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Summer Corn Salad with Tomatoes and Basil

5 Sep


I found this recipe in Bon Appetit magazine in June and immediately knew I would be making it with my summer cooking class students. Since we were in a classroom and not outside, we skipped the original instruction to char the corn on a charcoal grill and gave the corn a quick saute in a cast iron pan instead. This took a long time and since there was such a large amount of corn, it didn’t really brown unless cooked in very small batches. This recipe doesn’t feature anything revolutionary or complex, but we all loved it, many of us eating it by the spoonfuls. It’s just simple summer flavors coming together to create something refreshing, tart and sweet. I loved it so much I made it from every batch of farmers market corn I bought, but as summer laziness kicked in, I began slacking on the recipe steps. I began leaving out the thyme, which I didn’t grow in my garden this year, and just microwaved the corn in the husk for 5 minutes before shucking it. That was all the cooking it really needed, although it was equally delicious completely raw on days where there wasn’t even time for that. The key to this recipe for me is the lime rather than lemon, it makes for an interesting pairing with the basil. I know that I am posting this a day after labor day, the unofficial end to summer, but technically the summer solstice isn’t over until Sept 21st. As long as my garden keeps pumping out September tomatoes and basil and the farmer’s market continues to give me corn, this recipe will continue another month longer.

Summer Corn Salad with Tomatoes and Basil – barely adapted from Bon Appétit’s Charred Corn Salad| July 2012

  • 6 ears of corn
  • 4 tablespoons olive oil
  • 1/2 cup finely diced red onion
  • 1 large tomato, chopped
  • 1/2 cup  fresh basil leaves, ripped into small pieces
  • 2-3 limes, juiced
  • 1 tablespoon chopped fresh thyme – optional
  • Kosher salt, freshly ground pepper

Microwave corn in the husk for 5 minutes and let cool. Remove husks and  silk and shuck corn from the cob. Place onion in a strainer and rinse with cold water to reduce it’s pungency; drain. Mix onions, oil, tomatoes, basil, lime juice, and thyme together with corn in a bowl. Season to taste with salt, pepper, and more lime juice, if desired. Serve room temperature.

Creamy Corn Fettucine with Late Summer Tomatoes and Fresh Basil

30 Sep

The past couple of weekends in New York have been beautiful, the perfect mix of Autumn and late Summer, cool enough to wear jeans but warm enough for flip-flops. I gave up fighting to hold on to Summer and embraced the Fall by spending a few afternoons on the beautiful east end of Long Island, enjoying seasonal traditions of wine tasting and apple picking. Despite the deliciousness of some sweet dessert wines and the tart crunch of a freshly picked Macintosh, nothing beat the amazing roasted corn we had at the side of the road farmstands. At 3 bucks a pop you would think you are getting ripped off. Just the opposite, with one bite you realize you’d pay 10, it’s just that good. Picked before dawn and roasted all morning, the corn is at its absolute sweetest. In addition to the 35 pounds of apples ( we’ve discussed my u-pick addiction before)  and the bottles of wine we brought home, we were lucky enough to get our hands on a few ears of the amazing corn to pair with all the tomatoes that are still being churned out from our backyard garden. The sauce comes together quick and making the fettucine from scratch is really no big deal and so worth it. In my opinion nothing beats making fresh pasta on a crisp Sunday morning for an early dinner anyway.

Creamy Corn Fettucine with Late Summer Tomatoes and Fresh Basil – Inspired/Adapted from Cuisine at Home Magazine, Oct 2008

This is one of the best recipes I have tried in a long time, it is one of the rare things I make repeatedly, often only a week later because I crave it as soon as it’s all gone. The original recipe uses cream and adds the tomatoes and basil in at the end. off the heat. I slimmed it down with non-fat milk and added more tomatoes and basil. I have prepared it with the tomatoes and basil both cooked and raw and loved both, the cooked version has a deeper sweeter flavor and the raw version is fresh and tart.

See my post for Homemade Pasta recipe and directions

1 large onion, diced

2 cloves garlic, minced

2 TBL butter

1 TBL olive oil

1 tsp sugar

2 cups cherry tomatoes

2 ears fresh corn, shucked ( save corn cob and boil them in the pasta water for extra flavor, remove before adding pasta)

1/4 cup milk

3 TBL parmesan cheese

1/2 cup basil

Saute onion and garlic and butter and olive oil until softened. Add corn, cherry tomatoes and sugar and cook until corn is tender and tomatoes are shriveled. Add in milk and simmer until reduced. Stir in parmesan and basil, season with salt and pepper. Toss with cooked pasta and thin with pasta water if needed.

Bumper Crop – Basil, Tomatoes and Corn: Crab Fritters with Fresh Corn and Basil topped with Honey Lemon Cherry Tomatoes

3 Aug

Crab Fritters with Fresh Corn and Basil topped with Honey Lemon Cherry Tomatoes

I created this recipe tonight in hopes of using up some of the abundant basil and cherry tomatoes I have growing in the garden, as well as the corn I have been getting from the farmers market. I also have a little challenge going with myself to buy buttermilk each week and try to use it in as many ways as I can. This recipe was really simple because includes imitation crabmeat which does not need to picked through. I was a bit turned off by this product years ago but I grew to love it’s sweet taste in Sushi California rolls. I recently started buying it because I found that the fish it is made from is on my safe and sustainable pocket guide list ( see previous post) of best choices and it’s lower in cholesterol than real crabmeat.  This is a must try – very simple and so sweet and delicious!

Crab Fritters with Fresh Corn and Basil topped with Honey Lemon Cherry Tomatoes  original recipe

  • 1 cup flour
  • 1/4 cup grits
  • 1/4 cup basil, chopped
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp freshly ground pepper
  • 1/2 cup low-fat  buttermilk
  • 2 eggs
  • 2 ears of corn, freshly shucked
  • 1/2 package of imitation crabmeat, broken into pieces
  • Butter and Cooking Spray 

Combine dry ingredients in a small bowl. In a separate bowl combine wet ingredients and mix well. Add dry ingredients into wet and mix until just combined.  Stir in corn, crabmeat and basil. Let batter rest 5 minutes. 

Heat a large non-stick skillet over medium heat. Spray with cooking spray and swirl a stick of butter around the pan once. ( I find this is the best way to use the least amount of butter) Spoon 3 heaping tablespoons of batter into the pan and cook 5 minutes on each side. Monitor heat and let fritters cook slowly and do not burn.

Quarter grape tomatoes and toss with a squeeze of honey, squeeze of lemon and a splash of olive oil. Season with salt and pepper and small basil leaves.


Top fritters with tomatoes and serve alongside a green salad.

Enjoy and please let me know what you think of this new recipe!


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