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Corn Season is Here | Great Performances


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Corn Season is Here
by Beth Kaiserman

Corn is better for you than you might think! Besides its sweetness and versatility, it’s packed with vitamins, minerals and antioxidants. Just be mindful of toppings, and enjoy!

Fun Facts:

1.  Even though it’s high in sugar, sweet corn ranks low on the glycemic index. It shouldn’t cause spikes in blood sugar. It’s higher in vitamins than popcorn.

2.  Popcorn is higher in minerals than sweet corn. It’s high in fiber, so a good snack to keep you full for a bit. It’s also high in manganese, phosphorus, magnesium and copper.

3. Corn is high in carotenoids, which are good for your eyes!

To choose: Look for green husks, shiny silks and tight kernels. Try our recipe for Vegetarian Charred Corn and Roasted Poblano Tacos below!

Sept. 11-15:

Sweet Corn & Jalapeno Cakes, Cherry Reduction, Shaved Manchego at Dizzy’s Club Coca-Cola

Vegetarian Charred Corn and Roasted Poblano Tacos at Mae Mae Café

“Suam Na Mais” Summer Corn Soup, Phillipine Style at Garden Court Café

Mexican Style Roasted Corn Salad, Tortilla Chips at Hauser & Wirth

Grilled Local Sweet Corn Salad w/ Washington Avenue Tomatoes, Cucumbers, Sweet Basil and Garbanzos at The Norm at Brooklyn Museum

Vegetarian Charred Corn and Roasted Poblano Tacos

(Makes 8 tacos)


8 white corn tortillas (16 if you want sturdier tacos)

1 C grated cotija cheese

3 C steamed rice

5 ears of corn, charred (method below)

1-2 roasted poblano peppers, lightly oiled (method below)

Pico de gallo (recipe below)

3 C steamed white rice

Salt to taste


Charred Corn

On a grill or open flame, roast corn until just charred, moving it so it roasts evenly on all sides. Let cool, and cut of the cob. Lightly season with salt.

Roasted Poblano

On a grill or open flame, roast the poblano peppers until heavily charred, and place into a bowl to cool. Using a paper towel, scrape the blackened skin off the cooled poblanos, and remove the stem and seeds. Chop into small pieces and mix into the roasted corn.

Pico de gallo

3 large, ripe, tomatoes, diced

juice of 1 lime

1 bunch cilantro, chopped

1 T minced red onion

To build the tacos:

In the tortillas, place a couple tablespoons of steamed rice, then top with the roasted corn and poblano mixture. Top with grated cotija cheese and pico de gallo.  

Optional ingredients:  Avocado Slices, Radish Slices

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