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Cooking Corn on the Cob

Cooking Corn on the Cob
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Serves: 6 servings
 
Corn on the cob is synonymous with summer. And at Von Thun's we grow DELICIOUS sweet corn! Follow the easy instructions below to make the perfect sweet corn.

Ingredients
  • 6 pieces sweet corn
  • Salt and pepper
Instructions
  1. Before cooking, husk the corn and pull off all silky threads.
  2. Drop the corn into a large pot filled with boiling salted water.
  3. Allow the corn to cook for 3 minutes, then remove from the water. NO LONGER!
  4. If you are making corn in batches, cover the cooked corn in a dish towel to keep it warm until serving.

 

Fresh Corn Succotash

Fresh Corn Succotash
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Cook time: 
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Serves: 6 servings
 
The key to tackling this recipe is to cook all the vegetables until just tender so they retain their fresh taste. You can pick up the onion, tomatoes and corn from our market! This recipe can be made a day ahead, but should be reheated before serving.

Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1½ cups chopped onion
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1½ lb)
  • 2¼ cups corn kernels cut from 4 ears of corn
  • 2 cups fresh lima beans
  • 3 tbsp thinly sliced fresh basil
  • Salt and pepper
Instructions
  1. Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent (approx. 5 minutes).
  2. Add garlic; stir until fragrant (approx. 1 minute).
  3. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft (approx. 20 minutes). Stir occasionally.
  4. Season to taste with salt and pepper. Stir in basil right before serving.

 

Fresh Corn Cornbread

Cornbread with Fresh Corn
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Cook time: 
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Serves: 9 servings
 
You no longer have to wait to go out to eat in order to get cornbread with fresh corn in it. Try this easy-to-make recipe with the next batch of sweet corn you pick up from the market.

Ingredients
  • 1 cup all-purpose flour, sifted
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 cup half and half
  • ¼ cup melted butter
  • ½ cup sugar (optional if you prefer unsweetened cornbread)
  • 1 cup sweet corn, cut off the cob
Instructions
  1. Preheat oven to 400 degrees. Thoroughly grease a baking dish (we recommend a 9" round pan).
  2. Sift together the flour, cornmeal, baking powder, and salt.
  3. Combine the half and half, eggs, butter and sugar.
  4. Add the liquid ingredients to the dry ones and mix just until the flour is moistened - no more than 10-15 seconds. Fold in the corn, but don't over mix the batter or your cornbread will be too tough.
  5. Pour the batter into your prepared pan and bake the cornbread immediately.
  6. Bake until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan (approx. 25-30 minutes).

 

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