5 great recipes for fresh corn
By Ruthy on September 22, 2012
I know how it goes. You were on your way back from wherever you went for Labor Day Weekend (How was it? Where’d ya go? Can I come next time? Will you be my bestfriend? ……I did not leave town, as you can maybe tell)
But away on your weekend, there were farm stands! And cute little farm kids! And corn was on sale by the truckload!
And now you have ten bajillion ears of corn and the boiling and buttering thing is getting old, man. Real old.
Here are five great recipes to burn through that corn. Happy End-of-Summer, friends!
1. Corn, Red Onion and Cantaloupe Salsa
makes about ½ to 2 cups salsa
2 ear of fresh corn, shucked
1/2 fresh cantaloupe, diced
1/2 red onion, minced
2 chili peppers, heat desired, minced
juice of one lime
1 teaspoon of sea salt
Combine and let sit for at least twenty minutes before serving.
Print this recipe here.
-You can be cool like the Big Man and I and have this salsa in tacos with:
Slow-Cooked Sugar-Salt Pulled Pork:
1 1/2 pound pork shoulder, fat untrimmed
1 tablespoon coarse ground sea salt
1 tablespoon sugar
Preheat the oven to 300*F. Mix the salt and sugar together in a small bowl. Place a sheet of tin foil on a baking tray and place the pork in the center of the tin foil. Rub the sea salt and sugar all over the pork- get into every crevice- and pull up the sides of the tin foil to resemble a bowl.
Roast the pork at 300*F for one and 1/2 hours. Turn over, increase the heat to 375*F, and roast another 1/2 hour. Turn the pork one more time, roast a further 1/2 hour, and let cool for a bit (about half an hour) ”Pull” the pork by adversely pulling the meat apart with two forks so that it separates in shreds.
You’ll thank me later.
3. Pickled Corn (I know! But try it anyway!)
Since this corn is already shucked, make sure you keep the peppercorns and garlic in such a way that you can remove them after the pickling process- unless you’re down with crunching down on individual peppercorns.
Makes 2 12oz canning jars
2 cups fresh kernels (about 2 ears of corn)
2 cups water
1 cup white vinegar
¼ cup white wine vinegar
¼ cup apple cider vinegar
¼ cup salt
1/4 cup black peppercorns (see headnote)
5-6 cloves garlic (see headnote)
Heat the vinegar and salt in a small saucepan over medium heat, stirring often , until salt has dissolved. Wrap the peppercorns and garlic in a small bit of cheesecloth and tie with kitchen twine; you’ll need to remove this later. Pour the vinegar mixture over corn and add garlic cloves and peppercorns. Let sit in the dark for two days, then the fridge for one, before testing, and adjust seasoning as necessary.
Keep covered in the fridge for up to one month.
Seriously, pickled corn. We had it the other day in a potato hash with eggs and toast:
and it was delicious.
4. Corn, Clam and Chorizo Soup (made with corn water)
In our house, corn water is a happy result of too many leftover ears of shucked corn. It’s basically corn stock. After removing the kernels of corn from the ears, I chop the ears into two to three inch pieces and brown them in a large stockpot. Then I add the silks and stalks, fill the pot with water, and cook over low to medium heat till it’s reduced by at least one third (about one to two hours) Strain out the liquid and use as extra flavoring in soups and stews; this lasts for months in the freezer.
2 ears corn, shucked, leftover ears chopped in half
2 cups corn water (see headnote)
2 cups chicken broth
Water as needed
2-3 starchy potatoes, such as Yukon Gold, diced
2 large celery stalks, diced
1 yellow onion, diced
4-5 cloves garlic, minced
1 bottle dark beer (we’re partial to Abita)
Handful fresh thyme or oregano, minced
½ pound clams, scrubbed clean- I used New Jersey Littlenecks the last time, about 15 of them, it was perfect
½ pound fresh chorizo sausage, casings removed if necessary, sliced
Heat a large stockpot over medium heat and add the chorizo, breaking it apart as it cooks, until it starts to brown. Add the celery, onion and potatoes and cook until the chorizo has browned and the vegetables have started to soften.
Deglaze the pan with the beer, scraping bits up off the bottom of the pot as you go. Let the alcohol mostly cook off, then add the corn water, chicken broth and tap water and bring to a slow simmer. Add the garlic. Let cook till reduced by one inch or so. Add the corn kernels, thyme/oregano and clams, and cook until the clams have popped open, about fifteen minutes. Remove the ears of corn and serve hot.
5. Cornbread Muffins
This recipe calls for liquid whey, which for me is not the juiced-up bodybuilder supplement but a by-product of making ricotta or straining plain yogurt to make Greek yogurt. I always seem to have plenty around here. It freezes well and is great flavoring and extra protein in baked goods. You can substitute it for buttermilk or milk when baking.
1 ½ cup unbleached white flour
1 cup corn meal
1 cup fresh shucked corn kernels
2 ¼ teaspoon baking powder
½ teaspoon salt
1 cup liquid whey (see headnote)
1 egg yolk
¼ cup melted butter
3 tablespoons olive oil
3 tablespoons agave syrup
2 tablespoons fresh minced thyme
Seive together dry ingredients, leaving corn kernels aside. Whisk together wet. Slowly add the dry to the wet. Add corn kernels. Fill muffin cups to the top. Bake at 375*F for half an hour. Let cool.
Here at The Shoebox we’re happily seguing into Fall. Yesterday I wore asweatshirt and shorts! It’s a start. The heat of Summer is (mostly) gone and I’ll be prancing around in sweaters in no time. Bet you can’t wait to see that.
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