The summer abounds with inspirational flavours in every field and planter. Corn is especially prevalent and it always looks too good to just buy one or two cobs. My eyes are often bigger than my stomach and it's very easy to overload on ears at the farmgate. The trouble with having too much fresh corn - the longer it's been off the stalk the starchier it will taste.
Just like a few other sweet vegetables (especially asparagus and peas), the sugars in the vegetables immediately begin to convert to starches as soon as they are harvested. If you aren't going to consume the corn within a day or two, the taste difference is quite noticeable in the remaining cobs. The way I get around this sugars-to-staches conversion is to cook all my corn at once. Any leftover cobs I don't eat I use a serrated knife to remove the kernals from the cob (in a bowl) then store in the fridge to use over the next several days or store in plastic bags the freezer. I'll be thankful for the freezer-corn when the annual Great January Food Depression starts to rear its ugly head and the markets are shut down.
Plenty of foods can pair with corn and there are just as many dishes to use it in. We're lucky enough to have a local supplier of shiitake mushrooms south of town and they are a perfect match for yellow corn. Serve corn on salads, make a quick relish to use on sandwiches, or add it to a pot of grilled tomato soup. Herbs like basil, oregano, thyme, rosemary, and sage also are great seasonings along with good ol' fashioned salt & pepper. Smoke from the bbq, bacon or sausage is a personal favourite combo with corn. Cream, butter, olive oil, bacon fat help carry corns flavour across all your taste buds and blue cheese - let's just say it's an earthy, creamy, sharp reminder that fermentation & cheesemaking are lost arts worthy of revival and should be celebrated. Possibly at every meal.
Eating. Drinking. Sharing.