CORN SUGGESTIONS?

[Jeanne G]

I did a quick search on the BB and didn't see anything specifically on corn. And I know I can search websites, but was hoping for personal recommendations!! http://www.cookinglight.com/bbs/smile.gif

Here's my situation:
I have about 6 ears of fresh corn that I just finished boiling. I would love to find a recipe that I could use the corn in, and I am going to cut it off the ear. (I love it on, but my teeth don't). Do you have any creative suggestions of what to do with it besides just adding butter and salt?

Thanks!!

[lindrusso]

JeanneG,

I love making the Summer Garden Tart from J/A 1998 - it uses fresh corn and is yummy! Here's a link to the recipe of you're interested.
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000711-1-000078.html

[BarbaraL]

The Summer Squash-and-Corn Saute from the June 2000 issue (page 174) was great! I usually don't make recipes with corn-off-the-cob because the corn's so good just as it is, but I really enjoyed this recipe -- now I want to try more. In addition, dear daughter has braces, so isn't supposed to eat it on the cob. How do you remove the kernels? I always make a mess when I do it. I read somewhere that there's a special little doohickey (a thin piece of metal with a bend at the end) that's supposed to be The Way to remove the kernels.

[Jeanne G]

Barbara,
Thanks for the suggestion! I'll check out the recipe. I know it's messy to remove it from the cobb, all I do is hold the ear upright in a shallow bowl (to catch the kernels) and cut it downwards with a knife. My dad always did it that way. I don't know of a gadget to help, but would like to! http://www.cookinglight.com/bbs/smile.gif

[lorilei]

I'm always happy to use up leftover corn in a corn chowder. And fresh corn is all the better!

One recipe I use frequently is a chipotle corn chowder -- which has a beautiful smokey flavor that blends well with the sweetness of corn.

[ElinorC]

Lorilei,
I'd love to have your recipe for Chipotle Corn Chowder if you care to share. Those are two of my favorite things. Yum!

[lorilei]

Elinor - quite happy to post it for you http://www.cookinglight.com/bbs/smile.gif I usually take liberties with this recipe whenever I make it. I've added black beans, summer squash and potatoes on occasion. You can also puree a bit of the soup to thicken it if you like. But it's delightful as-is http://www.cookinglight.com/bbs/smile.gif

CHIPOTLE CORN CHOWDER

3 T butter
1 medium-large onion, chopped
1 T ground coriander seeds
1/2 cup chopped red bell pepper
6 cups fresh or frozen corn kernels (if fresh, use 12 ears)
1-2 chipotle chiles, chopped finely
3/4 teaspoon dried thyme
1 1/2 cups vegetable or chicken stock
2 1/2 cups milk or half/half
salt & pepper to taste

Preheat oven to 400. Spread corn on a lightly greased cookie sheet. Bake, turning occasionally, until corn is lightly browned.

Preheat a large, heavy saucepan over medium heat for about 1 minute. Add butter and sautee the onion with the coriander until onion is slightly tender. Add red bell pepper and sautee until onions are transluscent. Add roasted corn to this mixture along with chopped chipotle and thyme. (If you used chipotle peppers in adobe, you might mix in a teaspoon or two of the adobo sauce as well). Mix thoroughly. Add stock and milk and bring soup to a boil. Reduce heat and simmer about 15 minutes more, stirring frequently, until soup is heated through. Season to taste with salt & pepper.

[Melman]

This recipe was shown on Food-TV on "Good Eats". It is awesome!! My teenage son (who never usually comments one way or the other about what he's eating) was really impressed with this creamed corn!! By the way, the transcript for this show is on a Good Eats fan site. Alton Brown gives ALL kinds of good information on how to pick out fresh corn, how to cut it off the cob with the least amount of splatters, etc. etc. The transcript is at: http://www.goodeatsfanpage.com/EarNotes.htm

BETTER THAN GRANNIE'S CREAMED CORN
Recipe courtesy Alton Brown
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Yield: 3 cups
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy


Show # EA1B09

[ElinorC]

Thanks Lorilei,
Now I have to grab some corn before it's all gone for the year.

[This message has been edited by ElinorC (edited 10-02-2000).]

[Jeanne G]

Yum!! Thanks for the recipes!! http://www.cookinglight.com/bbs/smile.gif I actually thought about the Sante Fe stuffed peppers again, they were so good. The Summer Garden Tart also looked tasty. And I've NEVER made corn chowder, that recipe looks especially interesting with the chipotle lorelli!

Now I need to go buy some MORE corn!!