Recipes and Info from the
Southern Supersweet Corn Council |
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 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
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- MAIN DISHES
 CHILI-ROASTED FRESH CORN WITH ASSORTED VEGETABLES
- 4 ears fresh supersweet corn
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 2 large sweet red bell peppers, each cut in 8 pieces
- 1 large red onion, cut in 8 wedges
- 2 medium sweet potatoes, peeled and cut in 1/2-inch thick slices
- Preheat oven to 500(F. Remove husks from corn; cut each ear in thirds. In a bowl combine olive oil, salt, pepper and chili powder. In a large roasting pan place corn, bell peppers, onion and potatoes; toss with chili-oil mixture. Arrange vegetables in a single layer. Roast until vegetables are tender, about 15 minutes, turning once; serve immediately.
Yield: 4 portions - 6 cups
- Per portion: 341 calories, 5 g protein, 15 g fat, 51 g carbohydrate, 913 mg sodium
WINE AND BUTTER-SAUTEED FRESH CORN
- 2 tablespoons butter or margarine
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 1/4 cup dry white wine
- 4 ears fresh supersweet corn, shucked and halved
- In a medium-size skillet over medium-high heat, melt butter. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chicken broth and wine; bring to a boil. Add corn; cover and cook until corn is tender, about 5 minutes. Serve garnished with chopped parsley, if desired.
Yield: 4 portions
STEWED FRESH CORN WITH TOMATOES
- 4 ears fresh supersweet corn
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 1/4 cup grated Parmesan cheese
- 4 slices (1/2 inch thick) toasted Italian bread
- Husk corn and remove silk, if necessary. Cut or break each cob in thirds. Empty undrained tomatoes into a large skillet; break up larger pieces with a large spoon. Cover and bring to a simmer; add corn; cover and simmer until corn is tender, about 5 to 10 minutes; turning corn about halfway through cooking. To serve: Place a slice of bread in the bottom of an individual bowl; spoon in tomatoes and place corn on top and sprinkle with the cheese. Top with parsley, if desired.
YIELD: 4 portions
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