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Corn Recipes
Sour-cream Corn Pancakes
1, 3/4 C. all-purpose flour
1 t. baking powder
1/2 t. salt
3/4 C. milk
1/2 C. sour cream
2 large eggs
2 T. butter, melted and cooled
2 C. fresh corn kernels (3-4 ears)
1 to 2 t. vegetable oil
On waxed paper, combine flour, baking powder and salt.
In a medium bowl, with a wire whisk, mix milk, sour cream, eggs and
melted butter until blended. Whisk
in dry ingredientsjust until mixed. Stir in corn.
In a non-stick 12-inch skillet, heat 1 t. oil over
medium heat. Drop batter by 1/3 cups into skillet, making a few pancakes
at a time. Cook 5 to 7 min., until tops are bubbly and edges look dry.
Turn
pancakes over and cook 3-5 minutes, until undersides are golden. Transfer
pancakes to platter, keep warm.
Repeat with remaining batter, using more oil if
necessary. Makes about 12, 4 inch pancakes.
Creamed Corn
Cook the corn quickly in a hot cream mixture, then add a little,
fresh cilantro. The best!
1/4 C. heavy or whipping cream
1/2 t. ground coriander
1/2 t. salt
1/4 t. cayenne
1/4 t. ground cumin
4 C. fresh corn kernels (7 - 8 ears)
1/2 C. loosely packed fresh, chopped cilantro leaves
In a 12 inch skillet, heat cream, coriander, salt.
cayenne and cumin to boiling over medium-high
heat; cook 3 minutes, stirring occassionally.
Add corn and cook 5 minutes or until corn is tender and heated through,
stirring occassionally. Sprinkle with cilantro to serve. Makes about
3 cups.
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Sweet Corn Biscuits
Bake @ 450
1, 3/4 C. all-purpose flour 4 T. cold butter
4 t. baking powder cut in pieces
1 T. sugar 1 C. fresh corn kernels
1/2 t. baking soda (from 2 ears)
1/2 t. salt 3/4 C. buttermilk
1/4 t. course ground
black pepper
In a large bowl, measure flour, baking powder, sugar, baking soda, salt
and pepper. With pastry blender or two knives used scissor-fashion,
cut in butter until mixture resembles course crumbs. Stir in corn
kernels and buttermilk just until flour mixture is evenly moistened
(do not over mix; dough should be crumbly and sticky.)
Turn dough onto well-floured surface. With floured hands, knead 1 or
2 strokes until dough comes
together. Pat dough to scant 1 inch thickness.
With floured 3 inch round biscuit cutter, cut out as many biscuits as
possible.
Place biscuits on un-greased, large cookie sheet. Bake 12 to 15 minutes
until golden. Serve warm. Makes about 8 biscuits.
Campfire Herb Butter
3 T. butter 1 medium shallot, minced
1/2 t. course salt 2 T. fresh parsley, minced
1/8 t. ground pepper 1 t. tarragon leaves, minced
1 t. freshly grated lemon peel
Combine ingredients and spread over hot corn. Enjoy! |
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Guide to Cooking Corn
Boil:
In a large, deep saucepot, bring about 4 in. unsalted, water to boiling
(salt toughens the kernels). Add husked corn; cover and cook over
hight heat 3-7 minutes, depending on number of ears and size, until
tender.
Microwave:
Rinse un-husked corn and place (2 at a time) in the center of microwave.
Cook on high for 3-4 minutes, turning and re-arranging halfway through
cooking. Let stand 3 minutes, then husk (the silk will come off effortlessly
at the same time).
Roast:
Preheat oven to 5000 . Place husked ears in a shallow roasting pan
and brush with vegetable or olive oil. Roast 15 minutes, turning every
5 minutes, until corn is tender and lightly browned.
Grill:
Cook husked corn over medium heat 10 to 15 min. or until lightly browned.
Gently pull husk three-fourths of the way down and remove silk. Cut
8 inches of kitchen twine per ear of corn. Place unhusked corn, kitchen
twine, and enough water to cover in a large saucepot or kettle and
let soak for at least 15 minutes. Soaking in water helps keep husks
and twine from burning on the grill. Remove from water, drain well.
Pull husks back up, and tie ends together at tip of each ear with
twine. Place corn on grill over medium heat, and cook 20 to 30 minutes,
turning occassionally,
until husks are brown and dry and kernels are tender.
Freezing corn
Select fresh ears of corn at the peak of quality and flavor. Husk
and trim ears. Remove silk and wash.
Bring 6-8 quarts water to a boil. Submerge several ears of corn in
boiling water to blanch. Do not crowd corn. When freezing corn-on-the-cob,
blanch ears of corn, having a 2 inch diameter, for 8 minutes. For
whole kernel corn (cut corn from the cob), blanch ears 5-6 minutes.
Start counting the blanching time when ears of corn are submerged
in boiling water.
Remove corn from boiling water and immediately submerge in cold water
to cool. Allow corn to remain in cold water for the same amount of
time used for blanching. Drain; dry corn.
To cut corn from the cob, hold cob upright, resting one end on a cutting
board. Cut kernels from the cob with a knife leaving tip ends.
Pack whole kernel corn into can-or-freeze jars,
leaving as little headspace as possible. Or, wrap individual ears
of corn that have been blanched and cooled in freezer wrap, removing
as much air as possible. Secure tightly. Pack ears of corn into plastic
freezer bags or vacuum package.
Another Freezing Option:
You can also freeze corn kernels to use later in soups and side dishes.
Blanch husked corn for 1 minute in boiling water. Cool quickly in
ice water; drain. With sharp knife, cut kernels from the cob. Spread
on jelly roll pan in single layer and freeze until hard. Transfer
to airtight containers or self-sealing, freezer weight plastic bags,
and return to freezer immediately. Frozen kernels will keep up to
3 months.
Dehydrating corn
Choose any variety with tender, sweet kernels. Husk corn; remove silks
and wash. Steam until milk is set. Cool. Carefully cut corn from cob.
Dry at 125 until brittle. Use in soups, chowders, fritters or to make
cornmeal. Water content 73%.
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