Five ways to crack the corn code

Tag : Large White Kidney Bean

BOURBON CREAMED CORN
1/4 cup ( 1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided Melt butter inlarge, heavy skillet over medium-high heat. Add shallots andgarlic; saute 2 minutes. Add red bell pepper; saute 1 minute. Addcorn; saute until almost tender, about 2 minutes. Add 1/3 cup creamand bourbon. Simmer until sauce thickly coats corn, stirringoccasionally, about 2 minutes.
Add remaining 1/3 cup cream and 1 cup green onions. Simmer untilsauce thickens enough to coat corn thinly, about 2 minutes longer.
Season creamed corn to taste with salt and pepper. Transfer tobowl; sprinkle with remaining one-fourth cup green onions andserve. Makes 6 to 8 servings
Source: Bon Appetit, September 2004
CORN PUDDING
5 ears corn, shucked
1/2 cup heavy cream
2 egg yolks
2 whole eggs
1/2 cup grated cheddar cheese, optional
1/8 teaspoon nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 to 2 tablespoons diced mild or hot canned green chilies, optional
1 tablespoon butter Preheat the oven to 375 degrees.
Grate and scrape the corn kernels from the cobs. There should beabout 2 1/2 cups. Put the corn pulp in a mixing bowl. Add thecream, egg yolks, whole eggs, cheese, nutmeg, salt, pepper andgreen chilies. Beat well.
Butter a baking dish with the butter (a 9-inch pie plate workswell) and pour in the corn batter. Bake 25 minutes. Serve hot.Makes 6 servings.
Source: "Craig Claiborne's Southern Cooking" by Craig Claiborne(1987; re-issued in 2008 by University of Georgia Press, $29.95)
SWEET CORN ICE CREAM
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar, divided
9 large egg yolks Using a large knife, slice the kernels off thecorn cobs and place in a large saucepan. Break the cobs into thirdsand add them to the pot along with the milk, cream, and 1/2 cup ofthe sugar. Bring the mixture to a boil, stirring, then turn off theheat. Remove the cobs. Using an immersion mixer or a blender, pureethe corn kernels. Let sit for 1 hour.
Bring the mixture back to a simmer, then turn off the heat. In asmall bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Adda cup of the hot cream to the yolks, stirring constantly so theydon't curdle. Add the yolk mixture to the saucepan, stirring. Cookover medium-low heat, stirring constantly, until the custardthickens enough to coat the spoon, about 10 minutes.
Pass the custard through a fine sieve, pressing down hard on thesolids. Discard solids. Let the custard cool, then cover and chillfor at least 4 hours. Freeze in an ice cream maker according to themanufacturer's directions. Serve dusted with cinnamon. Makes onescant quart.
Source: Claudia Fleming, Epicurious
CORN AND BEAN SALAD
1 (15 1/4-ounce) can corn, drained or 2 cups of fresh corn kernels(about 2-3 large ears)
2/3 cup kidney beans, rinsed and drained
2/3 cup garbanzo beans, rinsed and drained
2/3 cup black-eyed peas, rinsed and drained
1/2 red onion, chopped
2 tablespoons chopped cilantro
1/2 green bell pepper, diced
1 clove garlic, minced
Juice of 1/2 lime
2 teaspoons olive oil
1/2 teaspoon salt, or salt to taste
Black pepper to taste
1/2 teaspoon sugar In a mixing bowl, combine corn, beans, onion,cilantro, peppers and garlic. Squeeze lime juice over salad anddrizzle with olive oil. Toss and season with salt, pepper andsugar. Serve at room temperature or chilled. Makes 6 servings.
Source: Adapted from a recipe by Melody Searcy of Old Hickory,Tenn.
GRILLED CORN WITH SHADON BENI BUTTER
8 ears of corn
8 tablespoons (1 stick) salted butter, at room temperature
3 tablespoons finely chopped fresh culantro (sometimes available atHispanic markets) or cilantro
2 scallions, both white and green parts, trimmed and minced
1 clove garlic, minced
Freshly ground pepper Shuck the corn and set it aside while youprepare the shadon beni butter.
Place the butter, cilantro, scallions and garlic in a foodprocessor and process until smooth. Season the butter with pepperto taste and transfer it to a bowl.
Alternatively, if the herbs and garlic are very finely minced, youcan stir them right into the butter in a bowl.
Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Arrange the cornon the hot grate and grill, turning with tongs, until nicelybrowned all over, 8 to 12 minutes. As the corn cooks, brush itoccasionally with the shadon beni butter.
Remove the corn from the grill and brush it once more with theshadon beni butter. Serve it at once. Makes 8 servings.
Source: "The Barbecue Bible" by Steven Raichlen (2008, Workman,$22.95)