Supersweet Corn

Cookbook

Supersweet Corn:
Just Right For Spring Salads

Craving a crisp and colorful salad to welcome spring? You don't have to wait another minute! Fresh supersweet corn, in peak supply during April and May, makes a surprisingly delicious and bright addition to the seasonal salad bowl.

Advanced breeding gives this new variety of corn the same sunny, sweet taste and tenderness usually associated with local summer corn. But supersweet corn, available from October through July, can travel from its growing fields in Florida, Georgia and Alabama to tables across the country with no loss in quality or flavor. It will even stay sweet and tender for several days in the fridge.

To get into the swing of spring fast, treat yourself to a new rendition of a classic, Fresh Corn on the Cobb Salad. Chunks of corn are cooked just until the "milk" in the kernels is set and the color turns from a soft to a brighter yellow, then it's combined with chicken, bacon, lettuce and green onions—the ingredients in a traditional Cobb Salad. Just drizzle with bottled blue cheese dressing to tie it all together, then serve with a cup of soup and crusty bread, and you have a speedy supper that's sure to cause a buzz around the table.

If you thought the only way to eat corn was to cook it, think again! The supersweet variety is so flavorful, it can be scraped off the cob and enjoyed as is. Try this new taste sensation in Southwestern Raw Corn and Black Bean Salad--a crunchy toss of raw corn kernels, canned beans, fresh tomatoes, green onion and cilantro. With its southwestern flavor and look, this side dish makes the perfect accompaniment to grilled meat, poultry or fish. And like the recipe above, it's a quick and refreshing way to celebrate the salad days of spring.

Information provided by the Southern Supersweet Corn Council.