Lots Ways to Use Corn


Corn Fritters [top]

2 cups corn
1 teaspoon salt
1/8 teaspoon pepper
1 egg
1 teaspoon melted butter
½ cup milk
2 cups flour
2 teaspoon baking powder
powdered sugar

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.

Corn Chowder [top]

1 tablespoon butter
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
black pepper

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.

Corn Au Gratin [top]

6 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, and pepper.

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 serve immediately.

Crusty Skillet Corn [top]

2 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 minutes.

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.

Pan-Grilled Corn With Chile [top]

6 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.

Corn Salad with Avocado I [top]

2 small to medium ripe avocadoes, peeled, seeded, and finely diced
1 cup corn kernels
2 medium tomatoes, seeded and finely diced
2 to 3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
1/2 teaspoon salt

1. In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. cover and refrigerate until ready to be served.

Corn Salad with Avocado II [top]

Pan-grilled corn with chile
1 small red onion, chopped
½ red bell pepper, chopped
1 teaspoon mild chile powder, like ancho
Salt and pepper
1 medium tomato, cored and diced
1 medium ripe avocado, peeled and chopped
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish

1. While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.

Corn Salad with Black Beans and Tomato [top]

Pan-grilled corn with chile
1 clove garlic, minced
1 ½ cups cooked or canned black beans, rinsed, drained and at room temperature
2 ripe medium tomatoes, cored and diced
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish

1. While corn is still in skillet, but with heat off, stir in the garlic and let sit for a minute. Combine in a bowl with remaining ingredients. Taste and adjust seasoning and serve.

Black Bean and Corn Relish [top]

2 cups cooked black beans
1 cup corn kernels
1 1/2 pounds tomatoes
2 cloves chopped garlic
1/2 chopped red onion
1/2 cup chopped parsley
1 chopped bell pepper
1 lemon
2 tablespoons sugar

1. Seed and chop the tomatoes. Place into a large bowl. Add the chopped
garlic, onion, parsley, pepper, lemon juice, and sweetener to the
tomatoes. Mix well and set aside.

2. Cook the black beans until done but not mushy. Drain well and add corn kernels. Cool to room temperature and combine with the tomato mixture. Allow to marinate for
several hours.

NOTE: Optional seasonings: chili powder or substitute cilantro
in place of parsley.

Grilled Corn and Peach Salsa [top]

Pan-grilled corn with chile
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
4 ripe peaches, pitted and chopped, with their juices
½ large red onion, chopped
1 tablespoon minced or grated ginger<
¼ cup chopped Thai or other basil, or mint leaves, or a combination
Fresh squeezed lime juice to taste
Salt and freshly ground black pepper.

1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.

Corn Relish (for canning) [top]
Yields 5 to 6 pints

22 to 25 medium size ears of corn (enough to make 10 cups of kernels)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onions
1 1/2 cups granulated sugar
2 1/2 cups distilled white vinegar
2 cups water
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons mustard seed
1/2 teaspoon ground turmeric

1. Cook ears of corn in boiling salted water for 3 to 5 minutes. Plunge into cold water. Drain corn. Cut kernels from cob with knife. Kernels should measure 10 cups. Combine corn with remaining ingredients in large pot and simmer 15 minutes.

2. Immediately pack into clean, hot pint jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes.

Pickled Corn-Pepper Relish [top]
(makes about 9 pints)

10 cups fresh whole-kernel corn (16 to 20 medium-size ears)
2 ½ cups sweet red peppers, diced
2 ½ cups sweet green peppers, diced
2 ½ cups celery, chopped
1 ¼ cups small onions, diced
1 ¾ cups sugar
5 cups vinegar (5%)
2 ½ tablespoons canning or pickling salt
2 ½ teaspoons celery seed
2 ½ tablespoons dry mustard
1 ¼ teaspoon turmeric

1. Boil ears of corn for 5 minutes. Dip in cold water. Cut whole kernels from cob.

2. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer for 5 minutes, stirring occasionally.

3. Mix mustard and turmeric in 1⁄2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer for another 5 minutes. If desired, thicken mixture with flour paste (1⁄4 cup of flour blended in 1⁄4 cup of water) and stir frequently.

4. Fill jars with hot mixture, leaving 1⁄2-inch headspace. Adjust lids and process jars in a boiling water canner. Process for 15 minutes at 0–1,000 feet elevation above sea level, 20 minutes from 1,000–6,000 feet, or 25 minutes above 6,000 feet.