Corn

~ Corn Fritters ~ Beans ~ Pasta ~ Indian ~ Ethnic ~ Thai ~ Vegetarian -

Photo of Corn

About Corn

Summer, Early Autumn

Description: Sweet corn (as opposed to field corn) may be white, yellow, or bicolor, with a sweetness level of regular, sugar enhanced, or super sweet.

Selection: Freshness is crucial. Choose ears with full, plump kernels. Avoid ears with wilted or dry husks.

Storage and handling: Refrigerate ears still in their husks for 1-2 days at most. Before cooking, remove husks and silks.

Preparation: To remove kernels, hold ear over a large bowl and slice kernels off with a sharp knife. Sauté kernels or bake in recipes. Boil whole ears in large pot 4-7 minutes. Steam ears in basket over boiling water, covered, 6-10 minutes. Roast or grill ears this way: pull back leaves, remove silk and wrap leaves back around corn, soak in water 10 minutes, place corn directly on hot grill 15-20 minutes. Or remove husks and silk, brush with melted butter, wrap in foil and roast 20-30 minutes in oven or 15-20 minutes on grill. Microwave ears in a covered dish with a few tablespoons of water; 4 ears take 5-7 minutes.

Serving suggestions: Not usually eaten raw. Dress fresh corn with butter and salt. Mix kernels with cooked lima beans to make succotash, or add to pasta, salads, or soups (SIS, p. 95). Add frozen corn to soups and corn bread. Serve frozen corn with chili and as a fast nutritious side to accompany almost any dish.

Nutrients (when boiled): Vitamin B6, niacin, thiamin, folate; antioxidants lutein and zeaxanthin (yellow varieties); protein.

1 dozen ears raw = 6 cups kernels
1 lb cooked = 6 cups

Source: Simply in Season by Menonites
http://www.worldcommunitycookbook.org/season/guide/corn.html

 

Recipes

  1. Sweet Corn and Chanterelle Soup with Red Pepper Flan
  2. Apple Banana Corn Meal Muffins
  3. Smoked Corn & Poblano Pepper Relish by Chef Scott BeBell from Florida Fiery Foods Show
  4. Jalapeño Corn Chowder by Chef Emil O. Topel from Florida Fiery Foods Show
  5. Corn and Sausage Chowder
  6. Corn and Polenta Pancakes
  7. Rhode Island Johnny Cake Recipes
  8. Cornmeal and Polenta
  9. Pete’s Hunting Trip Cornbread with Jalapeño and Cheddar Cheese from Weber’s Charcoal Grilling by Jamie Purviance
  10. Curried Millet, Shiitake and Corn Salad
  11. Skillet Corn Bread made in a black frying pan
  12. Jessica Reese's Corn Bread
  13. Corn with Mustard Seeds
  14. Creamy Corn
  15. Corn Fritters from Christina Pirelli
  16. Lance's Corn Fritters from New England Barbecue Society Champion Cook
  17. Corn Fritter Collection from early days of the net
  18. Video: How to Make Corn Fritters by America's Test Kitchen from Cook's Illustrated

 

Grilled Corn

- Up -- Corn - - Lee's Recipes -

 

 

Grilled CornMaddie and Bruce like to grill corn. It is easy to do. Husk the corn

 

Gtilled CornMaddie and Bruce like to grill corn. It is easy to do. Husk the corn

 

Apple Banana Corn Meal Muffins

- Up -- Corn - - Lee's Recipes -

Roast corn in the husk in a 450 degree oven for 20 minutes. Let cool, remove husk and cut away kernels. Reserve kernels. Using a 6 quart pot, add olive oil, shallots, garlic, leeks, chanterelles, and corn cobs. Slowly stew for 15 minutes. Add dry sherry, turn heat up and simmer for three minutes. Add dry white wine, and reduce by one third. Add vegetable stock and let simmer for 20 minutes or until reduced by one third with a rich flavor. Remove corn cobs and add corn kernels, bring back to a simmer and take off heat. Puree in blender until smooth. Place back into pot. Add cream, nutmeg, lemon juice, and salt and pepper to taste.

Ingredients:

Dry Ingredients
1 cup whole wheat flour
1/2 cup corn meal
1/2 cup flour
1/2 tsp salt
1/3 cup brown sugar
2 tsp. baking powder

Liquid Ingredients
1 banana ripe mashed
3/4 cup apple ssauce (enough for a cup with banana)
1/4 cup oil
1 cup skim milk

Add 3/4 cup raisins

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Sweet Corn and Chanterelle Soup with Red Pepper Flan

- Up - Corn - Soups - Lee's Recipes -

Roast corn in the husk in a 450 degree oven for 20 minutes. Let cool, remove husk and cut away kernels. Reserve kernels. Using a 6 quart pot, add olive oil, shallots, garlic, leeks, chanterelles, and corn cobs. Slowly stew for 15 minutes. Add dry sherry, turn heat up and simmer for three minutes. Add dry white wine, and reduce by one third. Add vegetable stock and let simmer for 20 minutes or until reduced by one third with a rich flavor. Remove corn cobs and add corn kernels, bring back to a simmer and take off heat. Puree in blender until smooth. Place back into pot. Add cream, nutmeg, lemon juice, and salt and pepper to taste.

Ingredients:

- 1 quart vegetable stock
- 10 ears of corn
- 1 1/2 lbs. Chanterelles, trimmed and brushed
- 2 leeks, washed, sliced into 1 inched lengths
- 1 cup dry sherry
- 1 1/2 cups dry white wine
- 4 shallots, thickly sliced
- 3 cloves garlic, chopped
- 1/2 cup cream
- Nutmeg, lemon juice, salt and pepper to taste
- Olive oil


Flan method (can be made 24 hours in advance by reheating before serving)

Preheat oven to 400 degrees with a water bath. Puree roasted peppers with all other ingredients until smooth. Butter the insides of six 2 oz. ramekins, place parchment rounds along the bottom of each ramekin, and lightly coat the insides with flour. Pour red pepper mixture into ramekins. Place ramekins in water bath. Turn oven down to 350 degrees and bake for 30 minutes or until firm.

Method of serving:

Turn out red bell pepper flan into center of soup bowl. Ladle soup around flan. Garnish with basil leaf.

For Flan:

- 1 cup roasted red bell peppers
- 2 egg yolks
- 1 egg white
- 1 t. arrowroot
- lemon juice to taste
- 1 basil leaf

Source: Regina's Vegetarian Table Episode 401 http://www.reginasvegetariantable.com/ accessed 9/9/05

Creamy Corn

- Up - Corn - Pork Tenderloins with Creamy Corn - Vegetables - Lee's Recipes -

This delicious corn recipe goes with Pork Tenderloins with Creamy Corn from Weber's Way to Grill by Jamie Purviance, but it can be served with anything.

Ingredients
5 ears fresh corn, husked
Extra-virgin olive oil
1/2 cup finely chopped red onion
3 scallions, thinly sliced crosswise
1 cup heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon finely chopped fresh oregano
Hot sauce (optional)

Directions

1 . Lightly brush the ears of corn with oil. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and barely tender, about 10 minutes, turning occasionally. Using a sharp knife, cut the corn kernels off the cobs.

2 . In a medium skillet over medium heat, warm 2 tablespoons of oil. Add the onion and scallions; cook for 3 to 4 minutes, stirring occasionally. Add the corn kernels, cream, salt, and pepper. Mix well. Reduce the heat to low, and simmer until about half of the cream has evaporated, 5 to 7 minutes. Add the oregano and a couple dashes of hot sauce, if desired. Set aside.

3 . Keep the corn mixture warm over medium heat. Serve as a side dish.

Serves 4 to 6

Source: Weber's Way to Grill by Jamie Purviance
posted on line at http://www.weber.com/grillout//RecipeDetails.aspx?key=634&cid=5# featured January 14, 20101