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Laurie Wolf's Recipes: Corn

OPB | Sept. 13, 2013 midnight | Updated: March 27, 2014 10:54 a.m.

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Corn on the cob is one of those warm weather foods that people dream about during the long, rainy winters, along with ripe tomatoes, fresh basil, berries, cherries and figs. And surely I am leaving some foods out. Corn lovers tend to enjoy their corn in the most simple presentations. Boiled or roasted on a grill, good corn is amazing without any fussing, butter or salt. Even raw, corn is a treat. With butter and salt, otherworldly.

That said, after you get your fill of corn au natural, these recipes allow the flavor of the corn to shine through, and also work for corn that is already cooked and waiting to be toyed with.

Tip: Looking for an easy way to get the corn off the cob? Hold the stem end of the shucked corn on the cob and rest the tip of the ear on the bottom of a very large bowl. Use a sharp paring knife to cut off corn kernels and let them fall into the bowl. Be careful to cut just the kernels and not include any of the tough, inedible cob. You will be tempted to eat it just that way, so sweet and fresh.


Corn and Cheddar Pancakes

When we lived in New York, we frequented a great breakfast place in Ridgefield, Connecticut called Gayle’s Station House. She gave me this recipe. The cheese and sweet corn drizzled with maple syrup — come on! Amazing. I like to add just a teaspoon or two of bourbon to the slightly warmed maple syrup and recommend using fresh corn. The cheese gets crusty and golden brown and the whole thing is so delicious.

Bruce Wolf

Ingredients (Serves 4) 

  • 1 1/4 cups all-purpose flour
  • 
1 tablespoon sugar

  • 4 teaspoons baking powder

  • 1 teaspoon salt
  • 
2 eggs, lightly beaten
  • 
1 - 1 1/4 cups milk
  • 
4 tablespoons butter, melted and cooled

  • 1 cup corn niblets, fresh or frozen
  • 
Butter for frying

  • 2 cups grated Cheddar cheese

Directions

  1. In a large bowl combine the flour, sugar, baking powder and salt.
  2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
  3. Combine both mixtures; add the corn, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
  4. Over medium-high heat, melt butter in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is golden.
  5. Serve hot with maple syrup with a little bourbon drizzled in.

Corn and Scallion Pudding

This is a terrific supper served warm with a salad or sliced tomatoes. I like it cold as well. The corn and scallion combo is a great one.

Bruce Wolf



Ingredients (Serves 4-6)

  • 2 tablespoons unsalted butter
  • 2 cups fresh or frozen corn kernels
  • 4 scallions, chopped, white and light green portions
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 pinch cayenne pepper
  • Salt and pepper

Directions

Heat oven to 375 degrees.

  1. Heat the butter in a skillet. Add the corn and the scallions and sauté for 5-7 minutes. Set aside.
  2. In a medium bowl beat the eggs with the flour, milk, cayenne and salt and pepper. Combine with the corn mixture.
  3. Pour the mixture into a buttered 9-inch pie or tart pan. Bake until set and turning golden brown, 20-25 minutes.

Corn with Orzo

After having some company the other night, I had three ears of corn that had not been touched. I went through my fridge and freezer and this dish was born. It’s simple, easy and a great group of flavors. 

Bruce Wolf

Ingredients (Serves 4)

  • 1 whole poblano pepper
  • 4 strips really good bacon, cut in 1-inch lengths
  • 20 large shrimp, peeled and cleaned
  • 2 cups corn, fresh or frozen
  • 2 cups cooked orzo
  • Olive oil
  • 1/2 teaspoon coarse salt
  • ½ teaspoon black pepper

Directions    

Heat oven to 400 degrees.

  1. Place the poblano on a large baking sheet and cook for 10 minutes. Add the bacon, shrimp and the corn to the baking pan and cook until the shrimp are done, 5-7 minutes. Allow to cool slightly. Place the bacon on paper towels to drain the grease.
  2. On a cutting board seed the poblano and cut into thin strips.
  3. In a large serving bowl combine all the ingredients. Toss and taste. If it is dry, add a bit of olive oil. Check for salt and pepper. 

Charred Corn and Tomato Salad

If you have leftover grilled corn, use that. Otherwise, you get a charred effect and taste on your stovetop. This super simple salad can be fiddled with, perhaps adding something awesome growing in your window box or garden. The last time I made this I added fresh peas and some avocado. And some lime juice. Very versatile and very good.

Bruce Wolf

Ingredients (Serves 4)  

  • 2 tablespoons olive oil
  • 2 1/2 cups corn, fresh if possible
  • 1/2 cup onion, chopped
  • 2 medium tomatoes, cut in chunks
  • Shredded basil
  • Salt and pepper

Directions

  1. In a large skillet heat the oil. When the oil is hot add the corn and cook quickly over high heat for 4-5 minutes, stirring constantly. The corn will brown a bit. Lower the heat and add the onions. Continue cooking until the onions get soft and brown slightly, 5-7 minutes.
  2. Remove from the heat and allow to cool. In a serving bowl combine the cooled corn with the tomato, basil, and salt and pepper. Serve at room temperature. 

Editor’s Note - September 16, 2013: A previous version of this article misstated the amount of baking powder in the recipe for Corn and Cheddar Pancakes. The article has been updated to indicate the recipe calls for 4 teaspoons of baking powder.

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