16 posts tagged “corn”

Summer Corn Chowder
Serves 4

4 ounces bacon, cut into 1/4-inch dice
1 small onion, peeled and cut into 1/4-inch dice (1 cup)
2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
8 sprigs fresh thyme
Salt and freshly ground black pepper
3 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
1 poblano chile, seeded and cut into 1/2-inch dice
1 1/2 cups half-and-half

Place bacon in a small stockpot over medium-high heat. Cook bacon, stirring occasionally, until it is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with a slotted spoon, then transfer to paper towels to drain, and set aside. Discard all but 2 tablespoons bacon fat.

Add diced onion, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium, and simmer 15 minutes.

Add corn, potato slices, and poblano chile; cook until potatoes are tender, 8 to 10 minutes. Remove from heat. Using a slotted spoon, remove and discard thyme. Add half-and-half, and simmer until soup is hot. Taste and adjust seasoning with salt and pepper. Ladle soup into soup bowls, and garnish with bacon. Serve immediately.

Chicken and Dumplings
Serves 6 to 8

6 to 8 carrots, peeled
6 ribs celery
2 3-pound chickens, cut into 8 pieces, and rinsed well
5 sprigs fresh flat-leaf parsley
6 fresh chives
1 6-inch sprig fresh rosemary
3 cloves garlic, crushed
1 large onion, roughly chopped
1 bay leaf
Coarse salt and freshly ground black pepper
3 cups all-purpose flour
4 1/2 teaspoons baking powder
4 tablespoons butter, cut into pieces
1 1/4 cups milk
1 large egg, beaten
1 cup frozen peas
1/2 cup frozen corn

Coarsely chop half of the carrots and celery and add to a 6-quart saucepan with a tight fitting lid along with chicken, parsley, chives, rosemary, garlic, onion, bay leaf, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper; add 12 cups water. Bring to a boil, then reduce heat to a simmer. Cook until chicken begins to fall off the bones, 1 to 1 1/2 hours. Turn off heat and let cool 1 hour.

Remove chicken and strain broth into a large bowl. Discard bones, skin, carrots, celery, and herbs. Coarsely chop chicken; set aside half of the chicken and reserve any remaining chicken for another use. Cut remaining 3 carrots and 3 ribs of celery into 1/2-inch pieces. Return broth to 6-quart saucepan and place over high heat, add chopped carrots and celery; season with salt and pepper. Bring to a boil, then reduce to a simmer.

Meanwhile, in a large bowl mix together flour, baking powder, and 1 teaspoon salt. Cut butter into flour mixture using a pastry blender or fork. In a small bowl, whisk together milk and egg. Add to flour and butter mixture and stir until a moist dough forms.

Using a tablespoon, drop spoonfuls of dough into the simmering broth and cover. Cook until dumplings are cooked through and a skewer inserted comes out clean, 12 to 15 minutes. Stir in reserved chicken, peas, and corn, and cook until heated through, about 5 minutes. Serve immediately.

Pan-Seared Sea Scallops with Corn Coulis
Serves 4 to 6

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
4 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops. Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute. Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

Firehouse Chicken Stew
Serves 24

1 1/2 cups all-purpose flour
Coarse salt and freshly ground black pepper
8 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 cup extra-virgin olive oil
3 yellow onions, chopped
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
6 large carrots, peeled and cut into 1/4-inch slices
6 celery stalks, cut into 1/4-inch slices
10 garlic, chopped
6 large sprigs fresh thyme
3 dried bay leaves
2 12-ounce bottles brown ale, such as Newcastle
4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1 pound okra, stemmed, and cut into 1/4-inch slices
12 cups canned low-sodium chicken stock
2 28-ounce cans peeled whole tomatoes with their liquid, crushed
2 cups fresh or frozen corn kernels, (about 6 ears)
2 teaspoons crushed red pepper flakes
1 1/2 cups milk
1 cup coarsely chopped flat-leaf parsley
Juice of 1 lemon
Hot sauce, for serving (optional)

In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper. Add the chicken, and toss well to evenly coat. Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot. Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes. Using a slotted spoon, transfer chicken to a large bowl. Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.

Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper. Cook, stirring frequently, until softened, about 8 minutes. Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon. Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil. Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.

In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth. Stir mixture into the stew and return to a simmer. Cook until very thick, 2 to 3 minutes. Reseason with salt and pepper. Stir in the parsley and lemon juice. Serve with a dash of hot sauce, if desired.

Big-Batch Vegetable Soup
Serves 8; Prep time: 15 minutes; Total time: 1 hour 15 minutes

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time. Recipe can be doubled.

2 tablespoons olive oil 
2 cups chopped onions or thinly sliced leeks (whites only) 
1 cup thinly sliced celery 
2 teaspoons Italian seasoning 
Coarse salt and ground pepper 
3 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth 
1 can (28 ounces) diced tomatoes, with juice 
1 tablespoon tomato paste 
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces) 

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes. 

2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. 

3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing. 

Creole-Style Chili
Yields 4 servings

1 box corn muffin mix
1 cup frozen corn, defrosted
2 tablespoons chili powder, divided
2 cups aged cheddar cheese, grated and divided
3 tablespoons honey
2 tablespoons extra-virgin olive oil
3/4 pound andouille sausage, peeled
1 1/2 pounds of beef, veal, pork meatloaf mix
1 bay leaf
3 celery stalks, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 green bell pepper, chopped
5 thyme sprigs
Salt and freshly ground black pepper
1 bottle beer, lager style
1 cup chicken stock
1/3-1/2 cup hot sauce
1 28-ounce can diced, fire-roasted tomatoes
1 15-ounce can red beans (optional)
4 scallions, sliced

Preheat oven according to instructions on the corn muffin mix box. Butter an 8x8 baking dish and make corn bread according to package directions. Add the defrosted corn, 1 tablespoon chili powder, 1 cup of cheddar cheese and the honey, and bake according to the package.

To prepare the andouille, slice it lengthwise. Then, lay each half flat on the counter and slice it lengthwise again and chop it into 1/2-inch pieces. While the corn bread is baking, preheat a large dutch oven over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chopped andouille and cook stirring every now and then for 2-3 minutes.

Add the ground meat mixture to the pot, using the back of a wooden spoon to break up the meat as it browns. Cook for about 5 minutes and then add the remaining tablespoon of chili powder, bay leaf, celery, onion, garlic, green bell pepper, thyme, salt and pepper, stirring frequently for about 5 minutes. Add the beer, scraping up brown bits from the bottom of the pan, then the chicken stock and hot sauce, and cook for another minute. Add the tomatoes and beans and bring up to a bubble. Simmer for 15 minutes. Remove bay leaf before serving.

To serve, cut the corn bread into squares. Ladle a serving of chili into a bowl and place the corn bread squares on top. Sprinkle generously with remaining cheddar cheese and scallions.

Grilled Chipotle-Rubbed Chicken Legs with Cracked Corn & Scallion Polenta
Yields 4 servings

1 1/2 pounds bone-in, skin-on, whole chicken legs, thigh and drumstick still attached
2 tablespoons ground chipotle powder or use chili powder and increase the amount of cumin to 2 teaspoons
1 teaspoon cumin
2 teaspoon coriander
1 teaspoon paprika
1 tablespoon grill seasoning
1/2 tablespoon salt
Vegetable or extra-virgin olive oil for drizzling
2 cups chicken stock
1 cup whole milk or reduced fat milk
1 cup quick-cook polenta
1 10-ounce box frozen corn, defrosted
2 to 3 tablespoons honey
5 scallions, white and green parts, thinly sliced
3 tablespoons cold butter

Preheat an indoor or outdoor grill to medium. In a bowl, combine the chipotle powder, cumin, coriander, paprika, grill seasoning and salt. Coat the chicken legs in the chipotle mixture, rubbing it into the legs. (You can also do this the day before, the morning of or a half-hour before you want to cook them.)

When you are ready to cook them, drizzle the chicken pieces with a little vegetable oil or olive oil and transfer them to the grill. Cook, turning frequently, for 15-25 minutes, or until cooked through and there is no pink left inside. If the leg moves freely and is jiggly-wiggly from the thigh, the chicken is done. Remove to a platter and cover loosely with foil. Let the chicken rest for 10 minutes before serving.

While the legs are grilling, start the cracked corn and scallion polenta: In a medium-size saucepot over high heat, bring the milk and chicken stock to a boil. (If you’re cooking outside, get this mixture heating up before you get the legs on the grill.) Once at a boil, pour in polenta in a slow steady stream while whisking constantly. Add the corn and honey to taste, and cook until thick. Remove from heat and add the scallions and butter, stirring to combine. If the polenta gets to thick, loosen it up with some more chicken stock or milk. Serve chicken legs with the polenta alongside.

Marinated Cod Fillet and Corn Pudding
Serves 4

1 two-and-a-half-pound cod fillet, with skin 
5 teaspoons salt (plus more for seasoning) 
1 teaspoon freshly ground white pepper (plus more for seasoning) 
3 tablespoons snipped fresh chives 
1/4 cup flat-leaf parsley leaves 
3 tablespoons fresh cilantro leaves 
3/4 cup olive oil (plus more for sautéing) 
2 tablespoons unsalted butter, cut into pieces 
Corn Pudding (recipe follows)
Red-Pepper Coulis (recipe follows)

1. Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight. 
2. In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. 
3. Heat oven to 350°. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Sauté until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red-pepper coulis. 
 
Corn Pudding
Serves 6 to 8

3 tablespoons unsalted butter, melted, plus more for dish 
2 large eggs 
2 cups whole milk 
Pinch cayenne pepper 
1/2 teaspoon freshly grated nutmeg 
1 tablespoon chopped fresh flat-leaf parsley 
1 teaspoon chopped fresh thyme 
1 teaspoon salt 
1/4 cup sugar 
2 cups fresh corn kernels, cut from the cob 

1. Heat oven to 350°. Butter a 1 1/2-quart casserole dish. In a large bowl whisk together eggs. Add milk, pouring in a steady stream while whisking. Add melted butter, cayenne, nutmeg, parsley, thyme, salt, sugar, and corn. Mix to combine. 
2. Pour mixture into prepared dish. Place casserole dish in a deep roasting pan, and fill with boiling water until it reaches halfway up the sides. Place in oven, and bake, until set, 35 to 40 minutes. Serve immediately, or let set for up to 30 minutes at room temperature. 
 
Red-Pepper Coulis
Serves 4

2 red bell peppers 
2 tablespoons olive oil 
1 coarsely chopped (about 1/4 cup) medium shallot 
2 coarsely chopped medium garlic cloves 
3/4 cup Homemade Chicken Stock or low-sodium canned chicken broth, skimmed of fat 
Salt 
Freshly ground black pepper 
Juice of 1/2 lemon 

1. Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper. 
2. Heat a large sauté pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; purée. Taste, and adjust for seasoning. 

BBQ Bacon Burgers with Fire-Roasted Corn on the Cob
Yields 4 servings

1 cup heavy cream
1/2 chipotle pepper in adobo sauce, minced to a paste
Zest and juice of 1 lime, divided
3 tablespoons extra-virgin olive oil
1/2 package bacon, about 10-12 slices
1 small red onion, finely chopped
2 tablespoons Worcestershire sauce
2-3 tablespoons brown sugar, depending on your desired sweetness
1 15-ounce can tomato sauce
4 whole ears of corn on the cob, husked
Salt and freshly ground black pepper
1 1/3 pounds ground sirloin
1 tablespoon cumin
2 teaspoons chili powder
1 tablespoon steak seasoning, such as McCormick Montreal Steak Seasoning
2 teaspoons ground coriander
2 cloves garlic, finely chopped
4 Kaiser rolls, split and toasted
1 pound spinach, stemmed
1/2 pound queso fresco or feta cheese, grated
2 scallions, whites and green tops, chopped
3 tablespoons cilantro, chopped

Preheat an outdoor grill to high or a grill pan over medium-high heat. Place a small sauce pot over medium heat and add heavy cream, chipotle paste and lime zest. Bring up to a simmer and season with salt and pepper. Turn heat down to low and cook for about 5-10 minutes. While cream is heating through, heat a medium-size nonstick skillet over medium-high heat with 1 tablespoon olive oil. Add the bacon to the pan and cook for about 4-5 minutes per side, or until crispy. Remove the bacon from pan and set on a paper towel-lined plate, leaving 2 tablespoons of the bacon fat in the pan. With the pan still on medium-high heat, add the red onion and cook for about 4-5 minutes, or until onions are slightly translucent. Add Worcestershire sauce, brown sugar and the lime juice, and cook for about 1-2 minutes. Add tomato sauce and bring up to a simmer. Season BBQ sauce with salt and pepper, and cook for about 10 minutes.

While sauces are simmering, husk the corn, remove all the silk then run under cold water until wet. In a medium bowl, combine meat with cumin, chili powder, steak seasoning, coriander and chopped garlic for the burgers. Divide meat into 4 patties about 1 inch thick. Drizzle patties with a touch of olive oil and season with salt and pepper. Place the corn and the patties on the grill. Grill, turning frequently, until tender and well-charred all over. Garnish with chopped scallions and cilantro.

Mexican Chili Lasagna
Yields 4 servings

5 8-inch flour tortillas
1 10-ounce box of frozen corn, defrosted
1 15-ounce can of black beans, drained and rinsed
2 cups leftover Chili
2-3 cups shredded white cheddar or Monterey Jack cheese
1/2 cup pitted green olives, chopped
1/2 cup cilantro leaves, chopped

Preheat oven to 350°F. In a medium-size bowl, mix together the corn, black beans and chili. Heat a small skillet over medium-high heat, add a tortilla to the skillet and let it toast until it starts to slightly scorch then flip it and do the same on the second side. Repeat with all the tortillas. Place 2 toasted tortillas in the bottom of an 8x8 baking dish. Top with 1/3 of the corn/black bean/chili mixture, and 1/3 of the cheese. Repeat this procedure 2 more times, using only one tortilla on the top layer. Transfer to the oven for 20 minutes or until you see the sides bubbling. Garnish with chopped olives and cilantro.