Everybody loves corn on the cob, but when our B.C. corn is in season why not try something a bit different?
Here are three recipes that showcase corn's amazing flavour and sweetness.
To remove corn kernels from the cob, remove husks and silk. Place the narrow tip of the corn in the centre hole of an angel-food pan and run a very sharp knife down one side of the cob, pressing firmly to get close to the cob and turning the cob as necessary to get at all sides. The kernels will fall into the pan.
Another quick tip: when cooking corn on the cob add * tsp of sugar to the water - don't add salt, as it tends to make the kernels tough.
FRESH CORN CAKES
Serve small versions of these as a hot appetizer with salsa and sour cream; larger ones with butter can serve as a nice meal accompaniment. You can also add some chopped cilantro, finely chopped black olives or diced canned green chiles to the batter if you like.
1 cup fresh corn kernels (about 2 large ears)
º cup chopped green onions
4 Tbsp vegetable oil, divided use
2 large eggs, separated
º cup flour
º cup fine yellow cornmeal
* tsp salt
Freshly ground black pepper
In a food processor pulse corn and green onions until chopped finely but not pureed. Transfer to a large bowl and stir in 2 Tbsp oil and the egg yolks. Combine flour, cornmeal, salt and pepper in another bowl; add to corn mixture and stir gently but thoroughly. Beat egg whites until soft peaks form and fold into the corn mixture.
In a large nonstick frying pan heat 1 Tbsp oil over medium-high heat. Working in batches, drop large spoonfuls of the batter into the pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned on both sides and cooked through. Add oil as necessary to cook remaining batter. Makes about 16 cakes (or 32 if you make them "finger food" size).
Corn au gratin
There's just one word for this .... Yummmmmmm. You can substitute one 12-oz can of corn niblets for the fresh corn but when corn's in season why would you??
6 ears of fresh corn
3 Tbsp butter
1 small onion, finely chopped
1 green bell pepper, cored, seeded and finely chopped (or * green and * red pepper)
3 Tbsp all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
2 eggs, well beaten
1 tsp granulated sugar
Salt and freshly ground pepper to taste
1 cup fine fresh bread crumbs, tossed with 2 Tbsp melted butter
Preheat oven to 350 degrees and grease a 2-qt. casserole dish. Remove husks and silk from corn and cut kernels off the cob; set aside.
In a large frying pan over medium heat melt butter; add onion and bell pepper and sauté until tender; add flour and cook, stirring, for about 1 minute. Add milk and cook, stirring gently, until mixture is thick and smooth. Remove from heat; add corn, cheese, eggs, sugar and salt and pepper in that order. Mix well. Pour into prepared casserole and top with buttered bread crumbs.
Set casserole in a shallow baking dish and pour hot water into the larger dish until it comes about halfway up the side of the casserole. Bake for 45 minutes or until browned and set. Serve immediately. Makes 6 servings.
Old-style corn relish
Serve this with any cooked or cold meat - great on hot dogs. You can double the recipe and process the jars in hot water if you want to keep a supply on hand (check the Internet for instructions), or just keep it in the refrigerator and use it up quickly - a pretty jar makes a nice hostess gift.
1 cup fresh corn kernels
1 cup chopped onions
1 cup chopped tomatoes (if you can find green tomatoes you could use * green, * ripe)
1 cup chopped seeded cucumber
* large green pepper, chopped
* cup sugar
* cup cider vinegar
1 tsp celery seed
1 tsp mustard seed
* tsp salt
º tsp ground turmeric
In a large saucepan combine all ingredients; bring to a boil, then reduce heat and simmer uncovered for 20-30 minutes or until thickened to desired consistency.
Ladle into jars (use a canning funnel) and store in the refrigerator for up to 3 weeks.
