Five summer suppers for the sweet corn season

Last week I told you I was in full mode tomato. What is true. But that's not all.

My other summer love is fresh sweet corn, which I find so irresistible that I bring home far more than I can take when I leave the market. I'll probably end up in physical therapy, but I have to have my corn.

Tomatoes and corn are great partners, and I make a lot of salads that incorporate both. But sometimes you just want that corn - on the cob, in pancakes, in pasta, in soup, and in all kinds of desserts. I'm in love with sweet corn ice cream. I'm scrambling kernels of corn with eggs for a pleasantly monochromatic meal.

This week, I've selected five corns for you.

Grilled Chicken with Tomatoes and CornRecommended

While you could rest grilled chicken on a cutting board to ensure that the juices don't drip from the meat when it is sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and of red onion. Seasoned drippings act like an effortless hot dressing, boosting the flavor of vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice blend that typically includes dried oregano, garlic, onion, cumin, and ground chili peppers, for a complex flavor with minimal effort. Fresh oregano, although optional, emphasizes the herbs in the chili powder. Use this technique of layering grilled protein over fresh produce for many summer dinners: pork chops over peaches, steak over chopped spring onions and ginger, sausage over radicchio, and halloumi over citrus. /p>

By: Ali Slagle

Serves 4

Total time: 30 minutes

Ingredients:

680g boneless, skinless chicken thighs, patted dry

3 tbsp extra-virgin olive oil, plus more for greasing grill grates< /em>

1 tablespoon chilli powder< /p>

Salt

680 g large ripe tomatoes, thinly sliced

1 corn on the cob, almonds cut from the cob

1 small red onion, thinly sliced

1 tablespoon fresh oregano leaves (optional)

Method:

< p>1. Heat grill to medium-high. In a medium bowl, coat the chicken with 2 tbsp olive oil, the chili powder and ½ tsp salt; put aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before baking.)

2. On a large plate, place the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with ¾ teaspoon of salt and drizzle with the remaining tablespoon of olive oil.

3. When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill chicken until browned and cooked through, and pulls easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of ​​the grill with smaller flames below. For a gas grill, close the lid between flips, listening and watching occasionally for flare-ups.)

4 . Transfer the chicken to the dish. Let stand 5-20 minutes before serving.

Salted corn fritters

A great side dish for a late-night barbecue summer or breakfast

(Getty)

These corn fritters use fresh whole grains mixed with spices, spring onions and a simple batter. Corn fritters come in many types, from fried puppies made with cornmeal to more pancake-shaped fried fritters. Pan-fried in hot oil until crispy, these patty-like donuts feature cheddar cheese, which adds creaminess while allowing the crunchy corn kernels to provide a hint of flavor and texture sweet in every bite. Donuts are a great accompaniment to a barbecue, as they resist the smoky flavors of barbecue and can be enjoyed hot...