This week’s veggie box feature…Corn on the Cob, it’s not just for boiling. 

You can tell it’s August in Southwestern Ontario when the corn fields are towering and fresh corn stands are popping up all over! Although many of us love corn on the cob Season you might start wondering… what else can I do with it besides steam and butter it?!  

This week’s blog I’m featuring some easy and unique ways to enjoy Corn on the cob this season! 

The uses for it really are endless… top it onto pizza, mix it into cornbread and cornbread stuffing, stuff it into tacos, blend it into hummus, add it to soups, chowder, and chili, or top it onto salad. You get the picture it really is a versatile summer vegetable! 

 
Easiest way to remove kernels from the cob? 
Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed 

Happy Shucking! 

Recipes 

Smoky Sweet Corn Tostadas 
Created by: Jeanine Donofrio 

 
This easy tostada recipe will become your go-to summer party appetizer! Fresh, smoky & fun, it's vegan & gluten-free. I also love it for a light lunch. 

Ingredients 
Smoky Sweet Corn Hummus: 
kernels from 1 ear of fresh corn 
1 ½ cup cooked chickpeas, drained and rinsed 
½ garlic clove 
1 TBSP fresh lime juice 
½ TBSP tahini 
1 TBSP olive oil 
1 tsp chipotle paste (or chipotle powder) 
½ tsp smoked paprika, or to taste 
Sea salt and freshly ground black pepper 
 
This hummus is also delicious served with fresh vegetables and/or tortilla chips! 

Tostadas: 
4 corn tortillas 
1 ear of fresh corn, for grilling 
Smoky Sweet Corn Hummus 
½ avocado, diced 
1 scallion, diced 
jalapeño slices, optional (perfect being in this week’s box) 
a few sprigs of baby kale or arugula 

serve with tomatillo salsa, store-bought or last week’s recipe 
 

Instructions: 
1. Make the hummus: In a food processor or high-speed blender, combine the corn kernels, chickpeas, garlic, lime juice, tahini, and olive oil. Blend until smooth. Season with salt and pepper to taste and add chipotle paste and smoked paprika to your liking. Chill until ready to use. 

2. Make the tostadas: Preheat the oven to 300°F. Brush tortillas with a little olive oil, place them on a baking sheet, and bake until crispy. (You can also toast them in a cast iron skillet if you don’t want to turn your oven on.)
3. Heat a grill or grill pan over medium heat. Brush the corn cob with olive oil and grill, rotating occasionally until char marks form. Season with salt and slice the kernels off the cob.
4. Assemble the tostadas with the Smoky Sweet Corn Hummus, diced avocado, grilled corn kernels, scallion, jalapeno slices, and baby greens. Serve with tomatillo salsa on the side.

Summer Sweet Corn Gazpacho 
Created by: Kyleigh Sage 

This summer sweet corn gazpacho is a creamy, cold soup full of flavor from fresh summer vegetables! It's light, fresh, and perfect for enjoying on a hot summer day! 
 
Ingredients: 
Gazpacho 
4 ears sweet corn 
1 small cucumber peeled and deseeded 
1 yellow bell pepper 
1 cup yellow cherry tomatoes or 1 large yellow tomato 
1 small shallot 
2 cloves garlic 
1 small jalapeno optional 
⅓ cup extra virgin olive oil 
2 TBSP lemon juice 
2 TBSP sherry vinegar 
2 tsp kosher salt 

Top With: 
basil oil optional 
fresh sweet corn optional 
heirloom cherry tomatoes sliced 
fresh basil 
flaky sea salt 

 
Instructions: 
1. This corn gazpacho really only has 2 steps! Prep the veggies, then blend! 

2. Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about ¼ cup of the kernels for garnish.
   
   3. Peel and de-seed the cucumber (this helps keep the gazpacho from turning green). 
3. Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
4. In a blender combine the corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
5. If the gazpacho is too thick, you can blend in a little extra olive oil or a couple tablespoons of water until your desired consistency is reached.
6. Taste and adjust the seasonings as desired!
7. To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
8. Then garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, and a drizzle of pesto oil and flaky sea salt.

Notes: This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days. 

Chip-Crusted Grilled Corn 
Created By: Taste of Home 
 
A delicious Summer side dish!  

Ingredients: 
3/4 cup mayonnaise 
1/4 cup sour cream 
2 tablespoons minced fresh cilantro 
1/2 teaspoon salt 
1/4 teaspoon cayenne pepper 
1/4 teaspoon pepper 
1 cup crushed tortilla chips 
6 medium ears sweet corn, husks removed 
Lime wedges 

 
Instructions: 
1. In a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving. Place tortilla chips in a shallow bowl. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. 
 
2. When cool enough to handle, spread corn with mayonnaise mixture; roll in chips. Grill corn, covered, until lightly browned, 1-2 minutes longer. Serve with lime wedges. 

Garden-Fresh Corn Salad 
Created by: Cookie and Kate 

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It’s the perfect summertime salad. 
 
Ingredients: 
3 cups raw corn kernels (from about 4 cobs) 
1 medium tomato, chopped (about 1/2 cup) 
3/4 cup chopped green onion 
1 cup quartered and thinly sliced cucumber (preferably English cucumber) 
1/2 cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro) 
1/2 cup chopped radishes 
1 medium jalapeño, very thinly sliced (omit if sensitive to spice) 
1/4 cup extra-virgin olive oil 
1 TBSP red wine vinegar or white wine vinegar, to taste 
2 medium cloves garlic, pressed or minced 
½ tsp fine sea salt, to taste 
Freshly ground black pepper, to taste 
1/3 cup crumbled feta cheese or 1 ripe avocado, diced 

Instructions: 
1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño. 

2. 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.
3. 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.
4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

Notes: Make it dairy free/vegan: Use avocado instead of feta. If you’re missing feta’s salty punch, you could add some thinly sliced Kalamata olives. 

Corn options: Want a smokier flavor? Grill your corn before making this salad! 

Fresh Corn Pudding 
Created by: J Carter Lebshier 

Corn; it’s not just for dinner, it also makes a delicious dessert! 
 
Ingredients: 
½ cup butter 
2 eggs, beaten 
2 teaspoons salt 
2 tablespoons white sugar 
ground black pepper to taste 
2 cups milk 
¾ cup all-purpose flour 
2 cups fresh corn 
 
Instructions: 
1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt. 

2. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
3. Bake in preheated oven for 1 hour or until set in center and golden brown on top.
   

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊