Corn Ice Cream
This recipe comes from Frontera Grill in Chicago, one of the nation’s best known Mexican restaurants, owned and operated by Rick Bayless widely respected as one of our country’s premier chef’s and an expert with Mexican cuisine.
1 ½ (1.5) cups corn kernels
1 cup half-and-half
3 egg yolks
½ (.5) cup sugar
1 cup heavy cream
½ (.5) teaspoon vanilla
1 pinch of ground cinnamon
Puree the corn with the half-and-half until as smooth as possible. Push the puree through a sieve or strainer to remove big chunks. Put corn puree, sugar and yolk in top of a double boiler and whisk together, cooking and stirring until thickened and starting to steam, about 180ºF. Do not boil. Remove from the heat and cool. Stir in cream, vanilla, and cinnamon. Chill until cold and then churn in an ice cream maker according to directions. Makes about a quart
These are delicious on their own but also wonderful topped with salsa and sour cream or with smoked salmon, crème fraiche, and a sprig of dill. Or serve them for breakfast (omitting the green onion) with maple syrup.
5 ears corn, shucked
4 green onions, chopped
2 eggs, separated
2 tablespoons flour
1 tablespoon sugar
1/4 (.25) teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil
Cut corn kernels from ears saving the juices from the corn. Puree corn with flour, sugar, egg yolk and pepper. Stir in green onions.
Combine egg white and salt in clean dry bowl. Beat until soft peaks form. Fold the whites into the corn mixture.
Heat oil in large sauté pan over medium heat until shimmering. Drop batter by large spoonfuls into oil. Do not overcrowd pan. Cook until browned then flip over and cook other side, about 2 minutes per side. Keep warm.
Cooking oil spray
1 tablespoon olive or vegetable oil
1 small onion or 4 shallots, chopped
1 ½ cups low-fat milk
1 cup cottage cheese
1 ½ cups corn kernels
½ cup grated Cheddar cheese
¼ teaspoon ground mace
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1. Preheat oven to 425. Lightly spray 9- or 10-inch quiche dish with cooking oil (or use a 2-inch-deep pie plate)
2. Heat the oil in a skillet and sauté onion for 2 minutes. Place in a large bowl.
3. Add milk, cottage cheese, and eggs and beat together.
4. Stir in corn, Cheddar, and spices.
5. Pour filling into quiche dish or pie plate and bake for 10 minutes. Reduce heat to 350 and bake 30 minutes longer, until a knife inserted in the center comes out clean.
Let cool for about 10 minutes before cutting into wedges.
Serves 4 – 6.
Variation: add half a red or green bell pepper, chopped, to onion and sauté. Substitute chili powder for nutmeg.