From “Kitchen Confidence” by Kelsey Nixon.
Charred Corn Salad with Basil Vinaigrette
corn
Penne with Roasted Tomatoes and Corn
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Toasts with Ricotta, Corn and Chives
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Corn, Squash and Tomato Stir Fry
The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.
In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.
Black Pepper Kettle Corn
From Food and Wine magazine. Their note: “This kettle corn is so satisfying—it’s salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.”
Grilled Shrimp and Smoky Grilled Corn Grits
Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
Sweet Corn Soup with Toasted Corn Guacamole
And this recipe was in Better Homes and Gardens. It’s a nice reminder of how flavorful those corn cobs can be.
Spicy Corn Chowder with Chili-Lime Shrimp
A recipe for when you want to do a little more with your corn than just eat it off the cob. Adapted from a recipe by chef Will Gault of Vince’s restaurant in Leland,Mississippi.
Mexican Street Corn
All those gorgeous ears of corn make me go want to head directly to the grill and crank it up for some fabulous Mexican-style grilled corn. This recipe comes from seriouseats.com.
Penne with Crisp Prosciutto, Zucchini and Corn
Tomorrow I’m going to try this pasta recipe, but I’ll substitute pancetta for the prosciutto since I have some sitting in the refrigerator waiting for a use. This recipe came from Fine Cooking magazine.