The Call Of Summer
Family, friends, the outdoors and good food are all part of quintessential summer plans. July is National Picnic Month and a great time to shop at the market for all the fresh essentials.
Summer fruits and vegetables are easy to cut into mouth-sized bites to take along in containers. Melons, nectarines and blueberries go well together with a side of fresh strawberries. Pack up sliced cucumbers, carrots and cherry tomatoes along with your favorite hummus.
I can never close the picnic basket without including some corn. If grilled burgers and dogs are on the menu, be sure to leave room for cobs of corn. Peel off a few dry outside husks from the corn and tear into several ¼-inch strips to make ties. Peel back, but do not remove remaining husks. Remove silk and lay husks back around corn. Tie at silk end with the strips you made (or use kitchen string) and immerse in a sink of cold water for around 30 minutes. Drain and place in plastic bags.
I like the idea of putting the prepared cobs in a bag of ice to keep them cool. When it’s time to cook, just drain the melted ice and place the cobs over medium heat on the grill. Turn frequently until heated through, about 15 minutes. Remove from the grill and carefully remove the husks with potholders or a hand towel or pull back without removing the husks completely to form a handle.
A simple spread of butter and a sprinkle of salt is my go-to for eating corn off the cob. Mexican sweet corn kicks it up a notch. After husking and grilling the corn, brush with a mixture of equal amounts of mayonnaise and sour cream. Top with grated cotija cheese, chili powder to taste and chopped cilantro. Serve with a squeeze of fresh lime.
What’s the best type of corn to put on the grill? Anything fresh. White corn draws the biggest crowd, but new super sweet corn (white, yellow and bicolor) is now bred to be sweeter and more tender than old fashioned varieties.
Freshness is your key to top-quality, sweet, tender corn. The stems should be moist and pale green, the husk green and snug-fitting and the silk or tassel should be golden-colored and moist.
The kernels under the husk should form tight rows, coming all the way up to the ear’s top. When pierced with a fingernail or fork, the kernels’ juice should be milky.
The Orinda Farmers’ Market is open every Saturday, 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, facebook.com/OrindaFarmersMarket Instagram @OrindaFarmersMarket, or call the market hotline at 925.322.6228.
Black Bean Corn Salad or Dip
2 ears fresh corn, kernels removed (about 1 ½ cups)
½ cup chopped red onion
1 (14.5 oz) can black beans, drained and rinsed
1 red bell pepper, diced
¼ cup loosely packed fresh chopped cilantro
1 avocado
2 tablespoons toasted pepitas (optional)
¼ cup fresh lime juice
3 tablespoons vegetable oil
1 small garlic clove, finely chopped
½ teaspoon cumin
Salt and pepper to taste
Place kernels in a large bowl. Add onion, beans, pepper and cilantro. Whisk together lime juice, oil, garlic, cumin and salt and pepper in a small bowl. Pour over corn mixture and toss gently. Slice avocado in half, remove pit and cut a ½-inch grid in each half. Hold each half over the salad and scoop out the diced flesh. Garnish with pepitas if desired. Serves 4 to 6.
You’ll find Roadside Rotisserie at the Orinda Farmers’ Market every other Saturday. It’s the perfect place to pick up some of your summer picnic essentials, including delicious chicken, pork ribs, side dishes and salads. Team Member Eddie Watson is happy to help you choose.
