Corn off the cob: kids love it
From the butter dribbling down your chin to the corn kernels stuck to your cheek,
what’s better than eating corn on the cob? But there’s another way to indulge —
and that is to cut those sweet kernels off their cobs and present them ( no muss, no
fuss) in a great big bowl. Just ask my kids. I served it this way when they were
wearing braces, and we’ve all loved it this way ever since. David Joachim, author of
The Food Substitution Bible, says you can remove the silk easily by rubbing the
husked corn with a damp paper towel — the silk sticks to the towel and you just throw it away. The easiest and safest way to remove the kernels from cooked or raw corn is to break the cobs in half, stand the cut end on a cutting board and, holding it firmly, cut the kernels off with a sharp knife from top to bottom. If you are making corn soup, be sure to cook the “ naked” cobs in the broth for at least 15 minutes to add sweetness. You should get approximately
cup ( 175mL) of corn kernels from each cob. Here are some recipes for corn without cobs.
8 ears corn (about 6 cups/1.5L kernels)
3 tbsp ( 45mL) butter
1 small clove garlic, finely chopped
1 tsp ( 5mL) salt, or more to taste
1⁄ 4 tsp ( 1mL) pepper
2 tbsp (30mL) chopped fresh basil 1. Remove corn from cobs as explained above. 2. Heat butter in a large deep skillet. Add garlic and cook gently about one minute until fragrant. Add corn and cook about 5 minutes until barely cooked but heated thoroughly. Add salt, pepper
SAUTEED SWEET CORN
WITH BASIL This recipe is very simple but it has a sophisticated flavour that is sweet but intense. and basil. Season to taste. Makes 6 to 8 servings PENNE WITH CORN AND CHIPOTLES For a plainer version, omit chipotles, cilantro, pine nuts and cheese but add 2 tbsp (25mL) chopped fresh basil at the end. ❚ 2 tbsp ( 30mL) olive oil ❚ 1 onion, diced ❚ 3 cloves garlic, finely chopped ❚ 2 tsp (10mL) puréed chipotle chile or finely chopped jalapeño ❚ 4 cups (1L) fresh corn kernels ( from 6 ears of corn) ❚ 2 cups ( 500mL) cherry tomatoes ❚ 1⁄ 4 cup ( 50mL) chicken stock ❚ 1 tsp ( 5mL) salt or more to taste ❚
tsp ( 1mL) pepper ❚
lb ( 375g) penne ❚ 3 tbsp (45mL) chopped fresh cilantro ❚ 2 tbsp ( 30mL) pine nuts, toasted ❚ 1 cup (250mL) crumbled goat cheese 1. Heat oil in a large deep skillet or Dutch oven. Add onions and garlic and cook gently 5 to 6 minutes until tender but not brown. Add chipotles, corn and cherry tomatoes. Cook for 5 minutes. Add stock, salt and pepper and bring to a boil. Let rest, off heat, until pasta is ready. 2. Meanwhile, cook penne in a large pot of boiling, salted water until just tender. Drain well and add to corn mixture. Cook gently, 3 to 4 minutes, tossing pasta with sauce. Most of the liquid should be absorbed by the pasta. 3. Add cilantro, pine nuts and Sautéed sweet corn with basil. cheese and toss together well. Makes 4 to 6 servings RHONDA’S FLANK STEAK
AND CORN STIR- FRY When chef Rhonda Caplan found herself with a huge bag of corn for a household of two, she came up with a list of ways to use it. This recipe was a favourite. ❚ 1 lb ( 500g) flank steak ❚ 2 tbsp ( 30mL) soy sauce ❚ 2 tbsp (30mL) vegetable oil, divided ❚ 1 onion, sliced ❚ 1 carrot, thinly sliced ❚ 1 rib celery, sliced ❚ 11⁄ 2 cups ( 375mL) fresh corn kernels ❚ 1 cup ( 250mL) shelled edamame or peas ❚ 3 tbsp ( 45mL) teriyaki sauce 1. Slice flank steak against the grain into very thin slices. ( You can partially freeze the meat first for easier slicing.) Combine meat with soy sauce. 2. Heat 1 tbsp/15mL of the oil in a wok or large non-stick pan. Drain meat and add to pan. Stirfry for 1 to 2 minutes, until just browned. Remove from pan. 3. Add remaining oil to pan. Add onions and carrots and cook, stirring for 2 minutes. Add celery, corn and edamame. Cook, stirring, 4 to 5 minutes longer. Add steak and combine. 4. Add teriyaki sauce and heat thoroughly. Serve with rice. Makes 2 to 3 servings
Weekend Post www. bonniestern. com