Fresh corn recipes
September 12, 2013 11:11 AM Subscribe
It's fresh corn season and I just bought a big bag of corn on the cob. I've got a well-stocked kitchen but I don't want to do any deep frying. Other than that, what delish corn recipes do you have to share?
Corn broth. Cobs with the kernels cut off, husks cut into 2-3" sections, silks. Cover with water. Simmer at least an hour, until very fragrant.
posted by mollymayhem at 11:20 AM on September 12, 2013
posted by mollymayhem at 11:20 AM on September 12, 2013
Corn, tomato, fennel. Chopped up. Eaten. IT'S GOOD
posted by showbiz_liz at 11:21 AM on September 12, 2013
posted by showbiz_liz at 11:21 AM on September 12, 2013
Every fall we buy dozens of ears of corn, slightly-undercook them, cut them off the cob, and freeze them in individual baggies for reheating throughout the winter. Not quite as good as fresh, but a hell of a lot better than you're going to find at the grocery store in February.
We've also started pan-frying corn (off the cob, in butter, sometimes with chopped tomato or onions or peppers or other spices) which is pretty darn yummy.
posted by ook at 11:22 AM on September 12, 2013 [1 favorite]
We've also started pan-frying corn (off the cob, in butter, sometimes with chopped tomato or onions or peppers or other spices) which is pretty darn yummy.
posted by ook at 11:22 AM on September 12, 2013 [1 favorite]
(On failure-to-preview, apparently that has a fancy french name. Now it sounds even yummier.)
posted by ook at 11:23 AM on September 12, 2013
posted by ook at 11:23 AM on September 12, 2013
Put corn in hot until corn hot. Put butter, salt, pepper on corn. Eat. Can do better? No.
posted by ROU_Xenophobe at 11:26 AM on September 12, 2013 [8 favorites]
posted by ROU_Xenophobe at 11:26 AM on September 12, 2013 [8 favorites]
Sweetcorn polenta. So much nicer than the other stuff.
posted by tavegyl at 11:27 AM on September 12, 2013
posted by tavegyl at 11:27 AM on September 12, 2013
I just made this roasted poblano and corn chowder, it was delicious! I even cheated and used canned, chopped green chiles, but freshly roasted poblanos would be even better.
posted by cabingirl at 11:30 AM on September 12, 2013
posted by cabingirl at 11:30 AM on September 12, 2013
Super super easy, and delicious, if you like spicy food:
Spicy Summer Corn Salad
Ingredients- 3 cobs of fresh corn
- 1 red bell pepper
- 3 Tab fresh cilantro, chopped
- 5 Tab Sriracha sauce (or to taste)
- 1 Tab olive oil
- 1 tsp salt
- Sprinkling of fresh ground pepper (optional)
Directions
Remove the husks (outer leaves) from the corn cobs. Stand it on end, and slice the kernels off, rotating the cob after each slice to get all of them. Discard cobs and place kernels in a medium-sized bowl.
Chop the red pepper into small squares (discard the seeds inside the pepper). Add to the bowl with corn.
Add the Sriracha, olive oil, salt and pepper, and toss around. Serve. Delicious. Add more Sriracha if you need more heat. Alternatively, experiment with fresh chopped jalapeño.
posted by inigo2 at 11:30 AM on September 12, 2013
Spicy Summer Corn Salad
Ingredients- 3 cobs of fresh corn
- 1 red bell pepper
- 3 Tab fresh cilantro, chopped
- 5 Tab Sriracha sauce (or to taste)
- 1 Tab olive oil
- 1 tsp salt
- Sprinkling of fresh ground pepper (optional)
Directions
Remove the husks (outer leaves) from the corn cobs. Stand it on end, and slice the kernels off, rotating the cob after each slice to get all of them. Discard cobs and place kernels in a medium-sized bowl.
Chop the red pepper into small squares (discard the seeds inside the pepper). Add to the bowl with corn.
Add the Sriracha, olive oil, salt and pepper, and toss around. Serve. Delicious. Add more Sriracha if you need more heat. Alternatively, experiment with fresh chopped jalapeño.
posted by inigo2 at 11:30 AM on September 12, 2013
This corn chowder with red bell pepper is simple and delicious.
posted by nakedandalone at 11:34 AM on September 12, 2013 [2 favorites]
posted by nakedandalone at 11:34 AM on September 12, 2013 [2 favorites]
Five steps to perfect corn
1. Peel the husks back, but leave them attached.
2. Remove all silk.
3. Smother corn in seasoning. We use a salt, butter and garlic mix. Season to taste. Put on more than you think you want, because the husk will absorb some.
4. Fold husk back over corn and secure with twist tie.
5a. Preferred: BBQ the corn.
5b. Still tasty: Bake until tender, either as is or wrapped in foil.
posted by Leenie at 11:35 AM on September 12, 2013 [1 favorite]
1. Peel the husks back, but leave them attached.
2. Remove all silk.
3. Smother corn in seasoning. We use a salt, butter and garlic mix. Season to taste. Put on more than you think you want, because the husk will absorb some.
4. Fold husk back over corn and secure with twist tie.
5a. Preferred: BBQ the corn.
5b. Still tasty: Bake until tender, either as is or wrapped in foil.
posted by Leenie at 11:35 AM on September 12, 2013 [1 favorite]
Copying directly from an email thread so sorry in advance for the parentheticals/ramblings:
hay remember i said i'd give you guys the AWESOME SOUP RECIPE well here it is
good for snowy days
personal modifications in [brackets]
1/2 pound (about 8 slices) bacon, coarsely chopped [moar bacon as needed, moar bacon is always needed]
1 6-ounce russet potato, peeled, cut into 1/2-inch pieces [i use whatever potatos are there]
1 cup chopped onion [shallots sometimes]
3/4 cup chopped celery
2 small bay leaves
2 cups milk [lactaid milk works good even when it's 2%]
1 10-ounce package frozen corn kernels [fresh corn better obvsly]
1 14 3/4-ounce can creamed corn [see above]
1 1/4 cups canned vegetable broth [chicken broth much tastier]
1/2 cup chopped celery leaves
1/4 teaspoon (or more) hot pepper sauce [CHOLULA]
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired. [yes you desire]
HERE IS THE OTHER THING THOUGH - obviously chowders are at their best after they've cooled and you reheat them for flavory blending goodness. SO. once it is not boiling hot but just hot or warmplusgood (or even cooled to room temp/fridge temp), ladle about 1/3 of it into the blender and puree til smooth. then dump it back into the pot for reheatin and eatin.
also if you have any smoky chicken breast (or any kind of cooked chicken breast) you should absolutely add it to the soup, altho blending it is kind of weird in the mouthfeel department.
i really only use the recipe as an ingredients list, the soup works out great even when you only vaguely eyeball the ingredients.
NO CARROTS they make it weird
it freezes and reheats really, really well.
posted by elizardbits at 11:38 AM on September 12, 2013 [3 favorites]
hay remember i said i'd give you guys the AWESOME SOUP RECIPE well here it is
good for snowy days
personal modifications in [brackets]
1/2 pound (about 8 slices) bacon, coarsely chopped [moar bacon as needed, moar bacon is always needed]
1 6-ounce russet potato, peeled, cut into 1/2-inch pieces [i use whatever potatos are there]
1 cup chopped onion [shallots sometimes]
3/4 cup chopped celery
2 small bay leaves
2 cups milk [lactaid milk works good even when it's 2%]
1 10-ounce package frozen corn kernels [fresh corn better obvsly]
1 14 3/4-ounce can creamed corn [see above]
1 1/4 cups canned vegetable broth [chicken broth much tastier]
1/2 cup chopped celery leaves
1/4 teaspoon (or more) hot pepper sauce [CHOLULA]
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired. [yes you desire]
HERE IS THE OTHER THING THOUGH - obviously chowders are at their best after they've cooled and you reheat them for flavory blending goodness. SO. once it is not boiling hot but just hot or warmplusgood (or even cooled to room temp/fridge temp), ladle about 1/3 of it into the blender and puree til smooth. then dump it back into the pot for reheatin and eatin.
also if you have any smoky chicken breast (or any kind of cooked chicken breast) you should absolutely add it to the soup, altho blending it is kind of weird in the mouthfeel department.
i really only use the recipe as an ingredients list, the soup works out great even when you only vaguely eyeball the ingredients.
NO CARROTS they make it weird
it freezes and reheats really, really well.
posted by elizardbits at 11:38 AM on September 12, 2013 [3 favorites]
I tend to grill corn to get a smoky taste to it. If you have time, peel back the husks, remove the silks, replace husks, and then soak them in water for half an hour or so; it will keep the husks from drying out and starting on fire on the grill. Don't cook the bejesus out of them either; if it's good sweet corn it basically just needs to get hot.
posted by craven_morhead at 11:44 AM on September 12, 2013
posted by craven_morhead at 11:44 AM on September 12, 2013
Succotash! Everybody loves it. Every succotash contains corn and beans, and and almost all have onion. It can be made with a little liquid or a lot, depending on whether you want to serve it on a plate or in a bowl. The must-have ingredients are corn, beans, and onion, and you'll also find recipes calling for chopped bell pepper, tomatoes, diced potatoes, and various other vegetables and seasonings.
Lima beans are most common in recipes. I like to use cannellini, kidney, or cranberry beans. Canned beans are perfectly fine; rinse them before adding them to the pot.
Google it and choose a recipe that appeals to you. My succotash:
--In a fry pan or saucepan, saute onion and/or shallot in butter till translucent.
--Add equal parts corn kernels and canned beans.
--Add water up to the level of the solid ingredients in the pot.
--Break up a few corn cobs and throw them in for more flavor.
--Simmer slowly until the corn is just cooked.
--Remove cobs. Correct seasonings and add some butter before serving.
posted by wryly at 11:48 AM on September 12, 2013
Lima beans are most common in recipes. I like to use cannellini, kidney, or cranberry beans. Canned beans are perfectly fine; rinse them before adding them to the pot.
Google it and choose a recipe that appeals to you. My succotash:
--In a fry pan or saucepan, saute onion and/or shallot in butter till translucent.
--Add equal parts corn kernels and canned beans.
--Add water up to the level of the solid ingredients in the pot.
--Break up a few corn cobs and throw them in for more flavor.
--Simmer slowly until the corn is just cooked.
--Remove cobs. Correct seasonings and add some butter before serving.
posted by wryly at 11:48 AM on September 12, 2013
Cut the corn off the husks (four ears is good for two people)
Deseed a medium jalapeno and dice.
dice a small sweet red pepper.
Melt about 4 tablespoons of butter in a large skillet, throw in the veggies with a few pinches of salt, cover.
Saute on a medium heat, stirring often, until some of the corn starts to brown a bit...
you now have the best.corn.dish.ever.
posted by HuronBob at 11:55 AM on September 12, 2013 [1 favorite]
Deseed a medium jalapeno and dice.
dice a small sweet red pepper.
Melt about 4 tablespoons of butter in a large skillet, throw in the veggies with a few pinches of salt, cover.
Saute on a medium heat, stirring often, until some of the corn starts to brown a bit...
you now have the best.corn.dish.ever.
posted by HuronBob at 11:55 AM on September 12, 2013 [1 favorite]
Corn Bhel. South Asian street food, modified to be a little healthier than the version with deep fried goodies. Oh my.
posted by darsh at 12:02 PM on September 12, 2013
posted by darsh at 12:02 PM on September 12, 2013
A less fancy but equally addictive form of this Mexican street corn salad: Cut corn off cob. Sauté in a cast iron skillet (with or without butter) until bits of corn start to caramelize. Add salt, smoked paprika, and, if you're feeling decadent, a bit of mayonnaise. Eat.
Roast corn in the same way and add to a salad (Caesar or chopped are both good) or to guac.
Make and devour this habañero, sweet potato, and charred corn chowder (this is 100% amazing without the milk, FWIW).
posted by rebekah at 12:03 PM on September 12, 2013 [2 favorites]
Roast corn in the same way and add to a salad (Caesar or chopped are both good) or to guac.
Make and devour this habañero, sweet potato, and charred corn chowder (this is 100% amazing without the milk, FWIW).
posted by rebekah at 12:03 PM on September 12, 2013 [2 favorites]
Creamed corn. Sorry - no link to a recipe right now, but the simpler, the better.
posted by michellenoel at 12:11 PM on September 12, 2013
posted by michellenoel at 12:11 PM on September 12, 2013
1. Smitten Kitchen's Corn Tomato Pie
2. Bacon-makes-everything-better Corn Pesto with Tagliatelle
but really, just grill & eat.
posted by Dashy at 12:19 PM on September 12, 2013
2. Bacon-makes-everything-better Corn Pesto with Tagliatelle
but really, just grill & eat.
posted by Dashy at 12:19 PM on September 12, 2013
Corn relish. So delicious in a quesadilla, it becomes damn near essential.
posted by Riverine at 12:32 PM on September 12, 2013
posted by Riverine at 12:32 PM on September 12, 2013
Stir into risotto.
posted by slateyness at 12:38 PM on September 12, 2013
posted by slateyness at 12:38 PM on September 12, 2013
You have a food mill? Cut the kernels off, puree them, then food mill them.
You'll be left with a smooth, sweet, uncooked corn soup. Very chic and tasty.
posted by o2b at 12:45 PM on September 12, 2013
You'll be left with a smooth, sweet, uncooked corn soup. Very chic and tasty.
posted by o2b at 12:45 PM on September 12, 2013
When I'm shopping in anticipation of preparing a Tex-Mex meal, I usually grab a few ears of corn to make a quick salad with some of my leftover pico/guac ingredients:
3 ears of corn
1/4 of a small yellow onion, finely diced
1 serrano pepper, finely diced
Handful of chopped cilantro
Juice and zest of 1 large orange
Juice of 1 lime
Salt and pepper to taste
I cut the corn from the cob over a mixing bowl to capture the corn "milk" to add to the salad. Then I just toss the other ingredients in, stir, and chill. It's wonderfully fresh and sweet.
I'm also fond of adding a ton of fresh corn kernels to ground turkey chili. I add the cobs to the pot early to extract some of their flavor while the chili cooks, and a few minutes before it's finished I stir in the corn so that it doesn't cook too much.
posted by kryptondog at 12:54 PM on September 12, 2013
3 ears of corn
1/4 of a small yellow onion, finely diced
1 serrano pepper, finely diced
Handful of chopped cilantro
Juice and zest of 1 large orange
Juice of 1 lime
Salt and pepper to taste
I cut the corn from the cob over a mixing bowl to capture the corn "milk" to add to the salad. Then I just toss the other ingredients in, stir, and chill. It's wonderfully fresh and sweet.
I'm also fond of adding a ton of fresh corn kernels to ground turkey chili. I add the cobs to the pot early to extract some of their flavor while the chili cooks, and a few minutes before it's finished I stir in the corn so that it doesn't cook too much.
posted by kryptondog at 12:54 PM on September 12, 2013
If you're not fat-averse, the Serious Eats elotes recipe comes out really great.
posted by ftm at 1:34 PM on September 12, 2013
posted by ftm at 1:34 PM on September 12, 2013
I came in here to recommend fresh corn polenta and I am gratified to see tavegyl beat me to the punch. This stuff is AMAZING. I learned about it here. I made it the same night, then every night for the next week, heat outside be damned. The mixture of flavors is incredible.
Now I'm starving. Dammit.
posted by AthenaPolias at 1:46 PM on September 12, 2013
Now I'm starving. Dammit.
posted by AthenaPolias at 1:46 PM on September 12, 2013
Zucchini corn pancakes!!! Delicious hot or cold.
posted by peanut_mcgillicuty at 3:52 PM on September 12, 2013
Peel the husks and silk off. Put the cobs flat in a oven proof dish. Pour a jar of Picante or your favorite salsa over the corn. Cover with foil. Bake for 20 minutes or so until done. Can be done totally in foil if cooking on the grill.
posted by tamitang at 4:41 PM on September 12, 2013
posted by tamitang at 4:41 PM on September 12, 2013
Mothra has a seasonal produce recipe guide that is just full of winners. Click on "corn" for 28 recipes.
This one is my favorite and was moaned over by several guests: Chilled corn and coconut soup.
posted by caryatid at 8:29 PM on September 12, 2013
This one is my favorite and was moaned over by several guests: Chilled corn and coconut soup.
posted by caryatid at 8:29 PM on September 12, 2013
Grilled corn salady-thing.
No measurements because I've never measured anything when I make this. For the major components, we generally do 2 ears corn : 1/2 small onion : 1 pepper. I think?
1. Shuck corn
2. Put corn on grill just until has some good darkening in bits
3. While that's going on, dice up onion and hot pepper (ex: serrano or jalapeno)
4. Saute those in a bit of butter or oil (or skip this step if you like, this is also delicious with the onion/pepper being raw, but the people I make it for most often can't abide that)
5. Cut corn off cobs
6. Mix corn, onion, pepper in bowl with: sour cream (don't go overboard with this, just enough to coat things a little bit), cilantro, lime juice, cheese (I use cotija minced up fine if I have it, but shredded cheddar or pepperjack work well too), salt, pepper to taste
NOM
posted by laeren at 8:41 PM on September 12, 2013
No measurements because I've never measured anything when I make this. For the major components, we generally do 2 ears corn : 1/2 small onion : 1 pepper. I think?
1. Shuck corn
2. Put corn on grill just until has some good darkening in bits
3. While that's going on, dice up onion and hot pepper (ex: serrano or jalapeno)
4. Saute those in a bit of butter or oil (or skip this step if you like, this is also delicious with the onion/pepper being raw, but the people I make it for most often can't abide that)
5. Cut corn off cobs
6. Mix corn, onion, pepper in bowl with: sour cream (don't go overboard with this, just enough to coat things a little bit), cilantro, lime juice, cheese (I use cotija minced up fine if I have it, but shredded cheddar or pepperjack work well too), salt, pepper to taste
NOM
posted by laeren at 8:41 PM on September 12, 2013
Fresh corn has been so good this year! Last night we had Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Another good fresh corn recipe I make sometimes is Warm Pasta Salad with Roasted Corn and Poblanos.
posted by booknerd at 8:14 AM on September 13, 2013
posted by booknerd at 8:14 AM on September 13, 2013
A few weeks ago, I had a friend staying with me from New Mexico, and he made me calabasitas, which I'd never had before, but which I loved. It's one of those "throw a bunch of things together" recipes, but here's the basic idea:
Cooked corn kernels
Sliced zucchini and/or yellow summer squash
Canola oil
Chopped hot peppers (we had hatch green chilis)
A chopped onion
Some shredded cheese
Salt and pepper
Sautee the onions till they're clear. Add the zucchini and sautée till soft, then add the pepper and corn, along with some salt and pepper. Turn the heat down, letting all the flavors mingle for a while, stirring every few minutes. Before everything gets mushy, sprinkle cheese over it and serve.
I've made this myself since, and its a great side dish for chicken.
posted by lunasol at 8:43 AM on September 13, 2013
Cooked corn kernels
Sliced zucchini and/or yellow summer squash
Canola oil
Chopped hot peppers (we had hatch green chilis)
A chopped onion
Some shredded cheese
Salt and pepper
Sautee the onions till they're clear. Add the zucchini and sautée till soft, then add the pepper and corn, along with some salt and pepper. Turn the heat down, letting all the flavors mingle for a while, stirring every few minutes. Before everything gets mushy, sprinkle cheese over it and serve.
I've made this myself since, and its a great side dish for chicken.
posted by lunasol at 8:43 AM on September 13, 2013
This thread is closed to new comments.
posted by cecic at 11:14 AM on September 12, 2013 [1 favorite]