Archive for Wednesday, July 11, 2007

Cooking with corn

July 11, 2007


Grilled sweet corn, vidalias and tomatoes

8 ears of sweet corn, still in the husk, soaked in water for 24 hours

Salt and pepper

1/4 cup olive oil

3 heads of garlic

2 Vidalia onions, cut into 2-inch rings

10 Roma tomatoes, cut in half

1 stick butter, melted

3 avocados, peeled, pitted and sliced into 1/2-inch slices

Prepare the charcoal for the grill.

Season the corn with salt and pepper. Place the corn on the grill and cook for about 1 hour.

Season the garlic, onions and tomatoes with olive oil, salt and pepper.

Wrap the garlic in foil and place on the grill. Cook for 45 minutes or until the garlic is tender. Remove from the grill and squeeze out the garlic cloves. Place the garlic in a mixing bowl, and smash the garlic with a fork.

Whisk in the melted butter. Pour the melted butter mixture into a tall slender glass, (a glass the length of the corn).

Place the onions and tomatoes on the grill and cook for 4 to 6 minutes on each side.

Season the avocado slices with salt and pepper.

Remove all the vegetables from the grill and place on a large platter with the avocado slices


Grilled sweet corn with garlic butter

4 ears of corn with husks on

6 tablespoons butter, softened

1 clove garlic, minced

2 tablespoons minced parsley

Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.

Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.

Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.

Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.

Serve with tied husks, using them as a handle to hold on to while eating.


Grilled cheese corn on the cob

8 to 12 ears of fresh corn

1 cup butter (let it sit out and get soft before mixing)

1/2 cup parmesan cheese (grated and not the soft shredded which will burn)

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon onion salt

Mix the cheese butter up first and let it chill for an hour or two before getting the corn on the cob ready to grill.

Put the softened butter, cheese, mayonnaise, garlic powder, and onion salt in a bowl and whip with a mixer. Then put the mixture in the refrigerator and let it "set" for at least an hour.

Husk and take the silks off the corn on the cob.

Get the cheese butter out and lather each ear well with the mixture. Place one ear of corn in a good sized piece of heavy duty or grilling tin foil. You need enough to fully wrap the ear of corn.

Grill on low heat for 20 minutes or so turning every so often until done.

If you're not sure if the corn is done, stick a fork through the tin foil and pierce an ear of corn. If it "gives" easily and feels tender, then it's done. If not, let it cook a little longer.

The ears can be slide over to the side to stay warm while the meat is grilling. If you're using a gas grill, then just put the corn on the top rack away from the direct heat.


Sweet corn salsa

2 ears sweet corn

3 large ripe tomatoes, chopped medium, excess juice discarded

2 green peppers, chopped medium

2-3 jalapeno peppers, finely chopped

1 red onion, chopped medium

Juice of 1 lime or 3/4 cup margarita mix (with or without tequila)

Pinch kosher salt

Peel back husks from corn (do not remove). Remove corn silk from both ears. Restore husks and soak corn in a pot of water 5 minutes to prepare for grilling. Meanwhile, make a low charcoal fire or preheat grill to 325 degrees. Remove corn from water and grill about 15 minutes, turning frequently, until corn is cooked through.

Meanwhile, toss next six ingredients in a large bowl. When corn is done, remove husks, then slice off kernels, cutting close to the cob with a sharp knife. Toss corn with other ingredients. Let sit 5 minutes while flavors blend, then serve.


Cajun sweet corn pudding

2 tablespoons olive oil

4 ears of fresh, young corn (about 2 cups including milk)

1 1/4 teaspoons sea salt

1/4 teaspoon cayenne

6 slices of smoky bacon, chopped

3/4 cup onions, chopped

3/4 cup bell peppers, chopped

1 tablespoon pimento, diced

2 cups heavy cream

1 cup milk

5 eggs

Freshly ground black pepper to taste

1/8 teaspoon grated nutmeg

1/2 cup grated parmesan cheese

1/2 cup yellow cornmeal

Butter for greasing the casserole dish

3-4 tablespoons dried fine bread crumbs

Preheat oven to 375. Butter the sides and bottom of a 2 quart casserole with a few teaspoons of butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.

Cut the corn off the cobs and then scrape the cobs over a large bowl a second time to release the milk. Scrape the cobs again to extract any remaining milk. Set aside.

Heat the olive oil in a large heavy skillet over medium high heat. Add the corn, salt, and cayenne. Saute for 2-3 minutes. Add the bacon and saute until crisp. Add the onions, bell peppers, and pimentos. Cook until barely tender. Remove from heat.

In a medium bowl, whisk together the cream, milk, eggs, and remaining seasonings until frothy. Add to the corn mixture and stir to combine. Add the cornmeal and parmesan cheese and mix well.

Pour into the prepared casserole dish and bake until golden, about 1 hour.

Serve hot from the oven.

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