ALL TOGETHER NOW: FRESH SUPERSWEET
CORN STARS IN SAVORY ONE-POT MEALS

If a hot nourishing family dinner is a non-negotiable principle for you, you’re not alone. Polls show that Americans are more determined than ever to gain the health benefits of meals made with wholesome fresh ingredients. The only problem is logistical. With daily schedules like jigsaw puzzles, sometimes it’s hard to figure out how to fit meal preparation into the picture.

Quite often the solution turns out to be a hearty “all together” dinner with nutritious foods mingled in a single skillet or pan, for ultra simple preparation and cleanup. This approach offers a way to meet your own high standards, and with a commitment of half an hour or less for meal preparation.

Supersweet corn is a favorite vegetable everyone’s happy to see as part of the mix in these wholesome all-together meals. We’re slowly but surely getting used to the fact that this variety is available not just in summer but virtually all year long, making it a reliable ingredient for one-pot meals whenever you like. What’s more, this corn cooks incredibly fast. You can cut the kernels off the ears, of course, but it’s faster and easier to use them whole or, with a whack of your knife, cut in smaller pieces that can be nibbled.

A good place to start is with Italian Sausage and Supersweet Corn Skillet (photographed), a homey dish you can make in a hurry. After you’ve browned some sausage in a skillet, just add chunks of corn and onions. Cover the skillet and, by the time you’ve set the table, dinner will be steaming hot and ready to eat. outhwestern Chicken and Supersweet Corn Hash has all the good things you’d put in chili, but made in a skillet, this ingenious dish is done in well under 30 minutes.

Broiled Pork Chop and Supersweet Corn Dinner has some of the good flavors we crave this time of year. A simple blend of olive oil and rosemary adds moistness and flavor to the corn, chops and other fixings. By the time these ingredients have spent a little time under the broiler, they’re browned and bursting with aromatic goodness, ready for a final spritz of lime juice as they head for the table.

Sometimes supersweet corn is sold still in the husks but quite often it’s partially or entirely husked for your convenience. The kernels might be yellow, white or bi-color—all equally delicious and quick cooking. And, there’s good news on the nutrition front, too. Supersweet corn is low in fat, with just 75 calories per ear, and an abundant supply of vitamin C, thiamin and folate. It’s also good to know that supersweet corn kernels do not quickly turn from sugar to starch and stay sweet longer than traditional varieties, especially when kept cold.

For more supersweet corn information, cooking tips and recipes, be sure to visit www.freshsupersweetcorn.com.

ITALIAN SAUSAGE AND SUPERSWEET CORN SKILLET

Prep: 10 minutes Cook: 15 minutes

1 tablespoon olive oil, divided
1 pound Italian sausage links (hot or sweet, or a mixture), quartered
4 ears husked fresh supersweet corn, cut into thirds
1 medium-sized red bell pepper, cut in 1-inch squares (about 1 cup)
1 medium-sized green bell pepper, cut in 1-inch squares (about 1 cup)
1 medium onion, cut in thin wedges (about 1 cup)
1/2 teaspoon Italian seasoning
1/4 teaspoon salt

In a large skillet, over medium heat, heat 1 teaspoon of the oil. Add sausage; cook and stir until well browned, about 7 minutes. Meanwhile, in a bowl, toss corn, peppers and onion with the remaining 2 teaspoons oil, Italian seasoning and salt. Add corn mixture to sausage. Cook, covered, stirring occasionally, until sausage is cooked through and vegetables are just tender, about 8 minutes.

YIELD: 4 portions

PHOTO #: SC-23

SOUTHWESTERN CHICKEN AND SUPERSWEET CORN HASH

Prep: 5 minutes Cook: 25 minutes

1 tablespoon vegetable oil
1 medium onion, chopped (about 1 cup)
1 pound ground chicken
2 cans (14-1/2 ounces each) diced tomatoes with jalapeños
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
4 ears husked fresh supersweet corn, cut crosswise in quarters

In a large saucepan, over medium-high heat, heat oil. Add onion; cook and stir until softened, about 5 minutes. Add chicken; cook and stir until browned, about 10 minutes. Stir in tomatoes, cumin, chili and salt; bring to a boil. Add corn; cover and cook for 3 minutes. Turn corn, cover and cook until hot, 2 to 3 minutes longer.

YIELD: 4 portions

BROILED PORK CHOP AND SUPERSWEET CORN DINNER

Prep: 10 minutes Cook: 15 minutes

2 tablespoons vegetable oil
1/2 teaspoon dried rosemary or oregano leaves, crumbled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 thin-cut, bone-in pork chops (about 1 pound)
4 ears husked fresh supersweet corn
1 pound green beans, trimmed
1 pound small white mushrooms
1 lime, cut in 8 wedges

Preheat broiler; place rack 6 inches from heat source. In a large bowl, combine oil, rosemary, salt and pepper. Brush pork chops and corn with some of the mixture; set aside. Toss beans and mushrooms in remaining seasoned oil; transfer to a large rimmed baking sheet. Broil for 5 minutes; stir vegetables, add pork chops to pan and broil for 5 minutes longer. Turn chops and stir vegetables; add corn. Broil, turning the corn once, until chops and vegetables are cooked through, about 5 minutes. Serve with lime wedges.

YIELD: 4 portions

• Barbecued Chicken and Corn: Brush husked supersweet corn ears and boneless chicken thighs with your favorite prepared barbecue sauce. Broil or bake, turning once or twice, until browned and cooked through, about 10 minutes.
• One-Pot Clam and Corn Bake: In a deep saucepan, place a layer of fresh clams or mussels; sprinkle with seafood seasoning. Add layers of thin onion slices and corn rounds, seasoning each layer. Repeat layers. Pour half a cup of white wine or water over the mixture. Cover and steam over medium heat until the clam shells open and the onions are tender, about 15 minutes.
• Southwestern Scramble with Fresh Corn: Saut é sliced onions and red or green bell pepper in a skillet until tender. Stir in fresh corn kernels and cook a few minutes longer until the vegetables are lightly browned. Add beaten eggs seasoned with salt and black pepper. Cook and stir over low heat until the eggs are set.
• Corn and Shrimp Stir-Fry: Stir-fry corn rounds, snow peas and chopped green onions in a little vegetable oil. Stir in shelled shrimp and cook just until pink. Season to taste with a prepared stir-fry sauce.
• Microwaved Sausage, Corn and Cabbage: Combine fresh corn pieces, cabbage wedges and chunks of fully cooked sausage (such as kielbasa) in a microwave-safe dish. Season to taste with salt and pepper. Loosely cover with clear plastic wrap or waxed paper, and microwave on high until ingredients are hot and the cabbage is just tender, about 5 minutes.
• Mustard-Glazed Ham and Corn: Brush a thick, fully cooked ham slice and several ears of supersweet corn with a mixture of one part Dijon mustard to two parts apple cider. Bake at 350 ºF until heated through and the surfaces are lightly glazed, about 10 minutes.

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LEAFLET OFFER

Fresh Supersweet Corn—7 Ways for 7 Days

The sun-ripened taste of fresh corn is guaranteed to brighten the spirits of everyone around your table. That’s a good incentive to cook it often—and you can start right now, because fresh supersweet corn is available most of the year, from October to June. Fresh corn offers more versatility than as just a side on the grill. It can be boiled, broiled, roasted, microwaved or even eaten uncooked. A new leaflet, Fresh Supersweet Corn—Summer’s Treat Today: 7 Ways for 7 Days, offers a variety of dishes to serve any day. You’ll find Crunchy Supersweet Corn Salad, Roasted Supersweet Succotash and Hickory Broiled Supersweet Corn. The leaflet also provides helpful tips on selecting and storing fresh corn and it’s nutritional contribution to a healthy diet. To order this free leaflet, send an email with your mailing address to supersweetcorn@lewis-neale.com, or send a business-sized, self-addressed, stamped envelope to: