Great Corn Recipes

HOORAY it’s that time of year…. fresh local produce is making its way to our local stands. Tomatoes, Cucumbers, Broccoli and CORN!! Fresh native corn, there is nothing like it. Let’s face it though, for a lot of people corn is prepared one way…boiled and served with salt and butter.

I’m here to spice up your life and share some great corn recipes. So it’s time to take off the husk and get down to the “meat” of the subject……

Buttered Corn

Ears of Corn
Olive Oil
Morton’s Seasoning Salt
Aluminum Foil
Remove husks and silk from the corn. Brush the corn with olive oil and sprinkle with Morton’s Seasoning Salt. Wrap in aluminum foil, twisting the ends closed. Cook for approximately 15-20 minutes at 350 degrees F. Remove the ears of corn from the aluminum, sprinkle Morton’s seasoning salt to taste and serve with butter!

Corn Chowder

* 2 tablespoons butter
* Extra-virgin olive oil
* 1 onion, diced
* 2 garlic cloves, minced
* 1 cup chopped cooked bacon
* 1/4 cup all-purpose flour
* 6 cups canned vegetable stock
* 2 cups heavy cream
* 2 Idaho potatoes, peeled and diced
* 6 ears corn
* Salt and freshly ground black pepper
* 1/4 cup chopped fresh parsley leaves
In a soup pot, heat 2 tablespoons butter and 1 tablespoon olive oil on medium heat. Stir in onions and garlic and cook approximately 8-10 minutes. Sprinkle the 1/4 cup all purpose flour in. Add the vegetable stock and bring to a boil. Add the potatoes and cream and boil for 8-10 minutes. Cut the corn kernels off the cob and add corn kernels to the soup. Cook for 10 to 12 minutes. Season with salt and pepper to taste. Stir in most of the parsley and cooked bacon. Garnish with the remaining parsley and bacon and serve!

Buffalo Corn Ears

This recipe won first place in the 2003 Fresh Ways with Supersweet Corn Recipe Contest, sponsored by the Fresh Supersweet Corn Council. If desired, serve with grilled or fried fish or chicken.

  • 4 ribs celery, halved and sliced thinly lengthwise
  • 1/2 fennel bulb, stalks and leaves removed, thinly sliced
  • Ice water
  • 6 tablespoons butter
  • 1/4 cup jalapeno pepper sauce
  • 1 1/2 tablespoons hot pepper sauce, such as Tabasco
  • 1 1/2 teaspoons fresh lemon juice
  • 4 ears fresh sweet corn, husked
  • Bleu Cheese Slather (recipe follows)

Cut the celery ribs in half and slice them thinly lengthwise. Remove and discard the stalks and leaves from the fennel bulb. Cut the bulb into thin slices. Place the celery and fennel in a bowl of ice water to crisp.
Cut the celery ribs in half and slice them thinly lengthwise. Remove and discard the stalks and leaves from the fennel bulb. Cut the bulb into thin slices. Place the celery and fennel in a bowl of ice water to crisp.
Heat a grill or broiler.
For the corn: In a small saucepan, melt the butter with the hot sauces. Remove from the heat and add the lemon juice. Brush the corn with the seasoned butter mixture. Arrange the corn on a rack; grill or broil until slightly charred, for 8 to 10 minutes, turning the ears and basting with the remaining butter mixture.
To serve: Drain the celery and fennel. On 4 dinner plates, place the celery, fennel and corn ears, dividing equally. Top the corn with Bleu Cheese Slather. Use the remaining slather as a dip for the celery and fennel.
Makes 4 servings.

Blue Cheese Slather: In a small bowl, combine 1/4 cup (2 ounces) crumbled bleu cheese, 1/4 cup softened cream cheese, 1 tablespoon half-and-half and 1/4 teaspoon celery salt. Mash with a fork until fairly smooth. Makes about 1/2 cup.

Roasted Corn and Black Bean Salad
This recipe is from “Weber’s Real Grilling” by Jamie Purviance. Corn and beans are a common combination in Mexican cooking. They have complementary amino acids to form protein.
• 3 ears sweet corn, husked
• Extra-virgin olive oil
• Kosher salt
• 2 cans (15 ounces each) black beans, rinsed
• 1 1/2 cups roughly chopped ripe tomatoes
• 1/2 cup finely chopped celery
• 2 tablespoons finely chopped fresh cilantro

For the dressing:
• 3 tablespoons extra-virgin olive oil
• Grated zest of 1 lime
• 1 tablespoon fresh lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Lightly brush or coat the corn all over with oil and season with salt to taste. Grill the corn over direct medium heat until browned in spots and tender, for 10 to 15 minutes, turning occasionally.
In a large bowl, slice the kernels off the cobs. Add the black beans, tomatoes, celery and cilantro.
For the dressing: In a small bowl, whisk together the dressing ingredients. Pour the dressing over the black bean mixture. Mix to evenly coat the ingredients. Serve at room temperature.
Makes 6 to 8 servings.

Corn and Pork Skewers
Serve this dish with salad greens, if desired. The pork and vegetables also can be cooked on a grill rack or broiler pan — without using skewers — for 8 to 10 minutes, turning often. The recipe is from the Fresh Supersweet Corn Council.
• 3 ears fresh sweet corn, husked
• 12 ounces pork tenderloin; or boneless cooked chicken breasts
• 2 small zucchini
• 2 small sweet red peppers
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Heat a grill or broiler. Using a large, sharp knife, cut the corn in 2-inch pieces. Cut the pork, zucchini and sweet peppers into 1-inch pieces.
In a large bowl, combine the oil, cumin, salt and pepper. Add the pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature.
On 8 (10- to 12-inch) metal skewers, loosely thread the pork and vegetables. Grill or broil, turning occasionally, until the meat is cooked through, for 8 to 10 minutes.
Makes 4 servings.

Corn, Seafood and Zucchini Packets
This recipe uses a grill for cooking, but the vegetables and seafood steam in foil packets to trap the flavors and juices inside. The entree also can be made by baking the packets in a 450-degree oven. The packets can be assembled ahead of time and refrigerated for as long as four hours or packed with ice in a cooler for as long as two hours.
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 2 medium zucchini, cut in 2-inch chunks (about 3 cups)
• 4 ears fresh sweet corn, cut in 2-inch piece
• 1 pound shelled and deveined shrimp or scallops or a combination
• 8 thin slices lemon
Heat an outdoor grill. Tear off four (18- by 14-inch) sheets of heavy-duty aluminum foil.
In a large bowl, combine the oil, garlic, thyme and salt. Add the zucchini, corn and shellfish; toss.
Place 1/4 of the sweet corn mixture in the center of each of the foil sheets. Top with the lemon slices. Draw together the longer edges of the foil and crimp, leaving room for steam to circulate. Seal the foil ends.
Place the packets in a single layer on the grill grid. Grill the shrimp for 15 minutes, and the scallops for 20 minutes. Remove the packets and let stand for 5 minutes before opening.
Makes 4 servings.

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