Recipes for Sweet Corn

Corn on the Cob with Cheesy Butter

6 Tbsp. butter, room temperature
1 cup finely shredded Monterey Jack Cheese (2 oz.)
2 Tbsp. grated Parmesan
Coarse salt and ground pepper
6-8 ears corn,; shucked, ends trimmed, cut into thirds

In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4 oz. custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, atleast 1 hour. In a large pot of boiling salted water, cook corn until tender, 2-4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.


Chili Lime Corn on the Cob

4 ears corn, in husk
3 Tbsp. unsalted butter, at room temperature
1 tsp. lime zest
1 Tbsp. lime juice
1 tsp. chili powder
1/4 tsp. granulated garlic
1 tsp. salt
1/2 tsp. freshly cracked black pepper

In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside. Carefully peel back husk from the ear, without detaching from the bottom, remove silk from the corn, fold the husk back around the ears and soak in water for 30-45 minutes. Make sure to weigh down the ears so that they are fully submerged. Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.


Raw Corn and Zucchini Salad

3 ears corn, husks and silks removed
2 zucchini, thinly sliced
2 Tbsp. fresh lime juice
2 Tbsp. extra-virgin olive oil
2 Tbsp. coarsely chopped fresh cilantro
Coarse salt and ground pepper

Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, sliced downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil and cilantro. Season with salt and pepper and toss well to combine.

Corn Soup with Fresh Tomatoes

4 Tbsp. unsalted butter
2 medium onions, diced (2 1/2 cups)
2 tsp. fresh thyme
Coarse salt and freshly ground pepper
10 cups fresh corn kernels (10-12 ears of corn)
4-5 cups water
3 medium tomatoes, cut into 1/4 inch dice (3 cups)
1/4 cup shredded fresh basil
3 Tbsp. extra-virgin olive oil, plus more for drizzling

Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered for 5 minutes. Working in batches, pulse mixture to a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.


Corn and Bacon Dip

1 package cream cheese, softened
1 cup (8 oz.) sour cream
1/4 cup mayonnaise
2 garlic cloves, minced
1/4 tsp. hot pepper sauce
2 cups whole kernel corn
8 bacon strips, cooked and crumbled
tortilla chips

In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with tortilla chips, vegetables or crackers.

Source: Houston Cardinals 4-H

Sweet Corn Pudding

6 ears of corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper

Preheat oven to 350. Grease casserole dish. Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve. Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt and pepper. Pour mixture over reserved corn. Pour into casserole dish and bake for 35 minutes or until set.