Monday, May 23

Sweet Corn Season Has Begun in San Diego!

white sweet corn from Little Italy farmers market in San Diego

It's May 23rd and fresh sweet corn season has begun in San Diego! Actually, it began about a month ago, but I've been too busy talking about camping, avocados, and pea shoots to focus on its arrival. So today it's all about the corn, baby.

While sweet corn season generally runs from June through September, Southern California's corn season starts in April and lasts through October or November. White corn reigns supreme here, particularly the Silver Queen variety, while bicolor or Butter and Sugar corn, is the next most popular. My personal favorite, thick, fat, canary yellow corn is hard to find, but that doesn't stop me from hunting for it every year.

I purchased this white corn from Kawano Farms, a favorite vendor of mine at The Little Mercato market. It's crisp, mildly sweet, and ideal for sautéing or grilling to enhance its innate sweetness.

In this Warm Quinoa, Corn, and Arugula salad, the corn kernels are lightly sauteed in olive oil and scallions and tossed with peppery arugula and nutty quinoa for a simple,  vibrant lunch.

I heard that a new bicolor corn called Peaches and Cream recently arrived at the Mercato. Peaches and cream corn? Seriously? I'd better bring a heavy duty, extra large garbage bag to fit all the ears of corn I plan on buying this weekend.

warm quinoa, corn, and arugula salad

Warm Quinoa, Corn, and Arugula Salad
Makes 2 main or 4 side servings
Printable recipe.

1/2 cup dry quinoa
1 cup water

1 teaspoon olive oil
2 scallions, thinly sliced
1 ear fresh sweet corn, kernels removed from cob (or 1 cup unthawed frozen corn)
3 packed cups arugula

1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1/8-1/4 teaspoon freshly ground black pepper

1. Add quinoa and water to a medium pot, and bring to a boil for 2 minutes. Lower heat to a simmer, and cook partially covered for 13 to 15 minutes, or until the water is absorbed. Cover and let sit for 5 minutes, then fluff with a fork.

2. In a medium saute pan over medium-high heat, warm olive oil. Add scallions and cook 2 to 3 minutes, or until lightly browned and wilted. Add corn and cook 2 to 3 minutes until lightly browned. Remove from heat. In a large bowl combine cooked quinoa, scallions and corn, and arugula.

3. To make the vinaigrette, whisk all ingredients in a small bowl. Pour over salad and toss well. Serve immediately.

You might also like these corn recipes:
Elote, or Mexican Grilled Corn recipe from Food Blogga
Smoky Chipotle Chili Corn Chowder recipe from Food Blogga
Spicy Corn with Mustard Seeds recipe from Family Style Food
Texas Jalapeno Sweet Corn Chowder recipe from Rabbit Food Rocks
Columbian Corn Cakes with Fresh Cheese recipe from My Columbian Recipes
Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa recipe from Food Blogga
Corn Muffins with Poblano Peppers, Fresh Corn, and Queso Fresco Cheese recipe from Cookin Canuck


Cooking with Michele said...

So jealous!!! I like it sauteed with basil - yum!

Christine said...

Hi Susan! I bought some of So Cal's organic sweet corn the other day and it's so delicious! I'm jealous of your corn abundance; our season doesn't start until July.

Unknown said...

This recipe looks awesome and perfectly simple for summer. Thanks!

Maggie said...

Ahh. I remember "Peaches and Cream" corn from summers spent in Michigan as a kid. Beautiful gold and cream colored kernels mixed together. Good texture and great taste (when fresh.) You'll love it!

Emily said...

How delightfully light! I can just taste the sweet corn with the spicy arugula and the punch of lemon from the vinaigrette; add quinoa and that pretty much hits every taste bud! Ah, the perfect bite - I think I'll try it this weekend. :) Thanks for sharing!

The Bean said...

This looks so tasty! If I start with fresh corn, should I steam it on the cobb first, or will it cook enough when I saute?

Amee said...

Hi Susan! I just did a post on corn too and i have one ear worth of corn left so this is perfect. I was just thinking "i need a salad recipe with corn in it!" I really can't let it go to waste! I'm curious about the "peaches and cream" one you mentioned.

Anonymous said...

Peaches and cream corn? Be still my heart.

Up here in Brentwood, where the sweet corn rules the roost, we've been watching the stalks grow for weeks and weeks and weeks just waiting for the first harvest. Patience is indeed a virtue.

Mary @Delightful Bitefuls said...

This sounds wonderful! Love the colors and health factor!!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls

Stacy (Little Blue Hen) said...

Bi-color corn is my favorite! I think "honey and pearl" is what we grew up eating, but not until August -- any earlier was just disappointing. I will try to wrap my head around corn being in season now to take advantage of it.

averagebetty said...

Thank goodness for corn season! Great looking salad -- love the simple vinaigrette :)

Cynthia said...

Ummmm, that photograph of the corn makes me long for some.

Susan from Food Blogga said...

michele-I do too!

christine-Hi, my friend! That late? Wow! It really is colder up where you are.

barefeet-Oh, thanks so much.

maggie-Ooh, after your description, now I really can't wait.

emily-What a lovely description. Many, many thanks!

thebean-It will cook enough when you saute it.

amee-Great minds? :) I just added a link to your post. It's fantastic!

livinlocal-Patience, indeed.

mary-Glad you found me too. Looking forward to getting to know you.

stacy-Honey and pearl? That may win for prettiest name of all!

sara-Thanks. The vinaigrette works well on most salads.

Susan from Food Blogga said...

cynthia-That's what I like to hear. :)

Maria said...

Thank you for dropping by at my blog, so happy to have found yours! This salad is right up my alley and I can't wait to browse other delicious recipes of yours as well ;-)

Magic of Spice said...

Gorgeous salad! I love fresh corn especially white sweet corn, the markets have been flooded :) This peaches and cream corn though I have not seen, I will have to ask around...