Celebrate flavors of summer

Lobster with sweet corn makes a sweet meal

This summer has been a worry for sweet corn lovers.

Prices are up, supplies are down, and it's possible that corn won't last as long as the summer does.

But sweet corn is in season now and it can be found at many grocery stores and farmers markets. Don't wait. This is the year to get corn while the getting is good.

Corn is versatile and while the classic boil, dressed with butter and salt and pepper, can never be beaten for its simplicity, there are plenty of other ways to enjoy fresh sweet corn.

Chef Maureen "Moe" Schneider of Moe's Restaurant in Cuyahoga Falls, Ohio, said to her, corn season means salads. Turning fresh corn into a salad also offers versatility.

"You can go light with a simple vinaigrette, or go Mexican with black beans, or even go Greek with feta cheese, tomatoes and cucumbers. I don't think there's any place you can't go with corn," she said.

Using corn in salads is also a way to enjoy the fresh summer taste with just a few ears of corn, if supplies get tight.

One of the most tried and true combinations comes from the marriage of corn and lobster. Both flavors speak of summer, a popular time for lobster bakes with corn.

And while sweet corn prices may be higher, lobster prices are more reasonable this summer.

In her new book, "Lobster!" ($14.95, hardcover, Storey Publishing) author Brooke Dojny ("The New England Clam Shack Cookbook"; "Dishing Up Maine") offers several ways to enjoy sweet corn, including lobster and corn risotto with roasted tomatoes, which makes for a great summer supper.


Makes 4 servings


For the roasted tomatoes:

12 plum tomatoes (about 1½ pounds)

1 to 2 tablespoons olive oil

- Salt and freshly ground black pepper

For the risotto:

3 tablespoons butter

1 medium onion, chopped

2 garlic cloves, finely chopped

1 cup Arborio rice

1 cup fresh corn kernels (from 2 ears of corn)

1 cup of white wine

4 cups seafood broth or clam juice (see note)

1½ cups roughly chopped cooked lobster meat (see note)

¹/ cup torn fresh basil, plus more for garnish ¼ cup grated Parmesan cheese ¾ teaspoon salt ¼ teaspoon freshly ground black pepper


To make the tomatoes:

1. Preheat the oven to 350 degrees.

2. Core the tomatoes, cut them into quarters, and spread them on a rimmed baking sheet. Drizzle the tomatoes with the oil and sprinkle with salt and pepper. Roast, stirring once or twice, until the tomatoes soften, give up their juice and begin to caramelize, about 1½ hours. Scrape into a container and refrigerate. (Can be made up to 3 days ahead. Return to room temperature before using.)

To make the risotto:




4. Serve directly from the pot, garnished with basil.


For 1½ cups of chopped lobster, cook one 1½-pound hard-shell lobster or two lobster tails and remove the meat, or buy picked-out meat. Boil lobster or tails about 15 minutes.


Makes 10 to 16 servings


For the salad:

6 ears fresh sweet corn

2 cups diced fresh tomatoes

½ cup diced red onion

½ cup diced red bell pepper

1 15-ouce can black beans, rinsed and drained

1 tablespoon chopped fresh, flat-leaf parsley leaves

For the dressing:

¼ cup extra virgin olive oil

1 tablespoon red wine vinegar

- Juice of 1 lemon

1 large garlic clove, finely minced

1½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper


1. Shuck the corn and remove the silk. Steam the corn in a deep vegetable steamer for about 10 minutes until crisp-tender.

2. Stand an ear of corn vertically on a cutting board and using a sharp knife, slice off the kernels, cutting from top to bottom. (Avoid dragging the knife over the cob once the kernels are cut; you do not want to "milk the cob" of the remaining corn juice because this would cloud the clarity of the salad.) You should have 4 cups of corn kernels.

3. In a large bowl, combine the corn with the remaining vegetables, black beans and parsley, gently folding them together.

4. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and fold it in gently.

5. The salad can be served immediately at room temperature or refrigerated up to 5 days and served cold.

Adapted from P. Allen Smith's "Seasonal Recipes From the Garden"



Makes 6 servings


¼ teaspoon salt

1 can chipotle chiles, drained and seeded

1 garlic clove

½ cup 2 percent reduced-fat cottage cheese

2 tablespoon light mayonnaise

2 tablespoon plain, fat-free yogurt

6 ears corn, shucked

- Cooking spray


1. Prepare grill.

2. Place first three ingredients in a food processor; process until minced. Add cottage cheese; process until smooth, scraping sides of bowl occasionally. Add mayonnaise and yogurt; process until blended. Spoon sauce into a bowl; cover and chill.

3. Place corn on a grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Serve corn with sauce.

Adapted from Cooking Light Way to Cook Vegetarian