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Living Locally for Less: Sweet Corn

Jan and Connie share their favorite recipes for sweet corn!

Lime Cilantro Corn Bread 1 ½ c. corn meal
¾ c. white flour
1/3 c. sugar
1 T. baking powder
1 tsp. salt
2 tsp. dried cilantro (if you prefer fresh, use only 1 tsp.)
¼ tsp. cayenne pepper
¼ tsp. pepper
¾ c. milk
2 eggs
¼ c. corn oil
1/3 c. honey
1 lime (1 T. juice, 1 T. zest)
½ c. sweet corn kernels (about 1 ear)


Preheat oven to 350°. In large bowl, mix together corn meal, flour, sugar, 
baking powder, salt, cilantro, cayenne and white pepper.  In separate bowl, 
mix together milk and eggs. Stir milk mixture into dry ingredients. 
Add corn oil, honey, lime juice and lime zest, mixing in well. 
Stir in corn kernels.Spoon into greased 8×8-inch pan. 
Bake for 25 to 30 minutes until golden brown, or until 
toothpick in center comes out clean. You can also use 
2 cast iron mini-corn molds, and bake for 20 to 25 minutes.
To make Honey Butter, add 6 T. softened butter to small bowl. 
Stir in 2 T. honey and mix well. Refrigerate until ready to serve.

Corn on the Cob with Spiced Butter
Spiced Butter
¼ c. unsalted butter, softened
1 tsp. grated lemon zest
1 tsp. brown sugar
½ tsp. cinnamon
½ tsp. cloves
¼ tsp. cayenne pepper
Mix all together.

Corn on the Cob
4 ears corn, husks and silks removed
olive oil to taste
salt and pepper to taste
Rub the ears with olive oil and season with salt and pepper.  Grill until desired doneness.

Sweet Corn Risotto
4 ears fresh picked sweet corn
1 ½ c. chopped onion
1 T. olive oil
½ T. butter
salt
6-8 cups vegetable broth
2 cups Arborio rice
¾ c. dry white wine
¾ c. grated parmesan cheese
2 T. chopped flat-leaf parsley
additional Paremesan cheese and 
parsley for the table.
Husk and wash 4 ears fresh corn, peeling 
away the silks.  Slice off the kernels.  
You should end up with about 2½ c. 
of corn kernels.  
Then put a cup of the kernels 
in a food processor 
and process until roughly 
chopped and milky.  
Then put them back in with the 
rest of the corn kernels.  
In a non-stick pan, sauté onion in 
olive oil and butter with some salt.  
Meanwhile heat vegetable broth to a simmer.  
Add some Arborio rice to the onions and stir 
gently in the pan for a couple of minutes. 
Next, you pour in some dry white wine 
and stir until absorbed.  
Then add a soup ladle of the heated broth and all 
the corn kernels to the rice and 
stir keeping it just at a simmer. 
Keep stirring until the broth is 
nearly all absorbed into the rice.  
Add another ladle of broth and 
keep stirring until 
nearly all absorbed again.  
Continue this way, adding a little broth at 
a time and stirring constantly with 
 wooden spoon.  
This will take about 25 minutes 
until the rice is al dente 
and form a creamy sauce around 
the grains that are no 
longer crunchy but still firm.  
When the rice is at this perfection 
of tender firmness, stir in the last 
ladle of broth, some grated parmesan 
cheese and chopped parsley.  
Serve risotto at once in warm bowls 
and pass more parmesan and parsley.  

Corn Medley
2 c. fresh-cut sweet corn (3-4 ears)
¼ c. chopped onion
¼ c. chopped green pepper
2 T. butter
½ tsp. salt
¼ tsp. cumin
1 large tomato, seeded and chopped
2 T. sugar
In a large saucepan, combine the corn, onion, green pepper, butter, salt, and cumin.  
Cook and stir over medium heat until butter is melted.  
Cover and cook over low heat for 10 minutes.  
Stir in tomato and sugar; cook, covered, 5 minutes longer.  
Serves 5.
 Corn Avocado Salsa
1 medium avocado, diced
3/4 cup cooked corn kernels, or frozen, thawed
1/2 cup quartered grape tomatoes
1 jalapeno pepper, chopped
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon kosher salt

Mix ingredients.  Serve with corn chips or over fish or chicken.

Roasted Corn with Basil-Shallot Vinaigrette
3 cups fresh corn kernels
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil
1 tablespoon minced shallot
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss corn and oil to 
coat and spread out on a large baking sheet. 
Bake, stirring once, until some kernels 
begin to brown, about 20 minutes. Combine basil, 
shallot, vinegar, salt and pepper in 
a medium bowl. Add the corn; toss to coat. 
Serve warm or cold.

 

 

Christy developed the current KVNF website. She maintains the digital presence of KVNF on the website and social media, and serves as IT director. She has lived in and loved the North Fork Valley for 17 years, and was co-owner of the Internet service Paonia.com for many years. You can see more of Christy's design work at IamChristyEller.com.