cooking with corn... have had a craving lately, and am trying to come up with inventive things to do with it... (not things like bread, etc, or involving puree, etc...)
just things I may not have thought of... adding corn to...
thanks in advance!!
If we have leftover grilled corn or roasted corn, we will often put it on an impromptu pizza, like, maybe a chicken, roasted red pepper, goat cheese, and corn pizza, or something like that! We also can't eat tacos without some corn sprinkled on top too.
This Fire-roasted Corn Dip is fabulous: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6313,00.html?rsrc=search
And this SW Grilled Beef Salad was very tasty: http://www.epicurious.com/recipes/recipe_views/views/2341
Oh, and this was my most favorite thing that I've made with corn lately: http://www.chowhound.com/topics/38761... I used the leftover corn relish to make corn, onion, and cheddar quesadillas, and they were quite good themselves!
I recently had a very refreshing, light side salad with corn. It consisted of edamame (shelled, with just the green soy beans), corn, and juliennes of red onion, drizzled with a light olive oil vinegrette. It is so simple yet really delicious and great for spring and summer!
Fresh corn shaved from the cob is a great last minute addition to pastas and risotti, especially when combined with other spring and summer vegetables like asparagus, fava beans, english peas, etc. It's needs very little cooking. Also good with wild mushrooms (morels and chanterelles especially). A fresh corn saute with red bell peppers and basil is a great fish topper. Also, try adding fresh corn to pasta carbonara - not traditional but the combination of corn with egg and bacon is tremendous. Man I loves me some corn!! Can't wait for the good stuff to start hitting.
Corn is one of my favorite foods - Occasionally, I make a mexican thing with vege dogs or chicken sausage saute with a little EVOO, onion and red pepper. Then at the end frozen white corn. Dish out and pour refried beans over the top. I always thin the beans out a little chicken broth. Seat with mozz. cheese -yumm!
Corn in rice is good too.
And learned this from a restaurant : salad w/chicken breast, corn, slivered almonds and pineapple chunks.
Don't forget the corn bread. Always better with creamed corn in the batter!
I degrain fresh cobs and put kernels in quick to prepare somewhat Mexican style soups with tomato, red onion, bit of tomato paste, lime juice, cilantro, fresh and dried chilis, garlic, tripe or fish, appropriate stock and various other vegetables (carrots, eggplant, zucchini..) depending on what I have at the time. Vegetables are fine diced to corn size; garlic, cilantro, chilis are finely chopped.
Also toss whole kernels into French carrot soup for my three-and-a-half year old.
re: Sam Fujisaka
Chop up 2 or 3 slices of real smoked bacon and fry crisp in a 2 quart pot.
Remove bacon and save as sprinkles.
Add 1 stalk of celery and 1 large cooking onion finely chopped. Saute till limp, about 4 or 5 minutes. Near the end of this step add 1/2 tsp or to taste of ground black pepper.
Add 2 cups of water, about 1 tsp of salt, and a couple of decent sized potatoes, peeled and diced to about 1 inch and 2 tbsp fresh, chopped parsley. Leave at low boil till potatoes are cooked but not mushy.
Add 1-1/2 cups of milk and let come to a boil and foam up to get the sugar out of the milk.
Stir together 2 tbsp of flour and some of the liquid till dissolved and add to chowder. Add 1 tsp of sugar and adjust salt.Cook a bit longer, stirring all the time till the flour is cooked and the chowder thickened - about 3 or 4 minutes. Add about 1 cup of corn or a bit more and cook till corn is done - a couple of minutes at most.
Serve sprinkled with bacon bits and maybe a bit of paprika on top.
Any corn works - fresh, canned or frozen. If canned, use the liquid as well. This is a good way to use left-over fresh ears.
Sometimes I use butter instead of bacon and that works too.