Kid-Friendly Meals: Fresh Summer Corn

You'd be hard-pressed to find a kid—or a grown-up—who doesn't love fresh summer corn, making it the ultimate ingredient to ensure licked-clean dinner plates. These three simple kid friendly recipes (all requiring raw kernels from 3 ears) require minimal effort. Good thing, since its hardly the season to be sweating over the stove.

corn spoon bread
If you have cornmeal

Spoon Bread

Preheat oven to 350°F.

Separate 3 eggs into 2 bowls.

Whisk the yolks with 1/3 cup of milk.

Whisk in 2 tablespoons each of cornmeal, flour, and sour cream.

Stir in the corn and a dash of cayenne pepper.

Beat the egg whites on high until soft peaks form. Gently fold them into the yolk mixture.

Mix 1 minced, seeded jalapeño pepper with ½ cup of grated jack or cheddar. Sprinkle it all inside a buttered 1-quart baking dish.

Spoon the egg mixture into the dish. Top with another ¼ cup of grated cheese.

Bake for 25 to 30 minutes. Let stand for 3 minutes. Serve with broiled tomatoes and call it dinner.

 
corn and shrimp salad
If you have shrimp

Corn and Shrimp Salad

Squeeze the juice from 1 lime and 1 lemon into a small bowl.

Toss 1 pound of raw shrimp with half the juice.

Sauté the shrimp in olive oil over high heat for about 2 minutes a side.

Remove the shrimp. Toss the corn in the pan juices until warm.

Chop 2 tomatoes, 1 avocado, and some cilantro.

Combine with the corn, olive oil and salt, and the remaining juice.

Add the shrimp. Serve on a bed of Boston lettuce.

 
fettuccine with bacon and corn
If you have bacon
 

Fettuccine with Bacon and Corn

Fry 8 ounces of bacon until crisp, reserving about 2 tablespoons of the drippings. Crumble and set aside.

Cook a 16-ounce package of fettuccine until al dente. Drain, reserving ½ cup of the pasta water.

Return the pasta to the pot. Add the bacon, drippings, corn, and 1 cup of grated Parmesan.

Toss to combine, adding a bit of the pasta water if it seems too dry.

Divide into bowls. Top each portion with chopped basil, black pepper, and more Parmesan.

 
Photography by Graeme Boyle & Laura Gardner, styled by Susan Ottaviano at Haley Resources
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