Getting Corny

Corn is one of the most versatile foods on the planet, enjoyed in salads, on the cob, and even ground up for tortillas, and this corny trend will only continue into 2021 as everything from elote to esquites to comforting salads will continue to grow in popularity.

“Street Corn” Crab Salad

Courtesy of Chef Vagn Neilsen, Proof of the PuddingFor the Corn and Crab

20 ears fresh corn – shucked & cleaned

Olive oil

10 lbs lump crab meat

1¼ cup scallions – finely chopped

3 lbs young lettuce

12½ limes – cut into quarter wedges

1½ cups cotija cheese or queso fresco

2 cups micro cilantro

For the Dressing

12 cups mayonnaise

2½ cups sour cream

2½ cups Cotija cheese (plus extra for garnish)

2½ tsp ancho chili powder

5 tsp garlic – minced

2½ tsp cilantro – finely chopped

For the Garnish

50 each corn ears – miniature, from a can drained & patted dry

1 cup micro cilantro

1 cup cotija cheese

6 limes

Method: Corn

Rub corn ears with olive oil and place on hot grill. Char corn on all sides (about 8 minutes). Remove and allow to cool.

Once cool, cut the kernels from cob and place in a mixing bowl.

Method: DressingCombine all ingredients until thoroughly mixed and set aside until service. Method: SaladCombine corn kernels with dressing. Fold in scallions and crab meat. Set aside until service.Method: Garnish

Spray the miniature corn ears with pan coating and lightly char on a grill.

Insert a 3" skewer into the top of the ear and gently push it down far enough into the corn, making sure that corn is straight.

Preparation & AssemblyPlace about 1 ounce of the young lettuce in bottom of cosmopolitan glass, small jar, or other vessel. Top with corn and crab salad. Garnish with lime wedge, a bit of the cotija cheese, a miniature corn skewer, and a pinch of the micro cilantro.

Grilled Corn with Walnut Pesto

Grilled corn with walnut pesto, Photo courtesy California Walnuts

Recipe courtesy Jenny Shea Rawn, MS, MPH, RDIngredients: For the Corn

8 corn on the cob, husked

1 tsp vegetable oil

Ingredients: For the Pesto

I large bunch fresh basil (about 2.5 oz)

½ cup packed fresh parsley, chopped

1 cup California walnuts

½ cup parmesan cheese, grated

1 lemon, juiced and zested

2 cloves garlic

¼ tsp salt

¼ tsp black pepper

¼ cup extra virgin olive oil

Method: Walnuts

Preheat oven to 350°F. Place walnuts (for marinade and salsa) on a baking sheet.

Toast walnuts for 5 minutes.

Remove from oven. Roughly chop when cool.

For the Corn

Preheat grill to medium high heat.

Clean and lightly oil grill. Brush each corn on the cob with vegetable oil. Place on the grill.

Grill corn for 10-15 minutes, rotating corn 2-3 times. Remove from grill and place onto platter.

For the Pesto

While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to a food processor.

Pulse until finely chopped, 30 seconds.

Drizzle in olive oil and process until combined, 15-20 seconds.

Spoon pesto into a bowl.

To ServeSmear pesto with a knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup chopped toasted walnuts. Serve.