Recipes and Info from the
Southern Supersweet Corn Council |
Return to the Pot Luck! Article Index
 How Sweet It Is!
 Fresh Southern Supersweet Corn
The Revolution in Corn Evolution
The Cultivated Cob
Harvest Time
Corn-Y Facts
To Husk or Not to Husk
Nutrition - Corn Equivalents
Corn In Your Recipe
Freezing Supersweet Corn
How to Skillet or Steam Cook Corn
How to Boil Corn
How to Boil and Hold Corn
How to Microwave Corn
How to Roast Corn
How to Grill Corn
How to Cook Corn Kernels
Fresh Corn on the Cob with Chili Butter
Herbed Butter for Fresh Corn (2)
Cilantro Lime Butter for Fresh Corn
Soups and Salads
Creamy Fresh Corn Chowder
Fresh Corn on the Cob Salad
Fresh Corn and Mozzarella Salad
Southwestern Raw Corn and Black Bean Salad
Main Dishes
Caribbean Corn and Vegetable Bake
Mexican Corn and Shrimp Skillet Dinner
Fresh Corn and Seafood Skillet Clambake
Side Dishes
Chili-Roasted Fresh Corn with Assorted Vegetables
Wine and Butter-Sauteed Fresh Corn
Stewed Fresh Corn with Tomatoes
|
-
|
- MAIN DISHES
 3 tablespoons butter or margarine
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 cup chopped tomato
- 1 cup clam or chicken broth
- 1/2 cup dry white wine or water
- 1/2 teaspoon salt
- 12 dozen cherrystone clams, scrubbed under running cold water or 1 pound firm fresh fish (such as halibut, swordfish or cod), cut in chunks
- 8 ounces medium-sized shrimp, peeled and deveined
FRESH CORN AND SEAFOOD SKILLET CLAMBAKE
- In a Dutch oven or large saucepot over medium heat, melt butter. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add tomato, broth, wine and salt; bring to a boil. Add corn, clams and shrimp; cook until clams have opened and shrimp is pink, about 5 minutes; discard any unopened clams. Stir in chopped parsley, if desired; serve immediately.
Yield: 4 portions
CARIBBEAN CORN AND VEGETABLE BAKE
 2 tablespoons olive oil
- 2-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 3/4 teaspoon dried thyme, crumbled
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- 4 ears fresh supersweet corn, shucked and halved
- 1 pound plum tomatoes (about 6), cut in halves
- 12 ounces small thin-skinned potatoes (about 4), cut in quarters (about 2-1/2 cups)
- 2 medium onions, cut in thin wedges (about 2 cups)
- Preheat oven to 450°F. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper and red pepper until blended. Place corn, tomatoes, potatoes and onions in a 15x10-inch roasting pan. Pour the oil mixture over the vegetables; toss gently to coat. Cover pan with foil. Bake, stirring once or twice, until vegetables are tender, about 30 minutes. Serve with burgers, sautéed fish fillets, skillet cooked pork chops, etc.
Yield: 4 to 6 portions - 9 cups
- Per portion: 258 calories, 6 g protein, 45 g carbohydrates, 9 g fat, 576 mg sodium
MEXICAN CORN AND SHRIMP SKILLET DINNER
 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano leaves, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 ears fresh supersweet corn, husked and halved
- 1 pound large shrimp, peeled and deveined
- 2 medium (6 ounces each) zucchini thinly sliced (about 2-3/4 cups)
- 1/4 cup chopped cilantro
- In large skillet, melt butter over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in lime juice, chili powder, oregano, salt and pepper; cook and stir for 30 seconds. Add corn, shrimp and zucchini, stirring to coat with spice mixture. Add 1/2 cup water. Cook, covered, over low heat until corn and shrimp are cooked, about 6 minutes. Sprinkle with cilantro. Serve with lime wedges, if desired.
- Yield: 4 portions
|
