Take fresh corn to the next level! 5 chef secrets to give it the most flavor

We love fresh corn this time of year!

Corn is a summer classic—whether you like it fresh off the cob dripping with butter and salt, or tossed in a crunchy street corn salad. But there are a few things to know to make sure you’re maximizing those ears of gold.

We’re taking notes and filing them all in our Chef’s Kiss series, where we teach you how to whip up a chef-worthy basic at home. Chef Todd Leonard shares his method that promises you’ll never end up with lackluster corn again. He shared five chef’s secrets to take your fresh corn over the top.

Chef’s Secret 1: Enjoy corn at its peak from July to September for the freshest, sweetest flavor.

Chef’s Secret 2: Grilling fresh corn adds a smoky char and deep flavor.

Chef’s Secret 3: Steaming corn preserves the natural sweetness and crunch.

Chef’s Secret 4: Roasting corn brings out a rich, caramelized taste.

Chef’s Secret 5: Try topping with pico de gallo, cilantro cream, cotija cheese, and fresh cilantro for a vibrant, street-style twist.

Street Corn

Recipe By: Chef Todd Leonard CEC
Serving Size: 1 corn on the cob
Preparation Time: 28 minutes

INGREDIENTS

• 1 sweet corn on the cob (husk on)
• 1/4 cup salsa fresca
• 2 tablespoons queso fresca
• 1/4 cup cilantro cream (spicy ranch)
• 1 tablespoon chopped cilantro

METHOD

1. Prepare the salsa fresca or use your favorite salsa. Crumble the queso fresca. Make cilantro cream or use spicy ranch. Chop about 1/4 bunch of cilantro.
2. Boil the corn in the husk for about 10 minutes.
3. Pull back the husk but leave it attached. Grill the corn on a char grill until caramelized.
4. Top the corn with salsa, queso, cilantro cream, and chopped cilantro.
5. Serve whole with a knife to cut the corn from the cob.

Fresh Corn Sauté

Recipe By: Emma Delahunty
Serving Size: 4
Preparation Time: 7 minutes

INGREDIENTS

• 1/2 tablespoon bacon fat
• 1 ear fresh corn (off the cob)
• 21 grams zucchini (small dice)
• 14 grams oyster mushrooms (chopped)
• 20 grams onion (peeled)
• 17 grams poblano pepper (peeled)
• 4 grams garlic
• 1 tablespoon butter
• 1/4 cup vegetable stock
• 4 grams pit seasoning
• Salt to taste
• Fresh herbs to finish

METHOD

1. In a hot small sauté pan, add the bacon fat, corn, poblano pepper, onion, and garlic. Sauté until fragrant.
2. Add the vegetable stock to deglaze the pan.
3. Add the zucchini and cook until the mixture is dry.
4. Fold in the butter, pit seasoning, and fresh chopped herbs.
5. Taste and adjust seasoning as needed.

Roasted Sweet Corn Salsa

Recipe By: Chef Todd Leonard CEC
Serving Size: 42
Preparation Time: 25 minutes

INGREDIENTS

• 8 ears white sweet corn on the cob (roasted and cut from the cob)
• 12 roma tomatoes (cored, halved, and diced)
• 1 red bell pepper (small diced)
• 1 green bell pepper (small diced)
• 2 poblano peppers
• 3 jalapeños (seeded and minced; for extra heat, leave a few seeds in)
• 2 bunches cilantro (cleaned and chopped)
• 1 red onion (small diced)
• 1 tablespoon garlic (minced)
• 16 ounces tomato juice
• Juice of 4 limes
• 2 tablespoons Cholula hot sauce
• 1 tablespoon kosher salt (to taste)
• 1/2 tablespoon ground black pepper (to taste)

METHOD

1. Prepare all ingredients and mix together in a bowl.
2. Taste and adjust seasoning as needed.
3. Store in a covered container. Keeps up to 5 days.

Corn Pudding

Recipe By: Todd Leonard CEC
Serving Size: 6
Preparation Time: 55 minutes

INGREDIENTS

• 25 grams leeks (chopped)
• 300 grams sweet corn (cut from cob)
• 320 grams corn cob (cut into pieces for flavor release)
• 2 sprigs thyme
• 150 grams cream
• 230 grams corn stock
• 4 grams kosher salt
• 2 grams pepper
• 10 grams whole butter (to cream while puréeing)

METHOD

1. Add all ingredients except the whole butter to a small saucepan and cook on low heat for about 45 minutes or until tender.
2. Remove the corn cobs and thyme sprigs. If needed, remove some juice.
3. Add the corn and juice to a blender. Blend on high for 2-3 minutes.
4. Add the butter, taste, and adjust seasoning as needed.
5. Pour a little melted butter over the top when stirring to help prevent a skin from forming.

Cilantro Cream

Recipe By: Chef Todd Leonard CEC
Serving Size: 1 quart (32 oz.)
Preparation Time: 20 minutes

INGREDIENTS

• 1 bunch cilantro (washed, trimmed, and patted dry)
• 7/8 quart sour cream
• 1/2 tablespoon chili powder
• 3/4 teaspoon cumin
• 1/2 tablespoon kosher salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon lime juice (fresh)

METHOD

1. Blend all ingredients together in batches in the food processor until smooth.

Want to learn to cook like Chef Todd? Sign up for classes at UVU Culinary Arts. Suitable for all ages, you’ll learn cooking techniques from their lineup of professional chefs. Find more information at uvu.edu/culinary, or on Instagram, @uvu.cai.

Find Chef Todd on Instagram at @cheftoddleonard.