 "Photo: Caleb Miller/The Daily Texan")
Lately, it’s been way too hot to try to eat anything remotely warm. Fortunately, an abundance of fresh produce tastes just as good cold, such as sweet corn.
If you get a chance, try to purchase some locally grown ears of corn from the farmer’s market downtown or at Boggy Creek. Corn is best when it’s eaten as soon as possible, so local is the way to go. The fresh, farm-grown corn is so sweet, some of the vendors will even suggest eating it raw — boiling the corn eliminates a lot of its natural sugar, so eating it raw gets it at its sweetest.
Elsewhere around town, you can look to restaurants and grocery stores for cooking inspiration: Whole Foods is selling sweet corn tamales. Zoot, the newly re-opened, delicious and way overpriced restaurant on Bee Caves Road serves a snapper with sweet corn coulis that is rich and amazing. And Dirty Martin’s fried corn nuggets are disgusting, but nonetheless in season.
Ingredients
2 large ears of corn, husked
Juice of 1 lime
1 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Freshly ground pepper to taste
1 15-ounce can of black beans, rinsed
1 cups shredded red cabbage
1 large tomato, diced
1/4 cup minced red onion
Directions
Steam corn, either by putting the corn and about 1 inch of water in a shallow microwave-safe pan and heating in the microwave for five minutes or in a steamer tray on the stove. Cook until tender.
When cool enough to handle, cut the kernels from the cob with a knife.
Whisk lime juice, oil, salt and pepper in a bowl. Add the corn, beans, cabbage, tomato and onion and toss to coat. Refrigerate until ready to eat. Serve with chips or eat as a salad.
Serves four.
Be the first to comment on this article!