Sweet corn is at its best right about now in New England. I always buy and cook more than we'll use in a meal. Leftover sweet corn is one of my favorite additions to summer foods.
Salsas, salads, cornbread, pizzas, and fritattas all welcome an addition of leftover corn.
But, there are some dishes where it is worth cooking and cutting the corn while it's fresh and warm. Especially dishes that use the "corn milk" you can scrape from the cob after the kernels are cut away.
Last summer I shared my recipe for "Summer Corn and Potato Salad."
It's one of my favorite salads for this season when we can buy fresh-from-the-field sweet corn and just-dug new potatoes. Corn milk adds moisture and depth of corn flavor to the finished dish.
"Summer Corn and Potato Salad" is perfect for your next picnic or grilling session. A big bowl of it will make you very popular at a pot luck dinner.
Here's my favorite knife for preparing something like this salad.
