Though neither corn nor tomatoes require much adornment, they perfectly complement each other.Julie Van Rosendaal/The Globe and Mail
There are few foods more closely associated with harvest season than corn and tomatoes, both which show up in September at their very best.
When corn is at its peak, it needs only butter and salt. Tomatoes require even less attention, though they are spectacular in sandwiches. Toasted or not, with butter or mayo, sandwiches are a great way to maximize both corn and tomato consumption during this glorious window.
Compound butters blended with corn have been making the rounds on social media this summer, appealing to those who love a little corn-on-corn action. I appreciate this combo with a handful of basil, which also tends to be prolific at this time of year, to spread on my tomato sandwich or on my poached egg on toast, or to toss with new potatoes or pasta. Or just to slather on corn itself.
Make your own any-fruit chutney that lasts, paired with baked brie
And because one of my favourite things to make with corn is esquites, or elote en vaso – a mayo-heavy, off-the-cob version of Mexican street corn – I love this chunky corn mayo spiked with jalapeno, cilantro and lime, which is also delicious thickly spread on a tomato sandwich.
Though neither corn nor tomatoes require much adornment, they perfectly complement each other.
Corn and Basil Butter
Fresh corn sautéed and whizzed into soft butter along with a handful of basil – to spread on freshly cooked corn or on a tomato sandwich.
- 1 ear corn, husked
- 1/2 cup butter (salted or unsalted), softened
- A small handful of basil
Set a skillet over medium-high heat. Stand the corn upright in the skillet, holding the stem end, and slice the kernels off into the pan. Add a spoonful of the butter, set it over medium-high heat and cook for four to five minutes, or until the corn is tender and starting to turn golden. Remove from the heat and set aside to cool.
In the bowl of a food processor, combine the rest of the butter along with the cooled corn. Tear in some basil – anywhere from a few leaves to a small handful. Pulse, scraping down the side of the bowl, until it’s as smooth or chunky as you like. Scrape into a ramekin or onto a piece of parchment or plastic wrap, shape into a log and refrigerate.
Esquites Mayo
Esquites, or elote en vaso – kernels scraped off the cob and cooked in the style of Mexican street corn – transforms deliciously into a chunky mayonnaise to spread in your next sandwich.
- 1 ear corn, husked
- 1 small garlic clove or big pinch of garlic powder
- Chili powder, to taste
- Ground cumin, to taste
- Pinch of salt
- 1/2 cup mayonnaise
- 1 small jalapeno, seeded and chopped
- 1 green onion or a few chives, chopped
- A few sprigs of cilantro (optional)
- A squeeze of lime
Set a skillet over medium-high heat. Stand the corn upright in the skillet, holding the stem end, and slice the kernels off into the pan. Add a drizzle of oil or dab of butter or ghee, set the pan over medium-high heat and cook for four to five minutes, seasoning with garlic, chili, cumin and salt, until the corn is tender and starting to turn golden. Remove from the heat and set aside to cool.
Transfer to the bowl of a food processor and add the mayonnaise, jalapeno, green onion, cilantro and lime. Pulse, scraping down the side of the bowl, until it’s well-combined and as smooth or chunky as you like. Spread generously on your bread (or toast) when you make a tomato sandwich.
