Food

A medium ear will give you about 1/2 cup of kernels. In the off season, use frozen corn in any of these recipes. Thaw, then pat dry if it’s very wet.

SALUTE THE KERNEL For more easy, delicious corn recipes, go to realsimple.com/corn.

For the sweetest corn, go for just-picked from a local farm. The sugar in corn starts converting to starch the moment the ear is plucked, so freshest is always best.

Recipes by Chris Morocco Photographs by Levi Brown Food Styling by Maggie Ruggiero

Cook 1 cup POLENTA in 1 quart simmering

LOW-SODIUM CHICKEN BROTH in a large pot over medium heat, whisking, until creamy, 25 to 35 min. Stir in 1 cup fresh CORN KERNELS. Cook 1 each chopped

ONION,POBLANO PEPPER, and GARLIC CLOVE in 2 Tbsp. OLIVE OIL until soft, 8 to 10 min. Stir in 3/4 lb. peeled, deveined

SHRIMP and SALT and BLACK PEPPER. Cook until opaque, 5 to 6 min. Serve over the polenta with HOT SAUCE. SERVES 4.

Combine 1/2 cup plain GREEK YOGURT and 1 Tbsp. each LEMON JUICE and HARISSA (or hot sauce). Season with SALT and PEPPER. Brush 4 halved ears fresh CORN with 2 tsp. CANOLA OIL. Season with SALT and PEPPER. Grill over medium heat, turning occasionally, until browned and crisp-tender, 6 to 8 min. Serve with the yogurt for dipping or spreading. SERVES 4.

Cook 2 chopped SHALLOTS, 1 sliced RED CHILI PEPPER, and 1 Tbsp. chopped GINGER in 2 Tbsp. CANOLA OIL over medium-high heat until fragrant, 1 min. Add 2 cups fresh CORN KERNELS. Cook, tossing, until the corn is crisp-tender, 3 to 5 min. Season with SALT. Serve drizzled with 1/2 cup COCONUT MILK and topped with torn fresh BASIL. SERVES 4.

Combine 2 Tbsp. each OLIVE OIL and

LIME JUICE, 3/4 tsp. CUMIN SEEDS, and SALT and PEPPER. Toast 1 PITA BREAD, then brush with 1 Tbsp. OLIVE OIL. Tear into pieces and toss with 1 cup fresh

CORN KERNELS, 1 cup halved CHERRY TOMATOES, 4 quartered RADISHES, 2 sliced small CUCUMBERS, and the dressing. Top with torn fresh MINT. SERVES 4.

Puree 1 cup fresh CORN KERNELS, 2 EGGS, 1/2 cup MILK, 2 oz. grated PARMESAN (1/2 cup), and 3 Tbsp. CORNMEAL in a blender. Stir in 1 cup fresh CORN KERNELS and 2 chopped SCALLIONS. Melt 2 Tbsp. UNSALTED BUTTER in a small ovenproof skillet over medium heat. Pour in the corn mixture and bake in a 350° F oven until set, 30 to 35 min. Top with sliced

SCALLIONS. SERVES 4.

Combine 1 cup fresh CORN KERNELS, 1/2 chopped RED ONION, 3 Tbsp. LIME

JUICE, 1 chopped JALAPEÑO, and SALT and PEPPER. Spread 8 ounces of CORN TORTILLA CHIPS on a foil-lined baking sheet. Top with 1 cup grated CHEDDAR. Bake in a 400° F oven until the cheese melts, 5 to 6 min. Serve topped with the

corn salsa, fresh CILANTRO,SOUR CREAM, andchopped AVOCADO. SERVES 4.

3cups white wholewheat flour, plus more for shaping the dough 1/3cup plus 1 tablespoon granulated sugar 1tablespoon baking powder 1teaspoon kosher salt 12tablespoons (11/2 sticks) unsalted butter, cut into pieces 11/4cups fresh blueberries 1/2cup chopped crystallized ginger 3/4cup milk, plus more for brushing

Turbinado sugar, for sprinkling

HEAT oven to 375° F. Line a large baking sheet with parchment paper. WHISK together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk. TRANSFER the dough to a lightly floured surface and form into two 6-inch disks. Using a chef’s knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle lightly with the turbinado sugar. BAKE, rotating once, until golden brown, 25 to 30 minutes. Cool on the pan. Serve warm or at room temperature.

Recipe by Chris Morocco Photograph by Christopher Testani Food Styling by Maggie Ruggiero

HANDS-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES MAKES 12 The white in white whole-wheat flour refers to the type of wheat. It’s still 100 percent whole-grain, but with a milder flavor.

“As the kids get older, their schedules keep getting busier—horseback riding, soccer, hip-hop. It was so much easier when they were younger.”

VALERIE WATIKER, 49 • Doctor specializing in pediatrics and clinical genetics • Married to Shari Genser, with a son,

Rife, 14; and a daughter, MacKenzie, 11 • Los Angeles

6:50 A.M. “Shari and I adopted Rife and MacKenzie at birth— they’re not biologically related. We are fortunate that where we live, people are accepting of our family diversity.”

“I’M LUCKY I HAVE A GREAT STAFF TO HELP ME STAY ON SCHEDULE.” 7:10 A.M. “Since Shari works in the TV industry and leaves early, I usually get the kids ready in the A.M. It’s a wonderful, rare day when we’re both home to take the kids to the bus stop.”

8:30 A.M. “Before heading to my private pediatric practice, I visited a genetics patient. Depending on the day—or the hour—I’m either a general pediatrician or a genetic specialist.” 11:00 A.M. “The waiting room is actually a big playroom. So when I have a break between patients, I take advantage of being a pediatrician and go play cars with one of the children.”

“A lot of my time is spent driving from center to center—I have patients at three different ones. I’m always on the phone.”

1:15 P.M. “I’m having lunch with Julia Hobbs, who was my daughter’s speech pathologist. She asked me to join the St. John’s Health Center’s cleft-palate team. Now we’re friends and colleagues.” 5:30 P.M. “I’m also clinical chief of pediatrics at Cedars Sinai Medical Center and need to attend an executive meeting. I have about three meetings a week. Then it’s home for dinner.”