Corn Au Gratin
Crusty Skillet Corn
Pan-Grilled Corn With Chile
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon melted butter
1/2 cup milk
2 cups flour
2 teaspoon baking powder
1. Chop corn very fine and add salt, pepper, well beaten egg, melted
butter, milk, flour and baking powder.
2. Drop batter by tablespoonfuls into deep hot fat (360 to 370°) Fry
two to three minutes, until golden brown. Drain onto paper towels.
1 carrot, thinly sliced
1 stalk celery, sliced
1 teaspoon fresh rosemary, minced
2 tablespoons fresh parsley, minced
3½ cups your choice, or any combination, of milk, cream, ½ and ½,
sour cream, cream cheese or vegetable stock
1 potato, chopped
2½ cup corn
1 teaspoon salt
1. Melt butter. Over low heat, sauté carrot, celery, and herbs for 5
minutes, stirring frequently.
2. Add remaining ingredients and simmer over low heat, stirring
occasionally, until potato is tender, about 10-15 minutes.
NOTE: If you want a thick chowder without
using any of the heavy cream ingredients, melt 3 T butter, whisk in ¼ c
flour, and cook for one minute, whisking constantly. Gradually whisk in
3½ cups milk or vegetable stock.
ears of corn
3 tablespoons butter or margarine
1 small onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
2 eggs, well beaten
1 teaspoon sugar
Salt and pepper to taste
1/2 cup bread crumbs
1. Preheat oven to 350 degrees. Grease a 2-quart casserole dish. If
fresh corn is used, remove husk and silk, and cut kernels from cob.
2. In a large frying pan over medium heat, melt butter or margarine. Add
onion and bell pepper and saute until tender; stir in flour and then add
milk. Cook, stirring constantly, until mixture has thickened and is
smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt,
3. Pour into prepared casserole dish and top with bread crumbs. Set into
a shallow pan of hot water and bake 45 minutes. Remove from oven and
tablespoons canola oil
8 medium ears of corn (kernels cut and scraped from the cob)
1/2 teaspoon salt
1/2 cup flour
1. Heat an 8-inch cast iron skillet in a 425 degree oven for about 20
2. Meanwhile, remove the corn from the cob. Place in a large bowl. Add
the salt and flour to form a thick batter-like mass. All of the flour
should be moist. If the corn is not fresh, you may need to add a few
sprinkles of water.
3. Carefully remove the skillet from the oven and pour the oil into the
skillet. Rotate the skillet so that the oil covers the entire surface.
4. Quickly scrape the corn mixture into the hot skillet. Press the
batter into place with a spoon, do not stir.
4. Bake until a nice crust forms on the top and it starts to brown about
20 minutes depending on sweetness of the corn.
5. Remove and invert onto a serving plate. If it is not brown, return to
the hot oven for a few more minutes. Cut into 4 wedges. The corn will be
rather crumbly, so use a spatula to serve.
Corn With Chile
ears of corn, shucked
1 tablespoon corn oil
1 jalapeño or ½ habañero chile, stemmed, seeded and minced, or ½
teaspoon dried red chili flakes, or to taste
Fresh chopped fresh cilantro leaves for garnish
Lime wedges, optional.
1. Slice kernels from ears of corn from top to bottom with knife by
standing each ear, stem side down, in a shallow bowl, stem-side down.
2. Put a large skillet over high heat and add
oil; a minute later, add corn and chilies. As corn cooks, shake pan to
stir corn so that each kernel is deeply browned on at least one side.
3. Remove skillet from heat and add salt to taste. If you are serving
immediately, stir in the cilantro and squeeze a little lime juice over
top. Or reserve corn for use in other recipes.