Corn is straight from the fields and oh-so-sweet

Robin McDaniel
Take advantage of seasonal sweet corn with Grilled Shrimp and Roasted Corn with Black Bean Salsa.

Take advantage of seasonal sweet corn with Grilled Shrimp and Roasted Corn with Black Bean Salsa.

With sweet tender corn at its peak right now, look for any excuse to pair this seasonal treat with your main entrée. Roasted corn-on-the-cob makes any meal special, and it's an easy side dish to prepare.

The varieties of corn available in East Tennessee mean that there is sure to be something that will awaken your tastebuds. I am a fan of sweet corn.

Growing up, I remember my grandparents, Hobert and Hazel Rogers, always had a huge garden. They were partial to Silver Queen corn, which is a sweet, white kernel corn. Later, they planted some Golden Queen, a sweet yellow kernel corn. I remember both being delicious.

My sister Gail has a wonderful garden, and she has treated me to some other super sweet varieties of corn. Thanks to Gail, I have tasted -- and enjoyed -- Kandy Korn and the wonderfully super sweet Peaches and Cream.

For the Black Bean Salsa, I used Kandy Korn. Remember when buying fresh corn that you should peek under the husks -- which should be bright green -- and make sure the rows are tightly packed to the tip.

This recipe is from the Food Network and M.S. Millkiken & S. Feniger.

Grilled Shrimp with Roasted Corn and Black Bean Salsa

2 ears fresh corn, husked

1 tomato, cored, seeded and chopped

1 cup drained canned black beans

1/2 small red onion, chopped

1/2 bunch fresh cilantro, leaves chopped

1/2 fresh lime, juiced

2 jalapeno chilies, seeded and minced

1/2 tsp. ground toasted cumin seeds

1/4 cup white wine

2 tablespoons olive oil

1 1/2 lbs. large uncooked shrimp, peeled, deveined

Soak bamboo skewers in water for 30 minutes. Prepare grill to a medium high heat. Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onions, cilantro, lime juice, 1 jalapeno and 1/4 tsp. ground cumin. Stir to blend.

Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.

Remove shrimp from marinade and discard marinade. Thread shrimp on skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side.

Spoon salsa on platter. Top with shrimp skewers.

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