Courtesy: Linda Stoneking Read More...
Source: How to Cook Everything by Mark Bittman
2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish
Place a large, deep skillet or casserole dish over medium heat. Add the oil and heat for 1 minute; add the onion and pepper. Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.
Add the tomatoes, okra, and chili powder; turn the heat to low, and stir. Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).
Uncover and stir in the corn. If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently. If the mixture if fairly dry, cover and cook over low heat for 5 minutes. Garnish and serve.
Recipe adapted from Joanna Caley
1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil
Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.
Cut corn off the cob. Add corn and scallions to the batter and fold in.
Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.
Makes approximately 8 corn fritters. Read More...
Courtesy: Darlene Kelbach
6 ears of cooked corn, cut off the cob in chunks (approx. 3 cups)*
1 medium seedless cucumber, peeled and sliced in quarters
1 sweet pepper (purple, green or red), seeded and chopped finely
1/2 sweet onion, chopped finely
1 tomato, chopped coarsely (optional)
1/2 C olive oil
3 T balsamic vinegar
2 T finely chopped fresh cilantro
1 T water
Salt & pepper to taste
Place dressing ingredients into an old jelly jar & shake until blended. For salad, combine corn*, cucumber, pepper & onion in a large bowl. Drizzle the dressing over the salad mix & toss until coated well. Extra dressing can be stored in the refrigerator for use later.
*Cook corn the night before and chill in the refrigerator. Boil corn in water for 15-20 minutes until kernels start to soften but yet remain firm. Read More...
Courtesy: Sidekicks Salsa
1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit
In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste. Read More...