From Alejandra Owens. You can find her on Twitter at @frijolita or at her food blog, One Bite At A Time. Email her at firstname.lastname@example.org.
Tomatoes and corn. They go together like peas ‘n carrots. They are the quintessential summer crops that scream summer… BBQs!
And you know that when they arrive at the farmers’ markets, it’s time to buy ‘em up and do everything you possibly can with them!
If you’ve been down to the Dupont Farmers’ Market you know that several producers have been bringing in stacks and stacks of the stuff, but aside from popping it in the oven, what else can you do with it? Here’s a round up of some of the best corn recipes I’ve seen lately:
- Fresh Corn Salsa from Big Girls Small Kitchen
- Mexican Corn on the Cob from Pati Jinich
- Sweet Corn Spoonbread from Smitten Kitchen
- Fresh Corn Pancakes from The Bitten Word
- Corn Quesadillas from The Arugula Files
- Roasted Corn and Tomatillo Soup from Not Derby Pie
Corn has to be one of the least intimidating crops out there — so easy to cook, simple to dress (a pat of butter goes a long way) and nearly everyone loves digging into a warm cob, getting a little messy.
If you’re not in the mood for cooking, roasting, grilling and cutting up some corn yourself this weekend I’d suggest these three dishes around town to get your dose of the crispy kernels:
- Mexican Corn on the Cob at Standard
- Breakfast Quesadilla at Kramer Books and Afterwords Cafe
- Sweet Corn Agnolotti at Graffiato