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.
Spicy Corn Chowder with Chili-Lime Shrimp
corn
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.
Cucumber-Corn Soup
And finally, how about one more chilled corn soup? This one will use your cucumbers, too. With all this heat, I’m searching for all the cool meals I can find. This one is no-cook, perfect for this weather and came from “Everyday Food” magazine. The avocado provides the creamy component for this soup – a fabulous raw recipe. You’ll have to rustle up your own avocado; they’re not an organic crop for this neck of the woods so we’ll never see them in our Riverview box. Unless of course global warming advances faster than we think ….
Corn and Squash Tacos
I am now officially a fan of squash tacos having just written about some for the AJC and tomorrow’s Food section. That recipe came from Seth Freedman who is the market chef at the East Atlanta Village Farmers Market. Here’s another variation on the theme. I love that you make a corn cob stock for this recipe. That’s a great thing to do any time you’re cutting corn off the cob for a recipe. Turn those cobs into a delicious stock either by themselves or with tomato and onion trimmings. Waste not, want not … you know.
Chilled Corn and Bacon Soup
I know I’m the mood for a chilled corn soup. This recipe came from the nice people at Good Housekeeping. It uses smoked paprika, one of my favorite ways to get a little smoky heat into a recipe. Lacking smoked paprika, you could use a little adobo sauce from that can of chipotle peppers I know you keep in your pantry. And of course the bacon lends its own smoky nuance.
Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño
Any pasta will do. This recipe came from Fine Cooking magazine.
Jalapeño-Corn-Beer Quick Bread
This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.
Grilled Fish with Charred Corn Salsa
This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.
Chipotle Corn Soup
This recipe is adapted from one written by food writer Christine Gallary. You can make up a big batch and freeze the extra. Serve this soup cold or hot.