about 5 minutes
- Add corn kernels and cook until warm
- Stir in half the cheese, mayo, cilantro, and lime zest
- Separately mix the chipotle powder and salt
- Sprinkle seasoning mixture into corn base
- Top with the remaining chest and some additional chipotle salt
Just mix it all together: Kayla Belec, Contributing Editor
If you’re like me and you have nary a chef’s bone in your body, I have a super easy salsa recipe for you and it will spice up your get-togethers this summer and all year long! Here’s what you’ll need:
- 1 can of shoepeg corn (drained)
- 1 can of black beans (rinsed)
- ½ red onion (chopped)
- 2 whole tomatoes (chopped)
- 5-6 jalapeno pepper rings (chopped)
- ½ bottle of zesty Italian dressing
Mix it all together and voila! You have yourself a little homemade dip. You can always add more jalapeno if you prefer more of a kick. I’d recommend letting it chill in the fridge overnight, and serving it with those fun scooped tortilla chips.
Sweet and Sassy: Stacey Kellogg, Editorial Director
I love sweet corn in the summer! Here’s one of my favorite simple recipes for a tasty, tangy side with off-the-cob sweet corn. Boil water, and drop a few ears of sweet corn into the boiling water for no more than 2 minutes. This is super important. Most people over-boil their corn. Take out and let cool to the touch. Take a knife and run it along the cob to cut the corn from the cob. Toss in a bowl with fresh lime juice, a bit of salt and pepper, and a few dashes of Emeril’s Original Essence seasoning blend. I’ve also used Tajin seasoning instead of the Essence. You may wish to throw in a few chopped sprigs of cilantro if you like it. Yummy!
Did someone say ‘GUAC?’: Peyton Mahlmann, Contributing Editor
Guacamole is a favorite in my family, so why not add some sweet corn to the recipe while it’s summertime? Here is what you will need:
- 2 avocados (seeded, peeled, and mashed with a fork to your chunkiness-liking)
- 3 cups of corn kernels (cut from the cob, rinsed, and drained)
- 1/4 cup diced onion
- 2 tablespoons chopped cilantro leaves
- 1-2 teaspoons of freshly squeezed lime juice (depending on your taste!)
- 1-2 pinches of salt (again, depending on your taste!)
Once you’ve gathered all of the above, grab a large bowl and mix everything together starting with the mashed avocado. Once prepared to your liking, grab a bag of chips of your choice, and voila! Be sure to share the deliciousness with friends and family!
Simplicity is key: Sarah Corn, Contributing Editor
For me, fresh corn on the cob grilled in the husk is the only way to go:
- Start by soaking the un-shucked ears in cold water for about 30 minutes
- Gently pull back the husks and remove the silk
- Season ears with butter, rosemary, salt, what have you (if you like; I prefer unseasoned)
- Replace the husks, then toss them on a medium-high grill for 10-15 minutes