Recipes for Shabbat

Corn

By Eileen Goltz

The perfect ear of corn is finally waiting for you in your favorite produce section and on your local farm stands. We have it as a main course of an all veggie dinner at least once a week as long as the "good" stuff is available.

Fresh corn should be cooked and served the day it is picked or purchased.

As soon as corn is picked, its sugar begins its gradual conversion to starch, which reduces the corn's natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after it's picked. If for some reason you can't use the corn immediately after you purchase it you can add sugar to replace the sweetness which has been lost. Add one teaspoon sugar for each quart of water.

Here is a simple 101 primer on How to Cook Corn

Two medium ears of corn equal 1 cup corn kernels.
One (10-oz.) package frozen corn kernels equals 1 3/4 cups corn kernels.

IN WATER:
Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring water to a boil on high heat. Add the husked corn ears and continue to cook on high heat (covered or not) NO more than three to four minutes or until kernels are very hot. DO NOT COOK THE CORN FOR MORE THAN 5 MINUTES,

IN THE HUSK - GRILLED OR BAKED:
Corn cooked this way is steamed and does not taste very different from boiled corn. It is handy to serve in the husk because you can season or butter the corn before it is cooked.

To prepare, pull husk back from each ear of corn, but leave attached at base of cob. Pull off and discard silk; trim off any insect damage, and rinse  ears. If you want to butter them pat ears dry and rub with soft butter. Pull husks back up around corn.

If you want the husk to stay snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips, and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).

TO GRILL:
Husk corn and discard silk; wrap each ear loosely with aluminum foil. Over
gas or hot coals, place corn onto a hot grill over medium heat. Cover
barbecue with lid, open any vents, and cook fifteen to 20 twenty minutes;
turn occasionally.

TO BAKE:
Preheat oven to 375 degrees. Prepare corn as directed for grilling, but put
ears in a single layer, separating them slightly, directly onto the oven rack
or onto a baking pan. Bake twenty to twenty-five minutes or until corn is
tender when pierced and very hot.

MICROWAVING:
Perfect for cooking just one ear of corn. Husk corn and discard silk. Rinse
and wrap each ear loosely in a paper towel. Cook on full power one to two
minutes or until ears are very hot to touch.

CORN AND BLACK BEAN SALAD (pareve)

This is a colorful salad that could be served any time of the year, but would
look especially nice with grilled or barbecued chicken.

Combine the corn, beans, tomatoes, onions and cilantro in a bowl and set it  aside. In another bowl combine the lime juice, vinegar, olive oil and salt and pepper and mix to combine. Pour the dressing over the corn mixture and toss well. Let the mixture sit at least 30 minutes at room temperature. Check
the seasoning. Serves 4.

CORN PANCAKES (dairy or pareve)
Great for a late night supper or Sunday brunch.

Sift together the flour, baking powder and salt and set it aside. In another
bowl combine the eggs, milk and oil, mix together and then combine the dry
and milk ingredients. Stir in the corn. Spoon the batter into a preheated,
lightly greased griddle or frying pan. Turn once when the top of the pancake
becomes bubbly and let cook until golden in color. Serve the pancakes with
honey or maple syrup. Makes 12 medium pancakes.

CORN AND ZUCCHINI SOUFFLÉ (dairy)

Grease and flour a two-quart soufflé dish and set it aside. Sauté the corn and zucchini in the olive oil for five minutes. Stir in the onions and then set the mixture aside. Heat the butter or margarine in a large saucepan. Blend in the flour, salt, pepper and nutmeg. Cook until smooth and bubbly. Add the milk gradually, stirring constantly. Cook over medium-low heat until the mixture thickens, then cook one minute more. Remove the mixture from the heat. Beat the egg whites until stiff and set them aside. Beat the egg yolks in a bowl, and then gradually stir them into the hot mixture. Add the sautéed vegetable mixture and the shredded cheese. Blend in one-third of the egg whites into the hot mixture. Carefully fold in the remaining whites until no white streaks remain Pour mixture into the prepared soufflé dish. Bake for 30 to 40 minutes or until the soufflé is golden. Make sure not to open the oven while it's cooking. Serves 6 to 8.

ROASTED CORN SALSA AND CHICKEN (meat)
Serving this dish with mashed sweet potatoes makes a wonderful treat for the eye as well as the palate.

For the Salsa: In a bowl, whisk 2 tablespoons oil, lime juice, garlic, and salt and pepper to taste. In a nonstick skillet heat remaining tablespoon olive oil over moderately high heat, until hot, but not smoking. Sauté the corn until deep golden (4 minutes). Add corn and remaining ingredients to the salsa bowl and toss to combine well. Cover and set aside.

For the Chicken: Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat margarine over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes each side. Serve chicken with salsa.

AVOCADO CORN SALSA (pareve)

Place all the ingredients in a glass bowl and toss to coat. Serves 6 to 8.
This is great with corn chips and pita bread.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.