Corn and Coconut Pudding

Recipe from Gourmet, September 2007

(serves 6 as a dessert)
3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling

Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes. Sprinkle with cinnamon before serving. Cooks’ note: Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.

Creamy, Cheesy Corn Grits with Summer Vegetables and Basil

Recipe by Sarah Foster, Fresh Every Day

This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.

(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced

Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.

Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.

Palo Santo Corn & Cucumber Soup

(serves 6)
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water

Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.

Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.

Quinoa and Black Beans

This is a standard in my house. It’s a healthy twist on rice and beans
that leaves plenty of room for improvisation. Sometimes we add
spicy sausage and you could certainly include some diced bell peppers.
It makes a great cold salad the second day.

1 Tablespoon olive oil
1 onion chopped
3 cloves garlic, peeled and minced
1-2 jalapeños, finely diced
3/4 cup quinoa
1 1/2 cup vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large tomato, diced
1 cup corn kernels (from 2 ears, use more if you’d like)
2 15 oz. cans black beans, rinsed and drained
1 handful choopped cilantro leaves

Heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeño and sauté until golden brown. Stir in
the quinoa, spices, tomato, salt and pepper. Add vegetable broth
and bring to a boil. Cover, reduce heat and simmer for about 20
minutes. Stir in corn and continue to simmer for about 5 minutes
more. Mix in black beans and cilantro stir until heated through,
Serve and enjoy!

Roasted Corn Salsa

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes
from Foster’s Market

(makes 2 cups)
3 ears corn, in the husk
1 poblano pepper, roasted, peeled, seeded and diced, or 1
chipotle in adobo, minced (you’ll find these canned)
grated zest and juice of 1 lime
2 garlic cloves, minced
1/2 small red onion, minced
4 basil leaves cut into this strips, or 2 Tbls chopped cilantro
1 Tablespoon olive oil
sea salt and fresh ground pepper to taste

Preheat the oven to 450˚. Soak the corn for 15-20 minutes in a
bowl or sinkful of water. Place the corn on a baking sheet with
sides and pour 1 cup of water over it. Roast 20-25 minutes, until
the kernels are tender to touch, then remove the husks and silks
and cut the kernels off the cob into a large bowl. Add the remaining
ingredients and stir gently to mix. This is best served same
day but will keep, refrigerated in an airtight container for up to 3.

Corn Chowder with Roasted Jalapeno and Parsley Puree

Adapted from a recipe on Epicurious.com, July 1992

This is a huge hit in my house. Easy to make and absolutely
delicious. You can add the puree according to each persons
liking of heat - and it’s fantastic!

(makes about 8 cups, serving 4 to 6)
For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves (and or cilantro)

For the chowder:
1 onion, chopped fine
2 carrots, chopped fine
2 tablespoons vegetable oil
2 cups chicken (or vegetable) broth
2 1/2 cups water
1 1/2 pounds boiling potatoes, peeled and cut into 3/8-inch cubes
4 cups fresh corn kernels (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced
1/4 cup sour cream *optional

Make the puree:
Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.

Make the chowder:
In a kettle cook the onion and the carrots in the oil over moderate heat, stirring, until the celery is softened, add the broth, water, potatoes, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor puree 2 cups of the chowder and stir the puree into the remaining chowder. Remove from heat and stir in the sour cream. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

Quinoa with Corn, Scallions and Mint

Recipe from Gourmet, August 2006

I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.

(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint

If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.

Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.