End of Summer Corn-something new?
- capeanne Sep 4, 2006 10:00 PM
We are nearly corned and tomatoed out...know I will regret that statement in January when I am dreaming of an heirloom and a cob. Anyhow we had a dinner party last weekend and DH who does most of the cooking decided to alter the traditional corn on the cob serving ( both for diversity and for ease of eating for our guests) He took kernals off about 7 large ears, and gently sauteed them with torn fresh parsley and torn fresh basil, a little EVOO and a splash of dry white wine. Sea salt and white pepper to taste and it was divine...and I loved it as a cold salad for the next 2 days Did we make this up or has someone had it before...and what are your ingenious end of the summer uses for these great seasonal treats ?
Sweet New Jersey Cornbread
1⁄2 cup butter (1 stick)
1 cup sugar
1 cup yellow cornmeal
1 1⁄2 cups all-purpose flour
2 tsp. Baking powder
1⁄2 tsp. Salt
1 cup milk
1⁄2 cup steamed sweet New Jesey corn (off the cob)
In a mixing bowl cream the butter and sugar together. Add the eggs; beating well. Then add the dry ingredients, alternating with the milk. Grease an 8-inch square baking pan and heat oven to 375 degrees. Fold the steamed sweet New Jersey corn into the batter and pour into prepared pan. Bake for 30 to 35 minutes, or until golden brown.
1 onion, diced
1 teaspoon oil
6 ears of corn (cut off the corn, raw or cooked)
3 eggs beaten
1 cup milk
1/4 cup flour
1/2 cup freshly grated Parmesan
1 tsp. fresh thyme
Preheat oven to 375, spray a large gratin dish with oil from Misto or butter it, get a large raosting pan that the gratin dish fits into for a bain marie.
Sweat the onion in oil with some salt until translucent, add corn, saute for a few minutes, add some salt and pepper. Meanwhile, mix the eggs, milk, flour and half the Parmesan with a whisk. Add corn mixture and the thyme. Pour into gratin dish, top with the remaining cheese. Place gratin dish in large roasting pan, add hot water to halfway up the gratin dish. Bake for about 45 minutes to an hour until a knife stuck halfway to the center comes out clean. Let rest for five to 10 minutes.
I sometimes add a couple of chopped, seeded tomatoes or some chopped roasted red peppers to this. When I want to be fancy, I "flour" the gratin dish with dry bread crumbs and sprinkle some more on top. It's also good with chopped up ham mixed in.
Heh. I was just at that point with fresh peaches. I love 'em, but you can max out after awhile....
I make a similar corn salad with basil and fresh tomatoes:
And if I'm feeling really ambitious, Tamales de Elote. They're worth doing every once in awhile:
But maybe my favorite corn dish of all is corn pudding--
Preheat your oven to 350.
Cut the kernels off of 5 ears of sweet corn. Scrape the cobs down to get the remaining corn and corn juice. Sprinkle the corn with 1/4 c flour, 1 tsp salt, and fresh ground pepper. Stir to coat.
Then add 2 eggs, well beaten, 1 pint whole milk, and 2 tbsp melted butter. Stir to combine.
Pour into a greased casserole and bake for about 1 hr, until the pudding is set on the edges, but still jiggles a bit in the center.
Man, now I'll have to get some corn amd make some--haven't had it yet this year.
A Madhur Jaffrey fave:
Corn and Potatoes with Mustard Seeds and Mint
3 T veggie oil (can use less)
1/2 t black mustard seeds (I've omitted in a pinch)
1/4 t cumin seeds (ditto with these)
1 clove garlic, minced
1 med potato boiled, peeled, diced
1 med tomato diced
4 T cilantro chopped
3 T mint chopped
1 fresh green chili minced
2 c. fresh corn
3 oz coconut milk (or water, but c. milk is the way to go)
1/2 + t salt
1/4 t cayenne
1 T lemon juice
saute mustard seeds and cumin seeds in oil
when seeds begin to pop add garlic and potatoes
add tomato, cilantro, mint, chili; fry 1-2 min
add corn and stir
add coconut milk, salt, cayenne, lemon juice and simmer 3-4 min
Great recipes, thanks for the ideas! I've done a similar sauteed corn salad, but with jalapenos (# depends on your spice tolerance--I use 1 per 4 ears) & onion, then after the corn is off the heat adding 2 or so ounces of fresh goat cheese. Very creamy & spicy. I frequently serve this on weeknights with shrimp that I saute or grill. Once the corn is off the cob (which you can do in advance) this is about a 10 minute meal. (FYI, when you're jonesing for corn mid-winter this is also do-able with frozen corn. Not quite as fresh, but sometimes I need to taste a bit of summer in January!)
I made a grilled corn and poblano salad a couple of weeks ago which we liked a lot. Grill corn in the husk and poblanos until blistered, cut the kernels off the corn and peel and slice the poblanos. Mix with sliced cherry tomatoes and chunks of avocado. Dress with a lime vinaigrette (lime juice, olive oil, mustard), add chopped cilantro. We are chile heads so I added a whole serrano to the dressing. It's sweet and sharp, tangy and smooth. In a couple of months I'll be longing for these flavors.
This may be obvious but I just made some last night from some left over cobs after a labour day BBQ....corn chowder.
I use a basic method and built flavour from there...I sauteed some bacon and onion, added chicken stock, corn meal to thicken, diced red pepper, lots of fresh corn kernals, rosemary, s&p of course, and a hit of heavy cream.
It was delicious!
I also like to saute and add to pasta with some oven dried cherry tomatoes, basil, shrimp, and a hit of white wine and EVOO.
Also, what about freezing some kernals cut off the cob? I have done this for a corn chowder revisit in the winter. It is still better than store bought frozen.
Well, the end of the sweet corn season is a great time to take corn off the cob (and milk the cob) and freeze it all in airtight bags for use at Thanksgiving. My favorite use in this way is for succotash made with dried baby lima beans (which are sooooo silken in texture and delicate in flavor, far better than fresh or frozen), red peppers (sweet and a touch of hot) and butter and cream, et cet.
I made this salsa and homemade white corn tortilla chips for one of my final culinary school platters that had a Cinco de Mayo theme. It was a total hit and I have made it many times since then to rave reviews. It is absolutely divine when the veggies are grilled but tastes just as good if they are prepared in an oven.
Grilled Corn and Tomato Salsa
8 fl oz. olive oil
6 fl oz. white wine
1⁄2 oz. roasted garlic paste
1⁄2 oz. salt
1 t. coarse ground black pepper
12 ears corn
10 Roma tomato, concasse
2 oz. sliced green onions
3 T. chopped cilantro
3 T. chopped parsley
For best tasting results, grill corn unhusked over an open flame until browned. Tomato can also be grilled as well instead of concasse. Split them in half and deseed then grill until blackened and slightly soft. The skins will slip right off. Grill green onions to char. Chop onion and tomato and strip corn kernels.
Blend oil, wine and garlic paste, season with salt and pepper. Add corn, tomato, green onions, and herbs. Toss to coat and chill for at least 24 hours, stirring occasionally to blend flavors. There will be a lot of liquid and it can be drained off. Adjust seasoning before service.
I love grilled corn on the cob Cafe Habana style. Also known as Mexican Corn on the cob. It's simple but oh so delicious! Grilled corn prepared with cayenne, queso cotija (or blanco or fresco), a little mayo and lime. Perfecto!
Epicurious has a great recipe: http://www.epicurious.com/recipes/rec...
I like to saute with onion & garlic and add soy sauce for a sweet and salty combo. Also good with mushrooms, brocoli probably bell peppers.