Ingredients
The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.
You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Ingredients
In Italy, whenever you walk into a store that sells salumi or prepared foods, you will inevitably see some kind of rice salad. It's as ubiquitous as coleslaw is in delis here, and these rice salads can be just as unimpressive—often a half-hearted mix of canned corn, sliced olives, lackluster ham, vegetables, and rice. Still, we've always liked the idea of a rice salad and so decided to come up with a fresher, livelier version, using summer vegetables at their peak—sweet corn, ripe cherry tomatoes, spice radishes, cucumbers, and scallions, with herbs and caciocavallo cheese for complexity. But the biggest departure from the Italian standard is that instead of using the traditional white rice, we toss the vegetables with red rice from the Piedmont region. Red has a much deeper, earthier flavor than white rice and a firmer texture. If you can't find it, try using faro rather than substitution white or brown rice.
When you grill corn in its husk, it presents a handy opportunity to flavor the ears with fresh herbs. Tuck whole herb sprigs and pats of butter next to the kernels and the husk will hold them in place. As it cooks on the grill, the corn becomes perfumed with the fragrance of the herbs, while the charred husk injects a mild hit of smokiness. Marjoram is my favorite herb to pair with fresh corn, but lemon thyme is a runner-up.
While we love the unabashedly decadent version of Mexican sweet corn (the one slathered with crema, cheese, chile and a jolt of lime), we also understand the need for a little restraint now and then. Consider this recipe an ascetic take, and a delicious one at that — corn grilled with just a small slather of butter until it’s slightly charred then dressed with lime juice and hot chile. Utterly addicting.
Even more so than corn on the cob swabbed with butter, when summer comes, I look forward to sweet, nubby corn salads loaded with vegetables and a zesty dressing.
This soup is a delicious lesson in frugality. The corn kernels are cut off the ears, and then simmered along with those naked cobs, onions, garlic and the snap of fresh serrano chile to make a corn-infused broth that stands at attention. Purée, chill and serve with a dollop of sour cream or yogurt and a sprinkle of chives. Or skip the dairy entirely to keep it completely vegan.