Fresh Corn

It’s commonly known that the natural sugars in corn begin turning into starch soon after picking, and thus, the sweetest corn is that which can be purchased shortly after it is picked. Some varieties, are, of course, inherently sweeter than others—white corn is often sweetest, and the “butter-and-sugar” (mixed white and yellow kernels) is another good choice.

Fresh local corn (if indeed corn is local to your area) is usually available until first frost, so take advantage of it all through September, whether serving it straight of the cob, or incorporating it into salads, chowders, stews, and relishes.

Recipes adapted from Great American Vegetarian.

Pennsylvania Dutch Corn Noodles

Serves: 6

This is traditionally made with egg ribbons, but vegans can substitute ribbons made of hearty whole grain flours.

• One 12-ounce package ribbon noodles (try spelt or quinoa noodles)
• 2 tablespoons light olive oil
• 1 large onion, chopped
• 3 heaping cups ripe, juicy tomatoes, diced
• 1/4 cup water
• 3 cups cooked fresh corn kernels (from about 4 medium ears)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper

Bring plenty of water to a boil in a large pot. Cook the noodles according to package directions until al dente, then drain.

Meanwhile, heat the oil in a large skillet. Add the onion and saute over low heat until they are lightly browned. Add the tomatoes and water and cook just until they soften a little, about 3 to 4 minutes Add the corn and parsley and simmer just until everything is well heated through.

Transfer the skillet mixture to a large serving bowl. Add the hot cooked noodles and season to taste with salt and lots of freshly ground black pepper. Serve at once.

Colache (Southwestern Summer Succotash)

Serves: 6 or more

In this Southwestern variation of succotash, the bright melange of the freshest corn and vegetables makes for a wonderful celebration of the summer harvest.

• 1 1/2 cups green beans, cut into 1-inch pieces
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh uncooked corn kernels (from about 4 medium ears)
• 1 heaping cup chopped ripe tomatoes
• 1/3 cup water
• 2 small yellow summer squashes, diced
• 1 small hot green chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper

Steam the green beans until they are tender-crisp. Refresh under cold water until they stop steaming and set aside until needed.

Heat the olive oil in a wide skillet or stir-fry pan. Add the onion and garlic and saute over low heat until the onion is translucent. Add all the remaining ingredients except the string beans and stir together well.

Cover and simmer gently for about 15 minutes, or until the corn and squash are just done. Add the steamed green beans and simmer for another 3 to 5 minutes.

Grits with Fresh Corn and Tomatoes

Serves: 4 to 6

This is an inviting late-summer dish suffused with the flavors of the Southwest. Stoneground grits are more flavorful than those available in supermarkets; they are available in natural food stores and through natural-foods mail-order outlets.

• 3/4 cup uncooked yellow grits, regular or quick-cooking, preferably stoneground
• 1 1/2 tablespoons light olive oil
• 1 medium onion, chopped
• 1 small green bell pepper, diced
• 1 pound ripe tomatoes, chopped
• 1 or 2 small fresh hot green chilies, chopped, optional
• 2 cups cooked fresh corn kernels (from 3 medium ears)
• 1/2 teaspoon each dried oregano and ground cumin
• Salt and freshly ground pepper to taste
• 1 cup grated nondairy cheddar cheese, optional

Bring 3 cups of water to a simmer in a deep, nonstick saucepan. Sprinkle the grits slowly, stirring constantly to avoid lumping. Cook over low heat until thick (25 to 30 minutes for regular grits and 5 minutes for quick-cooking).

While the grits are cooking, heat the oil in a large skillet. Add the onion and saute until translucent. Add the green pepper and continue to saute until the onion is golden. Add the tomatoes and optional chilies, and saute until the tomatoes have softened, about 5 to 7 minutes.

Stir in the corn kernels and seasonings. When the grits are done, stir them into the skillet. Sprinkle in the optional cheese and cook until it melts. Serve at once.