Street corn is one of those things that just screams summer to me—vivid memories of sunny afternoons, the smell of grilled corn wafting through the air, and that perfect blend of creamy, tangy, and spicy flavors. But then, who says you can’t bring that sunny vibe into a chicken bowl, right?
A few months back, I stumbled upon a food truck at a local festival (you know the kind where there’s music blaring and people everywhere) serving something similar, and I was instantly hooked. The idea was simple yet brilliant—juicy chicken paired with the zestiness of street corn, all nestled in a bowl.
It’s like getting a warm hug from your favorite flavors. And now, whenever I make this dish, it feels like a little celebration in my kitchen, even on the rainiest of days.
So, grab your ingredients, and let’s turn those sunny memories into a bowl of pure joy!
Steps
- For breakfast, prepare a hash by microwaving potatoes to speed up cooking, then combine with poblano peppers and sweet corn. Fry until the potatoes are crispy and top with a fried egg with a runny yolk.
- Alternatively, make fresh corn pancakes with chipotle chiles and scallions. Use them as the base for a breakfast sandwich or top with crème fraîche and smoked salmon.
- For lunch, add corn to a quesadilla with green chiles or create a pasta salad inspired by esquites with pickled jalapeño brine, cilantro, Mexican crema, and cotija cheese.
- Make a panzanella-inspired salad by marinating tomato wedges and onion slices in vinaigrette before adding greens, herbs, cheese, toasted bread, and corn.
- Prepare a simple corn bisque by simmering corn cobs in the soup base, then stir in Greek yogurt for creaminess. Alternatively, try a quick corn and coconut soup with ginger and scallions, inspired by Thai flavors.
- For dinner, grill corn in its husks to steam, then char on the grill. Serve with compound butter, such as harissa or za’atar.
- Create a creamy pasta sauce without cream by using corn’s natural starch. Scrape cobs to extract “milk” and blend with kernels, then use as the base for pasta dishes like Bucatini with Sweet Corn and Scallions.
- For dessert, try a Yelapa-style sweet corn pie, which is custardy and lightly grassy. Alternatively, make sweet corn puddings, serving them with berries and powdered sugar for a light, creamy dessert.
Ingredients
- Corn kernels (4 cups)
- Potatoes
- Poblano peppers
- Chipotle chiles
- Scallions
- Lime juice
- Salt
- Tomatoes
- Avocado
- Green chiles
- Pickled jalapeño brine
- Cilantro
- Mexican crema
- Cotija cheese
- Tomato wedges
- Onion slices
- Leafy greens
- Fresh herbs
- Toasted bread
- Greek yogurt
- Coconut milk
- Ginger
- Harissa
- Za’atar
- Hoisin sauce
- Basil
- Pasta (e.g., bucatini, campanelle)
- Sweet corn ice cream
- Corn pie
- Fresh berries
- Powdered sugar
- Flaky salt
FAQ
- Can sweet summer corn be eaten raw?
- Yes, sweet summer corn can be enjoyed raw. You can eat it straight off the cob or cut the kernels off and mix them with lime juice and salt for a refreshing snack.
- What are some breakfast ideas using corn?
- Corn can be featured in a breakfast hash with potatoes and poblanos or made into spicy and savory corn pancakes, which can be used as a base for breakfast sandwiches or served with smoked salmon and crème fraîche.
- How can corn be incorporated into lunch meals?
- For lunch, corn can be added to quesadillas, mixed into a pasta salad with Mexican flavors, or used as a base for soups like corn bisque or a corn and coconut soup inspired by Thai cuisine.
- What are some ways to prepare corn for dinner?
- Corn can be grilled with compound butter, used in creamed corn dishes without added cream, or transformed into a creamy pasta sauce by utilizing the corn’s natural starches.
- Is it possible to use corn in desserts?
- Absolutely! Corn can be made into sweet treats like Yelapa-style sweet corn pie or sweet corn puddings, offering a unique dessert experience with a blend of sweetness and mild grassiness.
Tips
- Enjoy Raw Freshness: Sweet summer corn can be enjoyed raw straight off the cob or by cutting the kernels off and mixing them with lime juice and salt for a refreshing treat.
- Optimize Cooking Time with Microwave: For a quick breakfast hash, parcook potatoes in the microwave before frying them with corn and poblano peppers, ensuring the meal is ready in about 30 minutes.
- Grill Corn in Two Steps: When grilling corn, start by steaming it in the husks to cook the kernels, then remove the husks and grill directly on the grates for a smoky char.
- Use Corn’s Natural Starch for Creaminess: Enhance dishes like creamed corn or pasta by using the starch from corn. Scrape the cobs to extract corn “milk” and blend with kernels for a creamy texture without needing dairy.
Equipment
- Microwave – For parcooking potatoes in the breakfast hash.
- Grill or Grill Pan – For grilling corn as a side dish.
- Blender or Food Processor – To blend corn kernels and create purees for sauces and soups.
- Ice Cream Maker – If you want to try making sweet corn ice cream at home.
- Hand Mixer or Stand Mixer – For making corn soufflés or puddings.
- Mandoline Slicer – To efficiently slice vegetables for salads or other dishes.
- Corn Stripper – A tool to easily remove kernels from the cob.
- Dutch Oven or Large Soup Pot – Useful for making soups that require simmering the cobs.
