Corn, sweet corn

Published 7:56 am Wednesday, July 24, 2019

Sweet corn is a great summertime treat. It’s so sweet and really easy to prepare.

It combines well with other garden vegetables and with shellfish.

North Carolina farmers raise both sweet corn and field corn. Five northeastern North Carolina counties are among the top ten 2018 producers of field corn. Hyde County farmers are in second place, producing 4,712,000 bushels; fourth is Washington County with 4,134,000 bushels; fifth is Tyrrell with 3,321,000 bushels. In seventh place is Camden with 2,874,000 bushels and in eighth is Pasquotank with 2,627,00 bushels.

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USDA projects that North Carolina farmers planted 970,000 acres in field corn but will harvest 890,000 acres. A yield estimate will be published Aug. 12, 2019 at 12:01 p.m.

These recipes combine fresh sweet or garden corn with scallops and crab and with tomatoes and mint and fresh herbs.


Grilled Sea Scallops with Corn and Pepper Salsa


For the salsa:

12 medium tomatillos, husks removed, roughly chopped (about 1 cup)

1 jalapeño, seeds and veins removed to lessen heat if desired

2 large ears fresh sweet corn, kernels removed (about 1½ cups)

2 medium sweet red bell peppers, or a mixture of colors, finely diced

1 small red onion, finely diced

2 tablespoons lime juice

Salt to taste

For the scallops:

12 large sea scallops (about 1½ pounds)

Salt and pepper

2 tablespoons extra-virgin olive oil

Lime wedges, for garnish

Cilantro sprigs, for garnish

What to Do

Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).

Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add ½ teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.

Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.

When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.

Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table. 4 to 6 servings


Summer Corn Sauté with Fresh Herbs

Ann Swain

Cooking for a Cause. Hatteras Island Cancer Foundation Vol. 3


¼ cup (½ stick) butter

1 large shallot, chopped

1 teaspoon cumin seeds

6 cups fresh corn kernels (9 large ears)

1 teaspoon coarse kosher salt

¾ teaspoon freshly ground black pepper

1 cup chopped assorted fresh herbs (basil, cilantro, chives and parsley)

¼ cup chopped tarragon

What to do

Melt butter in heavy skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes. Add corn kernels, 1 teaspoon coarse salt and ¾ teaspoon black pepper. Sauté until corn is tender, about 5 minutes. Remove from heat and mix in all herbs, transfer to bowl and serve.


Corn Pudding

Gene M. Megerian, Happy Bradley

The Kitchen Connection, 1987

St. Andrew’s By the Sea Episcopal Church, Nags Head


2 cups fresh corn (5 to 6 ears) or frozen whole grain corn

2 eggs, slightly beaten

2 tablespoons margarine, melted

2 cups scalded milk

1 tablespoon sugar

1 tablespoon cornstarch

1¾ teaspoon salt

¼ teaspoon pepper

What to do

Melt margarine in 1½ quart casserole. Combine and add all other ingredients. Set casserole in pan of warm water. Bake in moderate oven (325°F) for 1 hour and 15 minutes. Six servings.


Corn Salad with Tomatoes, Feta and Mint


2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)

1 large or 2 medium ripe tomatoes, cut into fairly small pieces

4 ounces feta cheese, crumbled (about 1 cup)

½ cup chopped fresh mint leaves

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

What to Do

Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat. Season to taste with salt and pepper. Serve.


Summer Corn & Crab Salad With Honey-Citrus Dressing

Carolina Country Magazine

Contributed by Wendy Perry,

Cut fresh off the cob, locally grown corn can be used in so many delicious ways. Enjoy this no-cook salad with some sweet NC crab. Exact measurements not necessary! Feel free to toss in any other fresh veggies you have on hand.



⅓ cup honey

⅓ cup oil

4 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

Zest of 1 orange, lemon and lime

½ teaspoon white pepper


4 cups fresh corn, cut from cob, about 6 ears

1 small red onion, cut into slivers

1 cup diced celery

1 red bell pepper, chopped

Several radishes, chopped

1 cup chopped cilantro

8 ounces fresh crabmeat (or more if you like!)

What to do

Whisk all dressing ingredients and set aside.

Stir all ingredients together with dressing. Gently fold in crab. Chill for at least an hour or two for flavors to meld. Serves 4.


Thin Cream Crab, Shrimp or Oyster Soup

Also known as Island Chowder by Becca Metts

Via Grace Hallenbeack

Ingredients and what to do:

One stick butter in pan, melt over heat

Add coarse chopped onion

Add chopped celery

Cook until veggies are kind of clear, not burned

Add 2 cloves chopped garlic

Cook a little

Add a little white wine or beer to deglaze

Add 4 cups chicken stock

Cook lower until smell of alcohol is gone

Add 2 cups heavy cream

Add 2 cups milk

Fresh thyme

Add 1 pound crab meat (or choice of shellfish)

Add parsley


Corn Cakes with Slaw and Heirloom Tomatoes

Got To Be NC as seen on Local Dish


6 eggs

1 box corn muffin mix (like Jiffy)

3 ears of fresh corn cut off the cob

Salt & pepper

1/3 sour cream

1 tsp. lime zest

1 Tbsp. fresh lime juice

2 tsp. sugar

1/2 tsp. salt

1 (12-oz.) package fresh broccoli slaw

2 large heirloom tomatoes cut ¼ inch thick

What to do

Beat the eggs.  Then blend in the muffin mix and fresh corn.  Add salt and pepper.

Heat a griddle or pan to medium-high heat and spray with cooking spray.  Spoon 1/3 cup of batter into pan and cook until lightly brown, then flip and cook the other side until lightly browned.

Stir together 1/3 cup sour cream and next 4 ingredients in a large bowl.  Stir in slaw.

Place cooked corn cake on a serving plate; top with 2 tomato slices.  Add salt and pepper to taste.  Top with slaw and serve immediately.


Cooler Corn with Cilantro Lime Butter

Got To Be NC as seen on Local Dish



Corn – husked and silks removed – however many ears of corn you need

Cooler – large enough for all the ears to fit

Water – enough to cover the corn in the cooler

Cilantro lime butter:

1 stick butter, melted

1 tsp. lime juice

1 tsp. lime zest

1 tsp. cilantro, chopped

Sprinkle with salt

What to do


Place corn in a cooler large enough to hold all the corn.  Bring water to a boil and carefully pour over the corn.  Close lid to cooler and leave closed for 15 to 20 minutes until corn is done.

Cilantro lime butter:

Combine all ingredients and brush on corn.



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