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Corn Recipes #2
Creamy Corn Soup
16 ears Golden Jubilee yellow corn
4 T. butter cut into small pieces
1 T. course salt
Garnish options:
Tortilla chips
lime wedges
sour cream
sliced scallions
Remove husks and silks from corn. Hold ears in a large bowl and slice
off kernels (10 cups). In 2 batches,
puree the kernels and accumulated juices with a total of 2 cups water
until chunky.
In a large saucepan over medium heat, cook pureed corn, butter, 4 cups
water and 1 T. salt until butter is melted and the soup is heated through.
About 5 min.
Serve hot with suggested garnishes, as desired.
Suggestion: take extra soup (without garnish), portion in individual
containers and place in freezer. Serves 8.
Grilled Corn On The Cob
4 ears of corn
1 T. butter cut into 4 pats
Course salt & fresh ground pepper
Chili powder or paprika
Peel back corn husks, leaving them attached at base of ear. Remove and
discard silk; pull the husks back over the corn. Place ears in large
bowl and cover with cold water. Let soak for 10 minutes.
Preheat grill to high and lightly oil the grates. Drain corn and arrange
ears on grill. Cover and cook, turning
occasionally, using tongs, until the husks are slightly charred and
the corn is tender, about 15-20 min. Remove. Use a towel to handle and
carefully peel back husk. Coat kernels with butter and season.
Corn Bread
1,1/2 Cups yellow, white or blue cornmeal
1/2 Cup all-purpose flour
1,1/2 Cups buttermilk
1/4 Cup vegetable oil or shortening
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 eggs
Heat oven to 450o. Grease round pan, 9x1,1/2 in., 8x8x2 in. square pan
or 10 in. ovenproof skillet . Mix all ingredients. Beat vigorously 30
seconds. Pour into pan. Bake round or square pan for 25-30 min. and
skillet about 20 min. or until golden brown. Serve warm. Makes 12 servings.
Mexican Double Corn Bread: Decrease
buttermilk
to 1 cup. Stir in 8 oz. cream style corn, 1 can (4 oz.) chopped green
chilies, well drained and 1 tsp. chili powder. Follow preparation and
baking directions
for Corn Bread recipe above.
Onion Cheese Corn Bread: Stir
in 1/2 cup shredded sharp cheddar cheese (2 oz.) and 3 medium green
onions, chopped (about 1/4 cup). Follow preparation
and baking directions for Corn Bread recipe above.
Corn & Walnut Dip
16 oz. cream cheese, softened
1/4 Cup lime juice
1 T. ground red chilies or chili powder
1 T. ground cumin
2 T. olive or vegetable oil
1/2 tsp. salt and dash of pepper
8,3/4 oz. whole kernel corn, drained
1 Cup chopped walnuts
1 Small onion, chopped (1/4 cup)
Tortilla chips if desired
Beat cream cheese, lime juice, ground red chilies, cumin, oil, salt
and pepper in large bowl with electric mixer on medium speed until smooth.
Stir in corn, walnuts and onion. Serve with tortilla chips. Store covered
in refrigerator up to 3 days. Makes 4 cups.
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Corn Fritters
3 ears corn, husks removed
1/3 cup milk
1 large egg
1 tsp. sugar
1/2 tsp. baking powder
course salt and fresh ground pepper
1/4 cup cornmeal
1/4 cup flour
2 T. vegetable oil
Sour cream for topping
Preheat oven to 200o. To remove kernels, cut off tip
of each cob. Stand the cob in the center of a wide, shallow bowl. With
a sharp knife, remove kernels with a downward motion.
Add milk, egg, sugar, baking powder, 1/2 tsp. salt and 1/4 tsp. pepper
to bowl of corn. Mix well. Fold in flour and cornmeal.
Line a rimmed baking sheet with paper towels. In a large, non-stick
frying pan, heat 1 T. of oil over medium heat. Working in 2 batches,
drop batter into the pan by heaping tablespoonfuls. Fry until golden
brown, about 2 min. per side. Transfer to prepared baking sheet. Sprinkle
with salt and place in oven. Keep warm in the oven for up to 30 min.
Serve with sour cream if desired. Serves 4.
Savory & Sweet Summer Corn
3 tsp. soy sauce
1/3 cup butter
hot, cooked, fresh corn-on-the-cob
black pepper
Thoroughly blend soy sauce and butter, 1 tsp. at a time with wire whisk.
Spread soy-butter over hot corn and season with black pepper to taste.
Corn Cake
1/2 Cup unsalted butter at room temperature plus 2 T.
1/2 Cup sugar plus extra for garnish
1 Cup fresh corn kernels
4 eggs
1 T. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 T. corn oil
Preheat oven to 350o.
In a bowl, using an electric mixer, beat together the 1/2 cup butter
and the 1/2 cup sugar until creamy. Put the corn kernels in a food processor
and process until ground with some texture remaining. Add the ground
corn to the butter mixture and beat until well mixed. Beat in the eggs
one at a time, beating well after each addition. Add the flour, baking
powder and salt and beat until just combined.
Put the 2 T. butter and the oil in a 9-inch ovenproof frying pan and
heat in the oven until the butter is melted. Add the creamed corn mixture
and bake until set and a toothpick inserted into the middle comes out
clean, about 20 minutes. There should be no liquid visible when the
pan is shaken or tilted. Remove from the oven and sprinkle with sugar
if desired.
Cut the cake into wedges and serve warm, directly from pan. Serves 8.
Corn & Radish Salad
4 ears corn
6 radishes, trimmed, halved and thinly sliced
1 jalapeno chili, finely chopped, ribs & seeds removed
2 T. fresh lime juice
1 T. olive oil
In a large pot of boiling salt water, cook the corn until fragrant and
tender, 8-12 minutes. Remove the ears and hold under cold water until
completely cool, Working in a large bowl, slice the kernels from the
cobs to yield about 2 cups. Toss with radishes, jalapeno,
lime juice and olive oil. Season generously with salt. Serve chilled
or at room temperature. Serves 4
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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 500°. 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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