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.
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.
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
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!
Creamy Corn Soup
16 ears Golden Jubilee yellow corn
4 T. butter cut into small pieces
1 T. course salt
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.
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.