FRESH CORN AND BACON SALAD
7 ears fresh corn, unshucked
8 oz bacon, cooked and crumbled
1 cup diced fresh tomato
3 tbls minced red onion
10 basil leaves, chopped
DRESSING:
2 tbls sugar
1 tbls cider vinegar
3 table olive oil
Salt and pepper to taste
Place corn 3-4 ears at a time in microwave. Cook for five minutes. Cool. Remove shucks and silks when cool. Slice off the cob. Add other ingredients. Shake dressing ingredients until blended. Toss with salad ingredients. Chill.
FRESH CORN SALAD (another variation)
6 ears corn, shucked, boiled and cut off the cob
1 cup grape tomatoes, halved
1 small cucumber, diced
1/4 cup roasted red bell peppers +2 tbls liquid
1/4 cup red onion, diced
2 tbls olive oil
4 tbls mayonnaise
1/2 tsp kosher salt
1/2 tsp pepper
1/4 cup chopped fresh basil
Mix all ingredients together. Chill
CREAMED CORN
5 ears fresh corn
2 tbls butter
1 cup half and half
1 tsp sugar
1/3 whipping cream
Salt and pepper to taste
Cut corn off the cob and scape out the milk. Heat butter, add corn and it’s milk. Add half and half and sugar. Simmer for 15 minutes, stirring occasionally. Add whipping cream. Season with salt and pepper. Remove from heat and allow to sit for 5 minutes to thicken.
WARM CORN AND BACON DIP
3 ears corn, cut off the cob
8 oz cream cheese
2 tsp taco seasoning
1/2 cup cooked chopped bacon
1/2 cup mayonnaise
2 green onions, chopped
1 1/2 cups shredded cheddar
Tortilla chips for serving
Mix all ingredients together with 1/2 half the green onions and 1/2 the cheese. Pour into shallow pie plate. Top with remaining green onions and cheese. Bake at 350 for 30 minutes until golden brown. Serve with chips.
CORNBREAD MUFFINS
2 cups flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp soda
2 large eggs
3 + tbls melted butter
1/4 cup sugar
1 tsp salt
2 cups milk
1 cup whipping cream
1 tbls + 1 1/2 tsp vinegar
1 cup fresh or frozen corn kernels, thawed
Whisk flour, cornmeal, baking powder and soda. Whisk together eggs and butter. Add sugar, salt, milk, cream and vinegar. Add flour mixture and whisk until smooth. Stir in corn. Line muffin tins the paper liners. Fill 3/4 full. Bake at 350 for 18-20 minutes.
CREAM CORN AND CREOLE SHRIMP
7 ears fresh corn, shucked
1 1/2 cup milk
2 tbls cornstarch
1 tbls instant grits
2 tbls butter, divided
3/4 tsp salt, divided
1 pound large shrimp, peeled and deveined
1 tsp Creole seasoning
1/2 tsp smoked paprika
1/2 tsp pepper
2 tbls olive oil
1 cup diced tomatoes
1 tbls thyme
5 cloves garlic, minced
1/2 cup green onions, chopped
1/4 cup chicken stock or dry white wine
Cut kernels from cob and reserve cob. Set aside 1/2 cup kernels. Put corn in food processor and pulse until almost creamy. Scrape milk and pulp from cob into a saucepan; discard cobs. Add processes kernels, milk and cornstarch to pan. Add grits and stir. Simmer, stirring often. Reduce heat and stir until thickened. Stir in 1 1/2 tbls butter and 1/4 tsp salt. Remove from heat and keep warm. Combine shrimp, Creole seasoning, paprika and pepper. Heat oil and remaining butter in a large skillet. Add shrimp and cook for 1 minute. Add tomatoes, thyme, garlic and remaining salt; cook for 3 minutes. Add green onions and reserved 1/2 cup corn; simmer until shrimp are done. Add stock or white wine, stirring and scraping pan to loosen brown bits for 30 minutes. Serve shrimp over creamed corn.
