The arrival of sweet local corn is one of summer’s surest signs. Suddenly, the farm stands are piled high, the farmers’ markets are overflowing, and I can’t seem to get enough of it.
I eat it every way I can think of—straight off the cob, tossed into salads, folded into pasta, soups, and chowders. Then, just before the season comes to an end, I buy a burlap sack, cut every kernel from the cob, and stash it in the freezer so I can enjoy a little taste of summer all through the cold months.
We had friends coming for dinner last week, and I wanted something that tasted like July but didn’t ask too much of me. A basket of our sweet local corn, a handful of shishitos, a wedge of Cotija cheese, plenty of lime...and this dish was born. If you love Mexican street corn, think of this as its summer cousin. All the sweet corn, smoky peppers, salty Cotija, and bright lime, but off the cob and tossed with green beans (because I had them), so it becomes something substantial enough to serve alongside grilled fish or chicken or enjoy as dinner on its own.
I was lucky enough to have my sister, Chi, in the kitchen with me. She happily shucked the corn, cut it from the cob, chopped the beans and scallions, and made light work of what had started as one of my corny ideas.
Serve it warm or at room temperature. It’s exactly the kind of food I want to eat this time of year.
I’m fortunate to live just five minutes from some of the finest sweet corn on the eastern end of Long Island, where farm stands overflow with freshly picked ears all summer long.
This dish is one of the reasons I look forward to corn season every year. Blistering the corn in a hot pan deepens its sweetness and adds a subtle smokiness (you can grill it, too). Green beans bring freshness and crunch, while shishitos soften and char alongside the corn. Finished with plenty of lime and crumbled Cotija, it’s equally at home beside grilled fish or chicken or served on its own for a summer supper.
Serves 6–8
6 ears sweet corn, husked and kernels cut from the cob (about 4 cups)
10 shishito peppers, stems removed
1¼ cups green beans (or a mix of green and yellow beans), cut into ½-inch pieces
1¼–1½ cups crumbled Cotija cheese
2 scallions, thinly sliced
Zest of 1 lime
2 tablespoons fresh lime juice
1 teaspoon kosher salt, plus more to taste
2 Tablespoons extra virgin olive oil
Bring a small saucepan of well-salted water to a boil. Add the green beans and cook for about 2 minutes, until crisp-tender. Drain immediately and plunge into ice water to stop the cooking. Drain well and set aside.
Heat a large cast-iron skillet over high heat. Sprinkle in a pinch of kosher salt, then add the shishitos. Let them sit undisturbed until blistered on one side, then turn with tongs until charred and softened all over, about 5 minutes. Transfer to a plate to cool, then cut into bite-sized pieces.
Return the skillet to high heat. Add 1 tablespoon olive oil and half the corn. Cook, stirring frequently, until lightly blistered and caramelized, about 3–4 minutes. Transfer to a sheet pan to cool and repeat with the remaining corn.
Combine the corn, green beans, shishitos, scallions, 1¼ cups of the Cotija, the lime zest and juice, and the salt. Toss well and taste. Add more lime juice or salt if needed.
Transfer to a serving bowl and finish with the remaining Cotija and a sprinkle of ancho chile powder, Aleppo pepper, or your favorite ground chile flakes.
Don't skip the lime zest. It brightens the whole dish.
For even more smoky flavor: Grill the corn on the cob until lightly charred, then let it cool enough to handle before cutting the kernels from the cob.
No cast-iron skillet? Use your hottest skillet. You won’t get quite as much char, but it will still be delicious.
Let the corn cool slightly before adding the Cotija.
Fresh cilantro and minced jalapeño are wonderful additions.
Serve it warm or at room temperature. It’s just as delicious either way, and leftovers make a wonderful lunch the next day.
From my table to yours,
Mary
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