Corn: Quick and Cool

Why does the corn season always arrive when it’s stifling hot and all you want to do is lie on the couch with a frosty glass of ice tea? Those squeaky-new ears seem to demand that you put on a pot of boiling water and heat up the whole kitchen just to accommodate them. Well, there’s a better way.

It just so happens that the microwave is a master at cooking corn. Corn on the cob can be cooked in its natural husk or wrapped in wax paper, with no additional liquid necessary because of the steam produced during cooking. To test the doneness of corn on the cob, press the kernels with your fingers (or a utensil, because they will be very hot); the kernels should be slightly resistant. They will become more tender during the necessary standing time.

Corn on the cob, of course, is pleasing with salt and butter, but fresh herbs are a delicious topping too. By combining three to four tablespoons butter or margarine with equal amounts of chopped fresh chives, rosemary, dill, mint or thyme, fresh corn becomes particularly tasty.

For any leftover corn, we like to scrape the ears and whip up a corn-and-pepper hash or corn pudding. There are many corn puddings. All come from adaptations of the English pudding, traditionally made with wheat flour, which was adapted to the abundance of corn found in New England and the South.

In many parts of the country, corn pudding is sweetened with maple syrup and molasses. Here we have given it a decidedly southwestern feel with a tangy salsa. It makes a great brunch dish or a companion to lobster, crab or any fish.

CORN ON THE COB:

1 medium ear: Leave husk on or wrap husked ear in wax paper and place in microwave. Microwave on HIGH (100% power) 3 to 6 minutes, turning over once. Let stand, wrapped, 1 to 2 minutes.

2 medium ears: Same as above. Microwave on HIGH 4 to 9 minutes, turning over once. Let stand, wrapped, 1 to 2 minutes.

3 to 4 medium ears: Place husked ears in 2-quart rectangular dish with 1/4 cup water. Cover with lid or plastic wrap, turned back, and microwave on HIGH 6 minutes (minimum for 3 ears) to 16 minutes (maximum for 4 ears), turning over every 4 minutes. Let stand, covered, 1 to 2 minutes.

CORN PUDDING WITH WARM JALAPENO SALSA

1/2 cup butter or margarine

2 cups milk

1/2 cup yellow cornmeal

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

4 eggs, beaten

1 1/2 cups cooked corn

1/2 teaspoon baking powder

2 to 4 drops hot pepper sauce

1 green or sweet red pepper, cut into 1/4-inch squares

Warm Jalapeno Salsa

Place butter in 2-cup glass measure. Microwave on HIGH (100% power) 1 to 2 minutes to melt. Set aside.

Combine milk, cornmeal, sugar, salt and pepper in 3-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly. Microwave on HIGH 4 to 8 minutes, stirring twice, or until mixture is boiling and cornmeal has absorbed most of liquid and is fairly thick. Let stand 5 minutes.

Meanwhile, combine eggs, corn, baking powder, hot pepper sauce and green pepper in small mixing bowl. Fold into cornmeal mixture. Stir in melted butter. Pour into 2-quart microwave-proof casserole. Microwave, uncovered, on HIGH 6 minutes, stirring halfway through cooking and smoothing top surface at end.

Microwave on MEDIUM (50% power) 3 to 5 minutes or until set and knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with Warm Jalapeno Salsa. Makes 6 to 8 servings.

Warm Jalapeno Salsa

1 teaspoon oil

1 medium onion, chopped

2 medium tomatoes, peeled, seeded and chopped

1 jalapeno chile, seeded and chopped

1/2 teaspoon salt

Combine oil and onion in 2-quart microwave-proof casserole. Microwave on HIGH (100% power) 1 to 2 minutes or until onion is tender. Stir in tomatoes, jalapeno and salt. Microwave on HIGH 4 to 5 minutes or until heated, stirring once. Makes about 1/2 cup.