fresh corn & ricotta pasta

prep time:  10 minutes
cook time:  15 minutes
servings:  4

ingredients:
1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.

steps:
1.  bring a large pot of salted water to a boil.  cook the pasta according to the package directions; drain.  return the pasta to post and toss with 2 tablespoons olive oil.

2.  heat a large cast-iron skillet over medium-high heat.  slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes.  reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil.  cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.

3.  toss the pasta with the corn mixture.  divide among plates and top with ricotta and basil.  drizzle with olive oil and season with salt and pepper to taste.

- rachael ray magazine, july/august 2014

mexican black beans with rice

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges

steps:
1.  in a medium saucepan cook rice as directed.

2.  drain, rinse, and drain the black beans.  break up the tomatoes if too large.  in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice.  simmer 5 minutes.  add corn and simmer and additional 5 minutes.

3.  adjust the seasoning if necessary and spoon the beans over the rice.  serve with a wedge of lime.

- the seattle times, july 2013

corn and crab bisque

prep time:  15 minutes
cook time:  30 minutes
servings:  8

ingredients:
1/4 cup butter
3/4 cup onion - chopped
3 14-ounce cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon cajun seasoning
salt
pepper
4 ears corn - kernels cut from cob
1/2 cup half-and-half
3 tablespoons flour
1/2 cup milk
16-ounces fresh lump crab meat

steps:
1.  heat butter in a large pot over medium heat.  stir in onion, cook until soft and translucent.  pour in chicken broth, and bring to a boil.  stir in garlic, bay leaves, cayenne pepper, cajun seasoning, salt, and pepper.  stir corn into boiling broth. simmer about 10 minutes.  reduce heat to medium low.

2.  remove 1 cup of soup, and set aside to cool slightly.  then pour into a food processor.  pour in half-and-half.  puree for 30 - 45 seconds.  set aside.

3.  in a small bowl, stir together flour and milk.  slowly stir into simmering soup.  stirring constantly, simmer for 1 - 2 minutes.  stir in puree mixture.

4.  reduce the heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

- all recipes

chicken enchilada pie

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals

steps:
1.  cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.

2.  add peppers and squash.  cook for about 5 - 10 minutes; set aside.  prepare the cornbread mix according to package.  light coals for dutch oven.

3.  add corn and black beans to chicken mixture.  cook until warmed through.

4.  pour 1 cup enchilada sauce in the bottom of the dutch oven.  add a layer of chicken mixture and place a single layer of corn tortillas on top.  repeat layers until all chicken mix is used.  pour the liquid mixture of cornbread on top of the layers.  spread cheese on top.

5.  find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation.  put 5 coals evenly spaced between the rocks.  place the dutch oven on the lid, balanced on the rocks.  line the top with coals, and put two coals in the center.  wait 25 - 30 minutes.

- unknown

chilled corn soup with basil

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish

steps:
1.  slice kernels off corn cobs.  discard cobs and place kernels in blender.  add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.

2.  strain mixture through a sieve, pressing down hard on the solids.  serve soup garnished with a drizzle of olive oil.

- new york times, july 2014

corn cazuela

prep time:  tbd
cook time:  45 - 60 minutes
servings:  tbd

ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese

steps:
1.  soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish.  preheat oven to 350 degrees.

2.  puree all but 2 cups corn kernels in food processor.  blend in cream cheese, butter, and cream.  place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.

3.  place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies.  top with the remaining batter.  sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.

- food of vail

sweet corn ice cream with blackberry verbena sauce

prep time:  tbd
cook time:  tbd
chill time:  5 hours
servings:  1 1/2 pints

ingredients:
4 ears fresh corn - shucked
1 1/2 cups milk
2 cups heavy cream
1 cup + 1 tablespoon sugar
6 large egg yolks
1/4 teaspoon salt
1/4 cup sour cream
2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest
1 1/2 cups blackberries

steps:
1.  using a large knife, slice the kernels off the corn cobs and place in a large saucepan.  break cobs in half and add to pot along with milk, cream and 1/2 cup sugar.  bring mixture to a boil, stirring, then remove from heat.  let stand to infuse for 1 hour, then discard corn cobs.

2.  using an immersion or regular blender, puree kernel mixture.  return mixture to a simmer, then turn off heat.  in a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 1/4 cup sugar.  add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle.  add yolk mixture to saucepan, stirring.  cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.

3.  pass custard through a fine sieve, pressing down hard on the solids.  discard solids. whisk in sour cream until smooth.  let custard cool in an ice bath, then cover and chill for at least 4 hours.

4.  meanwhile, in a small saucepan, combine remaining 5 tablespoons sugar, lemon verbena (or zest) and 1/4 cup water and bring to a simmer.  let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes.  add blackberries and cook for 5 - 7 minutes longer, until fruit just softens, but doesn't fall apart.  let cool, then discard berries.

5.  freeze corn mixture in an ice cream maker according to manufacturer's directions.  serve with blackberries and syrup on top.

- new york times, july 2013

tomato steaks with crab-corn relish

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 large tomatoes slices, about 1-inch thick
1/4 cup olive oil
salt
pepper
2 ears corn - shucked
1 cup lump crab meat
1/4 cup thinly sliced basil
2 tablespoons lemon juice
6 dashes tobasco

steps:
1.  rub tomato slices with olive oil and sprinkle generously with salt and pepper.

2.  bring a large pot of water to a boil.  blanch corn for 1 minute.  cool, then remove kernels from cob.

3.  in a small bowl, combine kernels, crab, basil, lemon juice, tobasco and salt and pepper to taste, and toss lightly.  top each tomato staek with 1/4 of the relish and serve.

- new york times, september 2012

corn salad

prep time:  tbd
cook time:  7 minutes
servings:  tbd

neelys bbq seasoning:
1 1/2 cup paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

lemon dressing ingredients:
1 lemon - juiced
4 tablespoons olive oil
salt
pepper
neelys bbq seasoning

salad ingredients:
6 ears fresh corn - husked with silks removed
2 tablespoon canola oil
salt
pepper
2 cups halved cherry tomates
1 small red bell pepper - finely chopped
4 scallions - finely chopped
2 cups packed arugula
lemon dressing

neelys bbq seasoning steps:
1.  combine paprika, sugar and onion powder in a bowl and mix.  can be stored in an airtight container for up to 6 months.

lemon dressing steps:
1.  whisk lemon juice, olive oil, salt, pepper and neelys bbq seasoning to taste.

salad steps:
1.  preheat grill or broiler to medium heat.  rub corn with 2 tablespoons of canola oil and season with salt and pepper.  grill or broil corn for 7 minutes or until ears are lightly browned.  remove from grill and allow to cool.  remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.

2.  toss the salad with the dressing and serve at room temperature.

- food network

summer corn fettuccine

prep time:  10 minutes
cook time:  20 minutes
servings:  4 - 6

ingredients
salt
1 pound fettuccine
olive oil
6 slices smoky bacon - chopped
6 ears corn on the cob - shucked
3 shallots - finely chopped
1 small red bell pepper - seeded and chopped
pepper
1 cup cream
1/2 cup dry white wine
2 tablespoons chopped fresh thyme leaves
1 or 2 pinches of cayenne pepper
1 cup grated parmigiano-reggiano
1/2 cup torn sweet basil leaves

directions:
1.  bring a large pot of water to boil over medium heat.  salt the water, add the pasta and cook to al dente.

2.  meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat.  add the bacon and cook a few minutes until rendered and crisp.  put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears.  add 3/4 of the scraped corn and any corn liquid to the pan with the bacon.  add the shallots and red pepper and liberally season with salt and pepper to taste.  cook until the vegetables are tender, 5 - 8 minutes.

3.  add the remaining corn and cream to a food processor and puree until smooth.

4.  pour the wine into the corn and vegetables, and simmer over low heat for a minute to reduce.  stir in the thyme and corn-cream mixture and cook for 3 -4 minutes, stirring frequently to thicken.  add the cayenne and season with salt and pepper to taste.

5.   drain the pasta and add it to a large serving bowl.  pour in the sauce, add a couple of handfulls of cheese, about 1/2 cup and toss.  top with torn basil.

- food network

taco pasta bake

prep time:  tbd
cook time:  25 - 30 minutes
servings:  8 - 10

ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded

steps:
1.  preheat oven to 350 degrees.  put on a big pot of salted water to boil for the pasta.  in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic.  once browned, add the taco seasoning.

2.  add the pasta to the boiling water and cook until al dente.  drain.

3.  in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream.  once all combined, sprinkle shredded cheese over the top.  place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through. 

- meal planning 101

shirmp and cheese combo

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls

steps:
1.  clean shrimp thoroughly.  boil them in water with a pinch of salt until cooked through.  strain and place in a bowl. 

2.  add cheese spread, brown sugar and mix well.  add onions, capsicum, potato, mushroom and corn and mix.  add vinegar and worcestershire sauce and mix well.  add salt and pepper to taste and mayonnaise.

3.  add grated mozzarella cheese and microwave for 2 - 3 minutes.  serve on bread rolls with butter.

- simple girl, simple pleasures blog

kielbasa soup recipe

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1/4 cup butter
1/2 cup chopped onion
3 tablespoons flour
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups milk
1 1/2 cup chicken broth
1 1/2 cup diced cooked potatoes
1 package frozen whole kernel corn
8 ounces thinly sliced kielbasa

steps:
1.  melt butter in a 4 quart pot.  saute onion until tender, about 3 minutes. 

2. stir in flour and seasonings, until smooth.  remove from heat and gradually stir in milk and broth.  bring to a boiling, stirring constantly.  boil and stir one minute. 

3.  add potatoes, corn and sausage.  heat thoroughly.  serve.

- bring your own vegetables blog

corn pudding cake

prep time:  tbd
cook time:  tbd
serves: 4


ingredients:
6 to 8 large ears of corn - husks and silks removed
2 tablespoons unsalted butter - cut into small pieces
1 lime - cut into wedges
kosher salt
cayenne pepper

steps:
1.  preheat the oven to 450 degrees.  grate 1 ear of corn on the large holes of a box grater over a 10-inch cast iron skillet.  grate until you reach the cob, catching all of the kernels and the corn juices in the skillet. repeat with the remaining ears until you have an even 1.-inch-thick layer of grated corn.

2.  bake until a yellow skin develops on the surface, about 15 minutes; the top should not brown.  remove from the oven and dot the surface with the butter.  when the butter has melted, squeeze the juice from 1 lime wedge on top and season with salt and cayenne.  taste and adjust seasonings and serve warm with the remaining lime wedges.

- goop, november 2011

hush puppies

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3/4 cup cornmeal
1/4 cup flour
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg - beaten
1/2 cup buttermilk
1/2 cup corn kernels
1 jalapeno - minced
4 scallions - minced
pepper

steps:
1.  whisk cornmeal, flour, sugar, baking and salt in a bowl.  stir in egg, buttermilk, corn kernels, jalapeno, scallions and pepper to taste. 

2.  deep-fry spoonfuls of the batter in 350 degrees vegetable oil until golden, 2 - 3 minutes.

- food network magazine, april 2011

spice-rubbed pork with quinoa

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoon ground cumin
salt
2 pork tenderloins - halved crosswise
1 tablespoon olive oil + more for drizzling
1 cup quinoa - rinsed
1 1/2 cups frozen corn - thawed
2 scallions - thinly sliced
pepper
salsa verde (optional)

steps:
1.  preheat the oven to 425 degrees. combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish.  rub the pork all over with the olive oil, then roll in the spice mixture to coat.  transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, 15 - 20 minutes.  transfer to a cutting board and let meat rest, 5 minutes.

2.  meanwhile, bring a large pot of salted water to a boil.  add the quinoa and cook until tender, about 10 minutes.  drain and fluff with a fork.  toss with the corn, scallions, and slat and pepper to taste.

3.  slice the pork and drizzle with olive oil.  serve with the quinoa and salsa verde.

- food network magazine, april 2011

chunky wild turkey soup

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 pound wild turkey breast - cut into bite size pieces

6 - 8 cups turkey or chicken broth
1 medium onion - chopped
1 small package frozen corn
1 4-ounce can chopped green chilies
2 tablespoons chili powder
1/2 teaspoon ground pepper
1/2 teaspoon ground red pepper
2 green onions - sliced diagonally including stem
1/2 cup white rice

steps:
1.  bring the broth and turkey to a boil.  lower to a simmer and cook for 20 minutes.

2.  except for the green onion, add all remaining ingredients.  simmer until rice is done and turn heat off.  let set for 5minutes and place in a large soup terrine and sprinkle the top with the sliced green onion.
- montana outdoor

mexican lasagna recipe

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3 tablespoons olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 15-ounce can black beans, drained
1 cup frozen corn
salt
8 8-inch soft corn or flour tortillas
2 1/2 cups shredded cheddar cheese

directions:
1.  preheat oven to 425 degrees and cut the tortillas in quarters.  set aside.

2.  preheat a large skillet over medium high heat. add 2 tablespoons of the olive oil to the skillet.

3.  add ground chicken and season with chili powder and cumin. brown the meat, about 5 minutes.  add taco sauce, black beans and corn. heat the mixture through then season with salt to taste.

4.  coat a shallow baking dish with remaining tablespoon of olive oil.

5.  start with a layer of the meat mixture, then layer with tortillas and then cheese.  repeat for a second layer, ending with cheese.

6.  bake lasagna 12 to 15 minutes until cheese is slightly browned.

- mama walton

grilled shrimp with tomato bacon relish

prep time: tbd
cook time: tbd
servings: 4

ingredients:
1 pound raw shrimp - peeled and deveined
1/4 cup olive oil
2 teaspoons minced garlic
1/4 pound bacon
1/2 cup minced onion
1 cup fresh corn kernels
1/2 cup diced tomatoes
salt
pepper
skewers

steps:
1. rinse shrimp and pat dry with paper towels. leave tails intact and put in a medium bowl with olive oil, garlic, and salt and pepper to taste. marinate for at least 30 minutes at room temperature or up to 48 hours in the refrigerator.

2. cut bacon into small pieces and cook in frying pan over medium head until crisp. place bacon on paper towels to drain. drain all but 2 - 3 teaspoons of bacon grease from the pan.

3. fry minced onions in the bacon pan over medium heat until soft but not browned, about 5 minutes.

4. add corn and continue to cook for about 3 minutes more. remove from heat and add tomatoes, bacon and salt and pepper to taste. can be prepared and refrigerated up to 24 hours.

5. preheat grill to medium high. soak bamboo skewers for 30 minutes.

6. skewer shrimp in the shape of a "p".

7. grill shrimp until pink and firm, about 4 - 5 minutes total time. move frequently to prevent sticking and burning. spoon relish onto each skewer.

- sam's club source, june/july 2007

chicken tortilla soup

prep time:  20 minutes
cook time:  20 minutes
servings:  8

ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream

steps:
1.  in a medium stock pot, heat oil over medium heat.  saute onion in oil until soft.

2.  stir in chili powder, oregano, tomatoes, broth and water

3.  bring to a boil and simmer for 10 - 15 minutes

4.  stir in corn, hominy, chiles, beans and chicken.  simmer for 10 minutes

5.  ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.

- la dolce vita, march 2011