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

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.

Turn Up Your Support

MPR News helps you turn down the noise and build shared understanding. Turn up your support for this public resource and keep trusted journalism accessible to all.

Spicy Corn Dip

Makes about 1 cup

1 jalapeno pepper, seeded and chopped

2 tablespoons extra virgin olive oil

2 cloves garlic, smashed

1 teaspoon cumin

1 teaspoon sweet paprika

½ cup sour cream or Greek yogurt

2 cups cooked corn kernels

1 to 2 teaspoons lime juice

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

Serves 2 to 4 (easily doubled)

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

2 cups halved cherry tomatoes

½ cup thinly sliced red onion

4 tablespoons extra virgin olive oil

12 ounces bread cheese, cut into 1-inch cubes

1 tablespoon fresh lemon juice, or more to taste

1 small cucumber, cut into half-moons

½ cup chopped fresh basil, more for garnish

Salt and freshly ground black pepper, to taste

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.

Corn Silk Tea

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

Corn Cob Stock

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.