Sweet Corn Harvest Brings Endless Possibilities to Western PA Summer Dishes

Summer in Western Pennsylvania is marked by long car trips and visits to family-run farm stands. Among the seasonal offerings, sweet corn has been a staple for over 200 years, with Pennsylvania farmers producing more than 100 million bushels each year.

While most of this corn is used for animal agriculture or ethanol production, the green stalks bearing ears destined for dinner tables are highly prized for their sweetness and tender kernels. Harvested early in the 'milk stage', sweet corn is at its peak flavor and texture, making it a versatile ingredient for a range of summer dishes.

A recipe from Gretchen McKay features pasta tossed in a corn puree with zucchini and cherry tomatoes, showcasing the versatility of this seasonal ingredient. To make this dish, start by grating the kernels off four ears of sweet corn using a box grater, then simmer the cobs in water to create a flavorful 'corn stock'. Combine the grated corn with sautéed shallots, chile pepper, and zucchini, along with some reserved corn-infused water, to create a creamy sauce. Toss cooked pasta in this sauce, adding some reserved cooking water as needed to achieve the right consistency.