Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small and each week we'll award a pair of Harmons cooking school passes to one lucky viewer whose question is selected. Email your questions to askachef@harmonsgrocery.com.

This week's question comes from Jill:

"I love corn season in Utah. What are your favorite recipe ideas featuring corn?"

What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com

Sweet Utah corn is a staple at my house in the summertime. It is delicious right off the cob with a little bit of salt and butter, but I must confess that I even love to eat it plain because it is so sweet!

Before you get started with some yummy corn recipes, you may be wondering how to choose the best ear of corn when you are shopping. Opening the corn at the top to look at it can dry it out. Instead, try these tips to ensure you are picking the perfect corn:

Color - is the husk bright green? If it is, you are good to go! If the husk is a faded green or brownish color, select a different ear of corn. Also, check to see if the husk has any small brown or black marks or holes near the top. If it does, steer clear.

Feel - gently feel the corn kernels through the husk. Make sure that the corn is plum and that there aren't any "holes" where corn kernels should be. Also, the "tassel" near the top of the corn should be slightly sticky to the touch. If it is dry or black, choose another ear of corn.

Here are some of my favorite ways to serve Utah corn:

Roasted Utah Corn Salad

Ingredients

• 20 grape tomatoes
• 1 tablespoon Scabios garlic Oil
• 3 avocados, cut in half
• 2 cloved garlic, minced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons freshly-squeezed lime juice
• 1 red jalapeno chile, stemmed, seeded and thinly sliced
• 2-3 ears corn kernals, grilled and zipped
• 2-3 tablespoon cilantro, rough chop
• 1/4 teaspoon sea salt
• 1/2 teaspoon fresh black pepper

Directions

1. Prepare the grill by heating on medium high heat.
2. Lightly brush with oil.
3. Season the avocados lightly with salt and pepper.
4. Place the avocados on the grill cut-side-down.
5. Grill for 2 mintues, turn avocado 45 degrees and continue to grill for 2-3 minutes.
6. Remove avocado and set aside.
7. Skewer the tomatoes and drizzle them with garlic oil.
8. Bring grill back up to medium-high and place tomatoes on grill.
9. Grill for 4-5 minutes, turning the tomatoes once.
10. Remove and allow to cool slightly.
11. In a medium mixing bowl, add crushed garlic, oil and lime juice, whisk together.
12. Cut the tomatoes in half.
13. Add tomatoes and corn to the oil and lime juice.
14. Stir in the chiles and cilantro.
15. Season lightly with salt and pepper.
16. To serve, scoop tomato corn salad into avocado.
17. Drizzle with habanero oil and enjoy!

Utah Corn & Poblano Empanadas

Empanada Dough

• 1 cup all-purpose flour
• 1/2 cup masa harina
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ancho chili powder
• 1/2 cup water
• 2 tablespoons butter, cut into small pieces

Filling Ingredients

• 2 poblano peppers, roasted diced
• 2 garlic cloves, minced
• 1 1/2 cups fresh corn kernels, roasted
• 1/2 cup mozzarella, shredded
• 1/2 cup Cotija cheese, crumbled

Dough Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor, pulse quickly.
3. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms.
4. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface.
5. Cover and chill 30 minutes (Stack dough portions between pieces of wax paper).

Filling Directions

1. Heat a large saute pan medium-high heat.
2. Lightly coat bottom of pan with saute oil.
3. Add garlic; sauté 30 seconds.
4. Add in roasted corn kernals and diced poblanos.
5. Saute additional 2 minutes; let stand 5 minutes.
6. Stir in cheese.

Assembly Directions

1. Roll each dough portion into a (5-inch) circle.
2. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon corn filling into center of each circle.
3. Moisten edges of dough with water; fold dough over filling.
4. Press edges together with a fork or fingers to seal.
5. Place empanadas on a large baking sheet coated with cooking spray.
6. Combine egg white and 1 tablespoon water.
7. Lightly coat tops of empanadas with egg wash (1 egg and 1 tablespoon water).
8. Make a slit in the top.
9. Bake at 425 degrees for 20 minutes or until lightly browned

Buying locally and supporting local growers, farmers, and artisans is a top priority of Harmons. Bringing in local fruits and vegetables as often as we can from local suppliers ensures that we are able to provide customers with corn and other delicious produce at the peak of freshness. Visit any of our 16 locations for a wide selection of fresh, local produce this summer!

For more great corn recipes check out Chef Kimberly's segment on Studio 5 and take a gander at other Ask a Chef articles.

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