Results tagged “corn”
I often swap (swipe?) recipes with (from?) my dear friend Beth Hensperger, who has written almost as many recipes as I have over the years. OK, we're neck and neck. But the main reason I bring up the Babe of Baking is cornbread. Both of us were raised on a not-very-authentic version of the Southern classic that used canned corn as the moistening agent. This cheap and cheerful ingredient was always in my family's kitchen cupboard, and it never occurred to me to turn my nose up at it. (I was certainly raised to eat with was put in front of me, anyway, with the exception of liver and onions.) The canned corn infused my Mom's cornbread with straight-off-the-stalk goodness. So, here it is the end of the corn season, and I overbought (as usual) at the market. Faced with a mountain of corn, it struck me that I could puree some kernels with sour cream to approximate the canned corn, and go from there. Here's what happened...
Continue reading Moist and Cakey Cornbread with Fresh Corn.
Even if you can get fresh corn in November, I don't recommend it for this dish. It would probably be a super-sweet hybrid, and will be too sugary. Thawed frozen corn kernels are processed from a less-sweet variety, and much better.
While "choux" means "cabbage" in French, there is no literal translation of "maque-choux" in either French or Cajun patois. The word (and the basis for the recipe) probably comes from the native Indians who lived in the Bayou. In other words, it is the Cajun version of succotash, the corn and bean dish that the Northeastern Indians taught the Pilgrims.
- 6 strips thick-sliced bacon
- 1 medium onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 medium celery ribs, chopped
- 4 cups thawed frozen corn kernels
- 2 garlic cloves, minced
- 1 1/2 teaspoon Cajun Seasoning
- 2 large ripe tomatoes (such as Holland or Israeli), seeded and chopped
2. Pour out all but 3 tablespoons of the bacon fat from the pan. Add the onion, bell pepper, and celery to the pan, and cook until the onion is golden brown, about 10 minutes. Add the corn, garlic, and Cajun Seasoning, and cook, stirring frequently, until the corn is heated through, about 5 minutes. (The maque-choux can be prepared up to this point 1 day ahead, cooled, covered, and refrigerated. Reheat gently in the skillet over low heat, stirring often.)
3. Stir in the tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes. Stir in the chopped bacon and season with salt to taste. Serve immediately.
- 4 ripe large tomatoes, preferably heirloom (buy a few more tomatoes if they are small)
- 1/2 teaspoon salt, plus more as needed
- 2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 cups fresh corn kernels, cut from 4 to 5 ears of corn (see Note)
- 1/4 cup chopped fresh basil
2. Place the balsamic vinegar in a large bowl. Gradually whisk in the oil. Add the tomatoes, corn, and basil and toss. Season with the salt and pepper. Serve immediately, or cover and let stand for up to 2 hours.
NOTE: To remove the kernels from an ear of corn, husk the corn and pull off the silk. Cut off the pointed end of the cob and stand the cob on the cut end. Using a sharp knife, cut down the cob where it meets the kernels.
- 3 tablespoons fresh lime juice
- 2 teaspoons pure ground ancho chile
- l/2 teaspoon salt
- l/2 cup extra virgin olive oil
- 4 cups cooked black beans or 2 (15 1/2-ounce) cans black beans, drained and rinsed
- 2 cups corn kernels, cut from grilled corn or thawed frozen corn kernels (see Note)
- 2 beefsteak tomatoes, seeded, cut into cubes
- 4 scallions, white and green parts, chopped
- l/3 cup chopped fresh cilantro or basil
- 4 ounces imported feta cheese, crumbled (about 1 cup)
2. In a large bowl, combine the beans, corn, tomatoes, scallions, and cilantro. Add the dressing and mix well. Cover and refrigerate for at least l hour before serving. Just before serving, sprinkle with the cheese.
NOTE: Nothing could be easier than grilling corn. Many cooks fret too much over this simple chore by peeling back the leaves, removing the silks, replacing the husk, tying them in place with string, and then soaking in water. Just throw the unhusked corn on a grill over hot coals (use High heat on a gas grill). That's it. Cook the corn, turning occasionally, until the silks are burned black and the husks are charred on all sides, l5 to 20 minutes. That charring adds a nice smoky flavor, too. Cool the corn slightly before removing the husks and silks-- but you may want to protect your hands with a kitchen towel or gloves.