RECIPE: ISO your favorite recipes using fresh summer corn. Here's one of mine. Rec: Fresh Corn Salad

RECIPE:
P

pat-nocal

Well-known member
Fresh Corn Salad

5 ears corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup chiffonade fresh basil leaves (directions follow)

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (Yes, you can use leftover, cooked and cooled corn.)

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Makes about 4 or 5 servings.

To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

Source: The Barefoot Contessa Cookbook, Ina Garten

Notes from book: For a particularly beautiful salad, you can mix white and yellow corn.

Pat’s notes: Delicious and easy. I sometimes add chopped fresh tomato from the garden.

 
I like that one also, here is another I love...Rec: Curried Creamed Corn

Recipe from Alfred Portale who is chef and co-owner of the Gotham Bar and Grill in NYC. He won the James Beard Foundation's Chef Of The Year award in April, 2006.

Curried Creamed Corn

"I started serving corn-on-the-cob with a compound butter made with a bit of curry and garlic," Portale said. "People went wild for it, which led me to develop this recipe for creamed corn with just a dusting of curry powder to it. Not so much that it becomes like Indian food - just a subtle, slight kick."

Curried Creamed Corn

6 ears corn

3 tablespoons unsalted butter

1/2 cup finely chopped onion

1 small jalapeno chili pepper, halved, seeded, and finely chopped (about 2 1/2 teaspoons)

2 teaspoons finely chopped garlic

2 teaspoons Madras curry powder

1/2 cup heavy cream

Coarse salt

Freshly ground white pepper

1/4 cup chopped cilantro leaves

Trim the stalk end of 1 corn cob to enable you to stand it on end securely. Stand the cob on a cutting board and set the blade of a very sharp chef's knife at a slight angle at the top of the cob, where the kernel meets the cob. Draw the knife down along the cob, detaching the kernels. Work your way around the cob, repeating until all the kernels are removed. Repeat with the remaining cobs. You should have about 4 cups of kernels.

Melt 2 tablespoons of the butter in a wide, deep saute pan set over low heat. Add the onion and saute for 5 minutes. Add the chili and garlic, stir, and cook for 2 more minutes. Add the curry powder, stir to coat the other ingredients, and continue cooking for 2 minutes. Add the corn, stir well, and continue cooking for 3 minutes more. Stir in the cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes. Stir in the remaining butter to enrich the dish, then add the chopped cilantro.

Serve the curried creamed corn family-style from a large serving bowl, or spoon onto a dinner plate alongside any accompaniments.

Makes 4 servings.

Variation: Leave out the cream for a lighter version in which the corn's flavor will be even more pronounced.

Flavor Building: Saute 1 diced bell pepper along with the other vegetables and/or add 1/2 cup of minced scallions along with the cilantro at the end to build out the dish a bit more.

 
Grilled corn and corn salsa are my favorites >>>

We soak the corn in their husks in water, then grill them, what a great toasty smell fills the yard! Marc likes them just buttered, but I like to sprinkle on chili powder, lime juice and parmesan (in lieu of queso).

The corn salsa doesn't really have a recipe but it always has:
fresh corn (hopefully white)
jalapenos or whatever chili we have on hand
red bell pepper
halved cherry tomatoes (mixing up the colors is good too)
cilantro
lime juice
a little cumin
salt and pepper, plus a pinch of cayenne
dash or red wine vinegar

the salsa is really good on grilled steak, as well as with chips. Once I added some rinsed canned black beans and that was really tasty.

 
Southern "stewed" corn is creamed corn.

Cut the top third of the kernel down the cob (only excruciatingly fresh corn need apply). Then scrape the "cream" from the cob using the back of a knife. Add butter, water or cream if needed for more liquid, s&p, and simmmer for 5 minutes.

 
Same as my favorit, except lately I have been adding...

avocado chunks and black beans.

Just a tip, if you don't have fresh corn, the low-salt version canned corn tastes very much like fresh. Not rubbery and tough as the "regular-salt" canned corn. Must be the salt toughens it.

 
Rec: Macque Choux (Smothered Corn)

We had this for dinner last night with crab cakes, roasted asparagus and potato salad. Nice combo.
This is one of those recipes that you can vary quite a bit. I've used light cream instead of tomato, much like Gretchen's stewed corn. Some recipes add a bit of sugar. The cooking directions will vary from 15-45 minutes, I like it cooked just a few minutes, 10 or so at the most.

Maque Choux

8 medium ears fresh corn
1/2 cup chopped onion
1/2 cup chopped green pepper (or red or combo of red and green) If I have some jalapeno or serrano, I put a little of it in.
2 tablespoons butter
1 medium tomato, cut up
1/4 teaspoon of cayenne pepper (if you haven't used jalapeno or serrano), or chipotle powder, or hot sauce
1/4 teaspoon ground black pepper
1/2 teaspoon salt (to taste)

Remove corn from cob, cutting 2/3 of the way to the cob, then scrape the cob with the dull edge of a knife to remove all the remaining corn pulp. You should have about 4 cups of corn mixture. In a laarge saucepan over medium heat, cook the onion and green pepper in butter about 10 minutes until vegetables are tender. Stir in the corn, tomato and seasonings, except salt, reduce heat to low and cook, covered about 15 minutes until corn is tender.

 
We really love this one- REC: roasted corn with caramelized vidalias and applewood smoked bacon

2 cups roasted corn, removed from the cob and separated
1/2 cup caramelized vidalia onions
1/4 cup cooked and diced smoked applewood bacon save 1/2 the fat to mix in)
a good pinch of cayenne

heat together for 5 min.

This is NOT for dieters!

 
oughtta go well with mock turtle soup...

i feel bad for all of those shoeless mock turtles.

 
I made this last weekend. Rec: Grilled Chicken Breasts with Corn Salsa (m)

We really enjoyed it. I used fresh Corn, added scallions in the salsa. It has a lovely, colorful presentation. I sliced the breasts and served the salsa scattered over on a large platter.

I liked the fact that all the "work" is done hours before the party. Just grill and serve. I served it with an arugula salad.

Regards,
Barb


Rec: Grilled Chicken Breasts with Corn Salsa

Adapted from a recipe by Chef Robert McGrath of Windows on the Green, Phoenix, Arizona.

Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili

Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
4 skinless boneless chicken breast halves

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)


For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve. Per serving: calories, 244; fat, 5 g; cholesterol, 96 mg; sodium, 118 mg

Bon Appétit
Cooking for Health
April 1995
Chef Robert McGrath of Windows on the Green: Phoenix, Arizona


Epicurious.com © CondéNet, Inc. All rights reserved

http://www.epicurious.com/recipes/recipe_views/views/433

 
In my "to try file" rec: Sausage Corn Tart

I have this in my "TTF" It looks like a very flexible recipe. Maybe add some tomato and onion....

Regards,
Barb


Rec: Sausage Corn Tart

2 cups fresh corn kernels

1/2 pound hot Italian sausage

1 small red pepper, diced

1 green onion, sliced

1 package prepared pie crust

3 large eggs

1 cup milk

1/4 cup all-purpose flour

1 teaspoon TABASCO brand Pepper Sauce

1/2 teaspoon dry mustard

1/2 teaspoon salt

In 2-quart saucepan, heat corn and enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 5 minutes until corn is tender. Drain.

Remove casing from sausage. In 10-inch skillet over medium heat, cook sausage until well browned on all sides, stirring to break up sausage. With slotted spoon, remove sausage to plate.

In drippings remaining in skillet, cook red pepper 3 minutes; add green onion and cook 2 minutes longer, stirring occasionally.

Preheat oven to 450°F. Line 10-inch fluted tart pan* with removable bottom with prepared pie crust. Bake 10 minutes.

In large bowl, beat eggs, milk, flour, TABASCO® Sauce, mustard and salt until well blended. Stir in corn, sausage, red pepper and green onion. Pour mixture into prepared pie crust.

Reduce oven temperature to 350°F; bake 40 minutes or until knife inserted in center comes out clean.

*Or, substitute 9-inch pie plate for tart pan.


Makes 6 servings.

http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=267&query=sausage%20corn%20tart#

 
Pat, it might sound weird, but try your basic recipe with uncooked corn, it's also good to add

lightly steamed green beans. It's really fresh, sweet, and crunchy.

When cutting uncooked corn from the cob, I cut the cob in half first so it's closer to the cutting board. That way the kernals don't fly quite so far, for some reason the uncooked ones seemed determined to explore the outer reaches of the kitchen.

 
Gotta have Corn Fritters! Recipe inside.

I always get more corn than we will eat for one meal, so I can cut it off the cobs and make fritters. In this house, there is no such thing as too many corm fritters.

* Exported from MasterCook II *

Corn Fritters

Recipe By : Joy of Cooking
Serving Size : 4 Preparation Time :0:20
Categories : Side Dishes, Vegetables, Tried & True

Amount Measure Ingredient -- Preparation Method

1 Cup Fresh Corn Kernels -- mashed
2 Eggs -- beaten
6 Tablespoons All-Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
Freshly Ground Black Pepper -- to taste
1/8 Teaspoon Nutmeg -- optional
3 Tablespoons Butter

Place the corn in a medium bowl. Add the beaten eggs and stir to blend. Sprinkle the flour, baking powder, salt, pepper and nutmeg over the top of the corn, and mix in well.

Heat a large heavy skillet over medium heat and add 1 tablespoon of the butter. Just before the butter starts to brown, add the batter to the pan by rounded tablespoons. Let the cakes brown on one side, then turn over and brown on the second side.

Place cooked fritters on a heated platter.
Continue cooking fritters, adding more butter to the skillet for each batch.

Enjoy!

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NOTES : I cut the kernels off cooked corn on the cob, scraping the knife blade down the cob to get the germ.
In a pinch, frozen, thawed corn could be used.

 
Another REC: Corn Salsa

* Exported from MasterCook II *

Corn Salsa

Recipe By : Bentonwood Bakery & Cafe
Serving Size : 6
Categories : Ethnic, Mexican,
Sauces, Vegetables,
Tried & True

Amount Measure Ingredient -- Preparation Method

4 Ears Fresh Corn Kernels -- cooked
1 Cup Tomatillos -- chopped
1 Jalapeno Pepper -- seeded and chopped
1 Lime -- juiced
2 Tablespoons Red Onion -- minced
2 Tablespoons Cilantro -- chopped
1 Small Red Pepper -- seeded and chopped
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Sugar
Salt And Pepper -- to taste

In a bowl, toss together the corn kernels, tomatillos, jalepeno pepper, lime juice, red onion, cilantro, red pepper, olive oil, sugar, and salt and pepper. Cover and refrigerate until ready to use.


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NOTES : I substituted chopped tomatoes for the tomatillos, two serano peppers for the jalepeno and parsley for the cilantro.

 
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