ISO: Good Corn Recipes

[eks]

Someone brought me a large amount of fresh corn. I am so excited because corn is one of my favorite fresh veggies! If you have any wonderful corn recipes, please post them! Thank you!

[Melman]

Oh my! Please send some my way!! I'm not sure why it's so hard to find fresh corn around here!! I can see the fields of it growing....but the ears I find in the stores/markets are definitely NOT fresh!

I think I posted a creamed corn recipe not too long ago. It's a FoodTV recipe from Good Eats. It's AWESOME!! Ok..NOT CL by any means. My son (who isn't usually vocal about anything more than a grunt) absolutely loves this stuff. It has a spring of fresh rosemary that's cooked in it...but that is removed before serving it. If you can't find it in this BB or on foodtv (look under Good Eats...I think it's called something like "Better than Grannie's Creamed Corn"), let me know and I'll post if for you.

[emilycat]

I'm so sorry; I'm not here to post a recipe -- but I have to say something in defense of creamed corn. Made properly, it is an extremely light and nutritious dish. The reason real creamed corn is creamy is because of the very long cooking time that causes the corn to release starches and give a creaminess similar to that of risotto. All you need is a little salt and water, and you definitely shouldn't need any fatty ingredients. It's absolutely divine, but alas, although I can duplicate (well, almost http://www.cookinglight.com/bbs/wink.gif ) my grandmother's biscuits and cobblers, I don't have the corn thing down yet. http://www.cookinglight.com/bbs/smile.gif

[NydiaC]

I tried the Roasted Corn, Black Bean, and Mango Salad on Sunday with our supper club. It's great! Here's a link:
http://www.cookinglight.com/articles/get_recipe.asp?rID=805&AreaID=5

[KathrynY]

I got this recipe from one of those "Beef - It's What's for Dinner" cooking flyers and use it with spicy and/or Mexican style dishes.

Tangy Corn Relish

1 tsp vegetable oil
1/2 red or green bell pepper, chopped
1 can (8 3/4 oz) whole kernel corn, undrained (I like the white shoepeg corn, although I'm sure you could substitute fresh in season)
1 tablespoon white vinegar
1/8 teaspoon ground red pepper (or more to taste!)
1/4 teaspoon garlic salt
1/4 cup sliced green onions

Heat oil in large nonstick skillet over medium heat; add bell pepper. Cook and stir 3
minutes. Stir in corn, vinegar and ground red pepper; continue cooking, uncovered, 2 to 3 minutes. Season with garlic salt, add onions to skillet. Cook 1 minute or until heated through.

I was going through some old CL issues a few days ago, and earmarked a Corn Risotto recipe to try (I think it was from July/Aug '94). I can post that when I get home tonight.