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Growing up, I was always told that we were lucky, because Long Island corn was simply "the best" sweet corn around.

I believed it.

Then, I moved to Massachusetts and found that the corn was just as good as on Long Island. I learned that the secret to great sweet corn is having access to fresh, local corn, no matter where you are. Fresh beats supermarket corn trucked in from thousands of miles away every time.

I do freeze corn to use in the winter, but really enjoy it fresh while the season lasts.  My favorite way to use it this year is "off the cob" in a corn salad (recipe below), but for those of you who are traditionalists, I've put together a video demonstrating all the ways you can cook corn on the cob. Perhaps you'll find a new favorite method?

I'm including a coupon for the Cestari Easy Pod below.  The best thing about the Easy Pod, is not only is it a help when cooking the corn, but you can cook it with the butter already on it, then serve the ear(s) right in the pod, allowing you to swirl the ear around in the melted butter, and have a separate "plate" for the corn so it doesn't get messed up by the barbecue sauce of the chicken, the ketchup on the fries, or whatever else you are serving.

Best,

Susan

This has become one of my favorite quick late summer meals.  It isn't truly "no cook," as you do need to use a skillet to saute the peppers, but it comes together quickly, can be made ahead, and gets better as it sits for a day or two in the refrigerator - which are all key components for a light meal on a hot August evening.

Ingredients:

3½tablespoons olive oil, divided

2tablespoons lime juice

¼teaspoon ground cumin

Kosher salt

⅓cup diced red onion

1garlic clove, minced

3cups fresh corn kernels (cut from 3 to 4 ears of corn)

1 red
bell pepper diced

1large jalapeño, seeds and ribs removed, diced

¼cup grated Cotija cheese 

¼cup chopped fresh cilantro leaves and tender stems 

Instructions:

• Start by combining 2 tablespoons of olive oil with lime juice, cumin, and ¾ teaspoon of salt in a small bowl or salad shaker.
  
• Whisk the ingredients together, then stir in the red onion and garlic. Set the mixture aside to allow the flavors to blend,
• Next, place the corn kernels in a large bowl.
• Heat the remaining 1½ tablespoons of olive oil in a medium-sized sauté pan over medium heat.
• Once the oil is hot, add the peppers, jalapeño, and a pinch of salt.
• Cook, stirring occasionally, until the peppers become tender and start to brown, which should take about 4 to 6 minutes.
• Finally, add the sautéed peppers and the prepared dressing to the bowl with the corn.
• Toss everything together thoroughly.
• Refrigerate, if desired, or serve immediately.
• Before serving, add cheese and mix well. Finish by garnishing with cilantro.

Save 20% on Cestari's Easy Pod. IT not only does a great job with corn, but steams veggies and reheats leftovers like a champ!. Save 20% with code EASYPODCORN through August 20 at the Cestari store on Amazon

David from Celina suggests soaking corn in cold water for 20 minutes before grilling to keep the kernels juicy and prevent them from drying out.

Mary from Georgetown advises adding a bit of sugar to the water when boiling corn, which enhances the natural sweetness without toughening the kernels.

Susan from Haines City shares that you can freeze extra corn kernels in an airtight container for up to six months, making them perfect for adding to soups, salads, or casseroles later.

Michael from Prosper recommends making a corn salsa by mixing fresh corn kernels with diced tomatoes, onions, cilantro, and a squeeze of lime juice, offering a delicious topping for tacos or a dip with tortilla chips.

Barbara from Forney advises turning leftover corn on the cob into homemade popcorn by drying the cobs completely, then rubbing the kernels off and popping them as you would regular popcorn kernels.

The winner of this week's Free Cestari Product is Deb Austermann. Please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

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We'd love to feature some of your best tips and tricks. Please let us know what you know!  You can submit your thoughts by replying to this newsletter, or sending them directly to support@cestarikitchen.com with the subject "Newsletter-August."  Every subscriber whose contribution we use will receive our MINI TURNTABLE as our thank you gift.

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