Sweet Corn Recipes for Summer

Excited for summer’s produce? Bookmark these sweet corn recipes for summer including a Sweet Corn & Zucchini Quiche, Grilled Corn with Lime, and Corn & Tomato Pasta Salad with Mustard Vinaigrette. #HuskYeah

I adore summer for so many reasons: sleeping in, flip flops, swimming pools, and margaritas just to name a few.  But, a big player in my summer routine is cooking with fresh produce.  I really can’t get enough of it.  I like to take the kids shopping with me, and we add all of the colors of the rainbow to our carts.  Then, I involve them in prepping dinners as much as possible to get them excited about what they are eating.

Although, we still have a few weeks to wait for a lot of summer goodies, we’re loading up on Sunshine Sweet Corn from Florida.  Sure – corn and zucchini quiche may sound intimidating at first.  But, when they pick out the zucchini for it’s forest green color and they get to husk the corn – well, it becomes fun instead of scary.

As it turns out, my kids are corn husking pros, and are now super-excited about anything corn-related just so they can pull leaves and hairs off of each cob.  I’m thrilled that I can keep them occupied on something productive, even if it is for just a wee bit of time.

See, aren’t they cute?  And, so diligent too.

Oh, and they’re proud too.  <3

So, are you ready? For my super-awesome-corn-laden recipes?  Yeah, me too!

Without further ado, let me introduce you to:

 

Sweet Corn & Zucchini Quiche

Summer Corn & Zucchini Quiche

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Ingredients

• 1 pre-made pie shell
• 4 tablespoons butter
• 1 yellow onion, diced
• 3 ears corn, shucked
• 2 large zucchini, sliced thinly
• 1 1/2 tablespoons of Italian seasoning
• ½ teaspoon salt
• 12 ounces shredded cheese Swiss cheese
• 3 eggs, beaten

Instructions

1. Bake pie shell according to package directions and allow to cool.
2. Return oven to 375 degrees. Heat butter in a large skillet over medium-high heat. Saute the onions and zucchini for five minutes. Add the corn, which you will need to remove from the cob. Saute an additional five minutes, or until veggies are soft.
3. Pour mixture into a large bowl and add the Italian seasoning, salt, and cheese. Stir. Then add in the beaten eggs, stirring again. Transfer the mixture to the cooled crust, and if looks are important to you, take a little care in arranging the zucchini. Sprinkle with a little extra cheese, if you have any.
4. Bake in the oven, covered, for 20 minutes, or until mostly set. Remove foil and bake another 5 minutes until golden. Remove from the oven and let stand for at least 10 minutes before slicing.

 

Grilled Corn with Lime

Roasted Corn with Lime

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Ingredients

• 4 ears of corn, shucked
• 3 tablespoons butter, melted
• 1 lime, zested & juiced
• 1 bunch of cilantro, chopped
• Cooking spray

Instructions

1. In a small bowl, mix together the butter and lime zest and juice.
2. Spray or brush each ear of corn lightly with cookins spray.
3. Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through, brushing with butter mixture while rotating.
4. Take corn off of grill brush with remaining butter and top with cilantro.

Corn & Tomato Pasta Salad with Mustard Vinaigrette

Corn & Tomato Pasta Salad with Mustard Vinaigrette

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Ingredients

• 2 cups farfalle pasta, cooked according to package directions, drained and rinsed in cool water
• 1 pint Grape Tomatoes, halved
• 1 container fresh mozzarella balls, drained
• 1/2 red onion, very thinly sliced
• 1/2 cup of pine nuts
• Salt and pepper, to taste
• FOR THE MUSTARD VINAIGRETTE:
• 2 tablespoons honey
• 2 tablespoons stone ground mustard
• 6 tablespoons balsamic vinegar, to taste

Instructions

1. Prepare the dressing: Blend honey and mustard in a small bowl with a fork until mixed.
2. Drizzle in the balsamic vinegar until dressing is just thin enough to pour over salad.
3. Add the cooked and cooled pasta to a bowl along with the tomatoes, fresh mozzarella pearls, red onion, and pine nuts.
4. Season with kosher salt and black pepper and drizzle with desired amount of the honey mustard vinaigrette. Taste and adjust seasonings to your taste, then serve or chill up to three hours prior to serving.

Which one are you going to try first?  Do you have a favorite corn recipe you wanna share?  Leave the link in the comment section below!  I feel like I could use a good scalloped or creamed corn recipe in my life!

Oh, and before you forget -enter the Sunshine Sweet Corn from Florida contest for a chance to win one of five $100 Williams -Sonoma Grill Sets.  A perfect giveaway to help you make my Grilled Sweet Corn with Lime recipe!  Contest opens on May 1, 2015 and closes May 22, 2015.  You can enter by choosing a social media sharing option from the tool below.

Sunshine Sweet #HuskYeah Campaign