Cheesy Creamed Corn with Cilantro
Gourmet | September 2009
1 1/2 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 3 large)
6 ears corn, kernels cut from cobs
1/3 cup heavy cream
1 teaspoons cornstarch
1 medium garlic clove
3 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1/2 cup cilantro sprigs
Heat butter in a deep 12-inch heavy skillet over medium- high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return
to skillet and cook, stirring constantly, until just heated through. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
Summer Corn Chowder with Bacon
Bon Appétit | June 2004
6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives
Herbed Summer Succotash
Gourmet | August 1999
1/4 pound bacon (about 4 slices)
1 pound fresh shell beans in pod or
1 cup frozen baby lima beans
3/4 pound cherry tomatoes (about 1 1/2 pints)
4 ears corn
1 small Vidalia onion or other sweet onion
1 large garlic clove
1 1/2 tablespoons olive oil
1 tablespoon Sherry vinegar
1 1/4 cup packed small fresh basil leaves
1/4 cup packed small fresh arugula leaves
In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet and set skillet aside.
Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 15-20 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
Serve succotash spooned over focaccia or other crusty bread and sprinkled evenly with remaining bacon.
Creamy Corn And Garlic Risotto
3-3/4 cup chicken broth
2-3 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cup whole kernel corn, cut from the cobs. This is easiest to do if you cut the ear in half first, instead of trying to cut the kernels down the whole length of the ear.
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella
1/4 cup fresh minced parsley
salt and freshly ground black pepper to taste
Heat 1/3 C. broth in a 10” skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally.
Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley. Season to taste and serve.
Dilly Potato Salad
3 pounds potatoes, washed
2 cucumbers, sliced thin (1/16”)
3 ears of corn, kernels cut off of cobs
1/2 cup pecans, toasted
1/2 bunch of dill, finely chopped
1/2 cup yogurt
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 teaspoon fresh lemon juice
Salt and pepper to taste
Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water, so that the water covers the potatoes by a couple inches. Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes. While still warm cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.
Summer Corn Chowder
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cups vegetable or chicken broth
2 yellow potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
1 ripe tomatoe, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish
Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.