Stalking Fresno State Sweet Corn
Memorial Day weekend is the beginning of the summer. It’s a time to stop, reflect and honor our fallen heroes who have died in service to their country. And here in Fresno our community comes out in droves to support Fresno State and feast on sweet corn!
This year, just like every year, people showed up in droves to pick up dozens of ears of corn. On Friday over 40,000 ears of corn were sold, about 65 bushels – just amazing! And my hubby and I couldn’t wait to get that yummy corn & enjoy nature’s bounty – you can check out this link for a live feed while we waited in line this weekend. I asked the staff at Gibson Market what makes their corn so special? I was told the community support is a big part of it! The students do all of the work, from preparing the fields, planting, harvesting and selling. Is Fresno State Sweet Corn really that sweet….or is part of it a myth? Go grab your corn and decide – personally….I think it’s the best sweet corn ever!
So far we’ve enjoyed corn roasted on the grill – for this I simply peel and husk the corn and wrap it in foil along with a couple pats of butter, a couple tablespoons of olive oil, salt & pepper, seal it up well and on the grill it goes, turning every few minutes or so for about 15 minutes. Perfect & delicious every time! On my website you’ll find a hearty Roasted Corn Chowder – so yummy! But if the weather is too hot (and this week it certainly will be!) why not enjoy this delicious corn recipe – it’s a meal all by itself!
- 7-8 ears of corn
- ⅓ cup sour cream
- 1 lime, zested & juiced
- 1 teaspoon of canned chipotle chili sauce
- ¼ teaspoon salt
- 3 tablespoons milk (if needed)
- 2 tablespoons butter
- 2 oz. Cotija Cheese*
- Toppings – 2 tablespoons minced cilantro, 3 tablespoons chopped tomato, 2 tablespoons red onion finely chopped
- Begin by boiling the corn. Put the corn in a large pot, fill it with cold water. Add a teaspoon of salt and put it on the burner (covered) on high heat. When it comes to a boil, set your timer for five minutes – that’s it! When the timer is up, the corn is done.
- While the corn is cooking, start the sauce. Combine the sour cream, the zest and juice of one line and the chipotle sauce – (you can add more or a whole chipotle chili, but I preferred to have it as a background heat, not an up front fire) and salt. Mix everything together well. You want to be able to drizzle the sauce over the corn, so if it’s not the right consistency, just add a couple teaspoons of milk.**
- Chop the toppings – You can use what I suggested above, or if you have a favorite taco toppings, that works too! Crumble the cheese. Melt the butter.
- When the corn is cooked, drizzle with the melted butter. Then top it with the sour cream sauce, sprinkle with the cheese and finish with the toppings. That’s it! It’s a great change-up from your usual corn on the cob and you will love it!
Oooh! Next week I’ll be sharing a recipe for Apricots – so don’t forget to head out to Two Sisters U-Pick Apricots this coming weekend! You can check out their Facebook Page for their hours.
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