Basic How to Cook Corn:

Bring a large pot to boil. Add corn, cover it and boil about 10 minutes or so. Then add whatever toppings you like (salt, pepper and butter!)

Set the grill to high heat. Peel back the husks on the corn and pull the silks off. Add butter and seasonings to each ear and then cover again with the husk. Wrap the ears in foil and place on grill, cooking for 30 minutes or so, turning occasionally.

Recipe List:
Fresh Corn Salsa
Corn Fritters
Fresh Corn Soup with Roasted Corn Guacamole
Poblano, Corn, and Potato Gratin
Corn Casserole
Dave’s Low Country Boil
Fresh Corn and Tomato Fettuccine
Creamy Corn Soup


Fresh Corn Salsa

Submitted by apprentice Cheryl Kastanowski

4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped

Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.

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Corn Fritters

Submitted by apprentice Cheryl Kastanowski

4-1/2 oz. (1 cup) all-purpose flour
1/4 cup stone-ground yellow cornmeal
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. table salt; more for sprinkling
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), coarsely chopped
1 to 1-1/2 cups vegetable oil

In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.

Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away.

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Fresh Corn Soup with Roasted Corn Guacamole

Roasted Corn Guacamole —
Kernels from 3 ears fresh corn
1 tablespoon olive oil
Salt and black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped

Soup —
Kernels from 5 ears fresh corn
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1 jalapeño, stemmed and chopped
Salt and black pepper
1 1/2 cups chicken broth
Cilantro sprigs, to garnish

Roast the Corn for the Guacamole
Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Prepare the Corn for the Soup
Put the kernels in a blender. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Simmer the Soup
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Finish the Roasted Corn Guacamole
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Serve and Garnish
Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

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Poblano, Corn, and Potato Gratin

3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup corn kernels
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.

Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

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Corn Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 1/2 cups fresh corn
1/2 cup chopped onion
1/2 cup green pepper strips
1/2 cup water
1 cup chopped yellow squash or zucchini
1 cup chopped tomato
1 cup shredded cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 beaten eggs
3/4 tsp. salt
1/4 tsp. pepper

Bring corn, onion, peppers and water to a boil; reduce heat. Cover and simmer 5 minutes or until vegetables are tender crisp. Do not drain. Combine remaining ingredients in a large bowl, saving 1/4 cup cheddar cheese. Add undrained vegetables and mix well. Put in a 1 1/2 quart casserole dish. Bake uncovered at 350º for 45 to 50 minutes. Top with remaining cheese. Garnish with a tomato and pepper slice if desired.

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Dave’s Low Country Boil

1 tbsp. seafood seasoning such as Old Bay, or to taste
5 lbs. potatoes
3 (16 oz.) packages of kielbasa sausage cut into 1 inch rounds
8 ears of corn, silks and husks removed
5 lbs. whole crab, broken into pieces
4 lbs. shrimp, peeled and deveined

Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

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Fresh Corn and Tomato Fettuccine

8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

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Creamy Corn Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover

1/2 cup chopped celery
1/4 cup chopped onion
1 tbsp. butter
3 cups chicken or vegetable broth
2 cups corn
1/2 cup sliced carrots
1 cup light cream

Cook celery and onion in butter until onion is tender but not brown. Add broth, corn and carrots. Bring to a boil; reduce heat. Simmer, covered, for 10-12 minutes. Stir in cream and heat through.

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