Sweet Corn Recipes Cook Grill Boil

My Dad's Sweet Corn™ Salsa

2 - 15 oz. cans black beans, rinsed and drained
2 - 28 oz. cans Ro-Tel, drained
2 cups My Dad's Sweet Corn
2/3 c. red plum jam, warmed
2 bunches green onions, chopped
1 bunch cilantro, chopped
2 tablespoons lime juice (or juice from 2 limes)
1/2 tablespoon red pepper flakes

Mix all ingredients together; the taste is usually better after it has set for a few hours. Make sure you have plenty of chips on hand!

My Dad's Sweet Corn™ Ice Cream

2 ears My Dad's Sweet Corn
1 cup heavy whipping cream
1 1/2 cups milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract

Set a box grater in a dish to grate the corn kernels off of the cobb. Use the large grate holes. Some of the "milk" of the corn will also go into the dish. Throw away the cobs. (You can also use corn cut off and pureed in a blender)

In a medium saucepan over medium heat, combine cream, milk, and corn. Simmer. Meanwhile, in medium bowl, whisk sugar and egg yolks until pale and thick. When the corn mixture reaches the simmer, slowly pour 1/2 cup of it into the egg mixture, whisking constantly. Repeat with another 1/2 cup. Reduce heat to low, whisk warmed egg mixture into saucepan and cook, whisking until mixture thickens a bit. This takes about 5 minutes.

Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap. Put the plastic wrap down onto the mixture's surface. Chill at least 2 hours --- and up to 1 day. Freeze in an ice cream maker. Serve immediately. Makes 4 - 1 cup servings. Recipe may be doubled.

Creamed Sweet Corn

2 cups fresh sweet corn, cut from cob
¼ cup half and half cream
2 tablespoons butter
1 Tablespoon sugar (Dad’s sweet corn is usually
so sweet you don’t need this ingredient!)
½ tsp. salt

In a large saucepan, combine all ingredients. Bring it to a boil over medium heat. Reduce heat and simmer for 5 minutes. Yield: 4 servings

Grilled Pepper Corn

4 medium sweet corn ears (cut these into
chunks, depending on how big you want the
servings to be)
1 medium sweet red pepper, cut in 2 inch strips
1 medium green pepper, cut in 2 inch strips
2 Tbsp. fresh minced parsley
¾ tsp garlic salt
½ tsp celery seed
¼ cup butter, melted

In bowl, combine the vegetables, parsley and seasonings. Place on a piece of heavy-duty foil. Drizzle with butter and fold foil around vegetables. Seal tightly.

Grill covered, over med-high heat for 5-6 minutes on each side. Carefully remove foil. Yield: 4 servings

Corny Corn Bread

1 box Jiffy corn bread mix
2 cups corn
½ stick butter
3 tablespoons sugar

Mix together and bake in 9x9 pan for 20-30 minutes at 400º.

Lemon-Garlic Glazed Corn on the Cob

1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
4 ears corn, husked
1/3 cup water
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce. Total Time: 15 minutes. Makes 4 servings.

Corn & Basil Cakes

1/2 cup white whole-wheat flour or
all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears;
see Tip) or frozen
1/2 cup chopped fresh basil

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. Total Time: 30 minutes Makes 5 servings, 2 cakes each.

Corn Pudding

3 eggs, beaten
2 tablespoons butter
½ cup sugar
2 tablespoons flour
½ teaspoon baking powder
1 cup milk
2 cups corn
Salt
Pepper

Cream together eggs, butter, and sugar. Add flour and baking powder; add milk and corn. Salt and pepper to taste. Mix together all ingredients. Bake at 350º for 45-50 minutes. Note: Always bake immediately after mixing.

Baked Corn

2 tablespoons flour
1 tablespoon sugar
½ teaspoon salt
Dash pepper
3 cups corn
2 eggs
1 cup whole milk

Stir together flour, sugar, salt, and pepper into corn until blended. Beat eggs; add milk; blend into corn mixture. Pour into greased 1 ½- quart casserole. Place casserole in metal baking pan with ¼-inch water in bottom. Bake at 350º for about 1 ¼ hours or until set.

Corn Casserole

2 eggs, beaten
½ cup softened butter
1 pint sour cream
4 cups corn
1 box Jiffy corn bread mix
2 tablespoons sugar
Salt
Pepper

Mix together eggs, butter, and sour cream until well blended. Add corn and corn bread. Mix together sugar, salt, and pepper; add to egg mixture. Place in 12 x 9 inch dish. Bake at 350º for 30 to 35 minutes.

Corn Fritters

2 cups corn
½ cup milk
½ cup flour
1 tablespoon melted butter
2 eggs
1 teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
Butter or maple syrup

Mix together all ingredients; beat well. Fry in fat, similar to making pancakes. Serve with butter or maple syrup.