Corn cakes

 This recipe is among the more ancient ones and one can only guess if it traces back to Colonial times since the family had been there since the Mayflower. A picture is the only thing that will do it justice.

Cheesy Corn Dip

 This recipe made Super Bowl Sunday much yummier!

Ingredients

1 can corn kernels

2 scallions, diced

1 cup shredded Mozzerella

1/2 cup shredded Parmesan

1/2 cup mayo

salt and pepper to taste 

a bag of tortilla chips for serving

Process

1. Preheat oven to 400 degrees. 

2. Mix all ingredients together and pour into a pie dish, smoothing it over with a spatula. 

3. Bake for 15 to 20 minutes until it is bubbly. 

4. Finish under a broiler until browned on top. 

5. Serve with tortilla chips,

Grilled Mexican Street Corn

This recipe is ripped straight out of a Hannaford Express this summer. This corn recipe is hands down one of my all time favorites.

Herbed Feta Corn Fritters

This is a lovely early autumn recipe by Maine cookbook author Kathy Gunst. We made this for supper last night and I doubled it for the four of us. Everybody loves left over fritters!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.

Ingredients

1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination

Process
1. In a large bowl, sift the flour and baking powder.

2. Add the milk and whisk until smooth.

3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.
 
















 4. In a large skillet heat the oil over moderately high heat.

5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.





















Makes about ten small fritters; serves 3 to 4.

Mexican Corn With Chili Mayo (credit to ABC)

 I made this last night using local Maine corn from Gillespie Farms and substituted Goat cheese crumbles for the Cojito. You can not get Cojito in rural Maine.

Rocco DiSpirito's Mexican Corn With Chili Mayo

Heidi Gutman/ABC; Food Styling/Karen Pickus

Rocco DiSpirito prepares his mexican corn with chili mayo on "Good Morning America," July 18, 2011.

From the kitchen of Rocco DiSpirito

1 Comment

Servings:4

Difficulty: Easy

Cook Time: 1-30 min

Fresh corn on the cob is so good on its own, you really don't need to do much to it. But if you want to spice up your ears a bit, try my Mexican Corn. It uses cotija cheese, know as the "Parmesan cheese of Mexico." It's a strongly flavored, crumbly cheese that's used like Parmesan in Italian cooking. If you can't find it in your supermarket, use Parmesan-Reggiano or feta instead. This recipe makes a delicious addition to quesadillas, tostadas, fajitas, tacos, or burritos. So dig in. Delicious!

Ingredients

4 ears of corn, in their husks

Butter-flavored cooking spray

1/4 cup fat-free mayonnaise

1 teaspoons chili-powder

1/2 cup (about 2 ounces) cotija cheese, grated

2 tablespoons of chopped fresh cilantro

1 lime cut into four wedges

Cooking Directions

Mircowave the corn, two ears at a time, for about seven minutes on high, turning once. Peel back the husk and test a kernel for tenderness. Microwave again for another minute if necessary.
Heat a grill pan over high heat.
Cut an inch off the top of the cobs. Grab the husk, along with the silk, and peel the husks off the cob like you would peel the skin off an banana. Continue peeling back the husk around the rest of the cob so that you create a handle with the husk.
Spray the corn with cooking spray and place on the hot grill pan. Grill until the kernels begin to develop grill marks, 2 to 3 minutes. Turn the cobs occasionally.
Meanwhile, in a small bowl, mix the mayonnaise and chili powder together. Using as pastry brush, brush the mayonnaise mixture onto each cob. Sprinkle the cheese and cilantro over the cobs.
Serve immeditely with lime wedges.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy of Rocco DiSpirito's Now Eat This! Diet.

Herb and Feta Cheese Fritters by Kathy Gunst

I just saw these on 207 and can NOT wait to try them!
Here's the Video!
Yummy! I also just added her cookbook, Notes from a Maine Kitchen, to my wish list for Christmas!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.
Ingredients
1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination
Process
1. In a large bowl, sift the flour and baking powder.
2. Add the milk and whisk until smooth.
3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.
4. In a large skillet heat the oil over moderately high heat.
5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.
Makes about ten small fritters; serves 3 to 4.

Cilantro Corn Pancakes

Bumping this post because it's that day of the year again! Thanks Mom!

I first ate a version of this recipe at Diner, in Williamsburg Brooklyn, on the Sunday morning before 9/11. The meal, and the wonderful morning spent with friends, will be forever etched in my mind. With my birth day only a few days away, this recipe is timely since it is one of the meals we eat most often on or around my birthday. Fresh corn is coming into season, the tomatoes are ripening on the vine, and this light and refreshing meal is perfect on a hot summer evening. These pancakes are served with a heap of Avocado Tomato Salsa and are best with a freshly muddled Mojito!

Ingredients
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/4 tsp salt
1/2 cup corn meal
1 egg (or 2 egg whites)
1 cup buttermilk (or yogurt)
2 Tbs oil
1.5 cups fresh corn, cooked
1/4 cup fresh cilantro
1/4 cup chopped scallions

Process

1. In large bowl, sift together the flour, baking powder, baking soda, sugar and salt.
2. Stir in the corn meal.
3. In another bowl, lightly beat eggs. Add buttermilk, oil, corn, cilantro and scallions. Add these ingredients to the dry ingredients and stir until combined.
4. Heat a large griddle over medium high heat. We have even put the griddle on the grill outside to stay cooler on a hot summer day.
5. When hot, brush with oil.
6. Drop batter by large spoonfuls onto griddle.
7. Cook until holes form on pancakes and then flip.
8. When browned on both sides, remove from grill.
9. Serve on plates, topping each pancake with Avocado Tomato Salsa, with a dollop of sour cream on the side.
10. Enjoy with a cold, freshly muddled Mojito! (and wish me a Happy Birthday! :D)

Corn roasted in it's husks

Try something different with your fresh corn!
Thoroughly soak your corn husks for a couple hours.
Grill in it's husks on the grill.
It adds an extra wonderful taste.
Eat as normal or cut ears off husks for use in salads.

Vegetable Succotash

My father-in-law Junior LOVED Succotash while I on the other hand have issues with Lima beans. So, before we were married, I was invited to Junior's house for a Thanksgiving. I wanted to make something to share that would make a good impression on Junior. I made him a very special and unique succotash. Let me tell you, I was nervous - just ask SP. I thought for sure he would hear me say succotash and then look at my dish and tell me to go fly a kite! If you knew Junior, you would know that he could say all of that in one quick look. Well, my culinary mind did a great job because, after a pause and a grumble, he ate it, smiled, had seconds and then even asked for the recipe! We miss you Junior!

Ingredients
1/2 cup butter (or more if you dare)
1 onion, diced
2 cloves garlic, finely chopped
2 red bell peppers, diced
1 green bell pepper diced
1 small zucchini diced
1 small summer squash, diced
1 cup Lima beans
1 cup+ fresh cooked corn kernels
2 Tbs fresh sage finely chopped
salt and pepper to taste

Process

1. In a skillet over medium heat, melt the butter.
   
2. Add onions and cook until translucent.
   
3. Add garlic, peppers, zucchini, squash, Lima beans and corn.
   
4. Season with S&P and cook until all the vegetables are tender.
   
5. Stir in the sage.
   
6. Taste and adjust as desired.
   

Amazing Corn Pudding

This recipe was given to me, at my bridal shower, but the mother of two of my bridesmaids. I grew up with her two daughters and was constantly at their house playing People Town. Food there was always a treat - those foods forbidden in my house like Spaghettios, Hawaiian Punch, or even sour dough rolls smothered in butter. Anyway, this simple and yummy side dish was enjoyed by all at my shower!

Ingredients
4 eggs
1 16 ounce container sour cream
2 sticks butter, melted
1 16-ounce can regular corn, drained
1 16-ounce can creamed corn
2 boxes Jiffy Cornbread mix
1 teaspoon salt

Process

1. Preheat oven to 350 degrees.
   
2. Grease a 9 x 13 inch baking pan or large round casserole dish.
   
3. In a large mixing bowl, beat the eggs with the sour cream and blend well.
   
4. Add melted butter and blend well again.
   
5. Stir drained corn into the egg mixture. Stir in the creamed corn.
   
6. Add salt and corn bread mix and stir well.
   
7. Pour into prepared pan and bake for 30 to 45 minutes or until it is no longer jiggly.
   

Rosemary Corn Bread

This is a favorite recipe of mine that I found in November 2003's Real Simple magazine. The use of yogurt and inclusion of whole kernel corn makes this recipe fabulous!
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=524254
Ingredients
2 8.5 ounce boxes corn bread mix
2 eggs slightly beaten
1 8-ounce container plain yogurt
2 7-ounce cans whole-kernel corn, drained
1 Tablespoon dried Rosemary leaves

Process

1. Heat oven to 400ºF.
   

2. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
   

3. Stir all the ingredients together.
   

4. Spoon the batter into the prepared pan.
   

5. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
   

6. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.)

7. To serve, thaw and reheat in the foil in a 325ºF oven for 10 minutes or until heated through.
   

   
   Yield: 24 servings

Thin Corn Bread

Ingredients
1 cup yellow corn meal
1/4 teaspoon salt
1 teaspoon sugar
butter, the size of an egg, melted (I don't know how to translate such an archaic direction )
1.5 cups boiling water

Process

1. Preheat oven to 350 degrees.
   
2. Mix ingredients together.
   
3. Beat well and spread thin on a baking sheet.
4. Bake 20 minutes or until done.