“Off the Menu” with Dara Moskowitz Grumdahl is heard Saturday mornings from 11:00-Noon on News Radio 830 WCCO! Each show at 11:20 she shares her “Top 5″ of the week. On Saturday, July 26th she’s sharing her Top 5 Corn Recipes.
It’s here! It’s here! The most glorious season of the year has finally arrived. It’s sweet corn season. Minnesota’s bounty of sweet corn makes the coming end of summer almost tolerable. It’s juicy, sweet and can be used in an endless array of recipes.
Dara, of course, has her favorite recipes to get you through a couple bushel bags. So get on out there and find your favorite roadside corn-stand, because sweet corn is upon us!
Corn pudding is corn cut off the ears, whipped up with eggs, baked like a casserole, and boy oh boy is it good. Perfect for pot-lucks, good for breakfast and a beautiful way to use fresh, local corn. Tricia Cornell, who has been on “Off the Menu” with Dara to talk about her super local veggie book “Eat More Vegetables”, has a beautiful corn pudding recipe with an option for a little spice.
Sweet Corn Bacon Bruschetta
Sweet corn goes crazy well with Chardonnay, and there’s a really good and easy recipe from Kendall Jackson Head Chef Justin Wangler which gets all the good summer flavors together, sweet corn bacon and tomato. Do what he does and serve on a bruschetta, or you could serve on polenta. Serve with Chardonnay of course! A perfect summer appetizer.
Mexican Street Corn (or Elotes)
Messy, sloppy, but totally great. Grilled corn covered with mayo, sour cream (find Mexican crema…it’s a little thinner and tangier), cotija cheese (use feta if you can’t find cotija), a little chili powder and cilantro (use parsley if you don’t like cilantro). Once you’ve had it, it’s irresistible. Perfect for a big get together, maybe a pitcher of margaritas or tall glasses of hibiscus iced-tea to go with it. It’s so popular all over Mexico and for good reason.
Sweet Corn Pancakes
Fresh corn in your pancakes. That’s a good idea! The pancakes at Maria’s Cafe in Minneapolis’ Phillips neighborhood are legendary and you can make these “Cachapas Venezolanas” also! Add Cojita cheese to make them even more like Maria’s.
Plain. Yes, Plain
Come on, what’s better than plain old boiled or grilled corn, a whole mess of it, with good butter? If you don’t know how to boil corn Dara has a recipe for you, but the basic idea is lots and lots of boiling water, put the corn in and it will stop boiling. When it gets to boiling again it will take 3 or 4 minutes, pull it out, pile it on a platter, add lots of butter.
Grilled corn can bring out even more sweetness. Soak the corn in their husks in water for about 30 minutes, throw it on a hot grill until the husk gets nice and charred. You can peel back the husk and put the corn directly over the grill (yes, you can do this) for a couple of minutes to get a little char on it too. Add butter, add salt or whatever else you like. Proceed to devour.
Did you know corn is full of vitamin A, antioxidants, and all those super-energy providing B-vitamins? It’s true. It’s also a vegetable, full of fiber. Eat sweet corn on the cob with abandon, that’s my idea for a very good summer.