Joined: Feb 2009 Gender: Male Posts: 2,052 Location: South of the Dordogne
Sweetcorn « Thread Started on Jul 27, 2010, 7:49am »
Our crop is just ripening. We'll have thre first tonight. I am cursing that I didn't plant both an early and a late variety because we are going to be inundated. Who has recipes?
I thought that this recipe looked interesting because it also uses courgettes! It goes by the regrettable name of...
Tex Mex Squash Bake
Ingredients
1 pound ground beef 1/4 cup olive oil 4 zucchini cut into 1/2-inch cubes 1 red bell pepper, chopped 1 jalapeno pepper, seeded and chopped 4 cloves garlic, minced 4 green onions, chopped -- white and green parts separated salt and pepper 3 tablespoons tomato paste 4 teaspoons chili powder 2 teaspoons ground cumin 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, rinsed and drained 1 cup corn 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh cilantro
Directions
Cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside. Preheat oven to 400 degrees F (200 degrees C). Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.
Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes.
Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.
Stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese, and cover the dish with foil.
Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes.
Sprinkle the remaining green onions (green tops) and cilantro over the top.
(Sorry that the text is in American rather than English...)
It's really hard to find sweet corn here too. Occasionally at the market someone sells some, but I haven't seen any for a few years now. And Carrefour supermarket sometimes sells two cobs in a package, but so expensive that I never buy it.
When I did find it, for years I cooked it in water, the way I had learned in Canada long ago. But now it's one of the few things I make in the microwave -- take off the leaves and cook for about 5 minutes. It's perfect and you don't have to burn your fingers and splash boiling water around.
My way I actually got out of a book called Paris Bistro Cooking. Put the cobs in a pan and cover with half cold water, half milk. Bring to the boil. Turn off heat, cover pan and leave for 5 minutes.
I look with amazement at the sweetcorn in supermarkets. I saw some last Thursday, 2 cobs per pack for 3.50€. The consume by date was 2 weeks hence.
You can also take the excess off the cobs and freeze it, but I'm sure you know that as well. The frozen will be a lot "fresher" than that Carrefour horror, and fine for recipes.
DonC, your MIL had very good teef for an old lady!
I don't think giving Baz a recipe that calls for 4+ pounds / 2 kilos of other ingredients and a cup of corn is going to help use up the crop.
This is a good way to cook corn: Take off a layer or two of the outer leaves, but don't shuck. Put the corn in a basin of water for @ a half-hour. Take it out, shake off excess water, and put the ears on a hot grill. Keep turning so that it cooks evenly and the leaves don't catch fire (some of them will blacken). Test a spot with your fingernail for doneness and remove from the grill.
The leaves and silk will come off much more easily than when raw. You may want to don rubber gloves to protect your hands from the heat. I like to leave them unshucked until each is eaten. You'll be pleased at the intense flavor of the corn.
My preferred dressing is cayenne pepper, salt, and a squeeze of lime.
I think this could be done in the broiler section of the oven, although I've never tried that.
Baz, how many ears of corn are we talking about? Although I have seen maize plants my entire life, I have never really paid attention to how much one plant produces.
Baz, I received an email today of corn recipes that linked to an article fro the San Francisco Chronicle which talked about sweet corn desserts. For you, or anyone else with an abundance of sweet corn, here are the recipes from the article:
Sweet Corn & Crescenza Pudding with Stewed Cherries
Serves 6
Rich Crescenza cheese adds a tangy note to this super sweet pudding. Bellwether Farms makes a nice version that can be purchased at Whole Foods or specialty grocers. If it's not available, substitute any soft, fresh cow's milk cheese.
* The pudding * 4 cups fresh white corn kernels * 4 eggs * 1 cup cream * 1/2 cup sugar * 4 tablespoons unsalted butter, melted and cooled, plus more for greasing the baking dish * 3 tablespoons flour * 2 teaspoons baking powder * 3 tablespoons Crescenza cheese * 1 teaspoon kosher salt * The sauce * 1 pound cherries, pitted * 1/3 cup sugar * -- Juice of 1 lemon
For the pudding: Preheat the oven to 350° and butter an 8-inch square baking dish. In a food processor puree the ingredients until well combined. It's OK if there are still a few bits of corn, but they should be small. Pour into the buttered baking dish, and bake until the pudding is golden brown on top and feels set, about 50-60 minutes. Cool slightly before serving.
For the sauce: In a saucepan, combine the cherries, sugar and lemon juice. Cook over low heat, stirring occasionally, until the cherries have softened and released their juices, about 20-25 minutes. Serve over the corn pudding.
Per serving: 555 calories, 11 g protein, 71 g carbohydrate, 28 g fat (16 g saturated), 219 mg cholesterol, 519 mg sodium, 4 g fiber.
Wine pairing: Cherries provide red fruit sweetness. Try a Muscat de Beaumes de Venise.
Sweet Corn Panna Cotta
Serves 8
This recipe comes from Rachel Leising, pastry chef at the Moss Room in San Francisco. She suggests serving the panna cotta with vanilla creme anglaise and fresh berries.
* 2 teaspoons powdered gelatin * 1 large ear fresh corn * 3 1/2 cups heavy cream * 1/3 cup sugar * -- Fresh berries or other garnish, to serve
Instructions: Place 2 teaspoons of cold water into a small bowl and sprinkle the powdered gelatin over it. Let soften, about 5 minutes.
Remove corn kernels from the cob off with a sharp knife. Make sure to get only the kernels and not the cob.
In a medium saucepan, heat cream over low heat with kernels and cobs until it just begins to simmer. Remove from heat and let steep for 30 minutes. Discard the cobs. Puree the corn and cream with an immersion blender or a regular blender, then strain.
Set the bowl with the gelatin over a pot of barely simmering water to melt. Add to the still warm cream-corn mixture. Add sugar and stir to dissolve completely. Strain again.
Refrigerate the mixture until very cool (approximately 50°), then pour into eight individual 4-ounce ramekins or custard cups. Refrigerate at least 6 hours or overnight, until firm.
Serve in the ramekins, garnished with berries. Or, remove from the ramekins by running a small pairing knife around the edge, and carefully inverting onto a plate (the panna cotta is very soft).
Per serving: 415 calories, 3 g protein, 16 g carbohydrate, 39 g fat (24 g saturated), 143 mg cholesterol, 44 mg sodium, .5 g fiber.
Wine pairing: The moderate sweetness and delicate texture of this dessert calls for a lighter-bodied, slightly sweet Moscato d'Asti.
Sweet Corn Cupcakes With Brown Butter Honey Frosting
Makes 12 cupcakes
To brown the butter, heat over medium low heat, swirling occasionally, until the milk solids in the butter turn golden brown and release a nutty aroma. Pour immediately into a bowl and solidify in the fridge. One stick of butter will yield about 3 ounces browned butter.
* The cupcakes: * 1 1/4 cups cake flour * 2 teaspoons baking powder * 3/4 teaspoon kosher salt * 3 tablespoons sour cream * 3/4 cup fresh corn kernels * 1/2 cup unsalted butter, softened * 1 1/4 cups sugar * 3 large eggs * 1 teaspoon vanilla extract * The frosting: * 4 ounces unsalted butter, softened * 3 ounces browned butter (see headnote), cooled and softened to room temperature * 2 tablespoons honey * 2 teaspoons fresh lemon juice * 1/2 teaspoon vanilla extract * -- Pinch of salt * 1 1/2 cups powdered sugar, sifted * 2 tablespoons fresh corn kernels, for garnish
To make the cupcakes: Preheat oven to 350°. Line a cupcake tin with paper liners.
Sift the flour, baking powder and salt together; set aside.
In a blender, puree the sour cream and corn kernels until as smooth as possible (it will still have bits of corn). Set aside.
Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, then add the vanilla and the sour cream/corn mixture. With the mixer on slow speed, add the flour mixture in three additions, scraping down the sides between each addition. Take care not to over mix.
Spoon batter into the cupcake holders until they are about three-quarters full. Bake in the center of the oven for about 20-22 minutes, until the tops spring back and a toothpick inserted into the center comes out clean. Cool completely.
To make the frosting: Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream the two butters with the honey until light and fluffy, about 2-3 minutes. Add the lemon juice, vanilla and salt. With the mixer on low, slowly add the powdered sugar, scraping down the sides occasionally, until it has been incorporated. Turn the mixer to high speed and whip until light and fluffy, about 3 minutes.
Frost the cupcakes, and garnish each with a few kernels of corn. Serve immediately.
Per cupcake: 350 calories, 3 g protein, 32 g carbohydrate, 23 g fat (14 g saturated), 113 mg cholesterol, 198 mg sodium, .5 g fiber.
Wine pairing: The moist cupcakes and the frosting, which adds another level of sweetness, would be good with an Irish coffee.
Sweet Corn Cream Pie With Blueberries
Serves 8-10
The pie can be served immediately, or refrigerated for 24-36 hours.
* The crust * 1 1/2 cups graham cracker crumbs * 1/4 cup sugar * -- Pinch of kosher salt * -- Pinch of fresh ground nutmeg * 6 tablespoons unsalted melted butter * The filling * 3 ears fresh white corn * 2 1/2 cups half-and-half * 1/2 cup + 2 tablespoons sugar * 1/2 teaspoon vanilla extract * -- Pinch of kosher salt * 6 egg yolks * 3 tablespoons cornstarch * 4 tablespoons unsalted butter, cut into pieces * To assemble * 1 cup heavy cream * 1 teaspoon sugar * 1 pint blueberries * 2 tablespoons fresh white corn kernels
For the crust: Preheat the oven to 350°. Combine graham cracker crumbs, sugar, salt and nutmeg in a bowl. Pour in the melted butter and stir until well combined. Press the crumbs along the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until set and slightly browned. Set aside and let cool.
To make the filling: Cut the kernels off the ears of corn, and break cobs in half. Put corn and cobs in a medium saucepan, and add half-and-half. Heat over medium-low until just boiling, then remove from heat and steep for 30 minutes. Remove and discard the cobs; puree corn and half-and-half in a blender or food processor. Strain through a fine-meshed sieve.
Pour the strained half-and-half back into the pot, then add the 1/2 cup sugar, vanilla and salt, and slowly heat until just beginning to boil. Meanwhile, in a mixing bowl whisk the egg yolks with the remaining 2 tablespoons sugar and the cornstarch .
Remove the half-and-half from the stovetop and set next to the bowl containing the yolk mixture. Temper the yolks by slowing adding a ladleful of the half-and-half to the yolks while whisking constantly. Do this about 2 to 3 times, then pour the yolk mixture back into the pot with the remaining half-and-half, whisking constantly.
Return the mixture to medium heat on the stove, and whisk continuously until the custard begins to thicken. When it reaches a pudding consistency, remove from heat and whisk in the butter piece by piece, until incorporated. Pour into a bowl and cover the surface with plastic wrap, so that a skin doesn't form. Cool slightly, then refrigerate at least 2 hours, or up to overnight.
To assemble: Whip cream to soft peaks. Gently fold half the whipped cream into the corn custard.
Line the bottom of the pie crust with 1 cup blueberries, then top with the custard. Add blueberries to the top of the pie in 2-3 circles around the edge, then spread remaining whipped cream over the center of the pie. Garnish with fresh corn kernels. Serve immediately, or refrigerate up to 36 hours.
Per serving: 530 calories, 7 g protein, 54 g carbohydrate, 32 g fat (18 g saturated), 221 mg cholesterol, 165 mg sodium, 2 g fiber.
Wine pairing: Try a German Auslese Riesling or Riesling ice wine.
1 pound ground beef 1/4 cup olive oil 4 zucchini cut into 1/2-inch cubes 1 red bell pepper, chopped 1 jalapeno pepper, seeded and chopped 4 cloves garlic, minced 4 green onions, chopped -- white and green parts separated salt and pepper 3 tablespoons tomato paste 4 teaspoons chili powder 2 teaspoons ground cumin 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, rinsed and drained 1 cup corn 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh cilantro "
It's a canned food mishmash. I have, on occasion, made and eaten similar glop, and I carry that guilt forever.
Joined: Mar 2009 Gender: Male Posts: 235 Location: Michigan, USA
Re: Sweetcorn « Reply #18 on Aug 13, 2010, 2:02am »
This is my favorite time of year here in Traverse City, Michigan. The fresh vine ripened tomatoes are here and our local sweet corn is available. I have been a fan of corn on the cob for over half a century. I have had 13 foreign exchange students and most have never had corn on the cob and it quickly became one of their favorite meals.
We are fortunate here in Traverse City to have a place called, Halls Farm, where every year in July they offer their fabulous sweet corn. They pick a large wagon load early every morning and by 1 or 2 in the afternoon they are sold out. FYI: it is currently $4 a dozen and in our local supermarket it was 8 ears for $2 last week. The secret with sweet corn is to cook and eat it as soon as it is picked. The longer you wait it loses it moisture, sweetness and the exterior of the kernels start to get tougher.
There are many ways to cook corn on the cob. I have friends who peal back the husks, remove the silk, pull the husks back up on the cob, soak in cold water and then put on the grill. I am not a fan of this method because basically you can not really control the heat well and some of the corn gets burnt and way over cooked. Here is the way I prefer to cook corn on the cob. Get a large pot full of water to hold the amount of corn you are cooking, add salt (similar to when cooking pasta), when the water comes to a boil, put in the corn and cook for EXACTLY 3 minutes, any longer and the corn starts to get tough and if you see that the corn starts to get a really dark golden yellow color you have probably over cooked it. SERVE IMMEDIATELY!!!!!!!!!!! I cook the corn in batches so that the second, third, etc. is still hot and perfectly cooked. Spread on a little butter, add salt to taste and eat. Hmmmm Good! When you bite into the corn the kernel pops in your mouth and the sweet favor of the corn sends you straight to corn heaven.
The two biggest enemy of corn on the cob are lack of freshness and over cooking.
The sweet corn we have in the supermarket is OK, but a far cry from the Halls Farm Market. Both corns a bi-color, that is, the kernels are about half white and half a very pale yellow color.
Kerouac2 I just can't imagine how tender a steak would be if the cattle know how to cook corn.
Joined: Mar 2009 Gender: Male Posts: 235 Location: Michigan, USA
Re: Sweetcorn « Reply #21 on Oct 6, 2010, 3:20pm »
I just found this article about sweet corn. Almost everything you wanted to know from planting to harvest and cooking. I learned something, don't add salt to the water when boiling.
Re: Sweetcorn « Reply #22 on Oct 8, 2010, 5:12am »
I tried sweetcorn for the first time on our trip to Alberta Canada in August. One cob was plenty for me but our traveling companians woofed down 4 cobs each! That was besides the steak, baked potatoe, etc.etc. Here we get sweetcorn all year round in all the supermarkets but normal 'white' corn called 'mielies' is also sold at roadside stalls all over the city. They even remove the leaves if you wish. I simple plunge them into boiling salted water for 15min or so and serve with a dish of butter which can be spread over the kernels as you bite them off.
Most dutch(Afrikaans) folk know how to make a wonderful corn pudding called "Mielie Bread"
It goes like this: Cut the kernels off 6 ears of white corn Mince in a food processor or mincer (carefully retaining the milk which starts to run) In a bowl mix the minced corn, one large tablespoon of self-raising flour, a little salt, and a large tablespoon sugar. Line a deep glass baking dish with a muslin cloth (or similar - an old kitchen dish cloth well laundered does the trick as well) and pour the mixture inro it. Tie a knot at the top. Steam in a steamer, or in a bain-marie in the oven. You can even suspend the mixture in the cloth in a pot of boiling water by poking a wooden spoon through the knot and resting it on the pot edges.
Boil or steam for an hour and a half . Steaming may need a bit more time.
Serve by turning the 'bread' out onto a plate and slicing thickly. Lashings of butter and a sprinkle of white or black pepper make it really delicious!
Re: Sweetcorn « Reply #23 on Oct 8, 2010, 5:21am »
Kerouac - That supermarket trolley looks brand new....... is the guy hiring it? Stolen it? Or, bought it from the supermarket. I know trolleys here cost nearly a thousand Rand or so. Hundreds of casual roadside vendors in cities all over South Africa use old delapidated supermarket trolleys and occasionally you see a newish one which has simply 'left the building'.
Kerouac - That supermarket trolley looks brand new....... is the guy hiring it? Stolen it?
They're always stolen, but yes, they cost a fortune here, too. I am always surprised that the various stores do not pursue the issue more aggressively. Since the name of the market is almost always printed on the handlebar, establishing ownership should not be a problem.
Re: Sweetcorn « Reply #26 on Oct 8, 2010, 7:27am »
Bixa - You know I really don't know why I never bought those smallish yellow cobs?! Now I know the taste is very sweet and the kernels very soft, almost mushy, compared to regular corn. I can't say I'm overly keen on it. But, when it coms to sweetcorn in a can - creamstyle that is, I love it! Served on wholewheat toast with a sprinkling of cheese on top it makes a light lunch or supper. For a diffrent kind of vegetable at the table I add creamstyle sweetcorn to the hollow of a cooked gem squash and cover with cheese.
Joined: Feb 2009 Gender: Female Posts: 25,794 Location: Mexico
Re: Sweetcorn « Reply #27 on Oct 8, 2010, 7:45am »
That's funny, Tod! I have to listen to the "norteamericanos" (Americans & Canadians) here bitch and moan about how awful Mexican corn is and how much they miss "regular" (sweet) corn. The regular corn here is like the what you call normal white corn. I like it very much, even though it is tougher.
I do have a weakness for canned corn, though -- the "niblets" kind. It's a good thing to have in the pantry for making a quick salad with onion, hot pepper, a little mayo & lime juice, & some kind of fresh herb. Sometimes I add fresh tomato, too.
Stuffing the gem squash with creamed corn & cheese sounds good, although I don't think I've eaten creamed corn since I was a child.
Re: Sweetcorn « Reply #28 on Oct 8, 2010, 10:09am »
Just come to mind..... I used cook the corn on the cob in boiling water but lately because it's much easier, I put each cob into a plastic jiffy bag, tie the top and microwave the cob for about 3 minutes. Take it out and check then microwave more if necessary. The bag acts as a very fierce steamer and don't worry if it pops - just carry on in the micro. I actually prefer this method as no flavour is lost in the water. Should work wonderfully with sweetcorn!
Re: Sweetcorn « Reply #29 on Oct 8, 2010, 10:20am »
Bixa - the secret for white corn on the cob is that it has to be young - the kernels must not have reached their full-blown mature size. A way to tell is pull the leaves tip end (with the 'beard') slightly back and if the cob still shows signs of under developement - ie. still a 2 inch soft flexable cone with teeny rows of micro kernels - that's probably a good one! Here we insist the market stall or roadside vendor pulls the leaves right back to the base in a strip so we can check the size of the kernels. They expect it of you!
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