Corn will soon be found in abundance in our grocery stores. If you can’t consume all three dozen ears of corn the day you buy them, the following recipes should be easy to try.
Corn Equivalents:
1 medium ear of corn = about 3/4 cup of corn kernels
2 medium ears of corn = 1-1/2 cups corn kernels
1 (10-oz.) package frozen corn kernels = 1-3/4 cups corn kernels
Fresh corn custard tart
o 8 large eggs
o 1 1/4 cups whipping cream
o 2 tbsp. maple syrup (use the real stuff)
o 4 to 5 cups bread chunks (I use French or Italian or challah)
o 1 1/2 cups corn (from 2 or 3 medium ears)
o 2 tsp. chopped fresh tarragon
o 1/2 tsp. salt
o 1/4 tsp. freshly ground white pepper
Grease a 9×9-in. baking pan and set it aside. In a large bowl combine the eggs, cream and maple syrup. Mix to combine. Add the bread, corn, tarragon, salt and pepper and mix to combine. Let sit for 20 minutes.
You can make the custard to this point and let it sit overnight if you want to make it for breakfast the next day.
While it’s sitting, preheat the oven to 375. Spoon the mixture into the prepared pan and bake until puffed and set in centre, 30 to 40 minutes. Cool for 10 minutes, then cut into 8 pieces. Serves 8
Crazy mixed up corn salad
o 2 lb. green beans, trimmed, blanched
o 2 cups corn kernels
o 1 red bell pepper, finely chopped
o 1 small red onion, finely chopped
o 2/3 to 1 cup black olives cut in half or slices
o 1/3 cup chopped fresh basil
o 1/4 cup olive oil
o 3 tbsp. balsamic vinegar
o 3 tbsp. lemon juice
o 2 tsp. minced garlic
o 1 tbsp. sugar
o hot sauce, such as Tabasco (optional)
o salt and pepper to taste
o 1 head of red leaf or romaine lettuce shredded
In a large bowl combine the corn, green beans, bell pepper, onion, olives and basil. Toss to coat. Add the oil, vinegar, sugar, lemon juice and garlic; toss to mix well. Season with salt, pepper and hot sauce if you like a little kick to your salad. Place the shredded lettuce in a salad bowl. Add the corn mixture, toss to combine and serve. Serves 8.
Corned beef and corn hash
Potato cubes take time to cook, but you can speed the process up by microwaving or steaming them for a few minutes prior to putting them in the pan.
o 1/2 lb. corned beef cut into bite sized pieces
o 1 pound red potatoes (3+ cups), diced into 1/4- to 1/2-in. cubes
o salt and pepper
o 4 ears fresh corn (2-1/2 to 3 cups)
o 5 or 6 green onions, thinly sliced
o 6 eggs
In a skillet cook the corned beef until it starts to sizzle and get a bit crunchy. Remove the corned beef to paper towels to drain but leave the grease in the pan.
Heat the remaining fat in the pan and add the potatoes. Season with pepper and a little salt. Cook until the potatoes start to brown on the bottom and then flip them so they become totally browned on all sides. Cook for about 15 to 20 minutes.
Drain any excess fat into a skillet and set it aside. Add the corn to the potato mixture. Mix to combine and stir to make sure it doesn’t stick. Cook for 4 to 5 minutes, add the corned beef and mix to combine. Cook the eggs, sunny side up in the skillet. Divide the potato mixture between 6 plates and top each with an egg and sliced green onion and serve. Serves 6.