Cooking with Tammy Kelly: Born for Corn
Were you “born for corn”? That’s definitely a southern expression, but also reflects a love of the sweet summer vegetable. As we move into summer corn remains a star ingredient that will dominate every Farmers Market and dinner table in the south. Corn is a lot more versatile than you may realize, give some of these recipes a try and enjoy being “born for corn”. Enjoy!
Sweet Summer Corn Sauté
4 tablespoons butter
4 ears sweet corn, kernels sliced from the cobs, about 4 cups
2 green onions, chopped
2 cloves garlic, pressed or minced
Salt and pepper
8 medium sized basil leaves
Add butter to a large skillet over medium-high heat. Once melted, add sweet corn kernels, green onions, and garlic then season with lots of salt and pepper and sauté until kernels are crisp-tender, 4-5 minutes. Add chopped basil then stir to combine and serve. Serves 4-6.
Fresh Corn and Jalapeno Dip
2 large ears of corn, husks left on
2 medium jalapeno peppers
½ cup mayonnaise
½ cup sour cream
½ fresh grated cheddar cheese
½ cup fresh grated pepper jack cheese
¼ teaspoon kosher salt or to taste
Set grill to medium-high heat. Grill the corn with the husks on for 20 minutes, rotating every 5 minutes, until outsides are lightly charred. In the last 5 minutes, add the jalapeño peppers and cook until lightly blackened.
Remove the husks and silks from the corn and cut the kernels off the cob. Seed and mince the jalapeño peppers, reserving seeds if more heat is desired.
In a large bowl, mix corn, jalapeño, mayonnaise, sour cream, cheddar, and pepper Jack cheese until well combined. Add kosher salt. Taste for seasoning and adjust if desired.
Chill until ready to use. Serve with tortilla chips.
Serves 8, each serving contains; Calories 231, Fat 19g., Carbohydrates 11g., Fiber 2g., Sugars 3g., Protein 6g., Sodium 246mg.
Hot Honey Butter Corn
4 cups water
1 cup milk
1 stick (8 tablespoons) unsalted butter
½ cup hot honey
1 teaspoon red pepper flakes
1 teaspoon kosher salt
6 ears fresh corn, shucked and halved
Fill a large pot with water and bring to a boil over medium-high heat. Add milk, butter, honey, red pepper flakes and salt. Carefully add corn and reduce the heat to medium. Boil the corn for 8 minutes. Use tongs to remove the corn from the butter bath and serve immediately.
Serves 6, each serving contains; Calories 335, Fat 18g., Carbohydrates 44g., Fiber 2g., Sugar 31g., Protein 5g.
Pasta Salad with Tomatoes and Corn
(Modified from an Epicurious recipe)
5 tablespoons extra-virgin olive oil
5 tablespoons red wine vinegar
½ cup chopped fresh basil
1 garlic clove, pressed
2 cups fresh corn kernels
1 ½ pounds plum or Roma tomatoes, chopped
8 ounces penne pasta, or 8 ounces whole wheat orzo, cooked
½ cup fresh shredded Parmesan cheese
Salt and black pepper to taste
Whisk 4 tablespoons extra-virgin olive oil, red wine vinegar, fresh basil and garlic clove in a large bowl to blend.
Heat remaining tablespoon extra-virgin olive oil in a heavy large skillet over medium heat. Add fresh corn kernels and sauté until just starting to turn brown, about 3 minutes.
Add corn to dressing in a bowl, combine.
Add tomatoes, pasta, Parmesan cheese, toss to blend. Season with salt and pepper to taste. Serves 4-6.
Chorizo and Corn Stuffed Peppers
1 pound ground pork
3 tablespoon red wine vinegar
2 teaspoons ancho chili powder
2 teaspoons Mexican oregano, or oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon salt
1 cup quinoa, cooked
2 tablespoons vegetable oil
1 onion diced
2 garlic cloves, minced
2 chipotle peppers in adobo sauce
4 large red bell pepper
1 cup fresh corn kernels
1 ½ cups pepper jack cheese
Cilantro for garnish
In a bowl mix the ground pork, red wine vinegar, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, salt, thoroughly to incorporate and distribute the seasoning throughout the meat.
Cook the quinoa as directed, drain any excess liquid and set aside.
Preheat the oven to 350 degrees. Dice the onion and mince the garlic and set aside. Cut the bell peppers from top to bottom through the stem and down. Carefully remove the seeds and inner membrane to create the pepper shell.
Bake the peppers on a lined baking sheet for 20 minutes, they should be slightly cooked, still able to hold their shape.
While the peppers are baking, in a large cast iron skillet or frying pan sauté the onions in the oil until golden. Next add the garlic and cook on medium heat for about 2 minutes. Add the pork mixture and brown, stirring to crumble. Add the chipotle peppers and stir, cook for another 2 minutes. Season with salt if needed and place in a mixing bowl. Add the corn and quinoa and mix thoroughly to incorporate.
Divide the mixture into each of the peppers and top pepper jack cheese. Return to the oven and bake for 20 minutes. Remove from the oven and top with the chopped cilantro and serve.
Serves 4, each serving contains; Calories 389, Fat 23g., Carbohydrates 24g., Fiber 4g., Sugar 4g., Protein 19g.
Fresh Corn Pizza
1 pound pizza dough
¾ cup whole milk ricotta cheese
½ teaspoon lemon zest
½ teaspoon sea salt, plus more to taste
Fresh ground black pepper to taste
¾ cup fresh corn kernels, about 1 cob
1 jalapeno, thinly sliced, seeds removed for less heat if desired
½ teaspoon extra virgin olive oil
Cornmeal for dusting the baking sheet
1 cup grated or shredded mozzarella cheese
2 tablespoons basil pesto
Fresh basil leaves for topping
If using store bought dough, which is the easiest, let dough sit at room temperature for 1 hour before stretching.
Preheat the oven to 500 degrees.
In a small bowl stir together the ricotta, lemon zest, salt and several grinds of pepper.
In another small bowl, place the corn kernels, jalapeno and olive oil. Add a pinch of salt and several grinds of pepper and toss to combine.
Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and stretch into a large oval. Use a fork to poke holes all over the dough. Bake for 8 minutes.
Remove the crust from the oven and spread the ricotta mixture evenly on top. Sprinkle with the mozzarella cheese and the corn mixture and bake for 10 to 12 minutes or until the crust and cheese are browned.
Dollop the pesto on the pizza and garnish with the fresh basil. Slice and serve. Serves 2-3.
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