No summertime backyard cookout or Mexican street food experience is complete without corn on the cob - and who better to give us corn on the cob tips than Jorge Guzmán, the executive chef and partner at modern Mexican restaurant Sueño and a James Beard Award finalist? Corn is, after all, a crop that originated in Mexico, and it's the foundation of Mexican cuisine and culinary identity. But how can you tell if the corn cob you picked up at your local farmers market or grocery store isn't up to snuff? According to Guzmán, the telltale sign your corn on the cob won't be very tasty is tactile.
Parmesan rinds are the ultimate zero-waste hack like a cheesy stock cube, they enrich stews, sauces and all sorts, and add pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week's recipe uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.
When it comes to souffles, even those who consider themselves confident home cooks will often balk at the idea of whipping one up at home, preferring to leave this specific dish to the professionals. There's no beating around the bush - souffles are finicky and require a lot of precision to pull off. However, the saying that practice makes perfect also applies to this complex culinary creation, and what better way to practice than with this cheesy corn souffle recipe, courtesy of recipe developer Jennine Rye?
Don't buy creamed corn in a can-this recipe is easy to make from scratch! It calls for 8 basic ingredients, comes together in a single skillet, and tastes SO much better than any canned cream corn I've tried. Creamy, cheesy, and packed with crisp, juicy sweet corn, it's a delicious, comforting side dish. You can make this recipe with fresh or frozen corn, but through September, while corn is still in season, I'll be making it on repeat with fresh.
Corn plants whisper messages to each other to defend against their enemies. When they are very closely planted, they release a volatile substance that induces their neighbors to produce chemicals that halt their growth, but activate their defenses against plagues. And that's not all they also modify the soil's microbiota, leaving a defensive legacy that preps the immune system of the next generation of plants.