Corn has been grown in the Americas for thousands of years, but the season’s first sweet, juicy cob is still welcomed by most of us with the enthusiasm of an explorer making a new discovery.
This popularity sometimes wanes as winter approaches but as Canadians pick up more traditions from the southwestern United States more corn and cornmeal recipes are moving into restaurants and recipe books.
Nutritionally speaking corn is probably most important as a source of fibre, but it also provides protein, vitamin A, phosphorus and potassium.
Read Also
Claims filed in Alberta hailstorm aftermath
The numbers are still coming in for the cost of the damage caused by a huge hail storm that hit various areas of Alberta Aug. 20.
It’s at its sweet best when the least time possible elapses between picking, cooking and eating. Cooling the cobs quickly after picking slows down conversion of natural sugars to starch and helps ensure sweet, juicy corn. If you have to store it in the refrigerator leave the husks on.
If you purchase your corn from the farmer’s market or grocery store, choose cobs with moist green husks and dark, stiff, moist silks. Corn can be frozen either on or off the cob, preferably immediately after picking.
To freeze on the cob:
- Remove husks and silk immediately after picking and sort to size.
- Drop a few ears at a time into rapidly boiling water.
- Bring water back to the boil and blanch small cobs five to six minutes, large cobs seven to eight minutes to ensure both cob and kernels are heated to stop enzyme action.
- Drain and chill in ice water.
- Drain, package and freeze.
Corn on the cob can also be frozen without blanching as long as kernels are mature, the husks are left on and it is used within a month of freezing. After that the flavor deteriorates.
Fresh corn cobs can be cooked on top of the stove, microwaved or barbecued.
Stove top: Drop husked, desilked ears into boiling unsalted water. Add a pinch of sugar and a drop or two of lemon juice. Salt hardens kernels. Allow three to four minutes after water returns to boil for young ears, five to seven minutes for mature ears.
Microwave: Peel back husks part way and remove silks. Close husks and wrap in plastic wrap. Microwave on high until tender three to five minutes for one cob, five to seven minutes for two, eight to 10 minutes for four.
Barbecue: Peel back husks part way and remove silks. Close husks and hold in place with string. Soak in cold water 20 to 30 minutes. Then place on grill at medium high heat, close cover and cook 20 minutes or until husks are darkened and corn is deep yellow.
For a change serve corn on the cob with garlic or chili butter. Simply add 1 teaspoon (5 mL) of chili powder or 11Ú2 (22 mL) tablespoons fresh garlic to 1Ú4 cup (50 mL) butter.
Cornmeal comes in white or yellow depending on the variety of corn. Yellow cornmeal has a slightly stronger cornmeal taste. Some corn bran remains in stoneground meal.
Sante FŽ corn pie
This recipe is Diane Clement’s from the Fresh Food Tomato Cafe in Vancouver. For more of her recipes look for the cookbook Diane Clement at the Tomato, published by Raincoast Books.
3 large eggs 3
1 can (10 oz.) cream style corn 284 mL
1 bag (350 g) frozen corn, thawed 1
1Ú4 cup butter, melted, slightly 50 mL
cooled
1Ú2 cup yellow cornmeal 125 mL
1 cup sour cream 250 mL
1 cup diced Monterey Jack 250 mL
or Mozzarella cheese
1 can (4.5 oz.) green chilies, drained, 127 mL
chopped, mild
pepper to taste
1Ú2 teaspoon Worcestershire sauce 2 mL
Tabasco sauce, several dashes
3 tablespoons chopped green onions 45 mL
Generously butter a 10 inch (25 cm) pie or quiche plate. Whisk eggs in a large bowl. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake in 350 F (180 C) oven for 40 to 50 minutes until golden and firm in the middle. Serve with salad and sliced tomatoes. Serves eight.
Corn & pepper gratin
Use skim milk if you want to lighten this recipe.
1 teaspoon canola oil 5 mL
1 cup chopped onion 250 mL
1 cup diced green pepper 250 mL
1 cup diced red pepper 250 mL
3Ú4 teaspoon salt (divided) 3 mL
1Ú2 teaspoon freshly ground pepper 2 mL
23Ú4 cups fresh corn kernels, 425 mL
2-3 large cobs (divided)
2 tablespoons minced seeded jalapeno 25 mL
pepper
1Ú2 teaspoon ground cumin 2 mL
1Ú3 cup grated cheddar cheese 75 mL
3Ú4 cup milk 175 mL
1Ú4 cup milk powder (optional) 50 mL
1 tablespoon flour 15 mL
3 large eggs 3
In a large, nonstick skillet, heat oil over medium heat. Add onion and saute five minutes or until tender. Add peppers 1Ú4 teaspoon (1 mL) salt, and pepper and saute another five minutes. Add 2 cups (500 mL) corn, jalapeno pepper and cumin and saute five minutes or until tender crisp. Remove from heat and stir in cheese. Spoon mixture into a 2 quart (2 L) oiled baking dish. Combine 3Ú4 cup (175 mL) corn, 1Ú2 teaspoon (2 mL) salt, milks, flour and eggs in a blender or food processor and process until smooth. Pour egg mixture over vegetables. Bake at 425 F (220 C) for 35 minutes. Four servings.
Cornbread
For eight years Dee Hobsbawn-Smith was chef and owner of a popular restaurant in Calgary. This recipe from her new cookbook Skinny Feasts, published by Whitecap Books can be converted to a traditional cornbread simply by deleting the corn, peppers, onions and hot chili flakes. Be sure to use an 11 x 17 inch (28 x 43 cm) pan or you’ll have a messy oven.
11Ú2 cups cornmeal 375 mL
21Ú2 cups flour 625 mL
3Ú4 cup white sugar 175 mL
3 tablespoons baking powder 45 mL
1Ú2 teaspoon salt 2 mL
1 tablespoon hot chili flakes 15 mL
1 teaspoon ground allspice 5 mL
1 cup cooked corn kernels 250 mL
2 jalapeno peppers, 2
minced
3 green onions, minced 3
2 eggs 2
2 cups buttermilk 500 mL
1Ú2 cup canola oil 125 mL
Lightly oil an 11 x 17 inch (28 X 43 cm) cookie sheet.
Combine cornmeal, flour, sugar, baking powder, salt, chili flakes, corn, jalapeno peppers and onions. In a separate bowl mix together the wet ingredients. Blend wet and dry together, stirring until no lumps are visible. Spread onto the baking sheet and bake at 400 F (200 C) on centre rack of oven for about 20 minutes until slightly firm and lightly browned on top. I substituted one teaspoon (5 mL) of chili powder for chili flakes.
Corn fritters
A good accompaniment for barbecued or broiled chicken.
2 cups cooked corn kernels cut 500 mL
from two large cobs
11Ú4 cups flour 300 mL
21Ú4 teaspoons baking powder 11 mL
1 teaspoon salt 5 mL
1 egg, separated 1
3Ú4 cup milk 175 mL
11Ú2 teaspoon vegetable oil 7 mL
fat for deep frying
Sift dry ingredients, flour, baking powder, and salt. Beat egg yolk, milk and oil together. Gradually add flour mixture. Beat egg white until stiff and fold into batter. Gently stir in corn. Drop by spoonful into frying fat preheated to 375 F (190 C). Fry until fritters are puffed and brown, turning once (about 5 minutes). Drain on paper towel and serve at once with pancake syrup.
Blueberry cornmeal muffins
This is the closest I’ve come to duplicating a great California muffin we enjoyed about 15 years ago.
2 cups flour 500 mL
11Ú3 cups yellow cornmeal 325 mL
1 cup sugar 250 mL
1 tablespoon baking powder 15 mL
1Ú2 teaspoon soda 2 mL
1Ú2 teaspoon salt 2 mL
2 eggs 2
2Ú3 cup canola oil 150 mL
1 teaspoon vanilla 5 mL
11Ú3 cup buttermilk 325 mL
1 cup blueberries, fresh or 250 mL
frozen
Mix together flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk eggs, add oil, vanilla and buttermilk. Add wet ingredients to dry, mixing only until combined. Gently fold in blueberries and spoon into muffin tins. Bake in 350 F (180 C) oven 20 minutes or until firm. Makes 20 muffins.
How to de-kernel corn
- Drop a few ears at a time into rapidly boiling water. Bring water back to boil and blanch small cobs four minutes. (fig. 1)
- Drain and chill in ice water.
- Cut kernels from cob.
- Package and freeze.
To remove kernels from the cob, hold the cob in one hand and a sharp knife in the other. Start slicing about midway down the cob working your way around the cob. (fig. 2) Then turn it over, and hold on to the cut part while you slice the remaining kernels. (fig. 3) Gadgets for this job are also available through kitchen shops and garden catalogues if you prefer to go high tech.
