Super Sweet Summer Corn Recipes

Sweet local corn is here, and at 4-6 ears for a buck, why not eat it several times a week!  We get the best corn I've ever tasted from Carl Musso, his Peaches and Cream corn won top honors five times at the Colorado State Fair.  Carl and his guys pick the ears in the morning and have them to us a few hours later - corn just doesn't get any better!  Look for it in our markets every weekend and Olathe corn during the week.

Carl also brings us a host of other vegetables like sweet Vidalia seed onions, green beans, cubanelle peppers, Kirby cucumbers, squash, tomatoes, Rocky Ford melons and more.

Carl Musso of Musso Family Farms in Pueblo.

When corn is ripe and fresh, it the highest sugar level of any fruit or vegetable.  I've measured this years early corn at 16-18° brix (the same as this week's Rocky Ford Cantaloupes), but as the season progresses it will get even higher - last year I took readings as high as 24° brix - amazingly sweet!

Most folks will boil or steam corn - but don't cook it long as heat destroys the sugars.  With great corn, 2-3 minutes at a boil or steam is all it takes to heat it through.

Grilling is another great way to prepare corn.  I like to shuck, mist with oil, sprinkle with seasonings (like my Z Blend) and grill over direct heat to toast quickly, even brushing with our Sweet and Sassy BBQ Sauce.  It can also be partially shucked, the hairs removed, rubbed with butter and seasonings and wrapped back up in the husk before grilling.  I also like to remove from the cob and blend with other veggies, a little butter and seasonings and grill in a foil bundle (en papillote).  Recipes below.

Three great ways to cook corn - in the husk with butter and herbs, toasted on the grill and brushed with BBQ sauce, and en papillote (wrapped in parchment and foil) with other veggies.

As good as boiled, grilled and bundle wrapped corn is, I am convinced  that Creamed Corn is the ultimate corn recipe!  Here's a couple videos I did with a local gardening and cooking show; the first video recipe is for a Summer Salad Sandwich (actually our farmer Carl's recipe) and the second is for creamed corn.  Enjoy - recipes follow.

Corn and Chile Grill Pack - available at Tony's

Recipe Links

Grill Toasted Corn Recipe


Tuscan Grilled Corn on the Cob


Musso’s Grilled Corn Bundles


Corn Bundles with Bacon and Green Chiles


Grilled Corn with Herbs




Crab Croquettes and Creamed Corn
The ultimate creamed corn topped with crab cakes, also great with grilled salmon, halibut or scallops.

8 large ears Colorado Sweet Corn
1 cup half and half - separated
1/4 cup butter, melted
1 cup heavy cream
1/8 tsp cayenne
white pepper and sea salt to taste

4 Tony's prepared Crab Cakes - or a crab cake recipe follows
1/2 cup panko bread crumbs
butter, olive oil or a combination - for sautéing

Garnish: 1/2 bunch green onions, minced; one tomato, peeled, seeded and chopped

Creamed Corn:
Cut kernels from corn. Using the back of a knife, scrape the cob to extract the milk and add to the corn. Divide corn into two batches. Puree two cups of the corn with 1/2 cup half and half. Melt butter in a saute pan, add pureed corn, remaining corn kernels, cream, remaining half and half, cayenne, and salt to taste. Simmer until thickened.

Crab Croquettes:
Reshape Tony's Crab Cakes into smaller croquettes or patties and roll in panko crumbs. Saute in a heavy skillet with butter, olive oil or a combination - cooking until nicely browned on each side.

Assembly:
Separate creamed corn into attractive flat bowls, topping each with a browned Crab Croquette. Garnish with chopped green onion and tomatoes.

Serve with a brisk, fruity to off-dry white wine. Also delicious with seared scallops, salmon, or halibut. Serves 4-6 as a main course, 12 plus as an appetizer / first course - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Crab Cake Recipe
2 slices dried bread, crusts removed
2 TBS milk
1 TBS mayonnaise
1 TBS Worcestershire sauce
1 TBS Parsley Flakes
1 TBS baking powder
1 tsp Old Bay brand seasoning
1/4 tsp salt
1 egg, beaten
1 pound fresh lump crab meat

Break bread into small pieces and moisten with milk. Add remaining ingredients and combine well.
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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.