Confetti Corn

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.




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Barefoot Contessa Back to Basics 2008

Cilantro Tomato Corn Salad

3 ears fresh corn in husks
1/4 cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.

Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.



Makes 4 Servings

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Nutrition Information Amount Per Serving
Calories: 174
Total Fat: 12.4g
Cholesterol: 31mg

Creamy Herbed Corn

2 tablespoons butter or margarine
1(3-oz.) pkg. cream cheese, cut into 1-inch cubes
2(11-oz.) cans Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/8 teaspoon dried sage leaves
1 cup diced tomatoes
1/2 cup sliced pimiento-stuffed green olives (optional)


In medium saucepan, combine butter and cream cheese; cook over medium heat until butter melts and cheese softens, stirring constantly.

Add corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover; simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.

Add tomatoes and olives; cook and stir 1 minute.


Makes 6 Servings

Pillsbury 1998 Bake Off Winner

Corn on the Cob with Lime-Chive Butter

1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup finely chopped fresh chives
2 teaspoons fresh lime juice
1 teaspoon finely grated lime peel
1/2 teaspoon fine sea salt
1/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper

Sugar (optional)
8 ears of corn


Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)


To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.

To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.

 
Bon Appétit August 2005
 
Serves 8

Corn Cakes Topped with Goat Cheese and Bacon

5 thick bacon slices, cut into 1/2-inch pieces
4 tablespoons (about) vegetable oil
1 10-ounce package frozen corn kernels, thawed
1 cup chopped onion

3/4 cup buttermilk
1 large egg
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper

Chopped green onions


Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.


Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)

Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.

Bon Appétit November 2000

Makes 30