orn
orn
~ Corn Fritters ~ Beans ~ Pasta ~ Indian ~ Ethnic ~ Thai ~ Vegetarian -
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About CornSummer, 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 Source: Simply in Season by Menonites
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Recipes
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- Up -- Corn - - Lee's Recipes -
 Maddie
and Bruce like to grill corn. It is easy to do. Husk the corn |
 Maddie
and Bruce like to grill corn. It is easy to do. Husk the corn |
- 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 Liquid Ingredients Add 3/4 cup raisins |
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- 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 |
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Flan method (can be made 24 hours in advance by reheating before serving) |
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| 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 |
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Source: Regina's Vegetarian Table Episode 401 http://www.reginasvegetariantable.com/ accessed 9/9/05
- 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 Directions Source: Weber's Way to Grill by Jamie Purviance |
