Tag Archives: corn recipes

Entertaining: What’s Cooking? It’s Yellow!

Here is what’s cooking this weekend by the bay and I’m keeping it yellow, hopefully as yellow as the sun brightly shining in the sky.

To kick off my weekend of sunshine eating, I’m making my Cornmeal and Sweet Corn Pancakes. A delicious start to any weekend, using some farm fresh yellow corn or use your leftover corn from the night before mixed with some corn meal .

Dinner is a nice bowl of Fresh Corn with Shrimp Grits, it doesn’t get better than a bowl creamy grits made with a corn broth, cooked along with shrimp and bacon and splashed with lemon juice to brighten the flavor. Served on the side a nice plate of yellow tomatoes, simply drizzled with a good olive oil and sprinkled with coarse sea salt and fresh ground black pepper. Perfection.

Dessert is a lovely light and lemony pudding using my recipe for Lemon Posset

Sunday Lunch, I’ll be keeping it light and serving Ricotta stuffed PattyPan Squash , I like to find lovely smaller squash to fill and serve on a bed of arugula. Along side this another great yellow dish is Fresh Corn and Zucchini Salad.

A weekend of great food!

From by the bay, wishing you sunny yellow food memories!

Maryann

 

Cornmeal and Sweet Corn Pancakes

Ricotta Stuffed PattyPan Squash

Fresh Corn with Shrimp and Grits

Fresh Corn and Zucchini Salad

Lemon Posset

Entertaining: What’s Cooking this Weekend!

Enjoying another summer weekend,  I think I’ll wake up early and make a batch of my favorite Homemade Granola, perfect with some greek yogurt and all the seasonal berries.

After breakfast and a quick class at the gym it’s off to the farmstand, where I’m bound to find some of my favorite ingredients – sweet corn, kirby cucumbers and some juicy peaches.

I don’t plan to spend much time in the kitchen this weekend, but I will make some quick pickles using my recipe for Pickled Cucumbers with Dill and Lemon.

I’m keeping it simple this weekend, something quick on the grill – one of my favorite chicken recipes is Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!

Now for dessert, it’s an easy  Stone Fruit Crostata, using the rest of my peaches!  a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.

From by the bay, make great friends and family food memories this weekend!

Maryann

Homemade Granola

Pickled Cucumbers with Dill and Lemon

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn in a Cup

Stone Fruit Crostata

Entertaining: What to Cook for the 4th of July Weekend!

It’s a big holiday weekend – family picnics, barbecues with friends, sun, water, fireworks ….. food is an important part of our celebrations! Here are a few of the recipes, I’ll be cooking over the long weekend. Mornings will start slowly, after that first cup of coffee I’ll be taking out my muffin pan to make Buttermilk Blueberry Muffins

I like to keep lunches light , it’s better for jumping into the pool or to enjoy a game of kanjam so a salad is nice, I’ll probably make a nice Heirloom Tomato Salad with Fresh Ricotta

Keeping it easy for dinner so starting with a great burger topped with my Whiskey Special Sauce

Side dishes are the key, make them in the morning before the day gets going and you can enjoy the day your self, I’m going old school with my Deli Style Macaroni Salad

Another classic side dish with a twist is my Jalapeno Kale Coleslaw, it is a delicious and healthy second side.

If I can find some corn in the farm stand, you can be sure that I’ll be making and although it’s perfect just grilled or even boiled, I’ll like make Fresh Corn and Zucchini Salad

Now for dessert…. I’ll still be taking advantage of all those fresh berries that are around and make my Red and Blue Firework Crisp and if I have time I’m make some star shaped  cookies using My Favorite Sugar Cookies !

From by the bay , wishing you and your family a very Happy 4th of July!

Maryann

Buttermilk Blueberry Muffins

Heirloom Tomato Salad with Fresh Ricotta

Whiskey Special Sauce

Deli Style Macaroni Salad

Jalapeno Kale Coleslaw

Fresh Corn and Zucchini Salad

Red and Blue Firework Crisp

My Favorite Sugar Cookie Recipe

Fresh Corn and Tomato Cilantro Salsa

It’s one of my favorite times of year! Farm stands are filled with the freshest local product , picked in the morning and by late afternoon, I have prepared something for dinner. What I most look forward to is the local corn and tomatoes. This is a quick and easy salsa I made marrying my two favorite summer vegetables into a great salsa, dressed with cilantro and lime. This recipe uses fresh raw corn, fresh and sweet, cut from the cob. The recipe works best when the corn is fresh. I like to use heirloom tomatoes if I can find them and then I make a simple dressing which is much like a pesto using cilantro, although basil would work as well. You can serve this with chips along with you evening cocktail or it makes a perfect side dish. Enjoy!

From by the bay wishing you some lovely salsa food memories!

Maryann

blog corn salsa

Fresh Corn and Tomato Cilantro Salsa

Serves Six

Ingredients

6 ears of corn

1/2 red onion, finely chopped

2 tomatoes, seeded and chopped

2 cloves garlic minced

1 cup cilantro

1/2 cup olive oil

juice and zest of two limes

1 teaspoon honey

1/2 jalapeno, seeded and chopped

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.

blog corn salsa 2

Pumpkin Corn Bisque

blog pumpkin green

This week is unique in that the first half of the week is summer and the second half is fall. The local farm stands look the same way, one side is the last corn of the summer and on the other side you the start of fall, filled with pumpkins and winter squash. This soup does the same thing by mixing the flavors of summer corn and fall pumpkin. It’s a perfect combination that you can celebrate this time of year.

From by the bay, wishing you pumpkin corn filled food memories!

Maryann

blog pump bisque

Pumpkin Corn Bisque

Serves 4

Ingredients

2 tablespoons unsalted butter
3 cups fresh corn kernels ( approx. three ears), or thawed frozen corn
1 small chopped onion
1(15-oz.) can organic pumpkin puree
2 cups unsalted chicken broth
1/2 teaspoon coriander
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1 cup half and half

Optional : pinch of cayenne along with other spices

Optional : garnish shelled, roasted and salted pumpkin seeds, chopped chives

Directions

In a dutch oven or stock pot  melt butter, add onions and saute until softened, add corn and saute another minute. Add remaining ingredients, except the half and half.  ( include the cayenne).  Bring to a boil, then reduce heat and simmer for about 20 minutes. Let cool, then puree in a food processor. This can be made head and refrigerate.  When ready to serve heat, once heated add half and half. Stir and serve. Garnish with pumpkin seeds and chopped chives.

 

Sweet Corn and Blueberry Ice Cream

 Trying to make the most of this season’s fresh corn, lead me down the path of making corn into a dessert. Summer’s sweet corn makes a wonderful ice cream especially paired with another summer favorite blueberries.  I use both the cut kernels and the cobs with milk, sugar and cream to create this delicious creamy ice cream, mixed and topped with blueberry compote. When you taste the ice cream, it taste familiar and sweet. The taste of corn is subtle and rich. It’s a perfect summer treat!

 From by the bay,wishing you summer sweet corn memories!

Maryann

blog sweet corn ice cream

Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

  • 4 ears fresh young corn, shucked
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 1/2 teaspoons xanthan gum
  • 1 cup whole fresh blueberries
  • 1/4 cup sugar

Directions

Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.

 

Blackberry Corn and Jalapeno Salad

This simple and delicious corn salad combines great flavors of the season : corn, blackberries, jalapeno peppers and basil. Fresh lime juice brightens the flavors. It’a a refreshing and colorful side dish , that works with most grilled entrees.

From by the bay, wishing you corn and blackberry food memories!

Maryann

blog corn blackberry

Blackberry Corn and Jalapeno Salad

Serves 4

Ingredients

  • 5 ears of corn, shucked
  • 1/2 red onion, sliced
  • 3 tablespoons fresh lime juice ( 2-3 limes)
  • 3 tablespoons olive oil
  • 1/2 jalapeno, seeded and thinly sliced in half rings
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground pepper to taste
  • 6 ounces fresh blackberries
  • 3 tablespoons torn fresh mint leaves

Directions

In a large pot of salted water boiling water add corn for 3 minutes. Drain and immerse in ice water to stop cooking. cool corn down with water. While corn is cooling, place red onion in lime juice and let sit for 10 to 15 minutes to soften. When corn is cool, cut the kernels off the cob. Place kernels in a large bowl, along with the olive oil, red onions with lime juice and jalapeno. Toss well. Add salt and pepper to taste and toss again. Just before serving add the blackerries and mint and gently toss.

 

 

 

Fresh Confetti Corn Salad

Fresh corn is such a treat, nothing beats the taste of corn just picked in the morning and on your plate later that day. I’m at the farm stand straight away when the first ears show up. As the summer progresses and tomatoes are added at the stand well then it’s time for the perfect combination of flavor: corn, tomato and basil salad. It really doesn’t get better when all three are available locally fresh from the farm!
From by the bay wishing you farm fresh food memories!
Maryann
blog corn salad
Fresh Confetti Corn Salad
Serves 4-6
Ingredients
6 ears of corn, cooked
1/2 cup red onion, chopped
3 heirloom tomatoes, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 1/2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
handful of basil ( about 1/4 cup)
Directions
Cut corn off the cob and place in bowl . Use hands to separate kernels. To the bowl add the remaining ingredients, except basil. Leave at room temperature. When serving add torn basil leaves, mix again and serve.

Cornmeal and Sweet Corn Pancakes

blog nash 1
Spying some fresh corn in the corner of my farmstand, I quickly moved  to take a few ears home with me to enjoy before the sweet corn is gone for the season. I immediately knew how to use the corn. Having recently returned from a recipe inspiring trip in Nashville, I wanted to try my hand at fresh corn and cornmeal pancakes. My breakfast food preferences lean towards the savory side while my sister Nancy loves a sweet breakfast. Finding a perfect breakfast to meet everyone’s preferences is not an easy task, but these cornmeal pancakes are the perfect solution. For those who like a savory breakfast these cornmeal pancakes with just a little butter on top are delicious just as they are. A perfect accompaniment would be some grilled ham, bacon or sausage. For those who like a sweeter breakfast, you can top your pancakes with some warm maple syrup or your favorite berries or some jam. When working on this recipe, I purposely used just a touch of sugar to keep the dish on the savory taste. As for technique, my preference is adding boiling water to the corn meal , as if i were making polenta. The buttermilk adds a touch of acidity and adds a lightness to the pancake. Everyone in your family will enjoy these pancakes!
From by the bay wishing you sweet corn food memories!
Maryann
blog corncakes

Cornmeal and Sweet Corn Pancakes
Serves 4

3/4 cup cornmeal

1 tablespoon sugar

1 teaspoon fine sea salt

1 cup boiling water

3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature

3/4 cup fresh corn, off the cob ( 1 ear)

Directions

Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and  egg. Whisk together. Add the buttermilk mixture  to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy.  Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble.  Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.

blog nash 2

Fresh Corn with Shrimp and Grits

I got up early the other morning and when straight to the farm stand. I just love this time of year, especially the corn. I found some beautiful ears of butter and sugar corn which is a mix of yellow and white kernels. I wanted the corn to be the star of my dinner that night so I decided to make shrimp and grits. In order to have the delicious corn taste enhance each part of the dish, I shucked the corn to mix into the dish at the end and also make a corn stock that I used to make the sauce for the shrimp as well as to cook the grits. I finished the dish off with some fresh basil from my garden. The results were terrific. Don’t be daunted by the steps, they are all easy and go quickly, so definitely try it out.

From by the bay wishing you butter and sugar food memories!
Maryann
Tip: when shucking the corn, I place a large bowl in the skin and shuck the corn instead the
bowl, with a knife. This makes for an easy clean up afterward.
blog corn shrimp grits
Fresh Corn with Shrimp and Grits
Serves 6
Ingredients for stock
6 large ears corn, shucked, kernels and cobs separate, keep 1 1/2 cups corn kernels for shrimp
4 cups store bought low sodium chicken stock
1/2 cup white wine
Directions for stock
In a stock pot add all ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and cool. Remove the cobs from the stock and discard. Place remaining stock and corn into food processor and puree. Strain and keep stock to the side. You will have about 3 1/2 cups of stock. If you have less use less stock in the grits and add more water.
Note: This can be done in advance, earlier in the day.
Ingredients for grits
1 cup stone grounded grits
2 cups corn stock
2 cups water
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 pound unsalted butter
1/4 cup grated parmesan cheese
2 tablespoons corn stock  or olive oil optional
Directions for grits
In a large sauce pan  4 cups of liquid in total – add stock, water, salt and pepper. Bring to a boil. Add grits and cook uncovered for about 20 to 25 minutes until liquid is absorbed into the grits, stirring occasionally so grits don’t stick to the bottom of the pan. Remove from heat and add the butter and cheese, stirring well. Optional : Right before serving add 2 tablespoons of the corn stock or olive oil  to loosen the grits.
Ingredients for shrimp
2 pounds shrimp cleaned and deveined
4 ounces thick cut bacon, chopped into cubes
1 1/2 cups fresh uncooked corn kernels
1 garlic clove minced
2 tablespoons green onion, chopped
1 1/2 cups corn stock
4 tablespoons fresh lemon juice
2 tablespoons basil, chopped
Directions for shrimp
Place a large saute pan on medium heat  and add the bacon and cook until crisp. Use a slotted spoon to remove the bacon and drain on a paper towel. Set aside. In the same pan saute the shrimp until they turn pink, cooking on both sides. Do not over crowd the pan. Remove the shrimp and set aside. Leave about 1 tablespoon of the bacon fat and add the garlic, green onion and corn. Saute for about 2 minutes until softened, then add the corn stock and lemon juice bring to a boil and add the shrimp and bacon, mix well and remove from the heat. Serve on top of the grits and top with chopped basil.