| Scalloped Cream Corn 2 cups fresh corn kernels ½ tsp white pepper ½ cup saltines or other cracker crumbs 1 tbsp butter, melted 3 eggs, beaten 1 cup milk ½ cup heavy cream 1 tbsp sugar 1 tsp salt Preheat oven to 350 degrees. Lightly oil or butter a 1 quart baking dish. Beat together the eggs, milk, cream, and sugar until smooth. Fold in the corn, salt, and white pepper. Pour the mixture into the baking dish, sprinkle with the cracker crumbs on top and drizzle with the melted butter. Bake, uncovered for 1 hour, or until the top is golden brown and a knife inserted comes out clean. Remove from the oven and let rest for 5-10 minutes, then serve hot. |
| Bean and Corn salad 1 part black or red beans, canned or dry, soaked and cooked 1 part fresh sweet corn Chopped onion Chopped bell peppers Chopped celery Ground cumin Rice vinegar Mix the veggies, add cumin and rice vinegar to taste. |
| Zucchini Corn Pudding 1 medium yellow onion, finely chopped 1/2 pepper green, finely chopped 1 clove garlic, minced 4 medium to large zucchini, thinly sliced 1-cup corn, cooked 1 tsp salt 1/2-tsp pepper 1-cup cheddar cheese, grated 3 eggs separated 2 Tbsp oil or butter Sauté chopped onion, green pepper and garlic in butter or oil on low until clear or tender. Stir in zucchini and cook on low, slowly until tender Stir in corn, salt and pepper and cool. Stir in cheese and well-beaten egg yolks. Beat egg whites with electric mixer until stiff and fold into vegetable mixture. Pour into 1 1/2-quart buttered casserole dish. Set casserole in a pan of warm water and bake at 350 degrees for 1 hour. |
| Fluffy Corn and Goat Cheese Omelet 3 eggs, separated ¼ tsp kosher salt 1/8 tsp freshly ground pepper Kernels from 1 ear of corn 2 tbsp unsalted butter ¼ cup goat cheese, crumbled 4 fresh chives, chopped In a medium bowl, whisk together the egg yolks, salt, pepper and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until no trace of whites remain. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the omelet with ¾ of the cheese and ¾ of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold the omelet again, forming a triangle. Slide the omelet onto a plate. Serve immediately. |
| Grilled Corn with Cilantro and Parmesan It is very easy to expand this recipe to serve a crowd. 6 ears corn 1/3 cup chopped fresh cilantro 2 cloves minced garlic 1/2 tsp. ground cumin 1/2 tsp. salt 2 tsp. fresh lime juice 1/2 tsp. minced jalapeno pepper 1/2 cup grated fresh parmesan 3 tbsp. butter, softened In a small bowl combine cilantro, garlic, cumin, salt, lime juice, jalapeno, parmesan and butter. Mix well. Spread on corn, coating each ear generously. Place each ear in tinfoil and wrap tightly. Grill for 8-12 minutes or until tender. |
| Risotto with Corn, Zucchini, and Green Pepper 1 16-oz can fat-free chicken broth 1/3 cup water 1 tbsp olive oil ½ cup chopped onion 1 cup uncooked Arborio rice or other short grain rice 1/8 tsp powdered saffron 1 cup fresh corn kernels 1 cup diced zucchini ½ cup finely diced green bell peppers 1/3 cup grated Parmesan ¼ tsp salt Bring broth and water to a simmer in a medium saucepan; keep warm. Heat olive oil over medium heat until hot. Add onion and saute for 2 minutes. Add the uncooked rice and saute, stirring constantly for another 2 minutes. Add the saffron (optional), corn, zucchini, bell pepper, and salt. Mix well. Cover with the hot broth and cook until the liquid is almost absorbed. Cover again with the hot broth, and continue until the rice is tender. It should take about 20 minutes. You can also just add all the hot broth at once and simmer until rice is tender and the liquid is absorbed. Serve and sprinkle each serving with the Parmesan cheese. |
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