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What to do with all that corn! | |
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I'M NOT MARTHA - Tuesday, August 7, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
I am feeling swamped...utterly completely covered in corn.
Everyone who vegetable gardens seems to have an incredible
crop. They are divvying their kernels up to full quota.
Corn. I've got corn.
I have frozen some ears for winter.
I clean the ears. Have an ice bath ready and huge pot of
boiling water. Boil ears for 3 to 5 minutes depending on
the number of ears...more ears, more time. Remove to the
ice bath. Cool thoroughly and dry. Place in ziplocs and
freeze. Some folks like to add sugar and salt to the water.
Up to you.
But maybe you would rather eat your way through this tasty
trouble. Can do on the corn. Try these wonderful recipes.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
LOBSTER, CORN, ZUCCHINI, AND BASIL SALAD
4 zucchini (about 2 pounds)
1 1/2 cups fresh corn (cut from about 3 ears)
12 boiled or steamed 1 1/4-pound lobsters
1/2 cup mayonnaise, or to taste
3 to 4 tablespoons white-wine vinegar or fresh lemon juice
1/2 cup finely shredded fresh basil leaves
Garnish: fresh basil sprigs and finely shredded basil leaves
With a small (about 1/4-inch) melon-ball cutter scoop outer
flesh of zucchini, reserving remaining zucchini for another
use if desired. (There should be about 1 1/2 cups zucchini
pieces.) In a saucepan of boiling water blanch zucchini and
corn 1 minute and drain well. Let vegetables cool and tran-
sfer to a large bowl.
Break off claws at body of each lobster. Crack claws and
remove meat. Cut claw meat into 1/2-inch pieces and add to
vegetables. Twist tails off lobster bodies, keeping them
intact, and discard bodies. With a pair of kitchen shears
remove thin hard membrane from each lobster tail by cutting
just inside outer edge of shell. Remove meat from tail and
reserve tail shells for serving. Cut tail meat into 1/2-inch
pieces and add to claw meat mixture.
In a small bowl whisk together mayonnaise, vinegar or lemon
juice, and salt and pepper to taste and add to lobster
mixture. Toss salad gently just to combine well. Salad may
be prepared up to this point 8 hours ahead and chilled,
covered.
Just before serving, stir shredded basil into salad. Mound
about 1/2 cup salad into each reserved lobster tail and ar-
range on a platter. Transfer remaining salad to a serving
bowl and garnish platter and bowl with basil.
Makes about 12 cups.
Gourmet
September 1994
CORN CHOWDER
1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if
necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small),
peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch
dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
11/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper
Garnish: 2 plum tomatoes, seeded and diced; finely chopped
fresh chives
Cook bacon in a wide 6- to 8-quart heavy pot over moderate
heat, stirring frequently, until crisp, about 5 minutes.
Transfer with a slotted spoon to paper towels to drain, then
add onion, carrots, celery, and bell pepper to bacon fat and
cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until
potatoes are just tender, about 15 minutes. Add corn and cream
and simmer, uncovered, 10 minutes. Add sea salt and pepper,
then stir in bacon.
Makes 8 servings.
Gourmet
July 2005
Adapted from Suzanne Fine Regional Cuisine, Lodi, NY
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AVOCADO AND CORN SALSA
A salsa this simple lives or dies by the quality of the in-
gredients — ripe avocado, luscious tomato, and a sweet,
crunchy ear of corn. Most corn salsa recipes call for grilled
corn. This one features the succulent crunch of raw corn to
reinforce the sweetness of the fresh avocado.
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely
chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced
(for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
1. Place the avocado in the bottom of a nonreactive mixing
bowl and gently toss it with 2 tablespoons of the lime juice.
Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this
is to lay the cob flat on a cutting board and remove the
kernels using lengthwise strokes of a chef's knife. Add the
corn kernels to the mixing bowl. The salsa can be prepared
to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeno(s) and cilantro to
the mixing bowl and gently toss to mix. Taste for seasoning,
adding more lime juice as necessary and season with salt and
pepper to taste; the salsa should be highly seasoned.
NOTE: To determine the ripeness of an avocado, give it the
"Charmin test"; the flesh should be gently yielding when the
sides are squeezed.
Makes 2 to 3 cups.
Raichlen's Indoor! Grilling
2004
by Steven Raichlen
Workman
If you are out of avocados, this salad is great on a hot
summer night.
SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO
Fresh corn from a farmers' market or a grower's farmstand will
taste the sweetest.
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Cook corn in large pot with boiling salted water until just
tender, about 5 minutes. Drain; cool to room temperature.
Cut corn kernels from cobs. Transfer corn to large bowl. Add
remaining ingredients; toss to blend. Season salad to taste
with salt and pepper. (Can be made 2 hours ahead. Let stand
at room temperature, tossing occasionally.)
Makes 8 to 10 servings.
Bon Appetit
July 2004
Now for those of you who are corn-loving adventurers this is
divine.
SWEET CORN ICE CREAM
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks
1. Using a large knife, slice the kernels off the corn cobs
and place in a large saucepan. Break the cobs into thirds
and add them to the pot along with the milk, cream, and 1/2
cup of the sugar. Bring the mixture to a boil, stirring, then
turn off the heat. Using an immersion mixer or a blender,
puree the corn kernels (not the cobs). Infuse for 1 hour.
2. Bring the mixture back to a simmer, then turn off the heat.
In a small bowl, whisk the egg yolks and remaining 1/4 cup of
sugar. Add a cup of the hot cream to the yolks, stirring con-
stantly so they don't curdle. Add the yolk mixture to the
saucepan, stirring. Cook over medium-low heat, stirring con-
stantly, until the custard thickens enough to coat the spoon,
about 10 minutes.
3. Pass the custard through a fine sieve, pressing down hard
on the solids, discard solids. Let the custard cool, then
cover and chill for at least 4 hours. Freeze in an ice cream
maker according to the manufacturer's directions.
Makes a scant quart.
Epicurious
2000
Claudia Fleming
Gramercy Tavern, New York, NY
Got any more corn suggestions? I am looking for something to
do with cobs that I've cut the niblets off of. Bad English
but looking for a good idea. I was wondering of you boiled
the cobs in water if it could become a soup base.
What do you think?
Lizzy
Questions...Comments...? email Lizzy
To see more issues like this visit: Not Martha Archives
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