Corn is generally sold according to color. Yellow corn is most predominant; white and bicolor (yellow and white kernels) corn is also available. Primary varieties are characterized by plump yellow or white kernels and well-colored green husks.
-1 chopped onion
-6 cups fresh or frozen corn kernels
-3 cups veggie broth
-1/2 cup chopped red bell pepper
-1/2 teaspoon chopped fresh rosemary
-1/2 teaspoon dried thyme
-1/8 teaspoon black pepper
-1 tablespoon chopped basil cayenne to taste
Saute onion for 5 minutes or until tender. Add 4 cups of corn kernels and saute for 4-5 minutes until translucent. Add 2 cups of veggie broth and cook until corn can be mashed easily with a fork about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add bell pepper, rosemary, thyme, black pepper, cayenne and remaining 1 cup veggie broth and 2 cups of corn. Stir, cooking for 10 minutes or more until thick and creamy. Garnish with chopped basil.
Corn Fritta with Horseradish Cream and Smoked Salmon
-1 cup self raising flour
-200 g fetta cheese
-1 corn cob
-2 eggs, lightly beaten
-1 cup pouring cream salt and pepper
-roughly chopped fresh dill
-1 cup sour cream
-1/4 cup horseradish
-Juice of 1 lemon
-Splash red wine vinegar
-1/2 teaspoon sugar
-salt and pepper
-250 g smoked salmon
Make horseradish cream first by mixing all ingredients except the smoked salmon. Set aside.
To make Fritta, place eggs and pouring cream in large bowl and gently mix. Add flour all at once and stir vigorously to mix. Scrape fresh kernels off corn cob and add to fritta mix. Crumble the fetta quite finely into the mix, season and add a couple of tablespoons of dill or your favorite herb. Mix well again.
Place dessertspoons full of the mixture into a hot pan of oil about 2-3 cm deep and shallow fry each side for about 2 minutes. When turning the fritta onto the 2nd side squash down slightly to create a pattie effect. This also helps it cook evenly. When golden drain on absorbent paper.
Place 1 fritta on a plate, spoon a blob of the cream on top of it and then a slice of salmon folded to fit on top of that. Decorate with more dill.
Layered Tamale Pie with Corn, Tomatoes & Cheese
-1 19 oz. can Kidney Beans
-4 Cloves garlic
-1 Onion, chopped
-2 Green peppers, diced
-2 Carrots, diced
-1 Jalapeno, seeded & Chopped
-2 Tablespoon Dried Oregano
-1 Tablespoon Ground Cumin
-1 16 oz. can whole tomatoes, drained
-1 Cup Whole kernel corn
-3 Cup Water
-1 Cup Yellow cornmeal
-1 cup shredded low fat, cheddar
-1/4 Teaspoon Black pepper
-1 Cup Shredded Monterey Jack
Drain liquid from beans, reserving cup. In a large skillet heat reserved bean liquid to a boil over medium heat. Add onion, garlic, green pepper, carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally, until vegetables are tender and liquid is absorbed. About 10 min. Add drained beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15 minutes or until thickened. Preheat oven to 350F. In a 2 quart saucepan, heat water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5 minutes until well thickened. Into an 11 inch round baking dish, pour half of the bean mixture, spreading evenly around bottom of dish. Spread half of cornmeal mixture evenly over the bean mixture. Sprinkle with half of the cheese. Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10 minutes before serving.
Tropical Grilled Corn Salad
-2/3 cup brown rice, cooked
-15 ounces canned black beans, rinsed and drained
-3 ears of corn, husked
-2 medium red onions, sliced thin
-1 red bell pepper, roasted
-1/2 cup salsa
-1/2 cup orange juice
-1/3 cup lime juice
-1 tablespoon canola oil
-salt and pepper
-1 jalapeno pepper, seeded and chopped
-3 tablespoons fresh cilantro, chopped
-1 mango, peeled and chopped
Mix cooked rice and black beans in a large bowl. Preheat oven to 400oF. Roast corn in oven until cooked (about 15 minutes). Heat a small nonstick skillet, sprayed with vegetable oil, over medium heat. Add onions and cook until caramelized (15 minutes). Add a splash of balsamic vinegar to onions, if desired. Add to rice bean mixture. Peel and chop roasted bell pepper and add to rice bean mixture. Stir until mixed. In a small bowl, whisk salsa, orange juice, lime juice, canola oil, and salt and pepper to taste. Peel and chop avocado. Add jalapeno, mango and avocado chunks. Add salsa mixture to rice bean mixture and toss until well mixed. Serve warm, or refrigerate rice bean mixture until cool and then make salsa dressing right before serving.
Angel Hair Pasta With Avocado Corn Cream
-2 to 3 cups chicken stock, boiling
-2 ears of corn (to make 1 cup kernels)
-1 ripe avocado
-2 tablespoons chopped chives
-1 teaspoon lemon juice
-4 tomatillos, parboiled
-1 jalapeno, seeded and chopped
-1 tablespoon olive oil
-Salt and pepper to taste
-1 pound angel hair pasta, cooked al dente
-1/2 cup freshly grated Parmesan cheese
Put all ingredients except the pasta and cheese in a blender, beginning with 2 cups of stock and adding more as needed. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss and serve with Parmesan cheese.
If you husk the corn- brush them well with butter, season with salt, seal in foil and cook over coals for 10 to 15 minutes, turning two or three times.
-Sprinkle on some Montreal Style BBQ Rub before sealing- spices the corn up nicely.
-Add some chopped green pepper to the wrap before sealing- adds a wonderful flavor.
-Corn grilled directly on the BBQ. Just peel, leave step in place for easy handling, brush on butter- and grill. When some of the kernels are brown- it’s done. This method makes for a drier corn- nicely flavored if you are using real wood.
If you are working with corn still in the husks, open them up, brush well with butter, and use the same seasonings- or try just a dash of chili powder. Pull the husk back up- and tie into place. You can cook corn longer in the husks, some grill experts even suggest up to 25 minutes. Just be sure to have enough butter in the wrap- you don’t want the corn to go dry.
Corn Chowder with Lobster
-2 11/4-pound lobsters
-3 cups corn kernels (3 to 4 ears), cobs saved
-1/2 pound red-skinned potatoes, unpeeled
-2 tablespoons butter
-1/3 cup chopped shallots
-1 rib celery, cut in half lengthwise and sliced thinly
-2 tablespoons flour
-1 cup warm milk
-Salt and freshly pepper to taste
-Healthy pinch cayenne
-3 tablespoons chopped chives
Put lobsters in a large pot with a steamer basket and 1 inch of boiling water. Cover and steam 10 minutes. Cool, remove meat, retain shells and cooking water. Cut meat into 1-inch pieces.
Add enough water to the lobster pot to make 2 quarts. Break the corn cobs in half and add along with the lobster shells. Bring to a boil, skimming any scum that forms on the surface. Reduce heat and simmer 45 minutes. Strain, pressing the solids with the back of a spoon to extract any remaining liquid. You should have about 1 quart.
Meanwhile, steam potatoes, cool and cut into 1-inch cubes. Set aside.
Melt butter in a small kettle or large saucepan over medium heat. Saute shallots and celery until shallots soften, about 3 to 4 minutes. Add flour and stir a few minutes. Add lobster-corn and bring to a boil, stirring. Simmer 10 minutes.
Add corn, potatoes, milk, salt, pepper and cayenne. Cook 5 minutes. Add reserved lobster and chives. Heat a few minutes. Check for seasoning. Serve.