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We wait a long time for sweet corn season here in Minnesota — and it’s finally arrived. 

While most of us may just shuck it, cook the kernels and throw everything else away, Beth Dooley says, “Not so fast.”

Dooley stopped by Appetites to share tips for finding the sweetest ears and making the most of every part — cobs and all. 

For the full conversation, click play on the audio player above and check out some of her ‘corn-y’ recipes below.

Salt and freshly ground black pepper, to taste

Put all of the ingredients into a food processor and pulse until smooth.

Peak Summer Corn, Cherry Tomato, & Bread Cheese Salad

Be sure to use the freshest corn and tomatoes and don’t skimp on the oil. Feel free to swap out the cheese for crumbled bacon, grilled corn, or steak. Don’t hold back on the fresh herbs (especially basil).

2 cups very fresh corn kernels, from 2 to 3 ears of corn

12 ounces bread cheese, cut into 1-inch cubes

1 tablespoon fresh lemon juice, or more to taste

½ cup chopped fresh basil, more for garnish

In a large bowl, toss together the corn, tomatoes, and onion and set aside.

Film a medium skillet with the oil and set over medium heat. Add the cubed bread cheese and cook, turning, to toast them on all sides, about 3 to 4 minutes. Remove and transfer the cheese cubes and oil into the bowl with the tomatoes and corn and toss together along with lemon juice. Add the cucumbers and the basil and season with the salt and pepper. Garnish with more basil before serving.

Pack a cup full of corn silk and let it stand for 10 minutes. Strain out and discard the corn silk. Sweet to taste.

Put corn cobs into a pot and add enough water to cover. Set over high heat, bring to a boil, reduce the heat and simmer for 20 t0 30 minutes. Strain off and discard the corn cobs. Use as a stock for soups, stews, sauces. Store in a covered container in the refrigerator for up to a week or freeze.

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Beth Dooley shares tips for finding the sweetest ears of corn and how to make the most of every part, cobs and all. 

It’s sweet corn season: Here’s how to get the most out of every ear

Go Deeper.

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