- 3 tablespoons all purpose flour
- 2/3 cup fresh corn kernels
- 1/2 cup diced red bell pepper
- 6 ounces Dungeness crabmeat, picked over, patted dry, flaked
- 1/2 cup crème fraîche or sour cream
- 1/4 cup finely chopped fresh chives plus additional chives for garnish
- 1/4 teaspoon ground white pepper
Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. DO AHEAD Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.
Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. DO AHEAD Can be made 2 hours ahead. Cover; chill. Stir before using.
Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.
Bringing Out The Best In Corn
This is the best time of year for fresh, sweet summer corn. Markets are full of it right now.
And Bon Appetit magazine Contributing Editor Dede Wilson stopped by The Early Show Friday with some great suggestions on how to buy, grill and prepare the summer favorite.
Some types of corn are bred to mature quickly and can be found in stores as early as July 4th, but many farmers will tell you that better corn is available later in the season. Basically, the later in summer, the sweeter the corn. Some farmers even suggest that the sweetest corn becomes available right after Labor Day. Ironically, once that holiday arrives, many consumers won't eat corn, mistakenly thinking it isn't good!
The ears should be covered with silk and husk. The silk should be fresh, moist and "silky," not dry or brittle. The husk should be green, not brown, and should be pliant and moist. Ears should feel heavy and plump for their size.
Look at the bottom of the ear, where it was cut from the stalk. If it's brown, it was probably picked more than two days ago. If you can see the kernels, they should be plump and full. If they're at all shrunken, that's another sign the corn isn't fresh.
It's best to eat corn right after you buy it. As soon as corn is picked, its sugar begins to turn to starch. Some evidence indicates corn loses 25 percent of its sugar content within 25 hours after picking. But certain "super sweet" varieties have been developed to retain their sugars longer. If you're not going to eat the corn right away, refrigerate it the coolness with slow down the sugar-to-starch conversion.
We grow more corn in this country than any other crop. Any corn designed for eating is called "sweet corn" and, believe it or not, there are over 200 varieties of sweet corn. Some have been bred to be sweeter than others, but there's no way to know how sweet the corn you're buying is going to be until you try it. Each corn variety comes in a yellow, white and bicolor form. Traditionally, we've been told that white corn is sweeter than yellow. That's not really true anymore. Again, it depends on the variety, not the color.
People are often confused about how to grill corn, Wilson says, as evidenced by the fact that you're always hearing about different grilling methods. The good news is that there's no wrong way to grill corn. You just have to figure out what you like best. Removing all the husks and silks gives your corn a smokier flavor. Grilling it with the husks on basically steams the corn the husks act as a natural protector, holding in moisture. You can soak corn in water before grilling it to create even more steam.
Go to Page 2 for recipes.
CORN ON THE COB WITH LIME-CHIVE BUTTER
Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn. What to drink: An oaky, California Chardonnay.
Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.
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.
GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE
Spicy, smoky, and sweet, this would be a great side for grilled pork tenderloin.
1/4 cup (1/2 stick) unsalted butter
2 tablespoons frozen orange juice concentrate
2 teaspoons minced canned chipotle chilies
2 teaspoons mild-flavored (light) molasses
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
6 ears of corn, shucked
Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chilies, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.
CHILLED CORN SOUP WITH ADOBO SWIRL
Adobo is the spicy tomato sauce that comes in the can with chipotle chilies. Look for canned chipotles at supermarkets, specialty foods stores, and Latin markets.
3 tablespoons olive oil divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice divided 1 cup (or more) water
1 teaspoon adobo sauce from canned chipotle chilies Fresh cilantro leaves
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl cover and refrigerate until chilled, about 2 hours or overnight.
Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
Go to Page 3 for more recipes.
FRESH CORN SAUTE WITH TOMATOES, SQUASH, AND FRIED OKRA
Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.
1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped
Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic sauté 2 minutes. Add tomatoes cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.
DOUBLE-CORN FRITTERS WITH DUNGENESS CRAB CREME FRAICHE
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
2/3 cup yellow cornmeal
3 tablespoons all purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup buttermilk
1 large egg
2/3 cup fresh corn kernels
1/2 cup diced red onion
1/2 cup diced red bell pepper
Corn oil (for frying)
6 ounces Dungeness crabmeat, picked over, patted dry, flaked
1/2 cup crème fraîche or sour cream
1/4 cup finely chopped fresh chives plus additional chives for garnish
1/4 teaspoon ground white pepper
Pinch of cayenne pepper.
For fritters: Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix). Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
For crème fraîche: Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover chill. Stir before using.)
Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.
PEPPERED TUNA WITH MANGO-CORN SALSA
1 mango, peeled, pitted, chopped
1/2 cup minced green onion (including green tops)
1/2 cup chopped red bell pepper
1/2 cup fresh corn kernels or frozen, thawed
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh Italian parsley
2 teaspoons minced jalapeño chili
4 5-ounce tuna fillets
1 tablespoon fresh lime juice
4 teaspoons cracked pepper
Combine first 7 ingredients in bowl. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.
Rhonda's Recipe Spot
Into a 2-qt saucepan, put the wine, water, cinnamon stick, peppercorns, and honey (if you are unsure about the sweetness level, start with less honey and add more to taste). Heat until steamy and lightly simmering.
Strain into glass mugs. Serve with a thin strip of lemon zest and a bit of cinnamon stick.
Yield: Makes one quart. Serves 5 to 6
Cook Time: 10 minutes
Recipe from: Simply Recipe (simplyrecipe.com)
Note: Make sure you use a wine that you like to drink! If it isn't good cold, it's not going to be any better hot.
Thai Sweet Chilli Sauce
3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, deseeded**
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch 1
2 tablespoons water
** I keep the seeds in, but your mileage may vary, so adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper .)
Recipe from: shesimmers.com
Note : If you want to make a large batch of this sauce (more than half a gallon) -- and you certainly should since this sauce lasts a long time -- the best thickener to use is pre-gelatinized or "pre-gel" starch which is both acid- and heat-stable (corn or potato starch is not). It's marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch.
1 Traditionally, Thai sweet chilli sauce is not thickened with starch the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it's thick enough to create a good suspension of the garlic-pepper bits. However, if you notice, bottled Thai sweet chilli sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one.