Ep 25. Corn: From the Kernel to the Husk

In season 8, episode 25 of Lidia's Kitchen titled Corn: From the Kernel to the Husk, celebrated chef Lidia Bastianich puts a spotlight on a summertime staple that always delivers on flavor – corn. Bastianich's goal is to show her audience that corn is much more than just a delicious side dish. In fact, it's a versatile ingredient that can be used in a variety of dishes from soups to salads and everything in between.

The episode begins with Bastianich showing how to select the best ears of corn and shares tips for shucking corn like a pro. She then proceeds to demonstrate how to remove the kernels from the cob using a sharp knife, a trick that viewers can try at home. Next up is a recipe for a grilled corn salad that's perfect for summer picnics and barbecues. With fresh corn, roasted red peppers, and tangy goat cheese, this salad is bursting with flavor and is easy to toss together.

For those who love soup, Bastianich whips up a hearty corn soup that's made with bacon, potatoes, and fresh herbs. She explains how the addition of potatoes gives the soup a creamy texture without the need for cream, making it a healthy option for those watching their waistlines. She also talks about how the starch from the potatoes acts as a natural thickener.

Corn is not only a beloved ingredient in savory dishes but also in sweet treats. Bastianich proves this with a recipe for cornmeal plum torte, a simple and elegant dessert that's sure to impress. The cornmeal adds a unique twist to this classic dessert, giving it a slightly savory note that pairs perfectly with the sweetness of the plums.

No episode about corn would be complete without talking about corn on the cob, the quintessential summer side dish. Bastianich shows how to fool-proof boil corn on the cob and pairs it with a simple, yet irresistible, garlic-herb butter. She also demonstrates how to take corn on the cob to the next level by grilling it and topping it with a zesty cilantro-lime butter.

To round out the episode, Bastianich shares her recipe for grits with fresh corn and shrimp, a classic Southern dish with a Lidia twist. She explains the difference between grits and polenta and how using fresh corn kernels takes this dish to the next level. With plump shrimp and a creamy corn base, this dish is comfort food at its finest.

In conclusion, season 8, episode 25 of Lidia's Kitchen is all about celebrating the beauty and versatility of corn. With delicious recipes that range from salads to soups and sweet to savory, Bastianich shows that there's a corn dish for every palate. Viewers will be inspired to head to their local farmer's market to stock up on fresh corn to try out these mouthwatering recipes at home.