Sunday, May 18

First Sweet Corn of the Season

corn raw ear

I knew last week was going to be a good week. On Monday, I opened my Henry's Market weekly flier and right there on the front page: "California Sweet Corn 3 for $1 - First of the Season."

I dropped everything and ran to Henry's (it doesn't take much to convince me to go to the market).

corn henrys flier

When I arrived, there was a huge table covered with ears of corn stacked three feet high. It was a beautiful sight. And since it was early in the morning, I could take my sweet time selecting only the fattest ears (perhaps the firemen overslept; oh, well.)

I gently peeled back the tops of the husks and what lay beneath? Thick, plump, creamy white kernels that I could practically taste drizzled with melted butter. I bought six.

They were good; not as sweet as the corn that will arrive later in the summer, but chewy and dense. This is the kind of corn that's ideal to cut off the cob and saute or add to salads and salsas. The easiest and safest way to cut corn off the cob is to cut the ear in half, then stand one half on its steady base and cut toward the cutting board.

corn cutting

Since I had a pristine bunch of fresh mint, I made one of my stand-bys: sauteed corn with mint, butter, and lemon. The result was a refreshing, satisfying combination of textures and flavors. A little buttery, a little tangy -- delicious.

Turns out the corn was the highlight of my week. First our washing machine died, which resulted in several trips to Mr. Bubbles and a stolen load of towels. Then we were rear-ended on the way to work, (fortunately there were no injuries). Finally our laptop croaked (for the third and final time). It is officially being laid to rest. On the bright side, I received a flier from Costco the other day with coupons for HP laptops. Plus they have great pineapples for only $2.99. Yeah, things are lookin' up again.

corn bowl close up

Sauteed Corn with Mint, Butter, and Lemon

Serves 2
Print recipe only here.

If you'd like to turn this into a main meal, just add some sauteed shrimp or tofu.

2 medium ears of corn
2 teaspoons butter
1 teaspoon fresh ginger, minced
a pinch of cayenne pepper
salt, to taste
1 teaspoon lemon juice
1 tablespoon fresh mint, thinly sliced

Cut off the corn kernels. In a large skillet over medium-high heat, melt butter. Saute corn for 2-3 minutes, or until lightly browned. Add the fresh ginger, cayenne, and salt, cooking 1-2 minutes more. The corn should be cooked through yet still firm. Add the lemon juice and mint; stir well, add a bit more salt, if necessary, and serve immediately.

You might also like these fresh vegetables dishes:

Farmers' Market Veggies with a Cumin-Chile Vinaigrette

Jacket Potatoes with a Rosemary-Artichoke Cream Sauce

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Terry at Blue Kitchen said...

Wow, what an exciting mix of flavors, Susan. Also, what an amazing week. Glad you're both okay after the car accident. And have fun with whatever new computer comes your way!

Manggy said...

Hey, I'm sold! :) That's a really good deal. I don't know what an Aprium is. First time I've heard of it..
Sorry to hear about the car and laptop. Oh well, time for a new beginning (and a new toy! :)

Rosa's Yummy Yums said...

I love the first picture! Fresh corn is delicious! A real delicacy...



Deeba PAB said...

Ginger's a first I've heard on always, the recipe is a winner. Love it!! Sadly sweetcorn is over this season...will enjoy your pictures until ours come back to the market.

MyKitchenInHalfCups said...

Corn with mint & pepper - must try that! Can't get any easier that that.
Seems life is trying to really come at you! Hope the up turn continues!

Lydia (The Perfect Pantry) said...

Corn? Already? I am green with envy -- our first local corn usually appears around July 10. And I'm enough of a corn snob to wait for it. So I'll save this recipe for another few weeks.

Asha said...

Mmm..!! Sweet corn, love it! Happy Monday to ya!:)

Patricia Scarpin said...

I absolutely love corn, Susan. And it's used in so many of our recipes here in Brazil, both sweet and savory.
That looks delicious and easy to put together!

grace said...

oh, how i cringe when i think of all those years i wasted thinking i didn't like corn. now it's one of my favorite vegetables, and i'm always looking for new ways to prepare it. mint is something i've never paired with it, but it sounds darn good. :)

Aparna Balasubramanian said...

I saw corn in the market on sunday but its not the sweet variety.
Could probably do this with frozen corn. No the same thing as fresh, but what else can one do?:(

Jeanne said...

Oh dear... they say bad things happen in threes, so maybe your quote of Bad has been used up for the time being!! Corn looks astonishingly good though. I have to confess that I do on occasion buy corn cobs imported from the USA - it's just sweeter than anything you get here, and just as nice as the sweet South African corn I grew up with. Love the combination of flavours in your salad!

T.W. Barritt at Culinary Types said...

Wow - doesn't that photo and recipe say "summer?" I can almost taste it! Always looking for recipes with fresh corn and that looks like a winner!

Rosie said...

I just adore corn and yours looks good!! Excellent pics too :)

Rosie x

vb said...

Looks delicious! We just bought a grill and I can't wait to roast some corn. Just a giant bunch of it then trim it and freeze it for the gloomy, rainy winter.

Nic said...

Oh you lucky thing - I love sweet corn, great pairing with lemon and mint!

David Hall said...

Thanks for the delicious corn recipe Susan, one that will stick in the mind for a long time.


Anonymous said...

Sweetcorn is one of my favourite vegetables and this recipe looks fabulous. Thank you!

Brittany said...

Oooooh!!! It's summer! Yay! Thanks for this- the yakima crop of sweet corn here in the pacific northwest should be making it's yearly arrival anyday now.
I know what I'm gonna do with it the second I can get my paws on it. This salad looks fabulous!

Anonymous said...

Sweet corn already!?! Wow! It won't be ready for at least two months where I live.

This looks like a wonderful way to enjoy sweet corn. I especially like the addition of mint which makes everything so lively!

Lore said...

So delicate and refreshing! Love it!

Abby said...

I swear, everything we do here, you do earlier. That West Coast thing must be nice! Ha.

Looks great. Fresh corn is one of my FAVORITE things ever. Our fresh-frozen corn from last summer is gone. I can't wait for the season to come in here!

Meeta K. Wolff said...

we're still waiting for corn. i would drop everything too for corn - for now i will have to simply bookmark this and get to it when our stores stock up on corn.

Katy said...

oh my goodness, yum. and thanks especially for the corn-cutting photo! i always end up buying frozen corn for fear of losing a finger trying to get fresh corn off the ears!

Amy said...

Sauteed corn is just so good! I love your idea of adding shrimp or tofu.

Amy said...
This comment has been removed by the author.
Anonymous said...

I love this time of year for the fresh vegetables that are coming in. My parents keep a garden and have provided me with some fresh green beans and red potatoes. I'm so excited about dinner! I'll have to try this corn recipe, too, it looks delicious!

Lisa Turner said...

An elegant blend of flavours! Fresh produce is exciting.

Kajal@aapplemint said...

Simple and sweet. What a blend of 2 lovely flavours.

glamah16 said...

Summer is here. I forgot all about my corn. Thanks for the reminder, now Im off to find some.

Anonymous said...

So unfair! *Ü* CA corn, 3/$'s 69 cents here in CA!
Your recipe sounds fabulous though...have to try that!

whitneyingram said...

I have always been hesitant to try mint in anything but lemonade and ice cream. But I think this will devirginize me. I can't wait to try it!

J said...

It does feel wonderful to visit the market... fresh produce has a mood enhancing effect!

Anonymous said...

We had sweet corn today and it was delicious! I am so glad summer is here!

Love your recipe! It's simple and I am sure it tastes great too.

cmoore said...

Oy -- hope things turn up. Corn + mint sounds fabulous, I can't wait to eat something that isn't fried.

Núria said...

What neat pictures! Make my mouth water and I never eat corn this way!!! I've never seen it in the Market either... only canned. I should look for it in the big market and try it your way :D

Is it genetically improved? Is there a big thing in the States about it as it is here? Are organic fields not genetically improved? Thanks for your answer Susan... I'm really curious!

Susan from Food Blogga said...

terry-It certainly wasn't dull. Thanks for your concern.

manggy-Aprium? Yeah, Jeff could use a new "toy."

Rosa-Thanks so much!

deeba-Over already? Oh, no. :(

tanna-It's super easy!

lydia-I don't blame you for waiting.

asha-You have a happy week too!

patricia-I hope you post on some Brazilian recipes for it then!

grace-Oh, it's really lovely. Trust me.

aparna-Sure, frozen would work too.

jeanne-We really do have very sweet corn. In the height of summer it tastes as if it has been doused with sugar (just the way I like it!).

tw-I promise it's a winner!

rosie-many thanks!

vb-Oh, I love grilled corn.

nic-So refreshing!

david-I hope you give it a try.

culinary-Thanks to you for your kind words!

brittany-Let me know how it turns out!

julie-It really enlivens the corn.

lore-Thank you!

abby-It's one of my favorites too. And I never tire of it.

meeta-It's worth saving. Trust me.

katy-Great! Now you don't have to buy the frozen one!

amy-It's really wonderful with either.

casualcook-How lucky that your parents have a garden! Have fun in the kitchen!

lisa-It is exciting, isn't it? :)

kate-Simple to make too.

coco-Don't forget your sunscreen too! :)

cantbelieveweate-It'll go on sale shortly, I'm sure!

whiting-Oh, you gotta try it!

jyothsna-Well said, my friend.

farida-Yay! Glad to hear it!


nuria-You don't get fresh corn in your markets? Currently, the "big thing" is a controversy over using corn to make ethanol. Many argue corn should continue to be used a food crop instead, given the rising inflation. California does produce some genetically modified corn, though the batch I bought wasn't (as far as I know).

Siri said...

3 corn for $1..Wow, thats an awesome deal Susan...and the flavored corn is so simple to make and yummy..:)


Valerie Harrison (bellini) said...

We are getting corn on the cob in the supermarkets right now, probably from's not bad..but I may wait another couple of months for corn season. There is a place that I go that sells the best corn on the planet!!!!!!!!!!!!perfect for this dish!!!!!!!!!!!!!!!!!!!

Cookie baker Lynn said...

Oh, gosh, it won't be corn season here for quite a while and you've got me craving fresh corn!

K Allrich said...

I love the idea of mint! Your corn looks absolutely delicious, Susan.

Anonymous said...

I love how simple and fresh this looks. Makes me want to serve it with sliced, marinated skirt steak.

Thanks Susan!

Julie said...

I love fresh summer corn! If it's really good, I can just cut it off the cobs and toss it into a salad raw.

Susan said...

Wow, that's early for corn! It'll be "knee high by Fourth of July" around here, then a few more weeks 'til first harvest. Nice, simple recipe.

I'm having laptop problems, too, and it's only a year old; something to do w/ the motherboard. HP's fixing it for free. They've had thousands of complaints. Could be you've had the same issue.

Heather said...

this looks amazing! i have been d-y-i-n-g for fresh corn in my area to make a corn risotto! i know what you mean about rushing off for it!!

Núria said...

Thanks Susan! We don't see corn at the market stands normally. But you can find it if you look for it. We don't have this tradition you have with corn.
I buy it canned and sweet.

The increase of the grain's prices is due to the fact that now they use them to make less contaminating fuel... I think they are loosing their nord!!!

Here, there's a big thing about genetically improved harvests... there's some but it's hard to control that bees (for example) don't mix with others that aren't.

Wendy said...

Such pretty pictures! Looking forward to corn being available here too. :)

Jaime said...

i love the flavor combination you used here! great way to prepare corn besides just plain ole butter

Deeba PAB said...

Sweetcorn showed up suddenly today...first thing I made was this & it was simply awesome. Got 2 nice big ears of corn for, hold your breadth, 25c!! Cool huh?? Thanks for the great recipe; came back thrice to confirm that it was actually minced ginger. Sure was good Susan!

Susan from Food Blogga said...

siri-It really is simple.

bellini-On the planet? I may have to come to Canada for a visit then. ;)

lynn-It's worth the wait.

karina-It's so refreshing.

lea-That's a perfect pairing.

julie-I love to do that too.

susan-Oh, I've had motherboard problems too. Thanks for mentioning it.

heather-Oh, I love corn in risotto!

nuria-You're welcome!


jaime-It's one of my faves.

deeba-That's a bargain! Oh, I'm so glad you liked it. :)

Anonymous said...

mmmm, this looks divine. am definitely going to make it-- cant resist corn this time of year!