Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….
Created by: Chef Keith Snow
This is a simple yet delicious corn, tomato and watercress salad recipe.
3 tablespoons Harvest Eating vinaigrette
French grey sea salt & fresh black pepper to taste
your best extra virgin olive oil for drizzling
4 cups loosely packed washed watercress or arugula
2 cups corn kernels (about 4 ears)
20 cherry tomatoes halved or 2 beefsteak tomatoes diced
1. Steam corn kernels for 5 minutes, drain and run under cold water to stop cooking and cool off corn.
2. In a large bowl with all ingredients in it, pour on the vinaigrette and season with salt & pepper.
3. Toss well to coat everything.
4. Serve on chilled plates, drizzle with olive oil at last minute, serve.
Created By: Chef Keith Snow
Corn soup recipes are simple to make and enjoyed by many. The chipotle pepper really gives this corn soup recipe wonderful flavor.
7 ears of corn on the cobs
3 tbsp Olive oil
1 cup heavy cream
2 shallots minced
1 clove garlic minced
1 chipotle pepper finely minced (from a can)
8 cups water
1 bunch cilantro chopped
French grey sea & fresh cracked pepper to taste
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1. In a heavy pot or Dutch oven heat water and corn cobs to the simmer, simmer for 15 minutes. Drain but reserve liquid.
2. When cobs are cool to the touch, remove kernels, save cobs.
3. In the same pot, heat olive oil over medium high, add shallots, a pinch of grey salt & a few twists of black pepper. Cook for 2 minutes.
4. Add garlic, cook for 1 minute, then add corn kernels and cook for 10 minutes, stirring often.
5. Add cream, water, corn cobs, chipotle pepper.
Simmer soup for 20 minutes.
6. Remove cobs then use a stick blender if handy, if not then it’s a rustic soup.
7. Season with salt & pepper to taste add cilantro and serve.
Created By: Chef Keith Snow
A simple and delicious method of preparing local corn. Sautéing brings out a tasty sweetness and a carmel flavor that makes it very unique. After sautéing, corn is ready to be used in many recipes. This is a great recipe.
Local corn, husked and silks removed
good olive oil
1. In a skillet over medium heat add olive oil and corn.
2. Season with salt and pepper and cook until corn takes on a good brown color, but not burnt. Be sure to stir every few minutes but not too frequently as the corn needs to be in contact with the pan to pick up good color.
Created by: Keith Snow
Active Time: 12
Total Time: 12
Recommended Beverage: Corona
This salsa sings with the zip of poblano peppers and the complex flavors of pan roasted corn. Perfect as a bed for grilled fish, chicken or even as a condiment for tacos and burritos.
1 cup onions minced
2 tbs cilantro minced
2 whole limes squeezed of juice
1 large poblano pepper minced
3 cups roasted local sweet corn kernels
1 pinch kosher salt
black pepper to taste
1/2 tsp olive oil
Mix all well, add to large work bowl, enjoy.[/private]
[private]Created By: Chef Keith Snow
Active Time: 20
Total Time: 1 hour 5 minutes
Great as a side dish or served with a green salad. This corn pudding hearkens back to a time when corn was a celebrated Thanksgiving staple.
1/4 cup (1/2 stick) unsalted butter
2 medium onions, chopped
1/4 cup plus 2 tablespoons flour
4 farm fresh eggs
6 cups fresh corn kernels, steamed for 10 minutes then cooled (about 28 ounces), frozen will work too, thaw first
2 cups milk
French gray sea salt & fresh pepper to taste
1. Position rack in center of oven and preheat to 350 F. Butter a 9×13 oven proof casserole dish. Set aside.
2. Melt butter in heavy large skillet over medium heat.
3. Add onions and saute until very soft, about 12 minutes.
4. Mix in flour and stir 4 minutes.
5. Transfer to bowl and cool to lukewarm.
6. Add eggs to onion mixture and whisk to blend.
7. Mix in corn, milk and salt. Season with pepper.
8. Pour batter in evenly in casserole dish.
9. Bake puddings until knife inserted into center of each comes out clean, about 45 min – 1 hour. Spoon onto plates.[/private]