Being a corn enthusiast (no shame!), I'm way into just it's simplicity, laying them on the grill and turning them around until they're sugary and blistered. Steaming them on the stove, dousing them in an herb butter and salt. My favorite, since moving out here, is driving to the corn farms on the east end of the island and getting them fresh picked, roasted in the field and dunked in butter/sprinkled with old bay. It's the most magical after-beach treat. My favorite corn on the island comes from Harbes Farm in Mattituck. Somehow, the kernels are consistently plump, bright yellow and juicy.
Ready for a new flavor adventure, I served them up in a salad last night. Meaty, toasted coconut, creamy, starchy corn kernels and some lemony thyme from the garden. We ate this room temperature, verging on warm, but honestly it was even better cold, straight from the fridge this morning!
Coconut Corn Salad (adapted from 101 cookbooks)
2 tablespoons vegan butter
1 large shallot
3 ears of corn, shucked (keep that milky gold to add in there)
1 tablespoon fresh thyme plus a couple sprigs
1/2 cup toasted coconut flakes
juice of one lime
salt + fresh pepper
Melt butter in cast iron skillet on stove, add in shallot and corn. Saute for about 5-10 minutes, until corn gets a little carmel-y and sweet. Remove from heat, add in coconut, thyme and season. Squeeze lime, toss, garnish with extra sprigs.
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