Sweet, Sweet Corn!

One of the things I remember most fondly about growing up in Iowa was the fabulous sweet corn. As a state, we were proud of our corn and the crops and weather were always the biggest concerns during growing season. I guess that’s why Iowa is known as the Corn State.
  But, especially in the summer, corn is a big deal almost everywhere. With lobster, barbecue, hamburgers or just with melted butter, summer means corn on the cob. I like to boil corn in a solution of half milk and half water with a generous amount of butter and salt for about 10 to 15 minutes, or until tender. More melted butter on the side after the corn has been boiled, and I can be happy with a meal of just corn and more corn! Add a sliced garden fresh tomato with a little salt and pepper for a real gourmet summertime treat! Ah, the memories that combinations brings.
   Leftover boiled corn can be grilled briefly the next day for a wonder flavor alongside a steak or pork chop. Run a sharp knife down the cob to remove the kernels for a myriad of recipes or simply heat with butter for a perfect and easily eaten side dish.
   Corn originated in South America and, for centuries, was the mainstay of Native Americans. It was undoubtedly their most important food. The stalks were used for shelter and corn was even worn as jewelry and used for decoration. Corn really was life.
  It is a healthy carbohydrate and rich in vitamins A, B and C. It has a reasonable amount of protien as well as potassium, magnesium, phosphorus and iron. There is animal feed corn called dent corn, which is also the source of corn oil, popcorn (and who can watch a movie without it?) and of course the kind we love to eat: sweet corn. Baby corn is simply that, and the mini beauties are just cooked and eaten whole. They are frequently found in Asian dishes and especially stir- frys.
  Corn should be cooked as soon as possible after picking as its sugar begins to turn to starch. Husks should be clean and the tassels golden and fresh looking. Corn kernels should look plump and brightly colored. Locally grown corn is always the freshest and seems to taste the most delicious.
   When my daughter looks up with a smile (and a bit of corn) on her face and says, “Dad, this is the sweetest corn ever!” and can’t help but look back at her and say, and a bit corny, I admit, “Awe, shucks!” 

Fire Roasted Corn Salsa
4 ears fresh corn
4 sweet chilis
4 tomatillos
1 onion, quartered
6 cloves garlic
1/4 cup soy sauce or Bragg’s Aminos
1/3 cup canola oil
1 teaspoon minced garlic
Shuck the corn, quarter the chilis, trim the tomatillos and quarter the onion. Place in a large zipperlock bag. Mix together the soy sauce, oil and minced garlic and pour in the bag. Allow to marinate 30 minutes. Grill items over medium hot coals until charred and tender. Remove kernels from corn. Process remaining ingredients in a food, processor fitted with a steal blade until chopped. Mix in corn. Makes about 3 cups.

Corn Crab Chowder
4 ounces butter
4 stalks celery, rinsed and chopped
3 carrots, peeled and chopped
1 potato, peeled and diced
2 leeks, cleaned well, trimmed and chopped
2 tablespoon unbleached all purpose flour
1/2 cup extra dry vermouth
1 pound crab meat, cooked and picked over for shell
2 cups canned corn kernels
8 cups light cream
salt and white pepper to taste
Heat the butter in a Dutch oven or soup pot with the celery, carrots, potato and leeks over medium high heat. Sauté until the potato and leeks are tender, about 10 minutes.  Sprinkle flour over vegetables and sauté for another 2 or 3 minutes. Add the vermouth to pan and slowly stir in cream and bring to a simmer. Simmer until thick and creamy. Stir in crab and corn. Season with salt and white pepper. Serve immediately. Serves 8.

Corn and Rice Salad
1/2 cup red wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Italian herb blend
1/3 cup extra virgin olive oil
salt and pepper to taste
4 cups brown rice, Cooked and cooled
2 cups corn kernels
1 red bell pepper trimmed and diced
1 bunch scallions, trimmed and chopped
Whisk together the vinegar, garlic, sugar and herb blend. Slowly whisk in the oil in a steady stream until the mixture thickens a bit. Season with salt and pepper. In a mixing bowl, place the rice, corn, bell pepper and scallions and toss together. Pour the dressing over and toss well to combine. Serve immediately or cover and refrigerate over night. Serves 8 or, with cooked shrimp or sliced grilled chicken added, 4 as an entrée.

Corn Cakes
2 cups fresh, canned or frozen and thawed corn kernels
2/3 cup plain breadcrumbs
1 medium red onion, minced
1/2 cup sweet pickle relish
3 eggs, lightly beaten
1/4 cup mayonnaise
1/4 cup minced fresh basil
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon paprika
Butter for frying
In a mixing bowl, mix all ingredients together well.  Form 2 or 3 inch round cakes and place on waxed paper. Fry the cakes in a heavy non-stick sauté pan or griddle with a generous amount of butter and brown the cakes on both sides over a medium-high heat. Makes 12 to 16 cakes serving 6 to 8 as a side dish.

Corn Stuffed Cheddar Potatoes
4 medium baking potatoes
4 tablespoons butter
1/2 cup milk
2 eggs, lightly beaten
1 cup cheddar cheese
2 cups corn kernels
Scrub the potatoes and prick the skins a few times with a fork. Bake the potatoes on the rack of a pre heated 325-degree oven until tender, about 1 hour. Cool on a rack until cool enough to handle and cut the top 1/3 off the potatoes. Carefully scoop the warm potato flesh into a bowl (Be careful not to break the potato shells!). Using electric beaters, beat the flesh with the butter and add the milk, beating until smooth. Beat in the egg and then mix in the cheese and corn. Stuff the potato shells with the whipped potato/corn mixture and replace the “tops” on top of the filling while allowing the stuffing to show between the shells and tops. Bake the stuffed potatoes in a pre heated 325 degree oven until the stuffing browns around the edges and is very hot, about 30 minutes. Serves 4.