Corn recipes from our Agriculture Supported Communities program.
NEW! Potato, Corn, and Leek Chowder
From Cooking Light August 2006 via www.myrecipes.com
Submitted by ASC member, Stacy Glackin (Thanks, Stacy!)
This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium. Yield: 6 servings (serving size: 1- 1/3 cups)
2 tablespoons butter
1 tablespoon olive oil
1- 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears)
2 pounds cubed peeled Yukon gold or red potato
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh chives
Preparation Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives. Note: Serve with hot sauce.
Summer Corn Cakes
By Kenzi Wilbur, posted at www.food52.com
I first tasted this corn cake at Kerry Diamond’s quaintly Southern restaurant Seersucker, where it was strewn with a tangle of raw corn kernels and heirloom tomatoes — and that’s what you should do to it too. (Two seasonal birds, one stone.) The thing lasted a mere 3 minutes on the table, and around minute 1, it occurred to me that this was the only responsible way to navigate corn fatigue: let the sweet, starchy kernels stage a little healthy competition with basil and red onion, and then mellow it all out in a hot, buttered skillet. If you’re wise, you’ll top it with a poached egg, like Seersucker does. A fried one works just as well, so long as there’s a runny yolk to mediate between flavors, to make them place even nicer than they’re told they should. Recipe adapted from Seersucker. Makes Eight 4-inch cakes.
For the cakes:
2 cups corn kernels, divided in half (from about 3 ears)
2 tablespoons butter, plus more for cooking
1/2 cup buttermilk
1/2 cup red onion, finely diced
1/2 cup basil chiffonade, plus more for garnish
3/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt and pepper
For the topping:
2 heirloom tomatoes, diced
1/2 cup corn kernels
2 tablespoons olive oil
Salt and pepper
Eggs, poached or fried or left off if you’re lazy
For the cakes: In a blender, purée half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil. In a separate bowl, thoroughly combine all of the dry ingredients. Add wet ingredients to the dry, and mix until just combined. In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you’d like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.
For the topping: Combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes. Top each cake with an egg, salt, and pepper, and garnish with basil.
Edamame Succotash Salad
Adapted from Real Food For Healthy Kids
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound shelled edamame (soybeans)
3 cups fresh-cut corn kernels from about 4 ears or 1 pound frozen corn, thawed
2 large ripe plum tomatoes, diced
1- 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
Submitted by ASC Intern Sam Moll (Sam’s favorite thing to eat!)
Make this as a hefty breakfast or a twist on dinner. Alter amounts used based on how many servings needed.
Spices: Salt, Pepper, Chili Powder, Thyme
Sauté the onions in canola oil till translucent then add potatoes. Cook for 15 minutes on medium heat and add the peppers, corn (remove from the cob) and spices. Heat 2 tortillas per person lightly in the oven. Fry 2 eggs/person over easy-medium. Place tortillas on the plate then top potato mix, beans, eggs, sour cream and chopped tomatoes. Enjoy!
Corn and Red Potato Chowder with Bacon
From The Rodale Whole Foods Cookbook
6 cups chicken broth
5 medium ears corn, kernels removed (about 4 cups) and cobs reserved
1-1/2 pounds red potatoes, diced (about 4 cups)
4 slices bacon, finely chopped
1 medium onion, diced
1/4 cup butter (1/2 stick), cut into 4 pieces
1/4 cup flour
4 cups milk
1 medium bell pepper, diced
1/4 cup fresh basil leaves, finely chopped
Salt and pepper
In a large saucepan, combine the broth, corn cobs, and potatoes. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, in a large heavy-bottomed soup pot, cook the bacon until crisp, 10 to 12 minutes. Add the onion, and cook until beginning to soften and brown at the edges, about 5 minutes. Add the corn kernels and cook until deep yellow and soft, about 5 minutes. Add the butter. When melted, add the flour and cook, stirring constantly, until evenly distributed and just beginning to brown, about 2 minutes.
When the potatoes are cooked, discard the corn cobs. Add the potatoes and broth to the pot with the corn. Add the milk and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until thickened, about 2 minutes. Add the bell pepper and basil, and stir to combine. Season with salt and pepper to taste.