5 easy corn recipes to make this summer include ice cream and fritters

As a child of the Delaware Valley, I know that summer isn’t summer without Jersey corn.

Jersey corn (also known as “sweet corn”) is a type grown in New Jersey that has a much sweeter flavor than regular yellow or white sweet corn. The milky white kernels are fresh and juicy on a summer day. Jersey’s corn season starts around July 1 and continues well into September.

Whether grilled and simply prepared with salt and herbs, or pickled to use as a condiment all season long, corn is a versatile summer staple. I grew up eating versions of these recipes throughout the summer — they are some of my favorite foods when the weather is hot. I get nostalgic when corn is in season, so I turn to these recipes, which are quick and comforting.

2 cups apple cider vinegar

½ cup sugar

2 tablespoons kosher salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

1/2 tablespoon coriander seed

2 bay leaves

1/2 teaspoon red pepper flakes

3 cups corn kernels, removed from the cob (about 4 ears)

Make the brine by bringing vinegar, sugar, salt, peppercorns, mustard and coriander seeds, bay leaves, red pepper flakes, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil. Add corn kernels to the boiling water and cook until crisp-tender, about 5 minutes; remove with a large sieve and rinse under cold water until cool.

Place corn in heatproof resealable containers or jars. Pour hot brining liquid over the corn. Let cool to room temperature, then cover and chill at least 2 hours before serving.

Yields 12-14 fritters

Vegetable oil (for frying; about 4 cups), plus 2 teaspoons

¾ cup flour

1 tablespoon cornstarch

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 egg, well beaten

1 cup corn kernels, fresh or grilled, removed from the cob (about 1 ear)

¼ cup milk

½ cup pilsner beer

In a large, large stockpot (16-20 quarts) or Dutch oven, heat 3-4 inches (about 4-5 cups) of vegetable oil over medium-high heat until a deep-fry thermometer reads 375 degrees. Fit a wire rack over a baking sheet; set aside.

Combine the flour, cornstarch, salt, and cayenne pepper in a large mixing bowl; mix well, and set aside. In another bowl, combine eggs, corn, milk, beer, and 2 teaspoons vegetable oil; mix well. Stir corn mixture into dry ingredients until well mixed and the dry ingredients are thoroughly hydrated. The mixture will be thick.

Carefully drop batter into hot oil one tablespoon at a time. Fry, turning occasionally. Be careful, as some of the corn kernels may pop, causing hot oil to spatter. To prevent the oil from cooling, allow it to come to temperature prior to each addition; fry in batches, 2-3 minutes each or until golden brown. Using a slotted spoon or spider skimmer, transfer the fritters to the wire rack on the baking sheet, and season to taste. Use the slotted spoon or spider to skim and discard any bits of fritter remaining in the pot before adding the next batch.

If you aren’t serving immediately, you can hold the finished fritters in a 250-degree oven.

Serves 4

2 cups French or Italian bread (3 or 4 slices), crusts removed and cut into 1-inch cubes

1 large tomato, peeled

2 canned chipotle chiles in adobo, from 7-ounce can

4 cups fresh seeded watermelon, cubed

1 teaspoon kosher salt

1 large cucumber, seeded and diced, divided

1 medium red onion, diced, divided

1 teaspoon ground cumin, toasted

½ teaspoon fresh nutmeg, toasted

⅓ cup apple cider vinegar

¼ cup olive oil

Fresh herbs (like mint or basil) and pickled corn condiment, for serving

Place small bowls or glasses in the freezer to chill.

Soak bread in one-half cup of ice water for 5 to 10 minutes, then drain in a small sieve, pressing to squeeze out as much liquid as possible. Crumble into a blender, add the tomatoes, watermelon, two chipotle chiles, ½ of the cucumber, 1/2 of the onion, salt, cumin, and nutmeg. Blend until smooth. Add apple cider vinegar and olive oil and pulse until combined. Season with salt to taste. Divide into chilled bowls or glasses.

Top with the remaining cucumber and onion. Garnish with fresh herbs or the pickled corn condiment.

2 cups fresh blueberries

2 tablespoon of sugar

2 teaspoon of fresh lemon juice

2 cups corn kernels, removed from the cob (about 1-2 ears)

1 (14-ounce) can sweetened condensed milk

1 1/2 teaspoon vanilla extract or vanilla bean paste

Pinch of salt

2 cups heavy cream, chilled

Place ice pop molds or a 9-inch-by-5-inch loaf pan into a freezer.

In a small saucepan over medium heat, add blueberries, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally for 10 minutes. Let cool to room temperature.

In a food processor, blend corn kernels, sweetened condensed milk, and vanilla until smooth.

Strain mixture through a sieve to remove corn pulp. Discard pulp. To pureed corn mixture, add sea salt to taste.

In a mixing bowl with an electric mixer, beat the chilled heavy cream until it forms stiff peaks, 3-5 minutes. Add about 1 cup of the whipped cream to the corn mixture and stir gently until well blended. Pour the corn mixture into the remaining whipped cream and fold with a spatula or spoon until no streaks remain.

Assembly:

In a loaf pan: Pour the corn and cream mixture into the chilled loaf pan and spread evenly. After 2 hours, add the reserved blueberry puree, swirl to distribute, and return the pan to the freezer. Freeze for an additional 3 hours , or until very firm.

In ice pop mold: Alternate layers of the ice cream mixture and blueberry puree in the molds to create swirls. Insert sticks according to directions and freeze overnight or until very firm.

Serves 6-8

M’smen is a flaky, stretchy, flatbread typically enjoyed midday with a cup of mint tea and honey. I was introduced to this wonderful Moroccan bread by the crew at Hot Bread Kitchen, a New York-based bakery that trains and empowers women of diverse backgrounds to succeed in the culinary field.

This bread uses lots of glorious fat — the dough is a simple one made up mostly of flour, semolina, yeast, salt, sugar, and fat. The Arabic suffix “smen” refers to a type of fermented clarified butter common in Moroccan cooking, but most recipes call for butter or oil or both. I found a blend of oil and clarified butter made from cultured butter was perfect.

For the M’smen

4 cups all-purpose flour (about 17 ounces)

1 ¾ cups water

1 ½ teaspoon kosher salt

½ cup plus 2 tablespoons (about 4 ounces) plus 1/4 cup semolina flour, divided

8 tablespoon of clarified butter or ghee

¼ cup vegetable oil, plus 2 tablespoons

For the grilled peaches, corn, and spiced mascarpone:

4 peaches, halved and pitted

4 teaspoons of neutral-flavored cooking oil

3 ears of corn

1 teaspoon salt

1 cup fresh basil, chopped

8-ounce container of mascarpone, for serving

Hot honey, for serving

Directions:

Place all-purpose flour, water, salt, ½ cup plus 2 tablespoons semolina flour, and 2 teaspoons oil in a stand mixer fitted with a dough hook attachment; mix on low speed until combined, about 2 minutes. Increase speed to medium, and continue mixing until dough is smooth, shiny, and elastic and pulls away from sides of the bowl, about 6 minutes.

Generously coat a rimmed baking sheet with oil. Coat a large, smooth work surface with oil. Transfer dough to oiled surface. Using oiled hands, divide the dough into 12 (3-ounce) balls. Place balls 2 inches apart on the prepared baking sheet, brush with butter to coat. Cover loosely with plastic wrap; let rest at room temperature for at least 30 minutes or refrigerate for up to 8 hours or overnight. Let the dough stand at room temperature for 30 minutes before proceeding.

Re-oil work surface and hands, generously. Working with 1 dough ball at a time, flatten dough with the palm of your hand. Continue to apply downward pressure with your palm to stretch the dough into a 10-inch circle. (Dough round should be so thin that it is translucent.) Brush dough surface with 1 tablespoon butter and sprinkle with 1 teaspoon semolina flour. Fold the top, bottom, and 2 side edges of dough round in toward the center so dough forms a 3-inch square and edges overlap in the middle. Return dough square, seam side down, to baking sheet. Repeat process with remaining dough balls, butter, and semolina flour. Cover and let the dough squares rest at room temperature for 15 minutes.

Proceeding in the same order in which you formed them, place each dough square on a lightly oiled parchment paper sheet. Re-oil your hands, then stretch the dough with the palm of the hand to enlarge, making about a 7-inch square. (If dough squares resist stretching, allow to rest a bit more before proceeding.) Cut parchment so that it extends just slightly beyond the square. (Do not stack dough squares as you stretch them — they will stick together.)

Heat a large griddle over medium-high until very hot. Place 2 to 3 dough squares (depending on the size of your griddle), parchment side up, on the hot griddle. Peel off parchment as the dough begins to firm on the griddle. Cook until golden, 2 to 3 minutes per side. Transfer to a wire rack. Repeat process with remaining dough squares.

Store m’smen in plastic in the refrigerator and enjoy for up to five days. M’smen is best enjoyed warm. We recommend placing each piece on a dry skillet over medium heat for one minute per side before serving.

Grilled Peaches and Corn:

Lightly brush the peaches with the oil, being particularly aware of coating the cut sides well. Set the oiled peaches cut side down on the medium-hot grill. Make sure they aren’t touching so the hot air of the grill can circulate around each piece. Grill 4-5 minutes. Set aside to cool, then slice.

Shuck and clean corn. Place the corn directly over a very hot fire, and grill, turning occasionally until charred and cooked through, about 10 minutes total. Remove from the grill and cool until it’s easy to handle. Remove the kernels and toss with oil, basil, and salt.

To Serve:

Arrange serving tray or board with the sliced peaches, grilled corn, mascarpone, hot honey, and any additional toppings.

Ten minutes before serving, place m’smen in a single layer on a baking sheet or foil and place in the oven or on the grill for about 5 minutes, flipping halfway. M’smen should be supple and a little crispy.

Remove m’smen from the oven and transfer to a cutting board. Divide each piece into 4 pieces and place them on the serving board.