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Sweet, Sweet Summertime
With Sweet Corn

Sweet Corn
Vegetable Flatbread

4 par-baked flatbreads
1 cup alfredo sauce
2 cups sweet corn
2 zucchini, sliced thin in circles
2 small heirloom tomatoes, sliced thin
1 red onion, shaved thin
2 cups fresh mozzarella cheese, shredded
2 cups baby arugula
1/2 cup olive oil

Preheat the oven to 450 degrees. Lay out the flatbreads and spread alfredo sauce on each one. Sprinkle corn, layer zucchini and tomatoes. Scatter red onion and mozzarella evenly on top, then place in the oven, bake until crispy and the cheese begins to bubble. Cut the flatbreads into 10 pieces; top with the arugula. Drizzle with olive oil before serving.

Recipe Courtesy of Chef David
Blonsky, Apeiro Kitchen & Bar

Sweet Corn and Tomato Sauté with Grilled Salmon

5 ears sweet corn, husked
1 Tbsp olive oil
3/4 tsp garlic, minced
1 cup cherry tomatoes, halved
1 Tbsp cider vinegar
1/8 tsp salt
1/8 tsp ground black pepper
1/4 cup scallions, sliced
4 oz salmon, grilled

Cut kernels off three of the cobs (makes about 2–1/4 cups); reserve kernels. Cut remaining two ears crosswise in 1-inch wheels. In a large skillet over medium heat, heat oil. Stir in corn kernels, corn wheels and garlic; cook and stir until hot, about 4 minutes. Add cherry tomatoes, vinegar, salt, and pepper; cook until tomatoes are barely softened, about 2 minutes. Turn off heat and stir in scallions. Serve corn and tomato mixture over grilled salmon, if desired, or as a side dish with the wheels as a garnish. The mixture can also be served with grilled chicken, warm, or at room temperature, or uncooked as a salad by simply tossing all ingredients together in a bowl.
Recipes and photos courtesy of Sunshine Sweet Corn Farmers of Florida

Sweet Corn & Thyme Ice Cream

4 ears sweet corn, shucked
2 cups milk
3 sprigs thyme
2 cups heavy cream
3/4 cups sugar
9 eggs, yolks only

Cut corn from cob and combine corn and corn cob in saucepan with milk, thyme, and cream. Heat over medium heat to simmer for 5 minutes. Remove from heat and let steep 1–2 hours. Remove the cobs and thyme and discard into trash. Blend corn and milk in a blender well until smooth. Return the corn cream to saucepan and simmer again. In a large bowl, whisk vigorously together sugar and yolks, until fluffy and light. While whisking, slowly add hot milk mixture to eggs. Once all milk has been beaten into the eggs, pour the mixture back into the saucepan and return to medium heat, cook until slightly thickened stirring constantly. The mixture should be thick enough to resemble sauce or very thick maple syrup consistency. Strain through a fine mesh strainer and chill overnight. Freeze or churn in ice cream maker or follow your ice cream maker’s manufacturer’s directions. Fold in a few thyme leaves toward the end of churning cycle. Place in freezer until ready to use.
Recipe Courtesy of Chefs Jeff McInnis and Janine Booth

Sweet Corn, Mango, and Black Bean Salsa

2 ears sweet corn, husked
1 can black beans, rinsed and drained
1 mango, pitted and cubed (about 1 cup)
3 Tbsp lime juice
1 Tbsp olive oil
1 green onion, thinly sliced
1 jalapeño pepper, finely chopped
1/4 tsp salt

Preheat outdoor grill or broiler. Grill or broil corn, turning occasionally, until some kernels turn golden brown, 10–12 minutes; cool. Using a sharp knife, cut corn off cobs (makes about 1-1/4 cups). In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeño and salt. Serve with grilled or roasted meats, if desired.

By Chef Michelle Bernstein—Azul Restaurant, Miami.

Sweet Corn, Feta, and Marinated Cucumber Salad

4 ears sweet corn, shucked
2 cucumbers, medium diced
Salt, to taste
Sugar, to taste
3/4 cup feta cheese, medium diced
2 radishes, sliced into thin rounds
2 scallions, thin sliced
For Garnish:
olive oil
fresh dill
aleppo pepper flakes
celery heart leaves

Over a hot grill, cook shucked corn, basting with unsalted butter. Remove when cooked to desired doneness. Remove corn from the cob, reserve in a bowl. Season cucumbers with salt and sugar to taste. Toss all ingredients together in a bowl and let sit for a minimum of 15 minutes; do not exceed 2 hours. When ready to assemble the salad, quickly rinse cucumbers, taste to ensure seasoning is correct and adjust with additional salt or sugar if necessary. Add half of the lime juice to the corn and a twist of fresh black pepper. In a separate bowl, combine the cucumbers, radish, scallions, dill, pepper flakes and toss with a splash of olive oil. Add feta. Add the corn and its juices to the cucumber bowl. Toss gently just to blend ingredients and flavors. Season to taste. Toss and transfer to a serving bowl. Garnish with celery heart leaves, a squeeze of lime, and a drizzle of olive oil.

Recipe Courtesy of Chef Stephen Lyons, Matchbox Restaurant