Sunday, August 28, 2011

Corn, corn and more corn

End of Summer

Wow! Did the summer go by fast?
So the kids are back to school, the routines have started again and you still have to get dinner on the table. If you have visited your farmers market lately it is over flowing with corn. So why not take advantage of this seasonal vegetable and try these recipes.
To use fresh corn in a recipe remove husks and silk. Use a soft brush to remove any silk that will not peel away. To remove kernels, cut off one end so the ear will sit level on a cutting board or in a bowl. Hold the top of the ear firmly and use a sharp knife to cut straight down the cob, taking off 2–3 rows of kernels at a time.

Smoky Corn Cakes
by Penny Rich
Serves 6
The flavors of sweet corn, smoky cheese and chilies make this dish a summer favorite. Enhance the flavor by serving with a sun-dried tomato pesto.

1 tablespoon olive oil
1 small red onion, finely diced
3 cups fresh corn, or frozen
Pinch of cayenne pepper
2 jalapeno peppers, seeds removed, finely diced
1 tablespoon lemon juice
2 eggs
8 ounces ricotta cheese
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon baking powder
1 cup smoked mozzarella cheese, grated

Heat oil in a large skillet. Add onions and salt to taste. Sauté for 3-5 minutes. Add corn and cayenne, sauté for 5 minutes more. Stir in the jalapeno pepper and lemon juice and remove to bowl to cool.
In a medium bowl mix eggs, ricotta and milk. Stir in flour, baking powder and grated cheese. Stir in the cooled corn mixture. Spoon batter onto griddle heated to medium high. Cook 3 minutes on each side. Serve with pesto.
Easy Sun-dried Tomato Pesto; In a food processor, fitted with the metal blade, pulse together, 1 clove garlic, 1/4 cup toasted pine nuts, 1/2 cup fresh basil, 1- 8 ounce jar of sun-dried tomatoes in olive oil, 1/2 cup of grated parmesan cheese, salt and pepper to taste. Thin with more olive oil as needed.

Corn and Crab Chowder
by Penny Rich
Serves 4

1 tablespoon olive oil
1/2 cup scallions, chopped
2 cups corn, 4 ears or frozen
2 cups red potatoes, diced
2 cups 2% milk
Salt and pepper to taste
1/2 teaspoon Worcestershire sauce
2 cups broth, chicken, fish or vegetable
1 teaspoon thyme
2 tablespoon cornstarch
1 cup fat-free evaporated milk
1 cup chanterelle mushrooms, chopped*
1/2 pound crabmeat*

Heat oil in a Dutch oven and add scallions. Sauté for 2 minutes then add corn through thyme. Simmer for 30 minutes until potatoes are soft. Do not boil. In a small bowl combine cornstarch and evaporated milk. Wisk to dissolve the cornstarch. Add the mixture to the soup stirring for 3-5 minutes until the soup thickens. Add mushrooms and crab. Cook for 5-7 minutes. Serve with crusty bread.
*You can replace chanterelle mushrooms with any wild mushroom
*Crabmeat can be found in the fresh fish section of most markets. Make sure to remove any shells that may have been left during cleaning. Canned crab can also be used.