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Now that we are right in the middle of the height of corn season, hot boiled corn on the cob, cooked just until tender and twirled in a dish of melted butter, is hard to beat. But when the appetite for plain corn jades, these recipes can give a new appreciation for great, fresh corn.
The chowder is much tastier than this simple recipe would forecast and when served with a sliced steak grinder or a BLT, makes a wonderful hot summer night dinner. The fresh corn relish is again very simple but can really dress up a broiled piece of fish or a grilled pork chop.
The baked corn pudding is pure comfort food and something to keep in mind when serving someone who is dentally disadvantaged.
Sue Kleber
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Corn Chowder (makes about 7 cups of chowder)
3 ears fresh corn
2 TB butter
1/2 medium yellow onion, diced
1 large celery stalk, diced
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
1/4 cup all-purpose flour
2 cups chicken stock
2 cups whole milk
1 red bliss potato, diced
1 TB Knorr chicken broth concentrate
3/4 tsp thyme
1/2 tsp marjoram
salt and pepper
Cut the kernels off the corncob and then turn your knife over and use the back of the blade to scrape out the milky juice left in the bottom of each corn kernel. Set aside.
In a 3 quart saucepan, melt the butter and gently sauté the onion, celery, and bell peppers, without allowing them to brown. Add the flour and cook for 2 to 3 minutes. Add the chicken stock and stir until smooth. Add the milk, the corn, the potato, the concentrate, and the seasonings.
Cook gently for about 30 minutes, stirring frequently. You could top this soup with some crispy crumbled cooked bacon, but it really doesn’t need it.
Fresh Corn Relish
The kernels cut from one fresh, cooked, large ear of corn
1 medium tomato, preferably vine ripened
1/2 Haas avocado or a 4 inch piece of English cucumber, peeled
1 shallot, minced
2 scallions, sliced fine
3 TB extra virgin olive oil
juice of one lime
1 splash Tobasco
salt and pepper to taste
Cut tomato in half, remove seeds and dice. Dice avocado or cucumber, Mix all ingredients. If making this relish ahead, don’t add the salt until just before serving.
Baked Corn Pudding
3 TB butter
3 TB flour
1 1/2 cups half and half
6 ears fresh corn
3 eggs, beaten
1 1/2 tsp kosher salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1 cup grated cheddar or gruyere cheese (optional)
1/2 cup Italian flavored bread crumbs
Preheat oven to 350 degrees. Cut kernels from corn and set aside. You should have about 2 1/4 cups corn kernels. Melt butter in saucepan and sauté flour without browning for 2 minutes. Heat half and half in the microwave until very hot, add to flour and butter mixture and whisk until smooth. Add salt and pepper and cheese, if using, and heat until cheese melts. Pour about 1/2 cup of this sauce into the beaten eggs and mix, then add egg mixture to large saucepan and quickly stir in. Add corn and cayenne. Pour into a buttered 6-cup baking dish. Top with breadcrumbs. Bake in a water bath in the oven for 45 to 50 minutes.
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