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Archived posts for the ‘Corn’ Category

Fresh Corn with Cherry Tomatoes

By dcculpepper

About two cups of fresh corn cut off the cob

¼ cup (4 tablespoons) minced shallots or onion

About a pint of cherry tomatoes, whole

A few tablespoons of cooking oil

Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)

 

Sauté shallots or onions in oil about a minute

Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently

Season and serve

 

Variations:

I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.

Consider adding small amount of red pepper flakes or minced chiles

Fresh Corn

By Chef Tse

Nothing says summer like fresh corn, and now we get to enjoy it our farm shares. Last week after I got home from picking up my bounty, I peeled back the tender husks and actually ate a whole cob raw. That’s right – raw. The tender kernels popped delicately between my teeth, prompting me to close my eyes and just enjoy the moment.

Unlike corn that’s been sitting on the grocery shelf, our corn was picked just hours before. This means the naturally occurring sugars are still present and haven’t had time to turn to starch. I strongly recommend eating your corn within a day or two. After that, the delicate flavors fade and become dull.

Of course there are a thousand and one ways to eat corn – from raw, to steamed, to roasted. But my personal favorite is grilled. I really enjoy the flavors of chili, lime and cilantro, so just after the corn comes off the grill, I brush it lightly with a compound butter and immediately dig in. The intense flavors of the chipotle chile, cilantro and lime enhance rather than cover the great taste of the corn. If you’re not a big fan of spice, simply omit the chile and instead add a generous pinch of smoked paprika.

Enjoy!

Grilled Corn with Chipotle Lime Butter

From the kitchen of Chef Tse

Serves 8

8 medium ears corn with husks
1 lime
4 tablespoons unsalted butter, room temperature
1/2 chipotle chile, chopped fine
1/2 teaspoon adobo sauce (from chipotle chile)
1 tablespoon cilantro, chopped
Salt and pepper

Using a knife or scissors, cut off the tassel from tip of corn. Remove all but innermost layer of husk around corn. Kernels should be covered but almost visible through the husk. Soak in cold water one hour.

Prepare grill for medium high heat. Zest lime and place in a small bowl. Cut lime into 8 wedges and set aside. To lime zest add butter, chile, adobo sauce and cilantro. Mix until well combined. Set aside.

Grill corn until husks begin to blacken, about 2 minutes. Using tongs, turn corn one quarter turn and grill another 2 minutes. Repeat on remaining two sides. Remove from grill and let cool on serving platter 3 to 5 minutes.

Remove husks and any remaining corn silk. Brush each ear lightly with 1/2 teaspoon chipotle butter. Reserve remaining butter for another use. Squeeze 1 lime wedge over each ear and sprinkle with salt and pepper if desired. Serve immediately.

Anaheim Chile & Corn Chowder

By Laura
    1-2/3 cups fresh or frozen corn kernels
    3/4 lime, zest and juice
    1 tablespoon plus 2 tsp. corn oil
    3/4 large yellow onion, peeled and minced
    3-1/4 cups chicken stock, preferably homemade
    1-2/3 cups russet potatoes, peeled, diced
    3/4 teaspoon chili powder
    1/2 teaspoon crushed red pepper
    3/4 teaspoon ground cumin
    3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
    3/4 red bell pepper, stem and pith removed, seeded and chopped
    2/3 cup plus 2 Tbs. heavy cream
    1/3 cup plus 1 Tbs. fresh cilantro, chopped
    4 sprigs cilantro or parsley, for garnish
    1/2 teaspoon. Kosher salt
    1/3 cup plus 1 tablespoon salsa, for garnish

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.