Smoky corn and jalapeño dip
2 large ears of corn, husks on
2 jalapeño peppers
1/2 cup mayonnaise
Never miss a local story.
1/2 cup sour cream
1/2 cup grated Cheddar cheese
1/2 cup grated pepper Jack cheese
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt, or to taste
Set grill to medium high heat. Grill corn with husks on for 20 minutes, rotating every 5 minutes, until outsides are lightly charred. During last 5 minutes, grill jalapeño peppers until lightly blackened.
Remove husks and silks from corn, and cut kernels off the cob. Seed and mince jalapeño peppers, reserving seeds if more heat is desired.
In a large bowl, mix corn, jalapeño, mayonnaise, sour cream and cheeses until well combined. Add smoked paprika and kosher salt. Taste for seasoning and adjust if desired.
Chill until ready to use. Serve with classic potato chips or tortilla chips.
Fresh corn salad
3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears)
1 cup finely chopped red bell pepper
1 cup finely chopped green onions
Combine first 3 ingredients in large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.
From Cooking Light
Summer corn cakes with chopped tomato and avocado salsa
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup diced red onion
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
Canola oil, for frying
1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeño pepper, cored, seeded and diced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 garlic clove, minced
Juice of 1/2 lime
11/2 teaspoons extra-virgin olive oil
11/2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 avocado, peeled, pitted and diced
To make corn cakes: Preheat oven to 200 degrees. Line baking sheet with brown paper bag. Cut corn from cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release juices into bowl.
Place 2 cups corn kernels into a food processor, and pulse several times, until corn is slightly puréed but still chunky. Scrape into bowl with the remaining corn kernels. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix. Add eggs, buttermilk and butter, and stir just to combine; do not overmix.
Place a large skillet over medium heat, add just enough canola oil to barely cover bottom, and heat until sizzling hot. Scoop batter into skillet, one heaping tablespoon at a time. Cook in batches of 4 to 5 to avoid overcrowding. Fry the cakes 1 to 2 minutes per side, until golden brown. Drain on a lined baking sheet, and place in oven to keep warm while cooking remaining corn cakes.
Serve warm topped with a heap of chopped tomato and avocado salsa. Makes about 1 dozen cakes.
To make salsa: Place tomato, scallion, jalapeño, cilantro, basil, garlic, lime juice, olive oil, vinegar, and salt and black pepper to taste in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days. Just before serving, add avocado, and mix gently. Makes about 2 cups.
From Sara Foster's Southern Kitchen
Fresh corn and red pepper tamales
8 ears of corn (enough for 24 corn husks and 11/2 cups fresh corn kernels)
1/2 cup red pepper dice
1/2 cup sour cream
1/2 cup milk
3 tablespoons cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and paprika for garnish
Remove husks from corn, saving the large inner ones and discarding the very outer and small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover husks with hot water and leave to soak.
With a sharp knife over a large mixing bowl, remove corn kernels from cobs, saving all the juices. You should have about 11/2 cups corn. Add red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper, and stir to mix.
Drain husks thoroughly in a colander and pat dry with paper towels. Place about 1/4 cup corn filling onto 1 husk and spread it slightly lengthwise. Bring top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
Place tamales in a steamer over simmering water, and steam for 1 hour. Remove with slotted spatula. Cut strings and remove. Cool slightly, then serve with dollop of sour cream and a drift of paprika
Source: Food Network
Sweet corn cupcakes with brown butter honey frosting
11/4 cups cake flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons sour cream
3/4 cup fresh corn kernels
1/2 cup unsalted butter, softened
11/4 cups sugar
3 large eggs
1 teaspoon vanilla extractFrosting:
4 ounces unsalted butter, softened
3 ounces browned butter, cooled and softened to room temperature (see note)
2 tablespoons honey
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
11/2 cups powdered sugar, sifted
2 tablespoons fresh corn kernels, for garnish
To make cupcakes: Preheat oven to 350 degrees. Line a cupcake tin with paper liners. Sift flour, baking powder and salt together; set aside. In a blender, purée sour cream and corn kernels until as smooth as possible (it will still have bits of corn). Set aside.
Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2 to 3 minutes. Add eggs, one at a time, then add vanilla and the sour cream/corn mixture. With mixer on slow speed, add flour mixture in three additions, scraping down sides between each addition. Take care not to overmix.
Spoon batter into cupcake holders until they are about three-quarters full. Bake in the center of oven about 20 to 22 minutes, until tops spring back and a toothpick inserted into center comes out clean. Cool completely.
To make frosting: Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream the two butters and honey until light and fluffy, about 2 to 3 minutes. Add lemon juice, vanilla and salt. With mixer on low, slowly add powdered sugar, scraping down sides occasionally, until it has been incorporated. Turn mixer to high speed and whip until light and fluffy, about 3 minutes. Frost cupcakes, and garnish each with a few kernels of corn. Serve immediately. Makes 12 cupcakes.
Note: To brown butter, heat over medium low heat, swirling occasionally, until milk solids in butter turn golden brown and release a nutty aroma. Pour immediately into bowl and solidify in refrigerator. One stick butter will yield about 3 ounces browned butter.
From San Francisco Chronicle