1 cup granulated sugar
2 teaspoons sea salt
2 teaspoons mustard powder
1/2 teaspoon ground turmeric
STRIP kernels from corn cobs using a sharp knife. Blanch them in a saucepan of boiling water for 2 minutes, then drain well. Put corn and other ingredients in a saucepan, bring to a boil, and stir.
SIMMER gently, stirring, for 15 to 20 minutes. Check seasoning, then spoon into warmed, sterilized jars, leaving 1/4-inch head space. The relish should be a spoonable consistency and wetter than a chutney.
COVER, seal with nonmetallic or vinegar-proof lids, and heat-process for 5 minutes, then label. Once opened, store jars in refrigerator.
Spicy Summer Corn Pudding
This is a classic recipe for corn pudding, but adding buttermilk instead of milk makes a sort of cheesy curd that clings to the corn kernels in the finished dish. The smoky, slightly sweet flavor of ancho chile powder is perfect with corn. From "The Animal Farm Buttermilk Cookbook" by Diane St. Clair. Makes 6 to 8 servings.
10 ears corn
1 1/2 cups buttermilk
1/2 cup unbleached all-purpose flour
4 tablespoons unsalted butter, melted
2 teaspoons ancho chile powder
1 1/2 teaspoons salt
HEAT oven to 350°. Butter a 2-quart casserole dish.
CUT kernels off corn and place in a large bowl. Add remaining ingredients and stir to combine well. Pour into prepared dish and bake 40 minutes, or until puffed and golden. Serve hot.
Grilled Corn, Poblano and Black Bean Salad
From "Cooking Light Pick Fresh Cookbook." Makes 6 servings.
2 ears shucked corn
2 tablespoons extra-virgin olive oil, divided
4 green onions
1 avocado, peeled, halved and pitted
1 large red bell pepper
1 large poblano chile
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 15-ounce unsalted black beans, rinsed and drained
HEAT grill to high heat. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano and corn on grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
CUT kernels from ears of corn; place in large bowl. Chop onions, bell pepper and poblano; add to bowl. Add 4 teaspoons oil, cilantro and next 5 ingredients; toss well. Cut avocado into thin slices; place on top of salad.
Corn off the cob: Controlling the kernels
We've put men on the moon but have yet to come up with a perfect corn de-kerneler -- one that cleans a freshly shucked cob neatly while not shooting kernels all over the kitchen.
Sure, there are at least a dozen clever implements (variously called strippers, kernelers, zippers, cutters and peelers) designed to do the job. None seem to work as well as a sharp knife and steady hand. Even that has its own problems: Holding that cob upright and steady while cutting off the kernels can be a challenge. Containing the kernels that shoot off the cob as you cut still another.
To solve the slippery cob-on-counter issue, "Heather Christo's Generous Table: Sharing the Love of Good Food With Friends and Family" (Kyle Books, $29.95) suggests: "Cut corn on a clean dishcloth. It keeps the kernels from bouncing around after they have been sliced from the cob. I also like to use a serrated knife -- it makes cutting kernels off the cob easier."
And while other cooks like using a shallow bowl, our favorite cob de-kerneling tip comes from Lisa Schumacher of the Chicago Tribune's test kitchen (see accompanying photo): Using a Bundt pan -- that tube cake pan with fluted sides -- she positions a shucked ear of corn, stem down, into the tube's opening. With a sharp knife, she cuts straight down the cob's length to remove the kernels, which drop into the pan. OK, 98 percent did when we tried it. But what's a few kernels when you have to deal with several ears full?