In the Kitchen with Sigona's featuring White Corn

In the Kitchen with Sigona’s featuring White Corn

Fresh-picked corn lends itself to a corn-a-copia of delights…sorry, couldn’t resist! Whether on the cob or shaved off and stirred into a dish, don’t miss out on one of summer’s sweetest foods.

Fresh Corn Salad with Black Beans, Tomato and Cilantro

Delicious with tortilla chips or as a salsa to top grilled Tilapia, this salad is always a hit. Courtesy of Laura H., a Sigona’s fan. Serves about 4.

Ingredients:

  • Juice from 2 limes, about 4 TBLs
  • 4 TBLs olive oil
  • 2 clove garlic
  • Salt and pepper
  • a 15-ounce can black beans, rinsed and drained
  • Kernels cut from 3 ears of white corn (about 1 cup)
  • 1 1/2 cups tomatoes (use an assortment of halved cherry tomatoes or use 3 Roma tomatoes, seeded and chopped)
  • 1 red onion, minced
  • Half a bell pepper, seeded and diced (look for an orange one to add color to the dish)
  • 3 TBLs minced fresh cilantro leaves
  • 1 jalapeno pepper, seeded and diced (add more to taste)
  • 1/2 tsp cumin (or to taste)
  • optional: top with diced or sliced avocado when ready to serve.

In a bowl whisk together lime juice, oil, garlic and salt to taste. Stir in remaining ingredients and season with salt and pepper, to taste.

Let salad stand at room temperature for at least 30 minutes, stirring occasionally, to let flavors develop. Laura recommends making it the night before.

Corn Quiche

If you have the right ingredients in your pantry and fridge, a quiche is easy to throw together for a weekend breakfast or brunch. Serves 4 – 6.

Ingredients:

  • Cooking spray
  • 1 TBL Sigona’s Fresh Press extra virgin olive oil
  • 2 large shallots, chopped
  • 1 ½ cups low-fat milk
  • 1 cup cottage cheese
  • 3 eggs
  • 1 ½ cups corn kernels
  • ½ cup grated Cheddar cheese
  • ¼ tsp ground mace
  • ¼ tsp ground nutmeg
  • ¼ tsp freshly ground black pepper

Variations: Add half a red or green bell pepper, chopped, to onion and sauté. Substitute chili powder for nutmeg.

  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 shallot 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.
  1. Let cool for about 10 minutes before cutting into wedges.

 

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 countries premier chef’s and an expert of Mexican cuisine. Makes about a quart.

Ingredients:

  • 1 1/2 (1.5) cups corn kernels
  • 1 cup half-and-half
  • 3 egg yolks
  • 1/2 (.5) cup sugar
  • 1 cup heavy cream
  • 1/2 (.5) tsp 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.

Corn Fritters

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.

Ingredients:

  • 5 ears corn, shucked
  • 4 green onions, chopped
  • 2 eggs, separated
  • 2 TBLs flour
  • 1 TBL sugar
  • 1/4 (.25) tsp salt
  • Pinch of white pepper
  • 2 TBLs 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. Serves 4.

Sautéed Corn with Cherry Tomatoes and Basil

A summer staple in my house that is incredibly easy to throw together and a great side dish to grilled meat or fish. Serves 4. Adapted from “Joy of Cooking.”

Ingredients:

  • 2 ears of corn, shucked
  • 1 pint cherry tomatoes, halved (use a variety of tomatoes for added color)
  • A few leaves of basil, sliced thin (use scissors to snip)
  • Salt, pepper
  • 1 TBL butter
  • 1 TBL cream, optional

Cut the corn from the cob. Melt the butter in a sauce pan over medium heat. Add the corn kernels and cook for 1 min. Add the cherry tomatoes and cook for another minutes until juices start to run. Stir in salt, pepper, basil, and cream. Serve.

Seared Scallops with Corn Fondue

Corn has a natural affinity for either corn or lobster. Imagine plump seared scallops or luxurious lobster in a bath of creamy sweet corn chowder. Serves 4.

Ingredients:

  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 TBLs butter
  • 2 ears corn, shucked, and kernels cut off
  • a few sprigs of basil, leaves finely sliced
  • 1/4 (.25) tsp salt
  • small pinch black pepper
  • 1/2 (.5) cup whole milk
  • 2 TBLs oil
  • 12 large sea scallops

Melt half the butter over moderate low heat in saucepan. Add shallot and garlic, and cook, stirring until softened, about 1 minute. Add corn, basil, salt, and pepper and cook stirring occasionally until corn is tender. Add milk and continue cooking for 1 minute more. Puree in a blender until very smooth. Press the puree through a sieve into a saucepan and reserve.

Pat scallops dry and season with salt and pepper. Heat oil in a skillet over moderately high heat until hot. Add the scallops turning over once, until golden and just cooked through, 4 to 5 minutes total.

Reheat corn over low heat and stir in remaining butter. (If you want to mimic the foams served in restaurants today, puree the sauce again in a blender or with an immersion blender until frothy.) Serve sauce with the scallops.

Grilled Corn on the Cob

Remove all but the innermost layer of husk from the corn. Carefully peel the last layer back a bit to twist off the silk. Or…

For an impressive presentation, peel back the husk – don’t remove it – to remove the silk. Pull the peeled husk down to the bottom, creating a handle. Take one of the outer husk leaves off and trim it to a thin strip. Use the strip to tie the peeled back husks together with a bow (as pictured).

Heat grill to medium heat, oil the grates and place the ears directly on the grates. Turn several times as the corn cooks. Keep it on the grill for about 10 minutes or until the husks are charred and are beginning to peel.

Serve corn immediately along with butter, salt and pepper. You can also used spiced or herbed butters. Recipes follow.

Boiled Corn on the Cob

  • Use about 1 quart of water per ear of corn
  • Salt

Directions: Bring salted water to a boil. Add the corn and cook for 2-4 minutes. Remove corn using tongs and shake off the extra water. Serve with butter, salt and pepper.

Not-So-Plain Corn on the Cob

Following are a few fancy butter spreads that add fantastic flavor to corn on the cob. Each ingredient combination is enough for about 4 ears of corn.

 Herb’s Favorite

  • 3 TBL butter, softened
  • 1 ½ TBL of fresh herbs, such as a combination of parsley, basil, tarragon, chives, sage and chervil

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Honey Butter

  • 3 TBL butter, softened
  • 1 TBL honey or organic Agave nectar

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.       

Chili Butter – or – Chili-Lime Butter

  • 2 TBL butter, softened
  • ½ tsp chili powder
  • Pinch of salt
  • For chili-lime butter, add grated peel of ½ of one lime. Add more if desired.

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Lemon & Dill Butter

  • 3 TBL butter, softened
  • 1 tsp fresh dill weed or ½ tsp dried
  • Grated peel of 1/2 lemon
  • Pinch of white pepper

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar