Get the Recipe
Now that the sun is staying out late and the weather is warming, I've allowed myself the occasional pre-summer purchase. (I also blame this on flash sites that seem to know my weakness for kitchen gear decorated with shellfish and other sea creatures.) Most recently I bought a set of corn holders shaped like lobsters. Obviously something a well-stocked kitchen can't be without.
While there is no replacement for fresh, sweet summer corn, I want to take this moment to say, hey, thanks frozen corn. You're not half bad. With the right preparation—thrown into a black bean salad, say, or some succotash—it can provide a dish with just the right amount of natural sweetness. And like frozen peas, the texture of properly cooked frozen corn stays al dente enough to mesh with fresh vegetables.
A great way to use frozen corn—especially if you have a quarter bag lingering in your freezer—is to add it to corn muffins. I took this to heart and made mini muffins, which make an awesome substitute for your regular dinner bread basket. Both the corn meal in the dough and the whole corn kernels are naturally sweet, so I found that I didn't need any extra sugar at all. Dill immediately sprang to mind as the complimentary herb as it too has a licorice-y sweetness. Sour cream keeps the muffins moist, though feel free to sub in Greek yogurt if that's what you have on hand.