Herbs and corn

It’s corn season. Corn on the cob has something special that makes me love it. Corn, or maize, has been around for 10,000 years where it was domesticated in southern Mexico. Native Americans taught European colonists how to grow corn, which resulted in Christopher Columbus spreading back to Europe. It is now grown all over the world, with a corn crop ripening each month of the year. It is the primary crop in the United States as it is used as fodder, human food, biofuel, and as a raw material in industry.

I think we can all recognize the corn that grows in the field, but did you know that corn comes in many different colors? Common yellow and white corn are the most popular, but there are also varieties with red, blue, pink, and black kernels that can be banded, spotted, or striped.

Maize is classified as dent maize (used primarily for animal feed and in the food industry), flint maize (used for decorative purposes and in pet ownership), flour maize (used to make cornmeal or cornmeal), sweetcorn (found fresh, canned and frozen for human consumption) and popcorn (which causes the moisture in the hard cores to explode when heated) are one of the favorites in movie theaters.

Corn is high in fiber and high in antioxidants, but not as nutrient-dense as some other cereal grains. However, it is gluten-free and must be mixed with other flours to rise. Here in the US and elsewhere, we cook or roast our corn on the cob, cream it, turn it into hominy or flour. We make polenta, grilled cake, corn bread and breakfast cereal out of it.

It is a natural product with herbs. Herbal butter on corn on the cob makes the good even better! At the height of the corn season, my husband and I will buy corn, peel it, and have lunch – three or four ears of corn each.

If there is still cooked corn left over, I cut it off the cob and use it in salads, stir fried vegetables with beans and carrots, corn salsa, soups or freeze something for the winter if there is no fresh corn to be found.

Herbs that complement corn include basil, chives, coriander, dill, garlic, oregano, parsley, sage, tarragon, and thyme. Whether you serve corn as a starter, soup, salad, main course or side dish, herbs can be used in any dish.

Basil – corn soup, grilled corn salad, fresh corn and tomato salad, summer corn sausage

Chives – herb butter for corn, corn with herbs, summer corn sausage

Coriander – Black Bean Corn Salsa, Summer Corn Sauté

Dill – herb butter for corn, summer corn sauté, potluck corn,

Garlic – herb butter for corn, corn soufflé

Oregano – herb butter for corn, every corn dish with tomatoes

Parsley – corn soup, corn with herbs, summer corn sausage

Sage – herb butter for corn, chicken corn casserole

Tarragon herb butter for corn, Summer Corn Sauté

Thyme – herb butter for corn, corn with herbs


1 can of black-eyed peas

1 can of black beans

1 can of pinto beans

2 cans of shoe clip corn (11 ounces each); If you can’t find it, use a can of white and yellow corn

2 ounce can of chopped allspice

1 medium onion (I used a red onion)

1 cup of chopped celery

1 cup chopped green pepper (or red or yellow is fine too)

2 tablespoons of coriander, chopped

Combine all the beans and corn, drain and rinse well. Then add the chopped allspice, onion, celery and pepper.

In a small saucepan, bring the following ingredients to a boil:

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon of water

3/4 cup sugar

3/4 cup apple cider vinegar

1/2 cup vegetable oil


Let the sauce cool and then add to the bean mixture. Stir well and refrigerate overnight. Serve with tortilla chips. Enjoy!!


Grilling the corn in the husks gives a nice smoky taste, but if you don’t want to take the time to grill the corn, just boil the corn on the cob and cut it off the cob. You will miss the smoky taste, but it’s still very good.

4 ear corn, grilled with peel

2 cups of spinach

1 tablespoon of fresh basil, cut into strips

2 cups grape tomatoes, halved

2 tablespoons of parmesan cheese

1/2 cup Italian dressing

Soak corn with husks in water for 1 hour. Grill for 45 to 50 minutes until cooked through. Once the corn on the cob is cool enough to handle, cut the corn off the corn on the cob.

Put the spinach in a large bowl. Add corn, tomatoes and basil. Drizzle with parmesan cheese.

Just before serving, add the dressing and turn to coat.

Sausage corn soup

For 6

3/4 pound smoked or Polish sausage, thinly sliced

1 medium onion, diced

1 1/2 teaspoons of oil

4 cups (about 1 1/4 pounds) diced potato, peeled or unpeeled

2 1/2 cups of water

2 tbsp fresh parsley, chopped, plus something to garnish

1 tablespoon of fresh basil, chopped or 1 teaspoon of dry basil

1/8 teaspoon freshly ground pepper

1 teaspoon of salt

1 – 15.5 ounces Can salt-free whole grain corn, undehydrated, or 2 cups frozen corn

1 – 12 ounce can of cream style corn

1 – 12 ounce can of condensed milk

Heat the oil in the stockpot. Brown sausage and onion. Put the potatoes, water, parsley, basil, pepper and salt in the soup pot. Bring to a boil, lower the temperature and simmer for 10 to 12 minutes or until the potatoes are almost done. Put both corn cans in the soup pot and simmer for 10 minutes. Stir in condensed milk and heat. Serve with some fresh parsley sprinkled on each soup bowl.


1 small Jiffy cornbread mix

1 cup of sour cream

3/4 to 1 cup melted butter

1 can (15 1/4 ounces) whole grain corn

1 can (15 1/4 ounces) of cream corn

1/4 cup onion, chopped

1 can of creamy chicken soup

1 tablespoon of dried dill

2 eggs, beaten

Preheat oven to 350 ° F. Put all ingredients in a medium-sized mixing bowl. Mix with a fork.

Pour into greased 2 liter casserole or 9×13 inch pan. Bake for 45 minutes. Serve warm.


1 bag (12 ounces) of frozen corn

1 tablespoon of butter

1 teaspoon chopped fresh parsley

1 teaspoon of chopped fresh chives

1 teaspoon of chopped fresh thyme leaves

Salt and pepper to taste

Put the corn in a colander or colander. Hold under cold running water in the sink until thawed; drain well.

In a 12 inch pan, heat butter over medium heat until frothy. Add corn and the remaining ingredients; Cook, stirring frequently, for 3 to 5 minutes, until the corn is thoroughly heated.


5 tablespoons of butter, plus more for the baking dish

1/2 medium onion, finely chopped

2 cloves of garlic, chopped

3 cups fresh whole corn kernels (thawed if frozen)

Salt and pepper to taste

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 cup all-purpose flour

2 cups half and half

5 large eggs

1 cup of grated extra hot white cheddar

Preheat the oven to 400 ° F.

Butter the bottom and sides of a 2-liter round soufflé dish.

Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and sauté for about 3 minutes until tender.

Stir in corn, salt and pepper, smoked paprika and cayenne pepper. Fry for 1 more minute. Add the flour and stir until it turns light blonde, about 2 more minutes.

Add half and half and stir until mixture becomes smooth and thick. Take off the heat.

Beat the eggs in a large bowl. Temper the eggs in the corn mixture, then stir in the cheese. Pour the mixture into the buttered baking dish. Bake for 35 minutes. Take out of the oven and serve.

Donna Frawley is the owner of Frawley’s Fine Herbary and the author of The Herbal Breads Cookbook, Our Favorite Recipes. and “Edible Flower Book”. She also has her own DVD Cooking with Herbs and a weekly newsletter. She can be reached at 989-488-0170, [email protected] or www.frawleysfineherbary.com

Comments are closed.