Corny on Main – The New York Times

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Final week, I instructed you I used to be in full tomato mode. Which is true. Nevertheless it’s not the entire story.

My different summer season love is recent candy corn, which I discover so irresistible that I drag dwelling way over I can carry after I go away the market. I’ll most likely find yourself in bodily remedy, however I’ve to have my corn.

Tomatoes and corn are glorious companions, and I make quite a lot of salads that incorporate each. However generally you simply need that corn — on the cob, in pancakes, in pasta, in soup and in all manner of desserts. I’m infatuated with sweet corn ice cream. I scramble corn kernels with eggs for a pleasingly monochromatic meal.

This week, I’ve picked 5 corn recipes for you. And to everybody who wrote in final week to inform me I forgot to incorporate BLTs within the e-newsletter: I promise, I didn’t neglect BLTs. I’d by no means. The BLT is the queen of sandwiches, and my sandwich of selection. However generally you don’t have bacon at dwelling, otherwise you don’t really feel like frying something, otherwise you don’t need (or eat) meat, or it’s too sizzling a day and also you simply wish to slather the mayo on the bread, layer on the tomatoes and sprinkle all of it with a bathe of salt. At any price, I gained’t make this error once more.

Now inform me how you are feeling about corn, and the way you’re cooking it. I’m dearemily@nytimes.com, and it’s good to listen to from you.

You understand how you’re presupposed to let meat relaxation for a number of minutes when it comes off the grill? (In case you didn’t know that, now you do.) I often put it on a reducing board, however now I’ll let it sit on high of a mattress of uncooked candy corn and sliced tomatoes, à la Ali Slagle, so the drippings from the meat can taste every thing else on the plate. Right here, the meat is chili-rubbed hen thighs, juicy and scrumptious.

View this recipe.


I like corn muffins and fritters, particularly when the kernels are left intact (not puréed), which is what Vallery Lomas does right here. You would serve these as a facet, however I’d eat them as a primary, perhaps topped with eggs and positively with bitter cream or plain yogurt. Watch the warmth on the range — too excessive, and your kernels will explode proper out of the pan.

It is a canonical New York Occasions Cooking recipe, and I can’t not share it with you right here, despite the fact that it requires a blender and I actually attempt to keep away from that for you on weeknights. It’s by Melissa Clark, and it’s beloved for a purpose.

View this recipe.


Recipes like this one allow you to eat such as you’re on the seaside, even while you’re nowhere close to the seaside. Kay Chun’s sensible, one-pot seafood dinner makes use of fish, corn and Outdated Bay to take you there.

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