Greta Caruso and Fanny Singer are longtime companions who coincidentally welcomed their first children just a month apart in 2022. Given their extensive experience in cooking and recipe writing, they assumed that feeding their little ones would be straightforward. However, “we were surprised to realize how difficult it was,” Greta shared with us, “even with all that expertise.” To support themselves and fellow weary parents, the pair established a weekly newsletter titled The Green Spoon, showcasing easy, seasonal meals for families.
A devoted reader of their newsletter, I inquired if Greta and Fanny would be interested in sharing summer recipes. I particularly enjoy their editions on vegetables (most recently featuring peas), so they proposed creating three dishes centered around corn. “We adore prime-season corn for many reasons,” Fanny remarked. “It balances sweetness and savoriness, transitions between crunchy and creamy, can be utilized in a multitude of ways, and, importantly, it usually appeals to everyone in the family, from toothless toddlers to sophisticated adults.”
So! Without further delay, here are their three recipes…
Creamy Corn Pesto
Yields 2 cups of sauce and 4-8 servings of pasta
For children, a boiled corn on the cob slathered in butter provides a great diversion while the rest of dinner is prepared. However, if you’re seeking a family-friendly meal, we suggest this creamy corn pesto pasta.
1 pound of dried pasta, your preferred shape (we favor penne or ziti for this sauce, but long shapes are great, too!)
extra virgin olive oil
7 cloves of garlic, thinly sliced
3 ears of corn, shucked and kernels removed (how did we take so long to discover this brilliant method for kernel removal?)
1 tablespoon of butter (optional)
large handful of fresh basil leaves (~15)
Parmesan cheese (optional)
sea salt
Begin by bringing a pot of salted water to boil and cook the pasta according to the package instructions. (The sauce can be prepared in about the same time as the pasta cooks, so once the water is boiling, you can jump right into the next stage.)
Pour a splash of olive oil into a pan and set the burner to medium-low. Add the garlic and sauté for 3-4 minutes until it begins to color and becomes fragrant.
Immediately add the corn along with the butter (if using), basil and a dash of water. Mix to incorporate the ingredients and cover the pan. Cook for around 15 minutes on medium-low heat, stirring every few minutes and adding a splash of water if the mixture begins to stick to the pan.
When ready, the corn should be bright yellow and slightly tender. Transfer the contents of the pan into a blender or food processor and blend until smooth. (Add a tiny splash of water if it appears too thick.)
Just before draining the pasta, reserve approximately ½ cup of cooking liquid in a mug. Mix the pasta with the sauce and a splash of cooking liquid to fully coat the noodles. Finish with some freshly torn basil, a generous sprinkle of Parmesan (if using!) and salt, to taste. Serve right away.
Note: if you have an infant to feed, this pasta sauce doubles as an excellent chunky puree for new eaters. Just set some aside before adding any salt to the remainder of the mixture.
Charred Corn Bean Tacos
Yields 6–8 tacos, depending on size
We can’t get enough of the taste and texture of charred corn, but grilling can be quite the hassle! Luckily, there’s a simple way to achieve similar results using a gas stove, a few minutes, and some dedication. Once the corn is charred, we pile it into pinto bean tacos with all the necessary toppings: a super simple, customizable dinner that everyone will love.
2 ears of corn, shucked
extra virgin olive oil
1 red onion, chopped
1 15 oz. can of pinto beans, drained and rinsed (or homemade, naturally)
2 limes
sea salt
6–8 corn tortillas
Fresh cilantro (optional)
Queso fresco or mild feta cheese, crumbled (optional)
Start by charring your corn over a stovetop burner (see photos), rotating the ear with tongs to reach your desired level of char. (We prefer it just 1-2 levels below burnt, but it’s all personal preference). Set aside to cool. If you have an electric stove — congrats! You’re doing your part for the environment! — you can achieve a similar effect by turning your oven’s broiler to maximum and placing the shucked ears on a baking sheet directly under the element, rotating every couple of minutes until all sides are browned.
In a pan, add a splash of olive oil and set the burner to medium. Add the onions and sauté for about 5 minutes until soft and just starting to crisp. Stir in the beans, the juice from ½ a lime and a pinch of salt. Cook on low heat for around 10 minutes, allowing the beans to soften and blend their flavors.
Once the corn has cooled, cut the kernels off the cob using the flat-lay method.
Warm your tortillas directly over the stovetop burner with tongs, then assemble your tacos. We love to top ours with fresh cilantro and a bit of crumbled queso fresco (or feta, if needed!), but they’re also delightful with diced fresh tomatoes, roasted zucchini, hot sauce, no hot sauce, shredded cabbage, and virtually anything else you can think of. Enjoy!
Cheesy Corn Dinner Muffins
Yields 14 muffins, depending on your muffin tin
This cornbread recipe is a fresh take on a classic, enhanced with Greek yogurt, grated cheese, and fresh corn. We prefer a finely milled cornmeal for these muffins — our absolute favorite being the heritage Anson Mills fine yellow cornmeal — as it provides a slightly more refined texture than the coarser crumb of typical cornbread. They’re moist, soft, and make an excellent snack or side at dinner served warm with butter.
2 ½ cups of fine cornmeal (you may also sift a coarser cornmeal)
½ teaspoon sea salt
¼ cup granulated coconut sugar
2 teaspoons baking powder
½ tablespoon baking soda
3 large eggs
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 cup whole milk
1 cup grated mild cheddar
1 cup fresh corn cut off the cob using the flat-lay method we’ve been raving about (about 2 small ears’ worth)
Neutral oil (for greasing the muffin tins)
<pCombine the dry ingredients (cornmeal, salt, coconut sugar, baking powder, and baking soda) in a large mixing bowl.
<pIn a separate bowl, beat the eggs with the yogurt. Add the lemon juice to the milk and let it sit for 2–3 minutes, then combine it with the yogurt-egg mixture and whisk vigorously to blend. Stir in the cheese and corn to the wet ingredients.
<pPour the wet ingredients into the dry ingredients, mixing thoroughly.
<pFill each greased muffin cup with about ¼ cup of batter and bake in a preheated oven for around 18 minutes until golden brown. A knife inserted should come out fairly clean. Enjoy!
Thank you, Fanny and Greta! We adore The Green Spoon. xo
P.S. Five ways to utilize corn, tomatoes, or both, along with a three-ingredient summer dessert.
**Title: Relish the Season: Three Delectable Recipes Featuring Fresh Summer Corn**
As summer unfolds, cornfields across the nation become vibrant, providing sweet, juicy kernels that are ideal for an array of dishes. Fresh summer corn is not only a flexible ingredient but also a delightful method to honor the season’s bounty. Here are three tempting recipes that highlight the lively flavors of fresh summer corn.
**1. Grilled Corn Salad with Avocado and Tomato**
This invigorating salad serves as an ideal side dish for any summer gathering. The smoky essence of grilled corn complements the creamy avocado and succulent tomatoes beautifully.
*Ingredients:*
– 4 ears of fresh corn, husked
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 1/4 cup red onion, finely minced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons olive oil
– Juice from 1 lime
– Salt and pepper to taste
*Instructions:*
1. Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until charred and tender. Allow to cool slightly, then remove the kernels from the cob.
2. In a large bowl, mix the grilled corn, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Drizzle over the salad and toss gently to combine.
4. Serve immediately or refrigerate for an hour to allow the flavors to meld.
**2. Creamy Corn Chowder**
This comforting corn chowder represents warmth in a dish, perfect for those cooler summer nights. The sweetness of the corn is enhanced by the richness of cream and the heartiness of potatoes.
*Ingredients:*
– 6 ears of fresh corn, kernels removed
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 2 potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Chopped chives for garnish
*Instructions:*
1. In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
2. Include potatoes and broth, bring to a boil. Lower the heat and simmer until the potatoes are tender, about 15 minutes.
3. Mix in the corn kernels and cook for an additional 5 minutes.
4. Use an immersion blender to partially blend the soup, keeping some chunks for texture.
5. Stir in heavy cream, season with salt and pepper, and heat through.
6. Serve hot, garnished with chopped chives.
**3. Corn and Zucchini Fritters**
These crispy fritters are a delightful appetizer or snack, merging the sweetness of corn with the subtle taste of zucchini. Pair them with a dollop of sour cream or a zesty aioli.
*Ingredients:*
– 2 cups fresh corn kernels
– 1 medium zucchini, grated
– 1/4 cup all-purpose flour
– 1/4 cup cornmeal
– 2 eggs, beaten
– 1/4 cup scallions, chopped
– Salt and pepper to taste
– Vegetable oil for frying
*Instructions:*
1. In a large bowl, blend corn kernels, grated zucchini, flour, cornmeal, eggs, and scallions. Season with salt and pepper.
2. Heat vegetable oil in a skillet over medium heat.
3. Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
4. Cook until golden brown on both sides, about 3-4 minutes per side.
5. Drain on paper towels and serve warm with your preferred dipping sauce.
These recipes not only showcase the sweetness and adaptability of fresh summer corn but also bring a taste of the season to your table. Savor these dishes with family and friends, making the most of summer’s vibrant flavors.
