I thought I had tried every method to cut the kernels out of the ear of corn. I secured my ears with a band pan and submerged them in a deep bowl. I held it horizontally and held it vertically. I’ve also tried a few single-task tools for slicing corn, but nothing works better than a cutting board and knife. But until I saw Samantha Seneviratne’s new recipe, Creamy one-pot orzo with corn and baconit never occurred to me to take out the box grater.
Samantha makes a convincing case that grating the corn to the cob releases all the milky pulp, adding thickness and sweetness to a pot of orzo sprinkled with bacon, chili paste, and basil. Pro Tip: Wear an apron when you’re downing.
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Creamy one-pot orzo with corn and bacon
If you have any leftover corn (grated or with the ears still on), save it for Yewande Komorav’s delightful dish. shrimp tacos. Not that they need it. Juicy, spiced shrimp paired with shredded cabbage, pico de gallo, and guacamole served in a warm tortilla is perfect on its own (or paired with Rick Martinez’s creamy porky dishes) may also be good) refried beans). But a handful of juicy corn kernels gives this dish a summery feel that celebrates the last few weeks of the season.
Or maybe you’ve had enough of summer and can’t wait for soup season.Ari Slagle Citrus lentil and sweet potato soup It’s a light and hearty mix that feels good in the pot, and the chard does double duty. The leaves are added to aromatic soups, and the crunchy stems are lightly pickled to garnish dishes.
All seasons welcome, desserts by Genevieve Coe butter rice cake, as suggested in one of your notes, I once made a glaze with a little fresh lime juice and zest in place of the passion fruit. NYT Cooking readers are always an inspiration.
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The easiest (and quickest) cream corn
Back to corn, I made the most delicious creamed corn a few weeks ago and it was so easy that I’m kicking myself for not making it all summer (this will be fixed next year) ). Cut or grate the kernels from two large ears of corn, making sure to scrape off the milky pulp as well, and add to a saucepan with half a cup or half of cream. Simmer everything until the corn is tender and swimming in a velvety sauce (about 10 minutes). Season with salt, nutmeg, hot sauce, herbs, and crumbled feta cheese. Then try not to stand on the pot and eat it all by yourself. It’s more difficult than you think.