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What a glorious sight, all those roadside signs announcing fresh picked corn. It's enough to make you hit the brakes. And this season's crop does not disappoint. Tender and sweet, it's the perfect companion for a stick of creamery butter and a salt shaker. And if you find you have leftover ears of cooked corn, there are so many delicious ways to use them.
All you need to get started is a sharp knife and a big cutting board for removing the kernels from the cob, ready to use in your favorite recipes, or mine.
Southwestern Corn Pudding
(Rich and delicious)
1/4 cup sugar
3 T. all-purpose flour
2 tsps. baking powder
1 1/2 tsps. salt
1/4 tsp. ground cumin
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
1 (4.5-ounce) can chopped green chiles, drained
6 cups (12 ears) fresh corn kernels
Directions: In a small bowl combine the first 5 ingredients. In a large bowl whisk together eggs, cream and butter. Gradually add sugar mixture, whisking till smooth. Stir in corn and chiles. Pour into a lightly greased 13×9-inch baking dish.
Bake in a preheated 350-degree F. oven 45 minutes or till golden brown and set. Let stand 5 minutes before serving. Serves 8.
Roasted Corn and Basmati
Rice Salad
2 cups uncooked basmati rice
1 quart water
8 ears fresh corn, kernels cut from cob, or frozen corn, thawed
3 T. corn oil or light olive oil
1 lemon, juiced
1/2 cup red wine vinegar
1/2 cup corn oil or light olive oil
1 T. white sugar
1/2 cup minced fresh basil
Salt and pepper to taste
3 tomatoes, peeled, seeded and diced
1 large red onion, diced
6 green onions, chopped
Directions: In a medium pot, bring rice and 1 quart water to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Preheat oven to 400-degrees F. In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet and bake 15 minutes, stirring occasionally, until lightly browned. Remove from the oven and cool.
For dressing, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt and pepper.
In a large bowl, toss together the cooked rice, roasted corn, tomatoes, dressing, red onion and green onions. Cover and chill at least 1 hour before serving. Serves 12.
Cajun Shrimp and Corn Chowder
1/4 plus 1 T. olive oil
1/4 plus 1 T. all-purpose flour
2 cups finely chopped onion
1 medium green pepper, finely chopped
4 shallots, chopped
3 T. minced fresh parsley
1 tsp. dried basil
1 tsp. Cajun seasoning
1/8 tsp. ground red pepper
1/8 tsp. hot pepper sauce
1/8 tsp. Worcestershire sauce
3 cups chicken broth
2 1/2 cups (5 ears) cooked fresh corn kernels
2 cups fresh tomatoes, chopped or 1 (14.5-ounce) can diced tomatoes, undrained
2 pounds medium shrimp, peeled
Directions: Combine olive oil and flour in a large Dutch oven; cook over medium heat, stirring constantly, till mixture is caramel colored. Stir in onion, green pepper, shallots and parsley. Cook over low heat 10 minutes, or until the onion is tender. Add basil, Cajun seasoning, red pepper, hot sauce, Worcestershire and salt and pepper to taste, stirring well. Simmer, uncovered, 5 minutes. Add chicken broth, corn and tomatoes; stir well. Cover and simmer 1 hour and 15 minutes. Stir in shrimp; cover and cook about 10 minutes or till the shrimp turn pink. Makes 10 cups.