Tag Archives: Corn

Corn and Zucchini Salsa

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3 medium zucchini, cleaned, trimmed, and diced

1 1/2 tsp salt

2 ears  yellow corn, husked, silks removed

4 tablespoons olive oil

2 large tomatoes, seeded and chopped

1 cup fresh lime juice (8 medium limes)

1/2 cup cider vinegar

2 jalapeno chiles, seeded and minced

1/4 cup finely chopped scallions with tops

3 cloves garlic, minced

1/4 tsp freshly ground pepper

Toss the zucchini with the salt and “sweat” for 3 minutes in a nonreactive colander. Rinse and dry. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs. Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes. Ladle into hot, clean jars. Cap and seal. Process in a boiling-water-bath canner for 15 minutes. From Preserving the Harvest by Carol Costenbader

Carmelized Corn and Red Peppers

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2 cups fresh corn kernels

2 tablespoons olive oil

2 red bell peppers, chopped

1/2 cup chopped onion

1 garlic clove, chopped

1/4 cup chopped fresh cilantro

1/2 teaspoon chili powder

Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

Wynelle’s Pot Pie

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Crust:

  • 1 1/2 cups unbleached flour
  • 1/2 cup butter
  • 3 Tbs. ice water
  • 1/2 tsp. salt

Filling:

  • 1 large onion, chopped
  • 3 Tbs. veg. Oil
  • 2 carrots, diced
  • 1 potato diced
  • 1/2 tsp. Paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. Marjoram
  • 1 parsnip, diced
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas or beans
  • 1/2 cup corn
  • salt and pepper
  • 2/3 cup bread crumbs

Roux:

  • 2 Tbs. Butter
  • 2 Tbs. unbleached flour
  • 1 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 tsp. Nutmeg
  • 2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.

Adapted from Sundays at the Moosewood Restaurant.

Summer Corn Chowder

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  • 6 ears sweet corn
  • 6 cups chicken broth
  • 2 cloves of garlic, bruised
  • 1 russet potato cut in ½ inch cubes
  • 2 cups milk
  • salt and pepper
  • 4 slices of bacon diced
  • 4 medium tomatoes cubed
  • ¼ cup chopped fresh basil

Strip corn from ears and set aside.  Simmer the cobs and garlic in the broth for 10 minutes.  Remove the cobs and garlic, stir in the potatoes and half of the corn kernels and simmer for 10-12 minutes.  Puree and set aside in a bowl after stirring in the milk, salt and pepper.  Cook the bacon in the original pot until fully cooked (approx 6 minutes).  Add the onion and sauté for 10 minutes.  Add the reserved pureed soup and the remaining corn then simmer for 8 minutes.  Stir in the tomatoes and basil and serve.

From Culinate.com

Fresh Corn Chowder

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  • 4 slices bacon
  • 1 small onion, chopped
  • 2 med celery stalks, diced
  • 6 small ears of corn
  • 4 1/2 Cups of milk
  • 2 medium potatoes, peeled and diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground white or black pepper
  • 1 Tablespoon unsalted butter

Place bacon in a soup pot and cook over med low heat until it releases all of its fat and is beginning to crisp, 10-15 min.  Leaving the bacon in the pan, spoon off all but 2 Tablespoons of the fat. Add onion and celery and cook, stirring, until tender and slightly browned, 10-15 min.

Remove the kernels from the corn.  Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes.  Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper.  Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from soup and puree until smooth. Return to the soup and add the butter.  Let stand until the butter is melted, then stir.  Serve!

Fresh Corn Bread

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  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 cup shortening
  • 2 cups fresh corn kernels
  • 1 egg, beaten
  • 1 tablespoon milk

Combine dry ingredients together in a medium bowl. Cut in shortening with a pastry blender or two knives until mixture is crumbly. Add corn kernels, egg and milk and stir just until combined. Turn into a greased 8-inch round or square baking pan. Bake at 400 degrees F. for about 30-35 minutes or until set and a toothpick inserted in center comes out clean.