What to Eat This Week – Sweet Corn Season

Averill Earls | FOOD | Write a Comment

We are in peak sweet corn season. Whether we’re just grilling it up alongside burgers and dogs, or carving it fresh off a cob to put into a tasty salad, sweet corn season is a treasure. We’re so lucky that many of our farmers sell sweet corn out of their farm stands, because that means we have the in with some of the tastiest corn in the north east of the United States. Spoiler alert: For a limited time, Cabot butter coupons are available at the farm stands!

A #summer of #sweetcorn for #WhatToEatThisWeek via @cabotcheese Click To Tweet
As you’re thinking about #WhatToEatThisWeek, I hope there is corn in your future. And if you want a little extra help in coming up with more creative ways to use those golden kernels of joy, we’ve got a menu planner to set you on track. Tomatoes stuffed with a cheesy rice and corn, grilled summer pizzas – have you tried corn on your pizza? This is the week to start! – and a street-corn inspired grillable that’ll be perfect with you Saturday night grill-out. Plus a cool little homemade dessert to top the week off perfectly.
Cheers!

Monday

Corn and Rice Stuffed Baked Tomatoes

Corn and Rice Stuffed Baked Tomatoes

Ingredients

6 large tomatoes
1 cup hot cooked rice
1 cup corn kernels
2 tablespoons ranch dressing
2 teaspoons chili powder
2 teaspoons lime juice
1/4 teaspoon kosher salt
3 ounces shredded Cabot Chipotle Cheddar or Pepper Jack cheese, divided (about ¾ cup)


Tuesday

Chicken Souvlaki
Chicken Souvlaki

Ingredients

1 teaspoon coarse kosher salt, plus more to taste
1 clove garlic, peeled and chopped
¼ cup Cabot Plain Lowfat Greek Yogurt
2 tablespoons extra-virgin olive oil, plus additional for oiling grill
2 tablespoons lemon juice
1½ teaspoon Italian Seasoning
½ teaspoon ground black pepper
1 pound boneless skinless chicken breasts


Wednesday

Cheesy Chicken Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant

Ingredients

2 medium eggplants, sliced lengthwise
2 cloves garlic, thinly sliced
2-3 tablespoons extra virgin olive oil
Salt and pepper to taste
8 ounces cooked chicken breast, shredded
1/2 cup grape tomatoes, sliced in half
8-10 thin slices of Cabot Sharp Cheddar
2 green onions, sliced


Thursday

Grilled Summer Pizza
Grilled Summer Pizza

Ingredients

2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Medium Cheddar, grated (about 2 cups)
1 tablespoon fresh thyme leaves


Friday

Grilled Tilapia Fillets in Corn Husks with Cheddar
Grilled Tilapia Fillets in Corn Husks with Cheddar

Ingredients

4 ears fresh corn
Cotton string
2 tablespoons canola oil
1 medium onion, diced
2 fresh tomatoes, diced
1 cup (1-inch pieces) fresh okra or 1 cup frozen cut okra
Salt and ground black pepper to taste
4 (6-ounce) tilapia fillets
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)


Saturday

Cheddar and Lime Sweet Corn
Cheddar and Lime Sweet Corn

Ingredients

8 ears of sweet corn, shucked
4 tablespoons Cabot Salted Butter
8 tablespoons Cabot Cheddar Shake
1 teaspoon salt
1 teaspoon ground black pepper
1 lime, sectioned

Fruit Popsicles
Fruit Popsicles

Ingredients

16 small (4-ounce) disposable cups
16 wooden popsicle/craft sticks
2 cups frozen strawberries, raspberries, blueberries, pineapple, mango, peaches or blackberries
1 cup Cabot  Vanilla Bean Lowfat Greek Yogurt or Cabot Strawberry Lowfat Greek Yogurt
½ cup (2 scoops) Whey Protein powder
¼ cup sugar or sugar replacement (optional)


Sweet Corn Season Meal Planner | Cabot Creamery


If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.blog


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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