"A light wind swept over the corn, and all nature laughed in the sunshine." Anne Bronte
Some interesting facts about corn you might not know.
Farmers grow corn on every continent except Antarctica. One bushel of corn will sweeten more than 400 cans of Coca-Cola. There are about 800 kernels in 16 rows on each ear of corn. The corncob is actually part of the corn plant's flower. The main ingredient in most dry pet food is corn. Corn is America's number one field crop. Corn leads all other crops in value and volume of production. A pound of corn consists of approximately 1,300 kernels. Corn is used to produce fuel alcohol. Fuel alcohol makes gasoline burn cleaner, reducing air pollution and it doesn't pollute the water. 100 bushels of corn produces approximately 7,280,000 kernels. Over 55% of Iowa's corn goes to foreign markets and the rest is used in other parts of the U.S. Corn is a major component in many foods items like cereals, peanut butter, snack foods and soft drinks. The Pacific Rim region is emerging as the world's fastest growing market for U. S. corn.
Iowa, Illinois, Nebraska and Minnesota account for over 50 percent of the corn grown in the U. S. Other major corn growing states are Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky. Many of these states are included in the "Corn Belt".
What do the Amish and the Aztec Indians have in common? You guessed it; corn! Corn has been used for centuries as food for both people and animals. Corn is native to the Americas, and some form of it has always been grown by the Native American Indians. Archaeologists have found petrified corncobs in excavations at ancient Indian villages. Central and South American Indians ground corn into flour, used the sugary corn leaves as a kind of chewing gum and even enjoyed popcorn long before "Orville" invented popcorn. In the 1880's The Albert Dickinson Co. of Odebolt, Iowa had brands of popcorn called "Big Buster" and "Little Buster." The first popcorn machine was invented by Charles Cretors of Chicago in 1885. In 1914, Cloid H. Smith founded the American Pop Corn Co. in Sioux City, Iowa and launched America's first brand name popcorn called Jolly Time "guaranteed to pop." Orville Redenbacher's famous saying for popcorn was "You'll like it better or my name isn't Orville Redenbacher."
Most corn begins trickling into markets in the early spring from the desert growing areas, but starting in mid-to-late-June, the flood really begins. Always a popular first choice at farmers markets. Choose ears that are well filled out and make sure the silk is still soft, not dried out. Store corn in the refrigerator, tightly wrapped. To prepare for grilling, soak the unshucked ears in water to cover for at least 30 minutes, then toss on the grill, turning every 5 minutes or until corn is golden; it should take about 30 to 25 minutes.
I hope you enjoy the recipes listed below.
Corn Pie
1 cups all purpose flour - sifted
1/2 tsp. salt
6 Tbl. Crisco, chilled
2 Tbl. ice water
Filling
3 eggs
1/3 cup whipping cream
1 tsp. salt
freshly ground black pepper
1 tsp. Tabasco
3 Tbl. shallot, grated or minced finely
2 cups corn, cut off cob
1 cup sharp Cheddar cheese, shredded
6 strips bacon, sliced and cooked (good quality)
Cook bacon until slightly crispy. Sift flour and salt in bowl. Cut in half of the Crisco until mixture resembles coarse meal, then cut in remaining Crisco until size of peas. Add water, mixing lightly with fork until just moist. Shape into a ball. Roll out on lightly floured surface and place in 9-inch pie plate fluting edge. In a bowl, combine eggs, cream, salt, Tabasco and pepper; beating until smooth. Add onion, corn, bacon and cheese and pour into pastry. Bake in 400 degree oven for 25 to 30 minutes.
Stewed Corn and Tomatoes
2 medium sweet onions, halved and thinly sliced
3 Tbl. butter
2 green bell peppers, sliced in thin strips
1 (15 oz.) can whole tomatoes, drained and chopped
2 cups fresh or frozen corn
salt and freshly ground black pepper
In a large saute pan, add butter and onion and saute for about 6 minutes. Add bell pepper and chopped tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add corn and simmer for 5 minutes. Taste and season with salt and pepper.
Corn Bread Pudding
3 cups whole milk
1 Tbl. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
1 sweet onion, chopped
1 red bell pepper, seeded and chopped
1 garlic clove, minced
salt and freshly ground black pepper
1/2 stick butter
1 1/2 cups of fresh sweet corn kernels removed from cobs
5 eggs
8 cups good quality white bread (French, Italian, etc.)
2 cups Gruyere cheese, grated
3 Tbl. butter
3 Tbl. Italian parsley, chopped
What do the Amish and the Aztec Indians have in common? You guessed it; corn! Corn has been used for centuries as food for both people and animals. Corn is native to the Americas, and some form of it has always been grown by the Native American Indians. Archaeologists have found petrified corncobs in excavations at ancient Indian villages. Central and South American Indians ground corn into flour, used the sugary corn leaves as a kind of chewing gum and even enjoyed popcorn long before "Orville" invented popcorn. In the 1880's The Albert Dickinson Co. of Odebolt, Iowa had brands of popcorn called "Big Buster" and "Little Buster." The first popcorn machine was invented by Charles Cretors of Chicago in 1885. In 1914, Cloid H. Smith founded the American Pop Corn Co. in Sioux City, Iowa and launched America's first brand name popcorn called Jolly Time "guaranteed to pop." Orville Redenbacher's famous saying for popcorn was "You'll like it better or my name isn't Orville Redenbacher."
Most corn begins trickling into markets in the early spring from the desert growing areas, but starting in mid-to-late-June, the flood really begins. Always a popular first choice at farmers markets. Choose ears that are well filled out and make sure the silk is still soft, not dried out. Store corn in the refrigerator, tightly wrapped. To prepare for grilling, soak the unshucked ears in water to cover for at least 30 minutes, then toss on the grill, turning every 5 minutes or until corn is golden; it should take about 30 to 25 minutes.
"Farming looks mighty easy when your plow is a pencil and
you're a thousand miles from the corn field." Dwight D. Eisenhower
When selecting fresh corn it's important to choose corn that is displayed in a cool place, or at least out of the sun if selecting from a farmers market. Look for corn whose husks are fresh and green and not dried out. Examine the kernels by pulling back part of the husk. The kernels should be plump and tightly arranged in rows. Corn that is fresh will exude a white milky substance. It's best to purchase corn the day you plan on cooking it for maximum flavor. Store corn in a plastic bag in the refrigerator. Do not remove husk until you plan on using corn.
Corn on the cob taste great just simply seasoned with melted butter, salt and pepper. You can also use olive oil for a great flavor. I have listed some delicious herb butters to try or create your own. Some of the best corn Jerry and I ever tasted came from my home state of WA. In the Skagit Valley near Mount Vernon during the end of August there was always a truck loaded with fresh picked corn on a frontage road with a big hand written sign, "Fresh Corn For Sale." I'd call my mom up and ask "have you seen the corn truck yet?" If she said yes, I'd tell Jerry it's time to go and get corn. This corn was so sweet and delicious it tasted like you were biting into honey, it's making my mouth water just thinking about it. We couldn't eat all of the corn we bought, so I would come home and blanch and freeze it so we had this amazing corn all year round.
I hope you enjoy the recipes listed below.
Corn Pie
1 cups all purpose flour - sifted
1/2 tsp. salt
6 Tbl. Crisco, chilled
2 Tbl. ice water
Filling
3 eggs
1/3 cup whipping cream
1 tsp. salt
freshly ground black pepper
1 tsp. Tabasco
3 Tbl. shallot, grated or minced finely
2 cups corn, cut off cob
1 cup sharp Cheddar cheese, shredded
6 strips bacon, sliced and cooked (good quality)
Cook bacon until slightly crispy. Sift flour and salt in bowl. Cut in half of the Crisco until mixture resembles coarse meal, then cut in remaining Crisco until size of peas. Add water, mixing lightly with fork until just moist. Shape into a ball. Roll out on lightly floured surface and place in 9-inch pie plate fluting edge. In a bowl, combine eggs, cream, salt, Tabasco and pepper; beating until smooth. Add onion, corn, bacon and cheese and pour into pastry. Bake in 400 degree oven for 25 to 30 minutes.
Stewed Corn and Tomatoes
2 medium sweet onions, halved and thinly sliced
3 Tbl. butter
2 green bell peppers, sliced in thin strips
1 (15 oz.) can whole tomatoes, drained and chopped
2 cups fresh or frozen corn
salt and freshly ground black pepper
In a large saute pan, add butter and onion and saute for about 6 minutes. Add bell pepper and chopped tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add corn and simmer for 5 minutes. Taste and season with salt and pepper.
Corn Bread Pudding
3 cups whole milk
1 Tbl. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
1 sweet onion, chopped
1 red bell pepper, seeded and chopped
1 garlic clove, minced
salt and freshly ground black pepper
1/2 stick butter
1 1/2 cups of fresh sweet corn kernels removed from cobs
5 eggs
8 cups good quality white bread (French, Italian, etc.)
2 cups Gruyere cheese, grated
3 Tbl. butter
3 Tbl. Italian parsley, chopped
Preheat oven to 375 degrees and butter a 9x13 baking dish. In a saute pan add 3 Tbl. butter, onions, peppers and garlic and saute for about 7 minutes, set aside.
In a saucepan, combine milk, rosemary, thyme, sage and black pepper. Heat over high until must before the milk reaches a simmer. Remove from heat and allow to cool slightly.
Heat 1/2 stick butter in large saute pan about 4 minutes, add corn and salt and stir over low for about 3 minutes. Remove and set aside. In a large bowl, whisk the eggs. Whisk in the cooled milk, stir in the bread, then the cooked and cooled vegetables, the cheese and the cooled corn mixture until well combined. Pour mixture into baking dish pressing down and let sit for about 15 minutes while bread absorbs liquid. Bake in oven for 35 to 40 minutes until golden brown. Sprinkle with parsley and serve immediately.
Fresh Corn Salad
4 cups fresh corn off cob
1/3 cup pimentos, chopped
4 scallions, chopped including green part
2 ribs celery, finely chopped
1/4 cup sugar
1/2 cup vegetable oil
salt and freshly ground black pepper
1 clove garlic, minced
1 red bell pepper, seeded and chopped
1/2 cup fresh basil, chopped
2 Tbl. lime juice
zest of lime
In a large bowl, add corn, pimentos, scallions, celery, bell pepper and basil. In a container with lid, add sugar, salt, pepper, garlic, lime juice, zest and oil. Shake until well incorporated and pour over salad, mixing well. Place in frig for about 1 hour, mixing again before serving.
Corn Dip - Texas Style, Y'al
l
Corn Dip - Texas Style, Y'al
l
5 cups fresh corn off cob or frozen corn (thawed)
1 cup mayonnaise
8 oz. sour cream
8 oz. Monterey Jack cheese, shredded
8 oz. Sharp Cheddar cheese, shredded
1 bunch scallions, sliced thinly including green part
2 small cans green chiles, chopped and drained
1 jalapeno, seeded and finely minced
1 Tbl. fresh lime juice
Tabasco, to taste
salt and freshly ground black pepper
In a bowl, add all ingredients and mix well, taste and season with salt, pepper and Tabasco. Cover and refrigerate until chilled. Serve with tortilla chips, Frito's or whatever y'all enjoy.
Corned Beef Corn Hash - since Jerry and I don't eat beef, I use ground turkey in this
In a bowl, add all ingredients and mix well, taste and season with salt, pepper and Tabasco. Cover and refrigerate until chilled. Serve with tortilla chips, Frito's or whatever y'all enjoy.
2 large russet potatoes, washed and small dice
2 Tbl. butter
1 large onion, small dice
2 large garlic cloves, minced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and minced
1 cup fresh corn off cob
3/4 lb. corn beef, small dice
1 Tbl. prepared horseradish
2 Tbl. fresh chives, chopped
1 cup Swiss cheese, grated
salt and freshly ground black pepper
eggs, optional
In a large saute pan, add potatoes and cover with cold water; bring to boil over high heat; reduce to low and simmer until potatoes are cooked, but still firm about 3 minutes. Drain well and place potatoes in colander; set aside. In a large saute pan, add butter, stir in onions, red bell pepper, jalapenos and garlic cooking for about 5 minutes. Add corn beef, horseradish, potatoes, and cook stirring until nicely browned. Season with salt and pepper. Stir in chives and cheese, mixing well. Remove to platter and serve with over easy eggs on top if desired.
Corn Fritters Eggs Benedict with Smoked Salmon
1 cups water, boiling
1 cup yellow cornmeal
4 Tbl. butter
1 cup all purpose flour
1 1/2 tsp. baking powder
3 Tbl. sugar
9 eggs (3 for fritter batter and 6 for poaching)
1 cup whole milk
1/2 red bell pepper, seeded and chopped
1 1/2 cups fresh corn kernels off cob
2 scallions, chopped including green part
1/4 cup red onion, minced
1/4 cup Italian parsley, finely chopped
1/2 cup sour cream
12 sliced of high quality smoked salmon
Tabasco
In a large bowl, add cornmeal, butter and boiling water. In another bowl, add flour, baking powder and sugar. In another bowl, beat 3 eggs and milk together. Add the beaten eggs, Tabasco and milk to the bowl with the cornmeal and blend until smooth. Add the dry ingredients and blend, folding in red bell pepper and scallions. Heat a griddle spraying with cooking spray and ladle on pancakes from the batter. Place the corn cakes on a platter when cooked, covering lightly. In a saute pan, add some water and 1 Tbl. of white vinegar bring to simmer and poach eggs, removing with slotted spoon. Place a couple slices of salmon on each corn cake, then a poached egg on top. Add a dollop of sour cream, a sprinkle of red onion and parsley. Serve with hash browns, juice and fresh fruit for a delicious breakfast.
Chili Corn Cheese Bake
4 eggs
1/2 tsp. baking powder
1/4 cup all purpose flour
1/2 tsp. Coleman's dry mustard
1 cup Monterey Jack cheese, shredded
1 cup Sharp Cheddar cheese, shredded
1 cup cottage cheese
1 cup fresh off the cob corn
4 oz. canned chilies diced
5 Tbl. butter, melted
1/4 cup Italian parsley, chopped
Preheat oven to 350 degrees. Mix the flour, baking powder and dry mustard. Beat in eggs. Whisk in remaining ingredients. Batter will be slightly lumpy. Grease a baking dish and bake for 25 to 35 minutes or until center is firm and top is lightly browned.
Scrambled Eggs with Fresh Corn
1 cup fresh off the cob corn
2 Tbl. butter
1/4 cup green bell pepper, seeded and chopped
1/4 cup red bell pepper, seeded and chopped
1/2 cup red onion, chopped
6 eggs, beaten
3 Tbl. heavy whipping cream
salt and freshly ground black pepper
Options; grated cheese, Tabasco, fresh basil, chopped chives, chopped ham
In a saute pan, add butter and saute peppers, and onion until softened. Add corn and cook for 2 minutes. In a bowl, whisk eggs, add cream and season with salt and pepper. Turn heat to medium low and stir eggs into vegetable mixture stirring until your eggs are light and fluffy. Serve with roasted red potatoes, juice and fresh fruit for a nice morning meal.
Quesadillas with Avocado, Corn and Tomatoes
1 cup fresh corn off cob
1/4 cup cream cheese
1/2 cup Sharp Cheddar cheese, shredded
1 tsp. fresh lemon juice
1/8 tsp. curry powder (good quality)
1/4 cup sweet onion, finely chopped
4 flour tortillas
2 Tbl. fresh cilantro, chopped
1 large Haas Avocado, peeled, seeded and sliced thinly
1 large ruby red beefsteak tomato, sliced
Salsa
Sour cream
Preheat oven to 400 degrees. Lightly brush baking sheet with olive oil. In a bowl, mix cream cheese with lemon juice, curry and season with salt and pepper. Stir in onion, cilantro and corn. Spread equal parts of mixture over each of the flour tortillas. Cover with cheddar cheese and fold firmly in half. Lightly brush top of tortillas with olive oil. Bake for about 10 to 15 minutes or until lightly golden. Remove from oven and slice in wedges. Serve with avocado, tomato, salsa and sour cream.
Roasted Corn Salsa
2 cups fresh off the cob roasted corn - see note below
2 cups fresh zucchini, finely chopped
1 cup red bell pepper, seeded and finely chopped
1/2 cup red onion, finely chopped
1 jalapeno, seeded and minced (or pepper of your choice)
2 Tbl. fresh lemon juice
2 Tbl. extra virgin olive oil
salt and freshly ground black pepper
To roast corn indoors; shuck ears of corn removing silk. Place in large pot of water and cover. Bring to boil. Let boil for 2 minutes and turn off heat. Let stand for 8 minutes. Remove corn from water
Corn Doggies - what a summer time delight
1 cup yellow cornmeal
1 cup all purpose flour
1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup whole milk
Tabasco optional, but I like it in the batter
vegetable oil for frying
2 (16 oz.) packages hot dogs
16 wooden skewers
mustard and ketchup or whatever you like on yours
In a shallow baking dish, combine cornmeal, flour, salt, pepper, sugar and baking powder. In a bowl whisk eggs and milk. Stir liquid mixture into dry ingredients. Preheat oil in deep sided heavy pan over medium heat to 350/375 degrees. Place a skewer into each hot dog and roll dogs in batter until well coated. Fry 2 or 3 dogs at a time in oil until lightly golden browned about 3 minutes. Drain on paper towels.
Corn, Black Bean and Tomato Salsa
4 eggs
1/2 tsp. baking powder
1/4 cup all purpose flour
1/2 tsp. Coleman's dry mustard
1 cup Monterey Jack cheese, shredded
1 cup Sharp Cheddar cheese, shredded
1 cup cottage cheese
1 cup fresh off the cob corn
4 oz. canned chilies diced
5 Tbl. butter, melted
1/4 cup Italian parsley, chopped
Preheat oven to 350 degrees. Mix the flour, baking powder and dry mustard. Beat in eggs. Whisk in remaining ingredients. Batter will be slightly lumpy. Grease a baking dish and bake for 25 to 35 minutes or until center is firm and top is lightly browned.
Scrambled Eggs with Fresh Corn
1 cup fresh off the cob corn
2 Tbl. butter
1/4 cup green bell pepper, seeded and chopped
1/4 cup red bell pepper, seeded and chopped
1/2 cup red onion, chopped
6 eggs, beaten
3 Tbl. heavy whipping cream
salt and freshly ground black pepper
Options; grated cheese, Tabasco, fresh basil, chopped chives, chopped ham
In a saute pan, add butter and saute peppers, and onion until softened. Add corn and cook for 2 minutes. In a bowl, whisk eggs, add cream and season with salt and pepper. Turn heat to medium low and stir eggs into vegetable mixture stirring until your eggs are light and fluffy. Serve with roasted red potatoes, juice and fresh fruit for a nice morning meal.
Quesadillas with Avocado, Corn and Tomatoes
1 cup fresh corn off cob
1/4 cup cream cheese
1/2 cup Sharp Cheddar cheese, shredded
1 tsp. fresh lemon juice
1/8 tsp. curry powder (good quality)
1/4 cup sweet onion, finely chopped
4 flour tortillas
2 Tbl. fresh cilantro, chopped
1 large Haas Avocado, peeled, seeded and sliced thinly
1 large ruby red beefsteak tomato, sliced
Salsa
Sour cream
Preheat oven to 400 degrees. Lightly brush baking sheet with olive oil. In a bowl, mix cream cheese with lemon juice, curry and season with salt and pepper. Stir in onion, cilantro and corn. Spread equal parts of mixture over each of the flour tortillas. Cover with cheddar cheese and fold firmly in half. Lightly brush top of tortillas with olive oil. Bake for about 10 to 15 minutes or until lightly golden. Remove from oven and slice in wedges. Serve with avocado, tomato, salsa and sour cream.
Roasted Corn Salsa
2 cups fresh off the cob roasted corn - see note below
2 cups fresh zucchini, finely chopped
1 cup red bell pepper, seeded and finely chopped
1/2 cup red onion, finely chopped
1 jalapeno, seeded and minced (or pepper of your choice)
2 Tbl. fresh lemon juice
2 Tbl. extra virgin olive oil
salt and freshly ground black pepper
To roast corn indoors; shuck ears of corn removing silk. Place in large pot of water and cover. Bring to boil. Let boil for 2 minutes and turn off heat. Let stand for 8 minutes. Remove corn from water
Corn Doggies - what a summer time delight
1 cup yellow cornmeal
1 cup all purpose flour
1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup whole milk
Tabasco optional, but I like it in the batter
vegetable oil for frying
2 (16 oz.) packages hot dogs
16 wooden skewers
mustard and ketchup or whatever you like on yours
In a shallow baking dish, combine cornmeal, flour, salt, pepper, sugar and baking powder. In a bowl whisk eggs and milk. Stir liquid mixture into dry ingredients. Preheat oil in deep sided heavy pan over medium heat to 350/375 degrees. Place a skewer into each hot dog and roll dogs in batter until well coated. Fry 2 or 3 dogs at a time in oil until lightly golden browned about 3 minutes. Drain on paper towels.
Corn, Black Bean and Tomato Salsa
3 large ruby red ripe tomatoes, seeded and diced
2 cups black beans, drained and rinsed
1 1/2 cups fresh corn off the cob
4 scallions, thinly sliced including green part
2 garlic cloves, minced
1 large jalapeno, seeded and minced
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped
Place all ingredients into a bowl, mix well. Cover and refrigerate for 30 minutes, taste and adjust seasoning. I always like to add Tabasco to mine as well. Can't live without the stuff! You can also add diced fresh avocados, red bell peppers or roasted poblano chilies too.
Herb Butters for Corn-on-the-Cob2 cups black beans, drained and rinsed
1 1/2 cups fresh corn off the cob
4 scallions, thinly sliced including green part
2 garlic cloves, minced
1 large jalapeno, seeded and minced
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped
Place all ingredients into a bowl, mix well. Cover and refrigerate for 30 minutes, taste and adjust seasoning. I always like to add Tabasco to mine as well. Can't live without the stuff! You can also add diced fresh avocados, red bell peppers or roasted poblano chilies too.
1 stick butter, soft
4 tsp. fresh parsley, chopped
4 tsp. fresh basil, chopped
4 tsp. fresh oregano, chopped
salt
1 tsp. fresh lemon zest
Mix together and place on waxed paper, rolling into a log. Refrigerate until firm and slice rubbing over corn.
Jalapeno butter - 2 tsp. roasted jalapeno peppers, finely chopped - these will replace the herbs in the above recipe. Minted butter - 4 Tbl. fresh mint, chopped replacing the herbs and 2 tsp. lime zest replacing the lemon zest. Chili Lime - 3 Tbl. butter, 1 tsp. lime zest, 1 tsp. chili powder, 1/4 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper.
Corn Pudding with Bourbon
2 eggs
3/4 cup evaporated milk
2 cups canned cream style corn
2 cups fresh corn off the cob
2 Tbl. butter, melted
3 Tbl. dark brown sugar
3 Tbl. cornstarch, mixed with 2 Tbl. Bourbon
1/2 tsp. ground nutmeg
1/4 tsp. salt
Preheat oven to 350 degrees. Butter an 8-inch baking dish. Whisk eggs and milk in a bowl. Stir in remaining ingredients. Pour mixture into baking dish, baking for 45 to 50 minutes or until lightly browned.
Sweet Potato Shrimp Corn Chowder
2 Tbl. olive oil
4 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 strips bacon, diced (good quality)
1 large sweet onion, diced
2 cloves garlic, minced
4 cups chicken stock (good quality)
1 cup heavy whipping cream
1 (16 oz) frozen corn or 4 large ears fresh corn off cob
1/2 lb. raw large shrimp, peeled and cleaned
salt and freshly ground black pepper
1 tsp. Tabasco
2 Tbl. fresh thyme leaves
sour cream (garnish)
fresh dill (snipped for garnish)
In stock pot heat olive oil over medium heat. Add sweet potatoes and bacon and cook for 5 minutes. Add onion and garlic and cook for 5 minutes. Add chicken stock and cook until potatoes are just tender but hold their shape. Remove 1 1/2 cups sweet potatoes from stock pot and mash with a fork. Return to pot. Add corn, shrimp, whipping cream, salt, Tabasco, pepper and herbs stirring to combine. Return to simmer for about 20 minutes. Place soup in serving bowls and garnish with dollop of sour cream and sprinkle of fresh dill.
Corn Taco Salad
Dressing #1
2 cups sour cream
Tabasco to taste
1 tsp. garlic powder
1 garlic clove minced
2 Tbl. mayo
1/2 cup salsa (homemade or store bought)
Place dressing ingredients in bowl and mix until well blended.
Dressing #2
1 1/3 cups mayonnaise
1/3 cup buttermilk
1/3 cup fresh jalapeno, seeded and minced
1/3 cup canned green chilies, drained
1/3 cup fresh cilantro
1 small packet dry ranch dressing mix
Place ingredients in blender or food processor and whirl until smooth.
Salad
1 lb. ground turkey, chicken or beef
1 head iceberg lettuce, shredded
1 large can kidney or black beans, drained and rinsed
1 lb. sharp cheddar cheese, shredded
1 red onion, chopped
1 cup fresh corn off the cob
3 scallions, sliced including green part
2 large Haas avocados, diced and sprinkled with fresh lime juice
2 large ruby red tomatoes, seeded and chopped
1/2 cup black olives, sliced and drained
Tortilla chips
1/2 cup fresh cilantro, chopped
1 small can green chilies, drained
In a saute pan, add meat and break up into pieces browning well, drain any excess moisture off. On a large deep platter layer your ingredients and pour over salad dressing of your choice. Serve with cheese quesalillas.
Creamy Corn Pudding
12 large ears of fresh corn on cob
1/2 stick butter, divided
2 cups sweet onion, chopped finely
1 cup celery, chopped finely
salt and freshly ground black pepper
1 tsp. seasoning salt
4 eggs, separated
1/4 cup heavy whipping cream
1/4 cup sour cream
Preheat oven to 425 degrees. Grate the corn into a large bowl and keep the milky liquid from the corn. Melt 2 Tbl. butter in large saute pan and add onion and celery; sprinkle with salt. Saute about 15 minutes. Place mixture into a bowl. Whisk the egg yolks in large bowl for 2 minutes. Stir in corn mixture, onion mixture, sour cream, whipping cream, black pepper, and seasoning salt. Whisk egg whites until stiff and fold in corn mixture. Place remaining 2 Tl. butter into a baking dish and place in oven for about 4 minutes until butter beings to brown. Add pudding and bake for 15 minutes. Reduce heat to 350 and bake about 30 minutes until set and golden brown. Remove to cooling rack and let rest for about 5 minutes before serving.
Corn and Cheese Chowder
Butter
2 leeks, cleaned and sliced (only white part)
1/2 cup sweet white onion, diced
2 garlic cloves, minced
5 red potatoes, cut into large chunks
3 cups chicken stock (good quality)
2 cups heavy whipping cream
1 (16 oz) can cream style corn (good quality)
2 cups fresh corn on cob OR 2 cups frozen corn
1 red bell pepper, seeded and chopped finely
Tabasco to taste
1 1/2 cups Sharp Cheddar cheese, shredded
salt and white pepper
1/4 cup Italian parsley, chopped
Chopped chives (garnish if desired)
Note: if desired for extra flavor add 4 strips bacon chopped, brown in pan. You can also add some Dungeness crab meat - if you plan on doing so, don't add to soup, but add a little pile in the middle of each bowl and pour soup around the crab. In a Dutch oven add some butter over medium heat, then add leeks, onion, red pepper and garlic, saute until tender. Add potatoes and cook for about 10 minutes. Sprinkle in flour, stirring to incorporate and cook for about 1 minute. Slowly add chicken stock and incorporate into flour mixture. Cook for about 15 minutes. Add cream style corn, corn kernels, Tabasco, salt, pepper and heavy cream. Bring heat to a simmer and cook for about 15 minutes stirring. Taste and adjust seasonings. Remove from heat and stir in cheese. Stir in parsley, sprinkle on chives if desired and serve.
Bon Appetit
"Set you mind on the things above, not on the things that are on earth."
Colossians 3:2
No comments:
Post a Comment