- Bean & Corn Salad
- Corn Gazpacho
- Corn Pancakes
- Corn Pudding
- Fresh Corn Frittata with Smoked Mozzarella
- Fresh Corn Salsa
Bean and Corn Salad
1 part black or red beans, canned or dry, soaked and cooked
1 part fresh sweet corn
Chopped bell peppers
Mix the veggies, add cumin and rice vinegar to taste.
Place 1 cup cooked corn in a large bowl. Add 1 seeded, chopped tomato, 3
cups tomato juice, 1 unpeeled, diced, medium cucumber (or 2 lemon
cucumbers). ½ cup finely diced onion, ½ seeded, minced jalapeno, 1 minced
garlic clove, 2 tbsp minced fresh basil leaves, 3 tbsp fresh lime juice, ½ tsp salt,
and ¼ tsp freshly ground black pepper. Stir. Refrigerate for 1 hour before
Mix first 4 ingredients together in a blender; blend until smooth. Gradually add
ice and continue to blend. Serve immediately. Makes 5 cups.
1 ½ cups fresh corn kernels
3 large egg whites
1/3 cup soft tofu
¼ cup unbleached all-purpose flour
1 tbsp chopped parsley
½ tsp baking powder
½ tsp salt
¼ tsp black pepper
Set aside ½ cup corn kernels. In a food processor or blender, blend remaining
cup corn with 1 egg white, tofu, flour, parsley, baking powder, salt, & pepper
until smooth, stopping once to scrape down the sides of the container.
Transfer mixture to a bowl & stir in reserved whole corn. In another bowl, beat
the remaining 2 egg whites to soft, moist peaks that droop slightly when the
beater is lifted. Scoop the egg whites onto the corn batter & fold them gently
with a rubber spatula.
Preheat oven to low. Spray a nonstick skillet lightly with nonstick spray & place
over moderate heat. When the skillet is hot enough to make the batter sizzle,
make pancakes, using ¼ cup batter per cake. Cook until browned on the
bottom, 2 to 3 minutes, then turn & cook until cakes are golden brown on the
other side, about 2 more minutes. Transfer to a platter and keep warm in the
oven. Continue until all batter is used.
1 tablespoon of butter or vegetable oil
1 cup of chopped onions
1 1/2 cups of milk
1/2 teaspoon of salt, to taste
1/4 teaspoon of ground nutmeg
2 cups of corn kernels, fresh, cooked, canned, drained or frozen
1 1/2 cups of fresh whole wheat bread crumbs
Preheat oven to 350ºF. Grease a 2 quart casserole. In a medium skillet, melt the
butter over medium high heat. Add the onions, cook, stirring, until softened,
about 2 minutes, set aside. In a large bowl, beat the eggs. Beat in the milk, salt,
and nutmeg. Stir in the corn, bread crumbs and sautéed onions. Pour into
prepared casserole. Bake for 50 minutes to 1 hour or until a knife inserted in the
center comes out clean. Optional: Add 1/2 cup of chopped red bell peppers
when you saute the onions. Makes 4 1/2 cups
Fresh Corn Frittata with Smoked Mozzarella
1 ½ cups fresh corn kernels (about 3 ears)
¼ cup shredded mozzarella cheese, divided
1 tbsp chopped fresh basil
¼ tsp sea salt
¼ tsp freshly ground pepper
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
1. Preheat broiler.
2. Heat a medium nonstick pan skillet over medium-high heat. Coat pan with
cooking spray. Add corn and sauté 5 minutes. Combine corn, 2 tbsp cheese,
basil, and the remaining ingredients in a large bowl, stirring with a whisk.
3. Heat skillet over medium heat. Coat pan with cooking spray; add corn
mixture. Cover and cook 5 minutes or until almost set. Sprinkle with 2 tbsp
cheese. Wrap handle with foil. Broil for 5 minutes or until set is browned.
Fresh Corn Salsa
4 ears of fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chiles, minced
1 ripe tomato, seeded and chopped
1/2 cup of loosely packed chopped fresh cilantro
3 tablespoons of fresh lime juice
1 teaspoon of vegetable oil or olive oil
1/2 teaspoon of salt
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
Cool under running water. With a sharp knife, cut the kernels off the cobs.
Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro,
oil, and lime juice. Season to taste with salt. Serve cold or at room temperature.
Makes 3 cups
- Garlicky Corn on the Cob
- Grilled Corn with Chili Chive Butter
- Risotto with Corn, Zucchini & Green Pepper
- Romaine, Avocado & Corn Salad
- Scalloped Creamed Corn
- Fresh Corn Muffins
Garlicky Corn on the Cob
1 t Lemon Zest
2 tb low-sodium soy sauce
4 tbsp Olive oil
1 Garlic clove, minced
1 Pepper to taste
6 Corn, ears, husked
Combine all, marinate overnight, wrap in foil, grill 30 minutes.
Grilled Corn with Chili Chive Butter
4 ears corn
¼ cup unsalted butter, melted
1/8 cup minced chives
1 1/2 tsp chili powder
1/8 tsp salt
2 limes, cut in wedges
Prepare grill. Peel back husks of corn, keeping them attached to the ends.
Remove the corn silk. Coat ears with cooking spray. Pull husks back up over
corn ears and tie at the tops with kitchen string to secure husks. Stir the butter,
chives, chili powder, and salt in a small bowl. Grill corn, turning frequently, for
10 minutes. Brush with butter mixture and serve with lime wedges to squeeze
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 bell pepper
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
Romaine, Avocado & Corn Salad
Chop ½ head romaine lettuce into ½ inch strips; place in bowl with 2 cups
corn kernels and 1 cup diced tomatoes. Peel, pit and cut 1 avocado into cubes;
¾ of cubes to bowl. In a blender, puree the rest with 1/3 cup water, 1 to 2
tablespoons fresh lime juice, and ¼ teaspoon chili powder. Season with salt
and ground pepper. Pour over salad; toss gently.
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.
Fresh Corn Muffins
1 1/3 cups unbleached all-purpose flour
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 tbsp. sugar
2/3 cup organic cornmeal
2 eggs, lightly beaten
1 cup buttermilk or fresh plain yogurt
2 tbsp. melted butter
1 cup cooked corn kernels (about 1 large ear)
Preheat oven to 375 and lightly grease 12 muffin cups. Sift together the flour,
baking powder, baking soda, salt and sugar. Mix in cornmeal. In a separate
bowl, combine beaten eggs with the buttermilk or yogurt, melted butter and
corn. Combine these wet ingredients with the dry ingredients, mixing just until
blended; don’t over mix. Spoon mixture into muffin tins. Bake 20 to 25 minutes,
until fork inserted comes out clean.
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