Easy-easier-easiest: Corn

So it's technically not a vegetable, but when it's plentiful and cheap and fresh in the summer, it's on the menu.  Getting the corn shucked and de-silked, one of my least favorite kitchen tasks, is definitely prep-ahead friendly, as are brining and cutting the kernels off the cob. 

To help cut kernels off a cob, invert a small bowl inside a larger one.  In a perfect world, both bowls have flattened bottoms for minimal slippage.  Hold your cob on the smaller bowl and cut the kernels off with a knife...the knife edge shouldn't bang on the outer bowl and the kernels will fall right into the larger bowl instead of scattering all over your kitchen counter.


Easiest: Boiled

Boiling corn is more about heating it through than "cooking" it per se.  Bring a pot of water to boiling.  Add shucked ears and boil 10 minutes or so.  If you want to kick it up a notch, brush the boiled ears with compound butter or mojo de ajo.





Easier: Brined and Roasted (or grilled)

Brining is optional, but SOOO good.  You don't have to be super-exact about making the brine.  Mix 1 tbsp salt to each quart of water you're going to use (about 2 quarts for 4 ears, depending on the shape of your bowl) + 1 tbsp sugar per 1-2 quarts if the corn isn't so fresh.  Leave it sit for 4 hours, or if longer, use 1/2 the salt in the brine.  Roast about 20 minutes at whatever temp the rest of dinner is cooking at (350-400F).  Or put it on the grill for 10 minutes or so, turning to char all over.


Easy: Sauteed (or Creamed)

4 corn ears (or about 3 cups of corn kernels)
2 tbsp olive oil, mojo de ajo or spiced butter
1 cup chopped onions, green peppers, kale, chard or spinach (optional)
1 portion beurre manié OR 1 tbsp softened butter mashed with 1 tbsp flour (for creamed)
3/4 cup stock (veggie, chicken or corn) or milk (for creamed)

Cut the kernels off the cobs.  Melt butter or oil in a skillet.  Saute green peppers or onion, if using, until softened, about 5 minutes.  Add corn kernels and saute over medium heat until lightly browned.  Add other greens, if using, and saute until wilted, about 5 minutes.  If making creamed corn, add beurre manié to the pan and heat until melted.  Stir corn mixture thoroughly to incorporate beurre manié, then stir in stock.  Cook 3-5 minutes over medium, until sauce thickens slightly. Pin It