List all recipes for: Corn
Beans with Skillet Toasted Corn and Tomatoes
2 cups dried beans such as red kidney or pinto
1 1/2 teaspoons coarse salt
3 1/2 cups fresh corn kernels (3 ears)
1 garlic clove, sliced
2 tablespoons plus 1 teaspoon olive oil
3 plum tomatoes, cut lengthwise into eights
2 teaspoons chopped fresh thyme
3 tablespoons balsamic vinegar
1 teaspoon red pepper flakes
8 romaine lettuce leaves
3 ounces smoked cheese, such as Gouda or cheddar, cut into 1/4 inch cubes
Place beans, soaking liquid and 1 teaspoon salt in a large pot. Liquid should cover by 2 inches, adjust as necessary. Bring to a boil. Reduce heat and simmer gently until beans are tender, about 1 hour. Drain and transfer beans to a bowl. Heat a large heavy skillet over medium high heat and add corn. Cook, stirring occasionally until corn begins to brown, 4 to 5 minutes. Add garlic and cook, stirring frequently until corn is browned and begins to pop, 3 to 4 minutes. Add to beans. Wipe skillet and return to medium high heat and add 1 teaspoon oil. Add tomatoes in a single layer and thyme. Cook, turning occasionally until soft and beginning to char, 6 to 7 minutes. Coarsely chop tomatoes and add to beans. Whisk vinegar, red pepper flakes and remaining 1/2 teaspoon salt and 2 tablespoons oil in a small bowl. Pour over beans, stirring gently. Spoon over lettuce and top with cheese.
Cheesy Corn Fritters
1 1/2 cups flour
1/2 cup coarse cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs, beaten
1 cup buttermilk
1/2 cup grated cheddar cheese
1/4 cup butter, melted
1 1/2 cups corn kernels
Vegetable oil for deep frying
Stir together the flour, cornmeal, baking powder, salt and sugar.
Combine the eggs and buttermilk. Fold in dry ingredients. Stir in the melted butter, cheese and corn.
Heat enough oil in a deep skillet or wok to float the fritters. Heat over medium heat until the oil reaches 325 degrees. Drop fritter batter into the hot oil by tablespoons and cook until golden brown, 2-3 minutes on each side. You can cook several at a time but don't over crowd. Remove fritters from the oil using a slotted spoon and drain on paper towels. Sprinkle with a little salt, serve hot.
Corn and Black Bean Salad with Quinoa
Grated zest of 1 lime
1/4 cup fresh lime juice
1 teaspoon salt
3 1/2 teaspoon ground cumin
1/4 cup olive oil
1 1/2 cups water
1 3/4 cups good quality chicken broth
1 1/2 cups quinoa, uncooked
1 teaspoon salt
1 1/2 cups corn kernels
4 cups cooked black beans
2 tablespoons red wine vinegar
Coarsely ground black pepper, to taste
2 cups finely chopped bell peppers (the more colors, the more colorful the salad)
1 jalapeno chile, seeded and minced
1/4 cup finely chopped fresh cilantro
1/2 cup chopped green onion
2 cups salad greens
Make the dressing by whisking together the lime zest, lime juice, salt and cumin. Add oil in a slow stream, whisking constantly. Set aside.
Bring the water and broth to a boil in a large saucepan. Add the quinoa and salt. Cover, lower the heat and simmer until just tender, about 15 minutes. Add the corn and continue cooking another 5 minutes. Remove from heat, let stand 5 minutes and fluff with and fork.
Meanwhile, in a small bowl, toss the beans with vinegar and salt and pepper to taste. Add the bell peppers, jalapeno, cilantro and green onions, tossing well. Toss the quinoa with the beans and the dressing. You can refrigerate for a day before using. Bring to room temperature, taste and adjust seasonings. Place salad greens on a large platter, pile the quinoa/ bean mixture into the middle and serve.
Corn Soup with Fresh Tomatoes
Tired of corn on the cob? Try this recipe.
2 tablespoons butter
1 onion, diced
2 teaspoons fresh thyme
Salt and pepper
5 cups fresh corn kernels
3 cups water
2 tomatoes, cutting into dice
¼ cup shredded fresh basil
3 tablespoons olive oil
Melt the butter in a stockpot over medium high heat. Add onion, thyme, ½ teaspoon salt and ½ teaspoon pepper. Cook until the onions are soft, about 5 minutes. Stir in corn and 2 cups water. Bring to a boil, reduce heat and simmer, covered for 5 minutes. Puree until chunky, using an immersion blender or food processor. Return to pan and reheat, adding more water if needed. Toss tomatoes, basil and oil together, season with salt and pepper and garnish the bowls of soup with the mixture
Creamy Corn Soup with Roasted Red-Pepper Sauce
2 red bell peppers (1 lb total)
1 tablespoon extra-virgin olive oil
1/4 teaspoon fresh lemon juice
1/4 teaspoon hot sauce, or to taste
1/2 teaspoon fine sea salt
4 ears of corn
1 medium onion, chopped
2 teaspoons extra-virgin olive oil
5 cups water
1/4 cup rolled oats
2 teaspoons fine sea salt
chopped flat-leaf parsley or cilantro
Roast peppers for sauce
Roast peppers on racks of gas burners on high, turning with tongs, until skins are blackened all over, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, 10 minutes.
Cut kernels off cobs, scrape cobs with knife to extract “milk.”
Cook onion in oil in a heavy medium pot over medium-high heat, stirring occasionally, until golden, about 5 minutes. Add corn with its “milk,” water, oats, and sea salt and simmer, uncovered, stirring occasionally, 15 minutes.
Peel peppers (do not rinse), then halve lengthwise, discarding stems and seeds.
Purée peppers in a blender with oil, lemon juice, hot sauce, sea salt, and 1/4 teaspoon pepper until very smooth, 1 to 2 minutes. Season with hot sauce and salt, and transfer to a bowl.
Purée soup in 2 to 3 batches in cleaned blender until smooth (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large bowl if desired. Or puree with an immersion blender. Reheat soup if necessary, then season with salt. Serve soup drizzled with some red-pepper sauce and serve remaining sauce on the side or reserve for another use.
Fresh Corn Omelet with Smoked Mozzarella and Basil
I could eat corn on the cob for weeks on end but sometimes it’s nice to do something different with it. Here’s a recipe that would be a good use of leftover roasted corn
These ingredients make good scrambled eggs too. If you are using fresh mozzarella rather than smoked, dice it and let it rest on paper towels to release water, otherwise the eggs will be too watery. Serve this meal for lunch or dinner with toast, just sliced tomatoes garnished with sea salt, olive oil and a few drops of balsamic vinegar. This recipe serves one, make individual omelets for each person.
If using fresh corn, use one ear of corn, cut it off the cob and put the kernels in a small skillet with a few tablespoon water over medium heat and simmer until tender and heated through, about 2 minutes. Remove from heat and drain. If using roasted corn, cut it off the cob.
In a medium bowl, whisk 2 eggs with 1 tablespoon water. Stir in the corn, 2 or 3 fresh basil leaves, slivered and 1 oz grated smoked mozzarella. Season with salt and pepper. Over medium heat, melt 1 tablespoon butter in a small skillet. When it foams, pour in egg mixture and give it a couple of quick stirs around the pan. Cover pan and with the plate you plan to eat from, reduce the heat and cook eggs until pale gold on the bottom. Slide omelet onto the plate, invert the pan over it, grasp the whole unit and flip it over. The omelet should be back into the pan, uncooked side down. Cook second side until it just sets, about 1 minute. Tip omelet into the plate, add a sliced tomato and serve.
Quinoa and Corn Salad
1 cup raw quinoa
1 tablespoon olive oil
1 teaspoon paprika
3 cups water
1 teaspoon salt
2 cups fresh or frozen corn kernels
2 tablespoons olive oil
1 large onion, fine chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 bell peppers, seeded and diced
1 fresh chile, stemmed, seeded and minced
2 tablespoons minced fresh cilantro
1 large tomato, chopped
2 tablespoons minced fresh parsley
1/4 cup fresh lemon juice
Rinse the quinoa in a sieve under running water and set aside to drain. Heat 12 tablespoon oil in a saucepan, add the paprika and stir for a minute. Add the quinoa, 2 cups water and the salt. Cover, bring to a boil, lower heat to a simmer and cook for 15 to 20 minutes or until the water is absorbed and the quinoa is tender but still chewy.
Meanwhile, in a separate pot, bring the remaining 1 cup water to a boil. Add the worn and cook until tender (3 minutes), drain and refrigerate. Heat the oil and sauté the onions, garlic, cumin and coriander until the onions are translucent, 10 minutes. Stir in the bell peppers, chile and cilantro and sauté for another 5 minutes.
In a large serving bowl, combine the cooked quinoa and the sautéed vegetables and chill for 15 minutes. Stir in the corn, tomatoes, parsley and lemon juice. Season to taste with salt and pepper. Add more chopped cilantro if desired and serve immediately or well chilled.
Rob and I love to roast our corn on the grill, just lay it on a medium hot grill, husks and all. Close the grill lid and roast for about 20 minutes. Turn the corn from time to time. The husks will get black and the corn kernels will be lightly brown in spots. Cool for a couple of minutes, then husk. The ‘silk’ will be very easy to remove. You can then eat right off the cob or cut the kernels off and use in any recipe. Last week I poured a little salad dressing (champagne vinegar vinaigrette but a lemony dressing would be good too) over the corn kernels and used it on salad all week. Very good!
Roasted Corn and Red Pepper Salsa
2 cups corn cut off the cob
1 cup roasted red pepper, diced
½ cup red onion, diced
1/3 cup cilantro, chopped
juice and zest of 2 limes
2 tbsp olive oil
1tsp chili powder
1tbsp brown sugar
In a baking dish, toss corn in olive oil and brown sugar and roast in a 350 degree oven until ‘caramelized’, about 20 minutes. Remove from oven and add the remaining ingredients. Mix well and keep covered in the refrigerator. This is great on hamburgers or chicken burgers or with grilled fish, chicken or beef. Add 1 cup each of black beans and chopped fresh tomatoes and serve as a salad.
Southwest Corn Chowder
Serve with corn bread...
1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro
Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
Summer Squash Salad
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 pound summer squash, very thinly sliced
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano or basil
Coat a large skillet with oil. Add the garlic and heat over medium high heat until sizzling. Add the squash in a single layer and cook until just wilted and browned around the edges, 2 to 3 minutes. Transfer to a plate and repeat with remaining squash. Return the squash to the pan, add the vinegar and let it evaporate slightly. Stir in the oregano. Serve warm or at room temperature.
Tex Mex Soup with Sausage
1 lb spicy sausage links
4 cuts finely chopped green cabbage
1 ½ cups diced onion
1 large green pepper
1 cup corn kernels
1 ½ cups cooked kidney beans
2 quarts tomato puree
1 ½-2 tablespoons chili powder
2 teaspoons ground cumin
salt and pepper to taste
Cut sausage into ½ inch pieces. Brown sausage in a large soup pot. Drain and set aside, reserve 2 tablespoons of the fat in the pot. Sauté cabbage until wilted, add onion and pepper and cook, stirring frequently about 5 minutes. Add the corn, beans and tomato puree and the sausage. Thin with water if needed. Add the chili powder, cumin and salt and pepper. Simmer for 45 minutes.
Zucchini, Corn, and Basil Pasta
Summer's bounty gets even better when it's combined in a fresh-tasting pasta.
6 bacon slices
1 lb fusilli
3 ears corn, kernels cut from cob
1 1/2 lb zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto (or better yet, make your own)
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet. Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain. Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary. Top with crumbled bacon and a generous amount of freshly ground pepper.