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NORTHWOODS COOKS: Celebrate Minnesota sweet corn

Grilled corn on the cob made with fresh Minnesota sweet corn is a delicious addition to the dinner or picnic table. Leftover corn is tasty in creamed corn with bacon or cornbread dripping with honey butter.

Minnesota sweet corn is now available at farmer's markets and trucks in the area. Often picked daily, it can be grilled, boiled, or used in a variety of menu items.

Grilled corn on the cob

Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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Fresh corn and zucchini

1/4 cup butter

1/2 small white onion, finely diced

3 small zucchinis, diced

3 ears corn, husks and silk removed

sea salt to taste

freshly ground black pepper to taste

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

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Creamed corn with bacon

8 strips bacon

1 medium sweet onion diced

1 jalapeno seeded and diced

1 garlic clove minced

6 ears sweet corn shucked and kernels cut off

8 ounces cream cheese cut into small pieces

1/2 cup heavy cream

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

Cook bacon until crispy in a large skillet over medium to medium-high heat. Remove the bacon to a paper towel lined plate. Drain all but 2 tablespoons of grease from skillet. Once bacon has cooled, crumble it into small pieces. Add the onion, garlic and jalapeno to your skillet. Cook until the onion begins to soften, about 5 to 8 minutes. Be sure to scrape the brown bits from the bottom of the skillet. Add corn to skillet and cook for 7 to 8 minutes until corn is tender.Reduce heat to low and add cream cheese,heavy cream, sugar, salt, and pepper to the skillet. Stir often until cream cheese has melted and the creamed corn has thickened. Stir in half the crumbled bacon. Transfer the creamed corn to a serving bowl and top with remaining bacon. Note: If corn is not in season, you can use 3 cups of frozen corn that has been thawed or 2 cans of corn kernels that have been drained, but fresh corn is a million times better!

This recipe is from the breadboozebacon website.

Honey skillet cornbread

1/2 cup unsalted butter

1/3 cup honey

1 large egg at room temperature

1 cup buttermilk at room temperature

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup corn (fresh, frozen, or canned)

9 or 10-inch oven-safe skillet

While constantly whisking, melt butter over low heat in skillet. Pour butter into medium bowl and allow to cool down for 5-10 minutes.Preheat oven to 400 degrees. Whisk the honey, egg, and buttermilk into the melted butter and set aside. In a separate larger bowl, whisk cornmeal, flour, baking powder, baking soda, and salt together. Pour wet ingredients into dry ingredients and whisk until combined. Fold in the corn, avoiding overmixing. Skillet should still be hot, but if not-- heat the stove on low and warm it up for a minute or two. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever topping you like. Wrap leftovers up tightly and store at room temperature for up to a week. Make ahead tip: For longer storage, freeze baked cornbread for up to three months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300 degree oven for 10 minutes.

This recipe is from the Sally's Baking Addition website.