Amaizing Eats

Fresh sweet corn is a delicious sign that summer has arrived in New England. I just enjoyed some of the first locally grown ears of the season - yum! The pleasure was a little late in coming since the weather has been unusually cold and wet this year. Now that the mercury has surpassed the 80 degree mark, it is finally time to break out my big 'ol soup pot and start the water boiling.

Time is of the essence when it comes to this particular crop. Thanks to a recessive gene which prevents the sugar from turning into starch while still in the field, sweet corn is good to eat off the cob as a vegetable rather than a grain. However, if you don't cook the corn within a day or two, the sugars will convert into complex carbohydrates which aren't so tasty.

I therefore suggest taking advantage of any opportunity to purchase corn at a farm stand or farmers market, where you'll be able to find ears that were picked the same day. If you don't plan to cook corn immediately, then refrigerate the ears (in their husks) and cancel any dinner reservations. Sinking your teeth into a cob of sweet, milky (the immature state at which sweet corn is picked is called the "milk stage") vegetable goodness is vastly more satisfying than overpaying for a mediocre meal out. To really reap the gustatory pleasures of summer, you'd be wise to plan meals and shopping trips around your local farmers market.

I felt a little frisky so decided to whip up a batch of Corn & Amaranth Polenta. Bon Appetit!

Corn & Amaranth Polenta

2 medium ears of corn

1 Tablespoon butter or ghee

1 cup milk

1 cup water

1/2 teaspoon sea salt, to taste

6 Tablespoons polenta (medium coarse ground yellow cornmeal)

2 Tablespoons amaranth grains

ground nutmeg, to taste

honey or maple syrup, to taste (optional)

1. Husk ears of corn and remove all silk. Bring a large pot of water to a boil. Submerge corn in water and boil for 11-12 minutes (kernels should be a little al dente). When corn is cool enough to handle, cut kernels from the cob.

2. Heat butter or ghee with milk, water, and salt in a medium saucepan. When liquid begins to boil, whisk in polenta and amaranth. Turn heat down to medium-low and continue to cook, whisking, until mixture becomes very thick. This will take about 20 minutes (you can stop whisking now and then to rest your arm but don't get lazy).

3. Stir in corn kernels and season, to taste, with additional salt and nutmeg. If corn is not as sweet as you'd like, add a little honey or maple syrup.