Tag Archives: lemon zest

Kernel Knowledge

28 Jun

Peaches, blueberries, parades, grilled chicken, sun-kissed cheeks, lemonade, fireworks, and corn — the perfect recipe for the 4th of July.

We hope our Farm Table readers survived the nasty storm that blew through Virginia earlier this week, and that you survive the sweltering heat we expect this weekend. We have two fabulous recipes for you to try with the corn that arrived in your box, just in time for Independence Day, or to distract you from the weather. Corn is one of the most versatile foods we consume, and so much has been done throughout history to use up the cob, silk, stalks, leaves, husks, and the corn kernels. We hope you enjoy the recipes below, and look forward to sharing a recipe in a future post for a corn, cheese, and potato chowder that you can save for a rainy day.

While celebrating the purpose of our upcoming holiday, please also remember our farmers, most of whom will likely be working on the 4th, while the rest of us enjoy a festive summer day eating the food they have labored over.

Thank you, indeed.

What are your food plans for the 4th of July? Do tell!

Curt’s Grilled Corn with Zested Lime

This lip-smacking recipe comes from my brother-in-law in Oregon, and is enough for 3-4 ears of corn. This recipe is so good I could eat all 4 ears in one sitting. The only change I would make is buying more corn and doubling the recipe!


  • 4 ears of corn, husked
  • 1 lime, juiced and zested
  • 1 tsp chili powder
  • 1 tsp salt, Curt insists on a good quality salt (not your everyday Morton’s)
  • Pepper, freshly ground


  • After the ears are husked, soak them in water while you prep the remaining ingredients
  • Zest your lime, and juice it
  • Add fresh ground pepper to the lime juice
  • Add the lemon zest, chili powder, and salt to the juice
  • Stir well
  • Brush on the corn as you grill it

Excellent with an ice-cold microbrew, or for our teetotalers out there, freshly squeezed lemonade. 

Simple. Healthy. Delicious.

Black Bean & Corn Salad


  • 2 cups fresh or grilled corn, cut off of the cob (approximately 4 ears of corn)
  • 1 (15 oz) can black beans, rinsed
  • 1 small red pepper
  • 1/2 red onion, diced
  • 1 lime juiced (you can substitute 1 1/2 Tbs balsamic vinegar, if you prefer it over lime juice)
  • 2-3 Tbs olive oil
  • 1 1/2 tsp ground cumin
  • 1 garlic clove minced (or 1/2 tsp garlic powder)
  • salt and pepper to taste
  • optional, but suggested: 1/2 tsp chili powder, 1-2 tsp of Tabasco sauce (or to taste)


  • Combine corn, black beans, bell pepper, and onion in a serving bowl
  • In a separate bowl, combine lime juice, olive oil, cumin, minced garlic, salt and pepper
  • Drizzle lime juice mixture over the black bean and corn mixture and toss well
  • Chill and serve

You can amp this recipe up a few notches by adding  3 large tomatoes (diced), the tops of 3 scallions (chopped), Cotija or Feta cheese (approx 3 oz), and lay the black bean and corn mixture over a bed of greens. 

We sure hope to see you at our next Farm Table Event. You can RSVP HERE if you have not already.