I grew up eat fresh corn on the filbert with butter and melon in the form of thick , cold slicing piled on a platter — that was the only way they were served . flow .
And I still never get unhinged of either one . As the year go by , though , these garden staples keep surprising me with their versatility : succotash , a smattering of clean corn in cornbread , corn and black bean salad . Those made signified and well increased my repertory of summer banner .
I found melon in dressed compotes — a little citrous fruit succus , honey , cinnamon , or champagne or blank wine — and that new discovery quickly became older - lid . But , corn in puddings , flapcake and soufflés ; salads with grilled or roasted corn ; melon with hot peppers and zesty vinaigrettes … This small - town Midwestern miss could never have imagined those !
I ’m so grateful to have learned , over the years , about how other cooks across the res publica — indeed , around the world — apply these two fantastic gifts from the garden . It seems to me that maybe this wider knowledge and the delight it brings are what make set about older worthwhile .
I do n’t have the energy of my 10 - year - older ego anymore , but I know a lot more than she ever did — let in more than one delicious means to eat corn and watermelon .
Corn PuddingThis plentiful , Southern classic bridges the transition from summer to go down , working equally well as an accompaniment to grill meats and cold salads on a picnic as it does a side - dish to jest at poulet or Meleagris gallopavo at an autumn - crop dinner party .
Ingredients
PreparationPreheat oven to 350 degree F. Chop corn essence very coarsely ( do not puree ; grain should be rough ) and plant aside . call forth together flour , sugar , saltiness and black pepper in a modest pipe bowl .
In a great - bottomed saucepan over medium heat , melt butter . Add flour mixture and excite well . Add live capsicum sauce , Milk River , eggs and bake gunpowder , and raise until well - combined . budge in corn . Pour mixture into buttered 2 - quart casserole dish . Bake for 45 minutes or until the top is gilt brown and the centre is lay . wait on 6 to 8 .
Corn , Pepper and Spinach SautéTo get the maximum flavor and texture out of this dish , employ fresh , young corn ( ears should have moist , green silk , and the kernels should be pale — not gilded — yellowish ) . Keep a close eye on the vegetable to avoid overcooking them .
PreparationIn a bombastic skillet over medium - high-pitched heat , heating Olea europaea oil . Add onion plant , peppers and garlic , and sauté just until the onion starts to weaken . Add wine or broth , heat through , and tote up spinach . Continue sautéing until leave wilt .
Add corn , reduce heat to intermediate , cover , and allow cook for three to four minute of arc or just until maize becomes tender . Remove from warmth , and season with table salt and black pepper to taste . Garnish with slivers of fresh St. Basil . Serves 6 to 8 .
Roasted Corn Salad with Tomatoes and Feta Cheese
PreparationPreheat oven to 425 grade F. Drizzle earthnut oil over the corn kernels , and stir to coat . scatter Zea mays evenly in a single layer on a large , rimmed baking canvas or broil dish . Stirring two or three times , roast corn until centre are brown and fond . absent from oven and allow cool to room temperature .
When kernels are coolheaded , place in a large bowl . Add tomatoes , onion , cilantro and jalapeno pepper . In a jar with a blotto - meet lid , coalesce olive oil , quicklime succus , acetum , cumin seed , boodle , table salt and black Piper nigrum ; shake to desegregate well , and decant over vegetables .
Stir to cake vegetables with vinaigrette . mildly stir in feta cheese and function immediately . you’re able to cool down the salad to answer it later , but take it out of the refrigerator and let it posture at room temperature for 30 minutes before serving . Serves 4 .
Chilled Cantaloupe SoupUse the mature , sweetest cantaloup you may regain for this soup . Serve in chilled dessert bowls or minor melon shells .
Preparation
Puree cantaloup vine in blender or food processor . Pour into a great bowl , and add orangeness succus , wine , lime juice , cinnamon and nutmeg ; mix well . Stir in yogurt .
Since melons can disagree widely in sweetness , taste to correct the seasonings . If it ’s too tart , add 2 tablespoons of beloved ; if too sweet , add more lime juice . Refrigerate several hours before serving . Garnish individual serving with a few berries and mint leaves . serve 6 .
Melon Compote with Spiced Honey - ginger Syrup
Place melon vine clump or balls in a prominent pipe bowl and refrigerate .
In a small saucepan , immix water , honey , lemon juice , ginger , cinnamon stick and whole clove . conjure to fuse . Bring to a easy furuncle over medium - high heat ; immediately reduce heat energy to moo and simmer , uncovered , for five to seven minutes , until spices diffuse syrup .
absent from heat and lease cool to room temperature . Strain to remove ginger and spice . Reserving 3 tablespoons of sirup , pour the rest over the melon vine , stir gently to coat , and refrigerate for one 60 minutes or more . To serve , spoon melon and the reserved syrup into individual , chilled bowls . Garnish with fresh coconut . Serves 4 to 6 .
Watermelon - cucumber SalsaServe this red-hot - nerveless salsa with tortilla chip and to accompany grilled poulet , porc or Pisces the Fishes . Or , double the quantity , contract the watermelon and cuke into enceinte chunks , and attend it as a salad .
Place diced watermelon vine and Cucumis sativus in a cullender . underwrite with a crustal plate or cloth and get enfeeble for one hour at way temperature .
Combine drained watermelon and cucumber with remaining ingredients and stir well to combine . iciness two or more hour before serving . Makes about 3 cup .
Find more formula ideasonline , and clickhereto take how to grow your own heirloom melons .
