Corn Recipes

Corn Recipes

Nutritional Value: Corn is low in sodium and fat, high in carbohydrates and cholesterol free. One medium ear of corn yields 75 calories, 1g fat, 2g dietary fiber, and 19g total carbohydrates. It also contains 191mg potassium, 79mg phosphorus, 4.7mg vitamin C, 35.7mcg folate, 167 IU vitamin A, and 1.5mg calcium.

Recipes

Corn Pudding

Florida Sweet Corn Chowder

Grilled Corn on the Cob

Southwestern Summer Succotash

Sweet Corn, Mozzarella & Tomato Salad

Florida Sweet Corn Chowder

2 strips bacon (raw), diced small	3 cup chicken or vegetable stock
1/2 cup onion, diced small	1 cup russet potatoes, diced med
1/2 cup red pepper, diced small	1 cup heavy cream
2 cups sweet corn, off cob	1 Tbsp fresh parsley, chopped
3 Tbsp flour	Salt & pepper to taste

Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and sweet corn and stir for approximately 2 minutes. Add flour and stir for one minute; add stock and stir until smooth, bring to a boil, add potatoes and simmer for 15-20 minutes to desired consistency; add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper. Yield: approximately 1 quart.

Grilled Corn on the Cob

Soak fresh ears in water for 20 to 30 minutes with the husks on. Cook on grill rack over medium heat for 40 to 60 minutes, turning often. When cooked, the husks and silks slide off easily.

Corn Pudding

2 cups corn, cut from the cob	3 eggs, slightly beaten
2 teaspoons sugar	2 tablespoons butter or margarine
1 teaspoon salt	2 cups milk
1/8 teaspoon pepper

Combine corn, sugar, salt and pepper in a bowl. Add eggs and mix well. Add butter to milk in a saucepan and heat until butter is melted. Blend with corn mixture. Turn into a greased 1 quart casserole and place in a pan of hot water. Bake at 350 degrees F. for an hour or until a knife inserted in the center comes out clean. Garnish with fresh parsley. Serves 6.

Southwestern Summer Succotash

1 1/2 cups green beans, in 1-in pc	1/3 cup water
1 1/2 tablespoons olive oil	2 sm yellow summer squashes, diced
1 large onion, chopped	1 sm hot chili pepper, seeded, minced
2 cloves garlic, minced	or 4-ounce can mild green chilies, chop
3 c. fresh uncooked corn kernels	1 tablespoon apple cider vinegar
1 lg cup chopped ripe tomatoes	Salt and pepper

Steam the green beans until they are tender-crisp. Rinse immediately under cold water, set aside. Heat oil in heavy, deep saucepan. Add onion and garlic and saute until tender. Add remaining ingredients except green beans and stir together well. Cover and simmer gently for about 20 minutes, until corn and squash are just done. Add the green beans and simmer for another 3 to 5 minutes. Serves 6 or more.

Sweet Corn, Mozzarella & Tomato Salad

8 ounces fresh mozzarella cheese (small balls called bocconcini work best)

1/3 cup basil-flavored olive oil or extra virgin olive oil

1/2 teaspoon coarse salt

Freshly ground black pepper

Crushed red pepper flakes

10 to 12 ears of sweet corn, husked and silk removed

6 to 8 large vine-ripened tomatoes, seeded and cut into

25 to 30 fresh basil leaves, thinly sliced

Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover and refrigerate at least six hours, preferably overnight. NOTE: Before assembling the salad, remove the mozzarella from the refrigerator and let come to room temperature before using in the salad. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly. In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately 30 minutes before serving. To serve as a first course for your dinner party, spoon salad into wine glasses. Makes approximately 10 to 12 servings.