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nutcakes_'s picture

Corn (post #61613)

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We are getting some corn in now. I made a great Corn and Poblano Chile Chowder from some very fresh white corn. Looking forward to CLS chicken salad. I also really like the Mexican Corn and Avocado Salad with cilantro/cumin vinaigrette (Jean's fav combo) from Dairy Hollow Soup and Bread p 378.

I don't like corn on the cob too much, too bland. I like it a little better grilled, with a flavored butter. Anyway, please share your corn dishes.

nutcakes_'s picture

(post #61613, reply #1 of 66)

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We had this before our Memorial Day BBQ.

Corn and Pasilla Chile Chowder

Recipe By : Fog City Diner. Cindy Pawlcyn, 1993

Serving Size : 6

3 fresh pasilla or poblano chiles

3 ears corn

5 cups chicken stock

2 Tablespoons butter or olive oil

1 1/2 cups diced onion

3/4 cup chopped celery

1/2 cup chopped parsnip

2 medium russet potatoes -- peeled and diced

1 cup cream -- up to 1 1/2 cup

salt

freshly ground black pepper

chopped chives for garnish


Roast, peel and seed the chiles, and cut them into a small dice. Shuck the corn and cut the kernels off to yield 2 1/2 cups. Put the corn cobs in the chicken stock and bring to a boil. Simmer 20 to 30 minutes until there is a pronounced corn flavor to the stock. Remove the cobs.

Heat the butter in a saucepan; add the onion and celery and cook covered over very low heat for 2 to 3 minutes. Add the chiles, parsnips, potatoes and stock. Simmer until the potatoes and parsnips are cooked through, about 15 to 20 minutes. Add the cream, corn kernels, salt and pepper; stir and simmer another 2 minutes. Adjust seasoning, if necessary. Serve garnished with chives.

Chiffonade_'s picture

(post #61613, reply #2 of 66)

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Add kernels to:

* Corn Bread
* Salsa (add black beans, too)
* Corn/Bread Pudding (sweet or savory, that's up to you)

If you feel corn on the cob is bland, grill some and spread on a flavored butter - like herbs or a chili-butter. No more bland.

Marie-Louise_'s picture

(post #61613, reply #3 of 66)

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The best way to grill it is to shuck it first, then toast in on your gas burner until it's just browned in spots, then put it in a paper bag to steam for a few minutes. (like how you'd roast a red pepper)

I posted a corn risotto from Moose's Restaurant with my other risotto recipes (lime juice & red onions-yum). Also, somewhere I posted a roasted corn salsa.

Here's a soup recipe-perfect for a foggy summer night!

SUMMER CORN CHOWDER
adapted from Martha Stewart Living

Serves 2 as a meal.

*4 oz. pancetta or bacon, diced
*1 cup diced onions
*3/4 c. chopped celery
*8 sprigs fresh thyme
*3 cups chicken stock
*2 1/2 c. fresh corn kernels (about 3 ears)
*1 poblano chile, seeded & diced
*5 oz. fingerling or red potatoes, sliced
*2 cups milk

Sauté pancetta over medium heat in a stockpot until well-browned, about 10 minutes (if bacon is used, it will take less time).
Discard all but 1-2 tbsp. of fat. Add celery, onion & thyme & cook over medium-low heat until translucent, about 8 minutes.
Add stock; bring to boil. Reduce heat to low & simmer covered for 15 minutes.
Add corn, potatoes, and chili; cook until potatoes are tender, about 10 minutes. Remove & discard thyme.
Add milk & simmer until soup is hot. Season to taste. Variation: Can remove & reserve bacon after frying it, then serve soup w/ bacon crumbled on top.

Chiffonade_'s picture

(post #61613, reply #4 of 66)

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Don't know if anyone else mentioned this and I don't have time to page the whole thread - but
i Cook's Illustrated
has a recipe for Corn Pudding in the current issue.

sanderson_'s picture

(post #61613, reply #5 of 66)

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< Obsolete Link > sanderson "Olathe Corn..." 8/2/99 8:56pm

CLS's picture

(post #61613, reply #6 of 66)

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I'm glad to be able to make corn cakes again. I adore them. And corn muffins, too. I've never cared for corn on the cob, but not because of the flavor; I just don't like eating it. I always cut mine off the cob first.

babycakes_'s picture

(post #61613, reply #7 of 66)

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My favorite way to use fresh sweet corn is Paul
Prudhomme's Corn Maque Choux(P.P La. Kitchen). It is great--you let the corn cook downin a skillet until the juice cooks out and let that form a crust, then you scrape and stir. The sugars from the corn caramilize and give the best flavor. I will post if
anybody wants it. He finishes the dish with 2 eggs added at the last minute which I don't do. We just got some really good corn right from the field yesterday, so I'll be making this tonight.

CLS's picture

(post #61613, reply #8 of 66)

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C., corn maque choux is a very old dish. One of my very favorites. My mother has been making it forever! We were talking about it once a long time ago. Big Daddy says his mother finished it with cream.

I agree it's terrific. A great comfort food, to me. Must be made in a cast iron skillet, of course!

babycakes_'s picture

(post #61613, reply #9 of 66)

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Cast iron, definitely! Also, Paul's recipe uses homemade chicken stock and evap. milk. Of course, it could only be good!

samchang_'s picture

(post #61613, reply #10 of 66)

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I'm getting less and less into corn on the cob, but I think that's because corn nowdays is being bred to be sugar sweet at the expense of that old fashioned corn flavor. At least that's what's growing here in CA. I miss that deep flavor of corn, though, and one of the things I remember best about my days in Michigan was the quality of corn you could get there. Nothing like Midwestern corn, I'll have to say.

Which doesn't mean that I do w/o corn here. I still love the stuff, and I've been dreaming of some roasted corn salsa that we whipped up last season. Unfortunately it requires really ripe tomatoes and cayennes, so it's more of a mid- to late-summer dish. But I can dream ahead. In any case, it goes something like this: Take 2 skewers of large cherry tomatoes, one skewer of peeled garlic cloves and as many cayennes as you like, and an ear of corn; brush with oil and grill over medium coals until charred. Let cool slightly, roughly blend the tomatoes and garlic and chiles to a chunky consistency, add the corn, cut away from the ear, season with s&p, add a good hit of lime (keeping in mind that the corn, tomatoes, and even roasted garlic is sweet) and a tossing of chopped cilantro. It's pretty much good with most anything that comes from the grill, and it is a nice counterpoint to steamed or poached dishes.

Tracy_K's picture

(post #61613, reply #11 of 66)

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I adore corn in all forms, especially corn on the cob. Like eating watermelon in gigantic ice-cold slices, where the juice runs down your chin and you need handfuls of napkins, there's just something to be said for biting into corn on the cob, liberally dosed with butter and salt, and making a big mess of yourself.

:-)

Or it's just the kid in me...

MEAN_CHEF's picture

(post #61613, reply #12 of 66)

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I am sure you are all aware by now that the best corn comes from New Jersey.

nutcakes_'s picture

(post #61613, reply #13 of 66)

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Good link. Aussie posted a good spread for corn on cob. Tamales sound good. I don't really like the all Masa ones. Did you post the red chile sauce. I guess that would be essential especially since these are not stuffed.

These kind of remind me of the Green Corn Tamales served in LA....hey samchang, do you know the place I'm talking about--a big and really old, kinda corny LA Mexican restaurant that is know for these...can't think of the name.

EM_'s picture

(post #61613, reply #14 of 66)

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Yes, please post. We always end up liking plain old southern stewed corn better than any other way, nothing fancy to take away from the corn flavor, but would like to try this.

Cooking_Monster's picture

(post #61613, reply #15 of 66)

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New Jersey????

Actually I think the best corn is the stuff grown locally, whatever your current location happens to be.

Corn on the cob is one of my most favorite foods. A bit of butter, a llittle salt, mmmmmm...

MEAN_CHEF's picture

(post #61613, reply #16 of 66)

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Yes NJ and tomatoes too.

i Actually I think the best corn is the stuff grown locally.

It is local when you are in NJ. Didn't mean to imply that you import it.

kai_'s picture

(post #61613, reply #17 of 66)

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i bred to be sugar sweet at the expense of that old fashioned corn flavor

ITA :/ So, perhaps it makes sense to find it in ice cream--doesn't appeal to me, however.

Jean_'s picture

(post #61613, reply #18 of 66)

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Give me the corn you can have the Avocado Salad with cilantro/cumin vinaigrette!

Adele_'s picture

(post #61613, reply #19 of 66)

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Actually, just like the best tomatoes come from NJ, so does the corn. Most of the FL corn has become soooo sweet that it doesn't have that basic corn taste, even though, some of the varieties are good. Something about NJ & veggies!

babycakes_'s picture

(post #61613, reply #20 of 66)

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EM, I will post tomorrow. Paul's recipe calls for homemade chicken stock, evap milk, plenty of seasonings etc. so actually, you don't get much pure corn taste. The caramelization of the corn's sugars give a wonderful flavor, but it not the flavor or good, sweet fresh corn.

EM_'s picture

(post #61613, reply #21 of 66)

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That's fine, I still want to try it, sounds great!

Another favorite way I use fresh corn a lot is to saute a cup of corn kernels with about the same amount of sliced okra in some bacon drippings and add a chopped fresh summer tomato and continue a simmer until the tomato is warmed through. Salt and pepper to taste, of course.

babycakes_'s picture

(post #61613, reply #22 of 66)

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EM,
After reading my previous message, I realized that I shouldn't type while I "tipsy"! Your recipe with okra sounds like the okra and tomatoes we make every summer. Okra, tomatoes, bacon, onion simmered in a cast iron skillet. I have never used corn, but it could only be good! Will post the macque choux tomorrow. Hurray for summers!(and farmers)

Marie-Louise_'s picture

(post #61613, reply #23 of 66)

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FYI-Bruce Aidells has an article in this month's Bon Appetit-his warm corn & basmati rice salad (w/ toasted pecans & fresh mozzarella that partially melts into the rice) is great. It should show up on epicurious soon if you don't get the magazine (I don't either, but tasted it at his class).

sanderson_'s picture

(post #61613, reply #24 of 66)

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Deal!!!

superpup's picture

(post #61613, reply #25 of 66)

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NJ corn and tomatoes are the best, especially those grown down the shore--good soil and climate.

joiep's picture

(post #61613, reply #26 of 66)

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Corn ON the cob is THE best, no matter how you dress them. It's like eating crab meat picked from the shell or peeling a shrimp just before you eat it or a roast with the bone in. Seems to just have a better flavor eaten right off the cob.

I do make a black bean salsa with corn that is wonderful and some of these other suggestions so very good.

kai_'s picture

(post #61613, reply #27 of 66)

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I'm w/CLS about preferring to cut the corn off the cob before eating it. Something about dripping butter all over my chin, clothes, etc. I found that if you cut sort of deep, you get a better flavor (similar to if just gnawing it off the cob and getting it inbetween your teeth).

To me, corn is so wonderful, I really hate to adulterate it w/anything but butter, and s&p. Maybe garlic, or cayenne. Because it is so sweet, I prefer to eat it solo, rather than mixing it w/other veggies--most of which I prefer on the "non" sweet side. JMO.

Wolverine's picture

(post #61613, reply #28 of 66)

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CLS - I do that too! Sometimes I put lemon & pepper on the corn, but - if it is fresh sweet corn, I just eat it plain - to me - great taste!

Wolverine's picture

(post #61613, reply #29 of 66)

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Yeah, NJ has been adding those chemicals for years! ;-)

Wolverine's picture

(post #61613, reply #30 of 66)

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samchang, I grow heirloom corn and it still has that "old fashioned" corn flavor. Maybe you could get it at some of those great markets you guys have out there - I bet someone is growing it.