Corn off the cob

16 years ago

I've finally found some really great Dutch sweet corn (suiker maize) and made several recipes (posted below) using it cut off the cob before cooking. What a mess that is! Can anyone give me tips on how to do that without the corn flying all over the kitchen (my Australian Shepherds LOVE it!)

SUMMER GARDEN TORTOLLONI

1 (8-ounce) bag dried cheese tortelloni

1 large garlic clove, finely chopped

2 oz thinly sliced prosciutto, cut into strips

2 cups corn (from 4 ears)

1/2 stick unsalted butter

2 medium tomatoes

1/2 cup chopped basil

Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.

While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.

Meanwhile, chop tomatoes.

Combine corn mixture and tomatoes in a large bowl.

Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

Makes 4 servings

Gourmet

August 2007

BOURBON CREAMED CORN

1/4 cup (1/2 stick) butter

1 cup chopped shallots (about 4 large)

3 garlic cloves, minced

1 large red bell pepper, coarsely chopped

3 cups fresh corn kernels (cut from about 5 medium ears)

2/3 cup whipping cream, divided

1/4 cup bourbon

1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sautÃ© 2 minutes. Add red bell pepper; sautÃ© 1 minute. Add corn; sautÃ© until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

Makes 6 to 8 servings.

Bon AppÃ©tit

R.S.V.P.

September 2004

----------------------------------------------------------

We made a wonderful meal from the summer garden tortelloni with ingredients I had on hand plus the sweet corn. It was delicious!

The "creamed corn for grown-ups" might not be to everyone's taste but we love it!!

seagrass

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Comments (14)

lindac
16 years ago
Sit the ear upright in an angelfood cake pan...catches most of the flying kernals....or simply blanche for 2 minutes in boiling water....don't believe it will make a whit of difference in the recips but sure will make the cutting easier.
Linda c
seagrass_gw Cape Cod
Original Author
16 years ago
Thank you Linda c - I knew someone would help me! I don't have an angelfood cake pan here. I have a bundt pan - Nordicware...guess I'll have to put some protection on the tip of my knife???? The corn is very, very hard...not our sweet corn, more like field corn - but I'm very grateful for it.

The other thing I'm really missing are big ripe tomatoes. It's too cool here to grow big tomatoes - but the small cherry tomatoes are cheap and easy to find all year round.

Thanks again.

seagrass
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dgkritch
16 years ago
seagrass:
Got an electric knife?! It's about the only thing I've found it useful for. I stand the (blanched 2 minutes) ear of corn in the middle of a cookie sheet and whiz the kernels right off! I processed 50 ears for the freezer in less than 90 minutes!
Deanna
Terri_PacNW
16 years ago
OOOH that Bourbon Creamed Corn would go lovely with my Bourbon Butter Glazed Smokey BBQ Grilled Chickens I'm making today..Wonder if I could convince my husband that corn is GOOD! I don't want to be the only one eating that recipe...LOL
doucanoe
16 years ago
Oh, Terri, Terri, Terri.... You should know by now that you can't bring up Bourbon Butter Glazed Chicken and not include a recipe! What were you thinking???

Seagrass, both of your recipes are going in the "to try" file, too! Yummers!

linda
Terri_PacNW
16 years ago
Okay Linda, let me go find the OP...
It's got the link..I just C/pd the recipes I wanted off the link.
Terri_PacNW
16 years ago
Here you go Linda..You'll have to wade through a few recipes on the linked, link..but actually all the recipes on it sound pretty good.

Here is a link that might be useful: Original Thread
kayskats
16 years ago
if the corn doesn't fly ... (even in the angel food pan), it's not very good as I found out this past weekend when I made Cambridge Corn Relish (my favorite). We've had a drought and the corn fell neatly into the shallow pan I used for cutting and tasted UGGGGH after cooking. Would have gladly cleaned up in exchange for the usual great taste.
mustangs81
16 years ago
Copying and pasting the BOURBON CREAMED CORN recipe! Two of my favorite cooking ingredients - cream and bourbon.

Here is a link that might be useful: CORN Cutter
doucanoe
16 years ago
Thanks, Terri! But seriously...next time don't make me beg!

hehe

Linda
BeverlyAL
16 years ago
I place a large pan in the sink. HOld the ear of cob toward the bottom of the pan with your left hand. With your right hand cut upward on the ear of corn. This is how everyone I know does it.

I saw a cook on TV spread out a large towel and cut all the corn off on the towel, then dump it in a pan. I wouldn't use a towel because corn is too sticky. If I were going to use this method I would use parchment paper.

Beverly
seagrass_gw Cape Cod
Original Author
16 years ago
Cutting upward would invite disaster, I'm afraid!! But I do like the idea of cutting the corn in the sink. I think I've found an answer that will work for me. I don't have an electric knife. I think I'll use a small dish pan, put a cutting board in the bottom of it and put it in the sink and cut away. Thank you Beverly.

Both of the recipes I posted are keepers for me. The tortelloni recipe came from "Ten-Minute Mains" column in my last Gourmet magazine. I thought what the heck - I had all of the ingredients - the final result wasn't just "OK", it was "GREAT" much better than I had expected and I'll be making it again.

I've been making the bourbon creamed corn for a few years and it is to die for LOL!!

Thanks to all for your help.

seagrass
tammyct
16 years ago
I use a mandoline like this one:
seagrass_gw Cape Cod
Original Author
16 years ago
Tammy - that's interesting. I have a mandoline. I never thought to use it for fresh corn. I will give it a try.
Thanks!

seagrass

Corn off the cob

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lindac

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