Tag Archives: Corn

Corn Pesto

Corn Pesto

Corn Pesto

Can I share a fear with you?  I am afraid that corn and tomato season is almost over.  Don’t get me wrong, I love the fall with its cool weather, pretty displays of nature, and pumpkins.  But corn and tomato season sends my heart aflutter and makes me do things like eat tomatoes at every meal and make enough corn and black bean salsa to fill a 5-gallon bucket.

Corn off the cob

Corn off the cob

So while there is still corn left, please make this pesto.  It is a revelation, and I don’t use that word lightly.  Gently cooked corn is pureed and mixed with pine nuts, parmesan, and topped with chopped bacon and basil.  It is so thick and creamy that I contemplated eating it with a spoon like pudding (okay, maybe I actually did that).  The corn is super sweet, the bacon and cheese are salty, and tomatoes add just enough acid to balance the whole dish.

Bacon and tomatoes

Bacon and tomatoes

While we served this over pasta as the recipe suggested, it would also be excellent spread on crusty bread, or eaten with a spoon for breakfast.  Seriously, it is that good.

Smooth and creamy

Smooth and creamy

Corn Pesto

Adapted from Epicurious

Ingredients:

4 bacon slices, coarsely chopped

4 cups fresh corn kernels (cut from about 6 large ears)

1 large or 2 small garlic cloves, minced

1 1/4 tsp kosher salt

3/4 tsp freshly ground black pepper

1/2 cup freshly grated Parmesan cheese plus additional for serving

1/3 cup pine nuts, toasted

1/3 cup extra-virgin olive oil

8 ounces spaghetti

1/4 cup fresh basil leaves, coarsely torn

1 cup cherry tomatoes, cut in half (or quarters if very large)

To Make:

Cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Transfer to paper towels to drain and roughly chop.  Pour off all but 1 tbls bacon drippings from skillet.  Add corn, garlic, salt, and pepper to the skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.  Reserve 1 1/2 cups corn kernels in small bowl and put the remaining corn mixture into a food processor or blender.  Add grated Parmesan and pine nuts and pulse to combine.  Add olive oil through feed tube in a thin stream with machine running and blend until pesto is almost smooth, set aside.

Cook pasta in large pot of boiling salted water until al dente.  Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and the basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency.  This definitely made a very thick pesto that needed some thinning.  Season pasta to taste with salt and pepper and sprinkle with the bacon.  Divide the cherry tomatoes among each serving.

To Serve:

Serve hot, with additional grated Parmesan as desired.  Serves 6 as a main course.

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Filed under Dinner, Gluten-Free, Meat, Pasta, Recipes, Vegetables

Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

I love fresh picked corn on the cob.  Steamed with a little salt and melted butter, it tastes like summer on a plate.  Luckily, we get a lot of corn through our CSA so I get to eat my fill.  Once in a while, after the steamed and grilled ears have gotten a little (dare I say it) blase, I start hunting around for a little something different.

Corn, hot off the grill

Corn, hot off the grill

When we made carnitas for dinner the other night (post coming soon), I wanted something fresh and southwestern-inspired to add to our pork burritos.  Enter this quick and easy summer salad/salsa/condiment.  It doesn’t take long to throw together and it is even better if you make it in advance and let it sit for a while.  You don’t have to grill the corn but I really like the smoky, slightly charred flavor that the corn takes on after a spin on the grill.  If you want to spice this up a bit, feel free to add a chopped hot pepper or even a little chipotle in adobo for a smoky kick.

Ready to mix

Ready to mix

Roasted Corn and Black Bean Salad

From the mind of Kelly

Ingredients:

6 ears of corn

2 cups black beans ( or 1, 15 oz can rinsed and drained)

1/2 tsp cumin

1 tsp chili powder

1 tsp onion powder

zest and juice of one lime

1 tbls fresh parsley, finely chopped

1 tbls fresh cilantro, finely chopped

2 tbls extra-virgin olive oil

Salt and freshly ground black pepper to taste

To Make:

Start your grill (gas or charcoal) and get it good and hot. Shuck the corn, making sure to pull off as much of the silk as you can.  Roast the corn directly on the grill grates, turning a quarter turn every 2-3 minutes.  When it is done, the kernels will be just barely tender.  Feel free to roast it a bit longer if you like your corn softer.

Once the ears have cooled, trim off the kernels into a medium.  Stir in the black beans, herbs, spices, lime zest, and the squeezed lime juice until well combined.  Let sit at room temperature for 30 minutes to blend the flavors.

To Serve:

Serve as a salad, as a topping to burritos or quesadillas, add a finely minced hot pepper and call it a salsa, the possibilities are endless.  Serves 4-6 as a side dish.

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Filed under CSA Talk, Dairy-free, Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Wayside Inn Corn Muffins

Wayside Inn Corn Muffins

And now for something a little different… something savory.  It seems like it has been all sweets, all the time around here lately.  I have been on a crazy cookie-making binge that finally seems to be coming to a close.  Rather than regale you all with even more sweet stuff, we thought we would share one of our favorite recipes for corn muffins. 

Muffin Batter

The recipe comes from the restaurant in Longfellow’s Wayside Inn in Sudbury, MA.  The Inn has been in existence since 1716 and is an historic landmark.  Down the road from the Inn is the historic grist mill that still grinds wheat and corn using the same process that has been used for centuries.  The stoneground corn meal that they produce is really delicious.  It has a light and fluffy consistency (unlike regular cornmeal which is like hard little pellets) and the flavor is much more corn-y.

Freshly Baked Corn Muffins

These muffins are a bit on the sweet side (which is how I like them) and have a bread-like texture.  It is worth it to seek out stoneground corn meal to use for these muffins as regular corn meal would change the texture.  Serve these up alongside some chili or another hearty stew. 

 Wayside Inn Corn Muffins

Recipe from Longfellow’s Wayside Inn 

Ingredients:

1 1/3 cups granulated sugar

1/2 tsp salt

1 1/3 cups stoneground corn meal

7 tsp baking powder

3 cups bread flour

1 1/2 cups cold milk

4 large eggs

1/2 cup neutral flavored vegetable oil

To Make:

Preheat your oven to 400 degrees.  Mix all ingredients but the oil for three minutes, using either the first speed of your mixer or by hand.  Slowly add the oil as you continue to mix for another three minutes. 

Fill well greased muffin tins to 3/4 full.  Bake for 15-20 minutes until golden brown.

To Serve:

Serve warm or room temperature.  Makes 18 muffins.  If you are interested in a spicier option, add in 1/4 – 1/2 cup chopped pickled jalapeno and 4 ounces softened cream cheese.  Yum.

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Filed under Baked goods, Recipes, Side Dish, Vegetarian

Corn Cakes with Blueberries

Corn Cakes with Blueberries

Corn Cakes with Blueberries

I love corn season.  That first ear of corn on the cob always makes it feel like summer has really arrived.  It is a celebrated event in our house.  However, by the end of September, corn on the cob has been done and you start looking for other things to do with the fresh corn.  Especially when the weather starts to feel much more like fall than summer and you start wanting warmer, homey dishes.  Enter the corn cake.  A simple preparation involving fresh corn, a little flour, and an egg.  Mixed together and fried up, it transforms corn from a summer treat to a great, anytime dish.

Cooking the Corn Cakes

Cooking the Corn Cakes

Make it savory with a little bacon, onion, and grated cheese and top it with salsa.  Alternatively, make it sweet (like we did) with blueberries that you picked in July and froze and top with maple syrup.  Eat them for breakfast, dinner, or brunch.  Any way you make, this recipe gives summer corn new life.

Corn Cakes with Blueberries

Ingredients

4-5 ears of sweet corn, shucked

1 large egg

1/3 – 1/2 cup all purpose flour

1/2 cup fresh or frozen blueberries

Vegetable oil for frying

Maple syrup

To Make

Fill a large pot with a couple of inches of water and bring to a boil.  Drop the corn in and cook 3-5 minutes, until just tender.  Drain and run the ears under cold water to stop the cooking process.  Trim the kernels off the cobs into a large mixing bowl.

To the corn kernels add the egg (lightly beaten) and stir in the flour until the batter starts to come together.  You want the batter to just hold together.  The amount of flour you need will depend a lot on the amount of moisture in your corn.  Fold in the blueberries.  If you are using frozen berries, do not thaw them first.

Heat a large skillet over medium-high heat.  Add enough vegetable oil to coat the bottom of the pan.  Add heaping spoonfuls of the batter to the pan, pressing lightly with the back of the spoon to flatten.  Cook until golden brown on one side, about 3-4 minutes.  Flip and cook until golden on the other side, another 3-4 minutes.

To Serve

Top the cakes with warm maple syrup.  Serves 4 as a side or 2-3 as a main dish (or breakfast).

If you want to make more savory cakes, cook a few strips of bacon until crispy, reserving the rendered fat.  Chop the bacon and a small onion and add to the corn batter.  Drop in a nice handful of grated cheese and cook, as above, in the rendered bacon fat.  Top with fresh salsa.

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Filed under Breakfast, Fruit, Recipes, Vegetarian