Gardenfreshcorn Recipes

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

GARDEN FRESH CORN

Steps:

• Place husked ear of corn vertically in a shallow dish and use a sharp knife to cut the kernels off of corn cobs.
• Use the back of the knife to scrape all the "milk" from the cobs. Set aside.
• Heat oil in a large skillet over medium-high heat until hot but not smoking.
• Add zucchini and cook until softened and browned at edges, about 3 minutes.
• Add corn and cook until deep yellow and softened, about 2 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Take off heat, stir in herbs, lemon juice, and salt and pepper to taste.
• Serve as a side dish with any meat or burgers.