This week's Market Watch puts the spotlight on sweet corn, cultivated in Brooklyn Park by farmer Bill Brooks. Here's the promised recipe.

Also, for four fantastic sweet corn recipes -- sweet corn succotash, sweet corn chowder, crepes with corn pudding and sweet corn pancakes with honey-pecan butter -- go here. They were created for Taste by local chefs Steve Vranian (formerly of Nick and Eddie), Phillip Becht (formerly of the Modern Cafe, now at the Birchwood Cafe), Heidi Woodman (Heidi's) and Russell Klein (Meritage) for a 2008 story, and they all belong in your sweet corn repertoire.


Serves 4 to 6.

Note: From “The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian” by Richard Hetzler (Fulcrum Publishing, $22.95).

6 ears corn, husked

2 c. canned black beans, drained and rinsed

½ c. diced red bell pepper

½ c. diced yellow bell pepper

1 tsp. minced garlic

¼ c. freshly chopped cilantro

1 tbsp. seeded and minced jalapeno chile

1 tsp. ground cumin

1 tsp. ground coriander

3 tbsp. freshly squeezed lime juice

3 tbsp. corn or canola oil

Salt to taste


Preheat oven to 350 degrees. Place corn directly on oven rack and roast until corn just begins to change color, about 8 to 10 minutes. Remove from oven and transfer to a wire rack and cool. Cut kernels from ears and transfer corn to a large bowl. Add beans, bell peppers, garlic, cilantro, jalapeno, cumin and coriander and toss to coat. Add lime juice and oil and toss again. Season with salt and serve at room temperature, or cover and refrigerate for at least 2 hours, or up to 2 days.

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