By Eileen Goltz
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
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.
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
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).
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;
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
or onto a baking pan. Bake twenty to twenty-five minutes or until corn is
tender when pierced and very hot.
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
look especially nice with grilled or barbecued chicken.
|2 cups cooked corn
kernels (about 3 ears)
1 can (15-ounce) black beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup mild onions, chopped
|2 tablespoons chopped
1 tablespoon lime juice
1 tablespoon rice vinegar or other mild vinegar
2 tablespoons olive oil
Salt and pepper to taste
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.
the seasoning. Serves 4.
CORN PANCAKES (dairy or pareve)
Great for a late night supper or Sunday brunch.
|1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
|1 cup milk or non dairy
2 tablespoons vegetable oil
2 cups whole-kernel corn
honey or maple syrup
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)
|1 cup whole-kernel corn
2 cups zucchini, washed and grated (if zucchini is small, do not peel)
2 tablespoons olive oil
1/4 cup green onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour
|½ teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded
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.
1. A vertical cut should be made from the top of the scallion’s
green shoot to the bottom of the bulb. Examine three scallions from
each bunch, paying careful attention to the area between the
branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of
water or power hose and use.
3. If insects are found in a scallion, it must be discarded.
|3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon garlic, minced
2 cups fresh corn kernels
1/4 cup cilantro, chopped fine
1 cup mango, peeled and diced
1/2 cup red peppers, diced
|1/4 cup scallions,
1 whole chicken breast (about 3/4 pound) halved
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons margarine
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
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)
|2 cups fresh corn
2 avocados, diced medium
2 medium tomatoes, seeded and diced
|1 Jalapeno chile, minced
1 small onion, minced
1 tablespoon lime juice
Salt to taste
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.
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2003