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Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN’S

MORE CORN RECIPES

Beyond Corn on the Cob

CHERRY TOMATO AND GRILLED CORN SALAD

Ingredients

1/2 cup champagne vinegar

1 cup extra-virgin olive oil

to taste Kosher salt

to taste Freshly ground black pepper

6 ears corn, grilled in their husks

4 cups halved vine-ripened cherry tomatoes

1/2 cup small dice Vidalia onions

1 ea Passilla Pepper, diced small

1/2 cup parsley, chopped

Instructions

  • Whisk vinegar and oil, season with salt and pepper, to taste.
  • Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and
    parsley into a bowl to combine. Pour vinaigrette over salad, mix well,
    and adjust seasonings.

    • CORN CHIVE PUDDING

    Ingredients

    12 ear Corn kernels

    1/4 cup sugar

    1 1/4 tsp salt

    2 cups milk

    4 large eggs

    1/2 tsp Vanilla extract

    1/4 cup unsalted butter, melted and cooled, plus more to coat casserole

    3 TBS All-purpose flour

    1/4 cup chopped fresh chives, plus 3 tablespoons chopped, as a garnish

    Pinch freshly grated nutmeg

    Instructions

  • Preheat oven to 350 degrees F., and butter a 1 1/2-quart casserole dish.
  • In a food processor, pulse half of corn until coarsely chopped. In a
    bowl, stir together chopped corn and remaining corn kernels and sprinkle
    with sugar and salt, stirring until combined well.
  • In another bowl whisk together milk, eggs, vanilla seeds, butter, flour,
    and chives and stir into corn until combined well. Pour pudding into the
    buttered dish and sprinkle with nutmeg. Bake pudding in middle of oven
    until center is just set, about 45 minutes. Garnish pudding with chives.

    • CORN ON THE COB WITH CHEESE AND LIME

    Ingredients

    8 ears corn, shucked

    1 TBS Oil

    1/2 cup mayonnaise

    1/4 tsp cayenne

    1 1/2 cups shredded feta

    as needed Lime wedges

    Instructions

  • Prepare grill.
  • Lightly brush corn with oil and place on hot grill, turning occasionally,
    until kernels are browned in spots, about 10 minutes.
  • While corn is grilling, in a small bowl, whisk together mayonnaise and
    cayenne. Using the small teardrop-shaped holes on a four-sided grater,
    grate or crumble the cheese.
  • Brush mayonnaise mixture onto hot corn and sprinkle with cheese.
  • Serve corn on the cob with lime wedges.

    • SUCCOTASH

    Ingredients

    1/4 pound sliced bacon

    1 ea small onion, chopped

    2 ea garlic cloves, minced

    4 ears corn, kernels cut off and cobs discarded

    1 ea large fresh jalapeno chile, seeded and finely chopped

    1 package frozen baby lima beans, thawed

    1/2 pound okra, cut into 1/3-inch-thick slices

    3/4 pound cherry tomatoes (1 pint), halved

    2 TBS cider vinegar

    1/4 cup chopped fresh basil

    to taste Salt and freshly ground black pepper

    Instructions

  • Cook bacon in a large skillet over moderate heat until crisp. Drain
    on paper towels, leaving fat in skillet.
  • Add onion to skillet and cook over moderate heat, stirring, until softened.
    Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeno, lima
    beans, okra, and tomatoes and cook, stirring, until vegetables are tender,
    about 7 minutes. Stir in vinegar, basil, salt, and pepper, and adjust
    seasonings, to taste.
  • Serve succotash with bacon crumbled over the top.


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