by Chef Justin Timineri Florida's Culinary Ambassador

Florida’s sweet corn is becoming more available year round, preliminary due to the development of new varieties. Look for it in your grocery store produce section and at community farmers’ markets around the state. Grown throughout the state from October through July, Florida sweet corn is sold both in and out of the husk and comes in three color types: yellow, white and bicolor. The color of the corn does not really change its flavor. All three color types should be equally crunchy, juicy and sweet. Related to oats, wheat and sugarcane, sweet corn has plenty of complex carbohydrates to provide energy. It’s a good source of fiber, which helps lower blood cholesterol levels and keeps the intestinal tract running smoothly.

One medium ear contains roughly 130 calories, vitamin A and potassium, and it is free of saturated fat. The same serving size supplies about 15 percent of the recommended daily allowance of vitamin C.

When shopping, look for corn in snug, moist, bright-green husks. It should have a fresh scent and a slightly brown tassel at the tip. Feel kernels through the husk to check for firm, well-developed, tightly arranged rows. If the corn has already been shucked, make sure kernels are round, full and not indented.

Florida Sweet Corn and Tomato Bisque

2 Tbsp. unsalted butter
½ onion, finely chopped
1 lb. fresh Florida corn kernels
1 large garlic clove, minced
4 cups low-sodium broth (veggie or chicken)
Kosher salt and freshly ground pepper, to taste
2 Tbsp. sour cream
2 medium-sized Florida tomatoes, coarsely chopped
1 scallion, thinly sliced
1 Tbsp. finely chopped cilantro, plus more for garnish

Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper, to taste.

Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and 1/2 cup of the cooking liquid. Puree until smooth, for about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and cilantro to the soup, and cook until heated through. Serve hot and garnish with cilantro.

Grilled Sweet Corn with Chili-Lime Butter

4 ears Florida sweet corn

Chili-lime butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper

Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn. Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned. Slather hot grilled corn with chili-lime butter and serve immediately.

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