Living Locally for Less
9:12 pm
Sat August 25, 2012

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.

 

 

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