I just received my July/August issue of Food Network magazine and I am thrilled that inside; there is a pull-out: Fresh Corn 50 Ways!
I have to share some of these interesting and exciting ways to use your fresh corn this season!
- Bacon-Wrapped Corn: Wrap raw ears of corn with 2 pieces of bacon per ear. Wrap individually in foil and grill over medium-high heat for 15 minutes; turning once.
- Beer-Boiled Corn: Bring two 12-oz. bottles of amber beer, 2 cups water, 2 Tbsp. Old Bay seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender; about 4 minutes.
- Cheddar Corn Bread: Prepare an 8.5 oz. box of cornbread as directed on package; stir 1 cup cooked corn kernels, ½ cup shredded cheddar cheese, and ¼ cup chopped chives into the batter before baking.
- Corn-Bacon Syrup: Cook ½ cup diced bacon in a skillet until crisp. Remove, reserving 1 Tbsp. fat. Add 1 cup raw kernels and ½ tsp. vanilla to the skillet; cook for 2 minutes. Add 1 cup maple syrup and ½ cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.
- Corn Chowder: Cook 2 chopped leeks, 1 chopped red bell pepper and 1 Tbsp. fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and ½ cup heavy cream. Simmer until potatoes are tender, 15 minutes. Stir in some chopped parsley.
- Light Creamed Corn: Cut the kernels off 6 raw ears of corn (I prefer to use white corn for this). Scrape the cobs with the back of a knife to extract the milk; puree the milk with half the kernels and 1 cup water. Cook the remaining kernels and ½ chopped onion in 2 Tbsp. butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.
- Corn Risotto: Cook 1 cup each of raw corn kernels and chopped onion in 2 Tbsp. butter until soft. Add 1 cup each of Arborio rice and white wine; simmer until wine is absorbed. Add 3 cups HOT broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in ¼ cup parmesan. Season with salt. (The key is you MUST continue to stir and don’t have the heat too high or things will burn)
(Recipes and photo from Food Network)