Corn Soup with Crab

INGREDIENTS

2    tablespoons butter

2    tablespoons olive oil

4    large shallots, minced

4    cups corn kernels

1    teaspoon powdered ginger

3    cups + 2 tablespoons chicken broth

2    large eggs

2    6 ounce cans crab, drained*

2    green onions, thinly sliced           

METHOD

Melt the butter in a large sauce pan over medium-high heat and add the olive oil. When warmed, add the shallots, cover and cook over moderate heat for 5 minutes or until the shallots are softened, stirring occasionally. Add the corn, the ginger and the 3 cups of broth, cover and cook over moderate heat until the corn is tender and soft, about 6 to 8 minutes. Transfer 2 cups of the soup to a food processor or a blender and process to a puree. Return to the sauce pan still over moderate heat.

In a small bowl, whisk the 2 eggs with the 2 tablespoons of broth and slowly add to the soup, stirring constantly, until the soup is very thick, about 1 to 2 minutes. Remove from the heat and stir in the crab. Serve immediately garnished with the green onions.

*NOTE: Substitute ½ pound of fresh lump crab meat instead

Adapted from a recipe in Food and Wine magazine

Carrot and Corn Stir Fry

INGREDIENTS

1    tablespoon rice wine

2    teaspoons soy sauce

2    teaspoons sesame oil

1    teaspoon ground ginger

¼   teaspoon salt

2    tablespoons olive oil

1    seeded, chopped jalapeno pepper

1    cup thinly cross-sliced carrots

1    red bell pepper, seeded, thinly sliced

2    cups corn kernels

2    cups chopped Romaine lettuce*

METHOD

In a small bowl, whisk together the rice wine, soy sauce, sesame oil, ground ginger and salt. Set aside.

In a flat bottomed wok or skillet over high heat and add 2 tablespoons of oil. Add the jalapeno and fry for about 1 minute. Add the carrots and the peppers and stir fry for about 5 to 6 minutes until they begin to soften. Add the corn and continue to stir fry for 3 to 4 minutes or until thoroughly warmed.

 Add the Romaine and stir in the soy mixture. Stir until the lettuce is just limp about 1 minute or so. Remove from the heat and serve.

*NOTES:  I had three green onions left over, so I sliced them and added them with the corn. When preparing the Romaine, slice each leaf into 3 parts lengthwise then chop cross-wise.

Adapted from a recipe in  Eating Well  magazine.

Gnocchi, Corn and Arugula

INGREDIENTS

10  ounces Potato Gnocchi, frozen or stable

2    cups frozen corn kernels

1    cup 2% fat milk

1    package (10 ounces) soft cream cheese

1    teaspoon each salt and garlic powder

1    tablespoon dried basil

3    cups, packed, chopped fresh arugula

METHOD

In a large sauce pan, cook the Gnocchi according to package directions. During the last 5 minutes, add the corn and stir to combine. Drain the Gnocchi and corn, reserving ½ cup of the pasta water. Set aside both.

In a medium sauce pan over medium-low heat, whisk together the milk and the cream cheese. adding the salt, garlic powder and basil at the end. Return the pasta and corn to medium-low heat and add the arugula, stirring to combine. Stir in the cream sauce and combine. If the sauce is too heavy, add a little of the pasta water to thin. When all ingredients are reheated and the arugula is wilted, remove from ther heat and serve.

Adapted from a recipe in  Better Homes and Gardens  magazine

Southwest Corn Chowder

INGREDIENTS

1    medium white onion, chopped (1 cup)

4    cloves garlic, minced

1    Anaheim pepper

2    red chile peppers

2    jalapeno peppers

2    tablespoons olive oil

2    cups corn kernels, divided

1    cup low fat (2%) milk

METHOD

Place the onion and garlic in a medium bowl and set aside. Cut the tops off of the peppers, remove the seeds and the inner white membranes from all of them.* Slice lengthwise into ¼ inch slices and then chop into small pieces. Add them to the onions and garlic.

Now, go and wash your hands very well with warm water and soap before you rub your eyes or your lips and really hurt yourself.

Warm a large sauce pan over medium-high heat and add the olive oil. When warmed, add the bowl of onions and peppers and saute, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes. Remove ¼ cup of the onions and peppers and put them into the medium bowl. Add 1 ¾ cups of the corn to the sauce pan, putting the other ¼ cup into the bowl of peppers/onions.

Add the milk to the sauce pan, bring to a soft boil, reduce to a simmer and cook for 5 to 6 minutes. Using batches if necessary, add the soup to a food processor or a blender and process to a very coarse puree. Return to the sauce pan, add the bowl of corn and peppers and cook on medium heat for 3 to 4 minutes to blend the flavors. Serve immediately.

*COOKS NOTE: Removing the inner white membranes removes most of the heat from these peppers. If you like it hot, leave some of the membrane on when you cut the peppers up, especially the red chilies.

Corn and Salsa

Corn on the cob is good. Frozen and thawed corn with a little butter is good. But what else can you do with it? Try this simple dish for a treat. Sorry I don't have a photo. It looks like red stuff with little yellow things.

INGREDIENTS

2    cups canned or jarred marinara sauce

2    cups frozen corn kernels

2    tablespoons mildTaco sauce

METHOD

Mix them all up in a medium sauce pan and cook over medium heat until the corn is thoroughly cooked, about 7 to 8 minutes. Serve immediately.

Broiled Corn Salad

INGREDIENTS

4    cups corn kernels

1    medium onion, sliced ½ inch rounds

1    cup grape tomatoes, quartered

1    cup thinly sliced radishes, halved

1    cup roasted red bell peppers, chopped

1    jalapeno pepper, seeded, chopped finely

2    ounces cotija cheese, crumbled

1    teaspoon dried oregano

4    tablespoons chopped fresh cilantro

3    tablespoons olive oil

2    tablespoons lime juice

1    tablespoon honey

1    teaspoon ground chile powder

½   teaspoon ground cumin

METHOD

Line a baking sheet with aluminum foil and place the corn kernels on it. Broil the corn using the lower broiling level for 7 to 8 minutes or until the corn just begins to brown, Turn the corn and continue to broil until it turns brown, 3 to 4 minutes.

Remove the corn to a large salad bowl and place the onion slices on the baking sheet.  Broil them until they begin to brown, turn once and continue until the onions are cooked through, another 4 to 5 minutes. Remove them to a cutting board and chop them to ¼ inch pieces. Place them in the salad bowl.

Combine the tomatoes, radishes, bell peppers, jalapeno pepper, cheese, oregano and cilantro with the corn and onions in the salad bowl.

Place the tablespoons olive oil, lime juice, honey, chile powder and cumin in a small bowl and whisk to combine. Toss the salad and divide into 4 salad plates. Serve with the dressing separate.

Corn, Rice and Beans

INGREDIENTS
½   cup Cannaroli or Arborio rice
1    tablespoon olive oil
1    small onion, chopped
1    cup low salt chicken broth
1    cup corn kernels, thawed and drained
1    can (15 ounces) Black Beans, rinsed and drained
½   cup medium Salsa
2    tablespoons chopped fresh cilantro

METHOD

In a small saucepan, bring 2 cups of water to a boil, add the rice, lower the heat to a simmer and cook for 5 minutes. Remove from the heat, drain and set aside.

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until the onions become translucent. , Add the broth, corn, beans, salsa and reserved rice. Stir to thoroughly mix and cook over medium heat for about 10 minutes, stirring occasionally to prevent sticking. Transfer to individual serving bowls and garnish with the cilantro.

Corn Pancakes

Serve these as a different breakfast dish or as a side dish with dinner

INGREDIENTS
½   cup corn meal
½   cup all-purpose flour
1    teaspoon granulated or raw sugar
1   teaspoon baking powder
¼   teaspoon salt
¼   cup low fat milk
1    tablespoon melted butter
2    large eggs
1    cup corn kernels
2    tablespoons finely chopped green onions

METHOD

In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a large bowl, combine and whisk the milk, butter and eggs. Add the cornmeal mixture to the liquids; add the corn and green onions, mixing well.

To a non-stick skillet over medium heat, add tablespoon-sized mounds of batter to the pan. Cook for 2 minutes, turn over and cook another 2 minutes. Repeat until all the batter is cooked. This recipe should produce about 16 small pancakes. Serve immediately.

Corn Hash

INGREDIENTS
2    slices bacon, chopped to ¼ inch
2    teaspoons olive oil
¾   cup chopped red or white onion
¾   cup chopped red bell pepper
½   cup chopped celery
2    teaspoons dried thyme
3    cloves garlic, minced
1 ½   cups corn kernels
1    teaspoon paprika

METHOD

Heat a large skillet over medium heat and add the bacon. Cook the bacon until crisp, about 3 to 4 minutes; remove from the pan to a paper towel to drain. Add the olive oil, the onions, bell pepper, celery and thyme to the skillet. Cook these for 5 to 6 minutes or until the vegetables are crisp-tender. Add the garlic and cook for 30 seconds, stirring constantly..

Add the corn and paprika, turn the heat to a low, cover and cook for 6 minutes, stirring occasionally. Add the bacon, mix well and serve.

Based on a recipe in Cooking Light magazine

Tomato and Corn Pie

INGREDIENTS
1   recipe basic pie dough from this Blog
1   tablespoon olive oil
½  pound ground beef
1   medium onion, chopped
1   can (15 ounces) diced tomatoes
1   package (16 ounces) frozen corn, defrosted, rinsed, drained
1   small can (8 ounces) tomato sauce
1   tablespoon dried basil
1   tablespoon all-purpose flour
½   cup sour cream

METHOD
Preheat the oven to 375 F. Using half of the pie dough, roll it out until it is large enough to cover a 9 inch pie pan with at least ½  inch extra. Set aside. Reserve the other half for another dish.

In a large skillet or sauce pan, add the olive oil and the ground beef. Cook the beef while breaking it up into small pieces, for about 3 to 4 minutes. Add the chopped onion and cook for 4 to 5 minutes, stirring it into the ground beef.

Add the diced tomatoes, corn, tomato sauce and basil, Stir and cook this mixture until most of the liquid has evaporated, 8 to 10 minutes. Add the flour and sour cream and mix well. Cook for 1 to 2 more minutes and pour the mixture into a 9 inch pie dish. Cover with the reserved pie dough, cutting off any extra. .and make four slits in the crust. Bake until the crust is golden, about 35 to 40 minutes. Cool on a rack before serving.

Cooks Notes: To modify this dish, add jalapeno peppers and chili powder for a Southwest flavor or cumin, coriander and lemon juice for a North African flavor or add whatever you wish for a different flavor profile.

Shrimp and Corn Chowder

INGREDIENTS
2    slices bacon, chopped small
2    teaspoons unsalted butter
3    stalks celery, thinly sliced (about 1 cup)
1    medium white onion, chopped
1    green bell pepper, chopped small (about 1+ cup)*
3    cloves garlic, minced
2    tablespoons all-purpose flour
2    cups low-fat (2%) or whole milk
2    cups low sodium chicken broth
2    cups diced potatoes
¼   teaspoon cayenne pepper (optional)  
1    tablespoon dried thyme
3    cups corn kernels, fresh or frozen and thawed, drained
1    pound medium shrimp, peeled and deveined
      paprika for garnish

METHOD

In a Dutch oven or large sauce pan over medium-high heat, cook the bacon crisp and add the butter. Stir in the celery, onions, bell pepper and garlic. Cook the vegetables, stirring, for 5 to 6 minutes until tender. Stir in the flour until incorporated, about 2 minutes then slowly incorporate the milk and broth

Add the potatoes, thyme and cayenne pepper and bring to a boil. Reduce the heat to medium low and gently simmer until the potatoes are tender, about 6 to 8 minutes. Remove from the heat.

Transfer 1½ cups of the mixture to a food processor or blender and process to a puree. Return to the sauce pan and bring to a simmer over medium heat. Stir in the corn and shrimp and cook until the shrimp turns pink and opaque, about 4 minutes. If the soup is too thick, stir in up to 1 cup seafood broth or water. Divide among bowls and sprinkle with paprika.

*NOTE: If you want some of the bell pepper noticeable in the final chowder, leave part of it cut to ½ inch squares rather than chopped small.

Based on a recipe courtesy Food Network Magazine

Okra, Corn, Pepper and Tomato

If you don’t like okra, this will not make you like it any better. But if you do like okra just it a little bit, this dish will make you appreciate it a little more.

INGREDIENTS
2   tablespoons olive oil
1   cup chopped white onion
1   cup okra, sliced into 1 inch pieces
1   cup green bell pepper, cleaned, cut to ½ inch
3   cloves garlic, minced
¼  cup water 
1   teaspoon ground cumin
½  teaspoon salt 
1   cup corn kernels, fresh or frozen
1   cup tomatoes, diced to ½ inch

METHOD

In a medium to large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions for 4 to 5 minutes and add the okra and bell peppers. Cook these for 4 to 5 minutes and add the garlic. Cook the garlic for 1 minute and add the water, cumin and salt.

Stir to combine, cover and cook for 5 minutes. Uncover and add the corn and tomatoes. Continue to simmer for 3 to 4 minutes until the tomatoes soften and the liquid is absorbed.Serve immediately.

Options: Add 1 teaspoon sweet or smoked paprika with the cumin. Add 1 tablespoon unsalted butter at the finish.

Based on a recipe from Food and Wine magazine

Corn and Turkey Enchiladas

These can be as spicy as you want – it all depends on the sauce that you use.
 
INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
¾   pounds ground turkey, white, dark or mixed
2   cups corn kernels, fresh or frozen and thawed
1 ½   cups enchilada sauce, home-made or purchased, divided
1   tablespoon ground cumin
1   tablespoon dry sage
1   tablespoon garlic powder
8   ounces shredded Monterrey Jack cheese
4   ounces shredded sharp cheddar
8-10  8 inch corn or flour tortillas

METHOD

Preheat the oven to 325 F. Grease the bottom and sides of an 8 by 13 inch baking dish or equivalent.

Pour the olive oil into a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes. Break the ground turkey into small bits and add to the skillet. Stir and separate the turkey into crumbs as it browns, 7 to 8 minutes.

Add the corn, 1 cup of the enchilada sauce, cumin, sage and garlic powder and combine. Cook over medium heat for 4 to 5 minutes and remove from the heat. Stir in slowly the jack cheese, mixing as you add it to the corn and turkey mix.

Assemble each enchilada by placing a tortilla flat on a work surface and adding a large spoonful of the corn and turkey mix in the center. Roll the tortilla over the mix and place the finished enchilada in the baking dish, seam side down. When all the enchiladas are assembled, pour ½ cup of the sauce evenly over the top of the enchiladas, sprinkle evenly with the shredded cheddar cheese and bake for 20 minutes.

 

See the recipe for Enchilada Sauce in this blog.

Corn Fritters

 

INGREDIENTS

½   cup all-purpose flour
½   teaspoon baking powder
1    egg, lightly beaten
¼   cup half-and-half
¼   teaspoon salt
1 ½  cups corn kernels, fresh or frozen and thawed

METHOD

Preheat the oven to 350 F. Prepare an edged baking sheet by spreading 2 tablespoons of olive oil evenly over the sheet.

Combine the flour and baking powder in a large bowl and mix. Add the egg and half-and-half and mix in. Add the corn and stir together. Place small portions of the corn batter on the prepared baking sheet  Each “dollop” should be about 2 tablespoons and you should end up with about 8 to 10 fritters. Leave room between the fritters because they will spread.

Place into the middle of the oven and bake for about 10 minutes until are slightly browned on top and the edges are browned. Cool for a few minutes and serve.

Mexican Corn Soup

INGREDIENTS
2    cups corn kernels
2    cans   (15 ounces) black beans
1    jar (16 ounces) tomato-based chunky salsa
2    cups dry white table wine
2    teaspoons dried oregano
      red pepper flakes (optional)

METHOD

Rinse and drain the corn and the beans. Place into a large sauce pan and add the salsa, wine, oregano and pepper flakes. Cook for 5 or 6 minutes to mingle the flavors and serve. This recipe will provide 6 to 8 servings and can be prepared at half size also.

Corn Chipotle Soup

INGREDIENTS
4    cups frozen corn kernels, thawed, divided
2    tablespoons olive oil or butter
1    medium white onion, chopped
½   cup chopped celery
6    cloves garlic, minced
1    small white potato, diced ½ inch
1    small can (8 ounce) tomato sauce
3    cups low sodium chicken or vegetable broth
2-3 whole chipotle peppers (from a small 7 ounce can)
1    tablespoon dried thyme
1    tablespoon dried cilantro
2    teaspoons lime juice

METHOD

In a medium sauce pan, add the olive oil, the onions and celery. Cook for 6 to 7 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add the potatoes, tomato sauce, broth, chipotle peppers, 2 cups of corn and the spices. Bring to a boil, lower the heat to a simmer and cook for 15 to 17 minutes until all the vegetables are tender.

Working in batches if necessary, pour the soup into a blender or food processor and process to a puree. Return to a clean sauce pan and add the rest of the corn. Bring the heat to a simmer and cook for 4 to 5 minutes.. Remove from the heat and add the lime juice. Serve immediately.

Spicy Cornbread

INGREDIENTS
2          cups polenta mix or cornbread mix
1          cup whole wheat flour
1          tablespoon baking powder
½         teaspoon salt
¼         cup melted butter or butter substitute
2          eggs, beaten
1          jar (10 ounces) Aloha from Oregon hot pepper jelly

METHOD

Preheat oven to 350 F degrees. . Grease the sides and bottom of an 8 by 8 inch oven proof baking dish. In a large bowl, combine the polenta, flour, baking powder and salt, mixing well. Add the melted butter and eggs. Warm the pepper jelly in the microwave (remove the lid first) for 20 to 30 seconds and add to the bowl.

Mix the ingredients well until they are all combined and pour into the prepared baking dish. Bake for 15 to 20 minutes until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow it to cool and serve immediately in small squares.

Corn Pudding

INGREDIENTS
2    tablespoons butter, butter substitute or olive oil
1    medium white onion, chopped small
2    bell peppers, red, yellow, orange
         cut into ½ inch squares (optional)
2    cups corn kernels, fresh or frozen, divided
1    cup half and half
4    eggs, beaten
1    tablespoon sugar
¼   pound grated Monterrey Jack Cheese

METHOD

Preheat the oven to 350 F degrees. Grease the sides and bottom of an 8 by 12 inch baking dish or similar. In a medium skillet, melt the butter or add the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until they are translucent. Add the optional bell peppers and cook for 5 more minutes until they are slightly tender. Set aside.

In a medium bowl, beat the eggs and add to a blender or food processor. Add 1 cup of the corn, the half-and-half and the sugar. Process this mixture until it is smooth. Spoon the onion and optional bell pepper mix and 1 cup of corn into the prepared baking dish. Add the processed corn and egg mix.

Sprinkle the jack cheese over the entire pudding, place it into the oven and cook until a toothpick stuck into the pudding comes out clean, about 35 to 40 minutes. Allow it to cool to handling temperature, cut into squares and serve.

 

 

Corn and Bacon Soup

INGREDIENTS

2          slices thick cut bacon or 4 slices regular cut
1          medium white onion, chopped (1 cup)
1          red bell pepper, diced
2          cups low sodium chicken broth
1          medium Yukon gold potato, peeled, cut to ½ inch dice
2          cups whole kernel corn, fresh or frozen, divided
1          tablespoon cider vinegar

METHOD

Cut the bacon into ½ inch square pieces. In a medium skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to paper towels to drain and retain 2 tablespoons of the bacon fat. (Dispose of the rest in the garbage, not the sink)

Add the onions and simmer for 6 to 7 minutes until the onions are translucent. Remove the onions to a large sauce pan. Add half the red pepper to the skillet and continue to simmer over medium-low heat for 4 to 5 more minutes. Reserve the cooked red peppers; place the remainder, uncooked,  into the sauce pan.

Add the broth, potatoes, reserved bacon (save a little bit for garnish if desired), 1 cup of the corn and the cider vinegar to the sauce pan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Working in batches if necessary, place the soup into a blender or food processor and process to a puree. Return to the sauce pan, add the remainder of the corn and the reserved red bell pepper and cook for 4 to 5 more minutes. Serve immediately garnished with bacon bits. .

Corn and Cheddar Soup

INGREDIENTS
2    slices of thick-cut bacon
1    medium white on ion, chopped (about 1 cup)
1    tablespoon butter or butter substitute
1    pinch salt
3    cups low sodium chicken broth
2    medium Yukon Gold or white potatoes, peeled and diced (1 to 1 1/4 cups)
2   cups frozen corn kernels, divided
2   ounces extra sharp cheddar cheese, grated

METHOD
Slice the bacon in  half lengthwise and then crosswise into 1/2 inch pieces. Using a medium sauce pan  over medium-high heat, cook the bacon pieces until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon to a paper towel to drain and discard all but 1 ounce of the bacon fat (do not dump it into the sink but into the garbage.) Reduce the heat to medium and add the onions and butter to the sauce pan. Cook for 4 to 5 minutes until softened.

Add the potatoes, chicken broth and 1/2 cup of the corn to the skillet and cook uncovered for 12 to 14 minutes until the potatoes are tender.Working in batches if necessary, transfer the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the puree to the pan. Add the 1 1/2 cups of corn and the grated cheddar cheese, stirring well. Cook until the cheese is melted and the soup is well heated. Chop the bacon pieces to small bits and serve the soup hot with a sprinkle of bacon bits. This recipe will serve two to three persons.