I grew up on the Western Slope of Colorado, and one of my favorite parts of summer was eating sweet corn out of my Grandmother’s garden. I can still picture myself sitting at her kitchen table, and eating it right off of the cob with just a little bit of butter and salt. I can vividly remember the sweet taste, and the wonderful smells of her kitchen.
Now, as a Floridian for nearly 2 decades, I enjoy Florida Sweet Corn for a brief period this time of the year, and throughout the summer from Georgia. It is a treat that my whole family enjoys!
When I was a kid, I ate it straight off the cob, which to be honest, is hard to beat, but corn is so versatile that I wanted to show some other ways to use it too.
One valuable culinary tip that I can offer is to leave the husks on the corn when you buy them. Not only does it keep the corn hydrated if you store it for several days, but it makes a beautiful natural wrapper if you roast it in the oven, or on an outdoor grill. Roasting caramelizes the sugars, and brings a whole new depth to the flavor that the corn offers…sweet, nutty, crunchy…Awesome!
Florida Sweet Corn Salad
Makes about 6 cups
5 Ears, Florida Sweet Corn
1 Each, Poblano Pepper
½ Each, Red Onion, ¼” Dice
2 Each, Tomatoes, Seeded, ¼” Dice
4 Oz., Feta Cheese, ¼” Dice
2 Tbs., Cilantro, Finely Chopped
1 Each, Lime, Juiced
1 Each, Orange, Juiced
2 tsp., Smoked Paprika
4 Tbs., Extra Virgin Olive Oil
To Taste, Kosher Salt
To Taste, Freshly Ground Black Pepper
- Preheat the oven to 400℉
- Leaving the husks on the corn, place the corn on a sheet pan with the poblano pepper, and roast for 40 minutes
- Allow them to cool
- Husk the corn, thoroughly removing all of the silk, cut from the cob, being careful not to cut too deeply into the cob
- Peel and seed the pepper, cut into ¼” dice
- Combine all remaining ingredients in a mixing bowl, and mix well