Corn Recipes

The family next door has a small garden that is right outside my kitchen window and I’ve been watching their corn grow taller and taller; it will be ready to pull off the stalk in no time - so that means that soon I should be able to go out to Pauline Niles and buy some to can and make a variety of recipes.
I spent quite a bit of time looking through some of my cookbooks and online to come up with some recipes using corn that I want to make again and also try for the first time. Some of those recipes follow: I haven’t tried this first one but it looks very interesting!

Cooler Corn

Source: Taste of Home

The dog days of summer usually signal time for family reunions and Labor Day picnics. If you’re having a few dozen of your closet chums over, treat them to the season’s sweetest corn. This simple trick cooks a couple of dozen cobs at a time.
Shuck corn and place in a clean cooler.
Pour boiling water over the top of the corn (about 2 qt. per dozen); close the cooler and let sit for 30 minutes.
Drain cooler and keep lid closed. The corn will stay warm with a just-right texture for about 2 hours.

Caprese Corn Salad

www.simplyrecipes.com

Neither tomatoes nor basil do well refrigerated, so this salad is best made fresh and eaten immediately.
5 to 6 ears sweet corn - (still in husks, do not shuck)
1/4 cup olive oil
3 Tbsp sherry vinegar or white wine vinegar
Freshly ground black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar - (optional)
3 cups roughly chopped - seeded tomatoes, or halved cherry or sun gold tomatoes
1/2 cup sliced scallions - including light green parts
8 ounces fresh mozzarella - cut into 1/4-inch cubes
1/2 cup to 1 cup of fresh basil leaves - thinly sliced
Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.
Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.
In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.
In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes.
Right before serving, stir in the freshly sliced basil.

Fiesta Lasagna

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup water
12 corn tortillas
1 cup salsa
8 ounces tomato sauce
15 ounces whole kernel corn - drained
4 ounces sliced black olives, drained
4 ounces mild chiles - drained
1 1/2 cups shredded low-fat cheddar or Monterey jack cheese
Brown and drain the meat. Add taco seasoning and water and cook until sauce is thick. In a bowl mix the salsa and tomato sauce. Spray the bottom of a glass 9x13 baking dish with nonstick cooking spray and make a layer of 6 tortillas on the bottom overlapping the edges. Top the tortillas with half the meat, corn, olives and chilies. Pour half the salsa/tomato sauce mixture over it and sprinkle with half of the cheese. Repeat the layer process. Bake at 375 degrees F for 30 minutes until the cheese is nice and melted.

Stuffed Peppers

Source: Carol Klinker

6 yellow & red bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt - divided
1/2 teaspoon ground black pepper - divided
1 egg - lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 can corn
3/4 c. shredded mild Cheddar cheese
Rinse peppers under cold water.
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Place peppers in a large pot; cover with salted water.
Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion and chopped celery for about 5 minutes, or until vegetables are tender.
Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, corn and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes.
If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted. Print this post