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#949 - Corn In All Its Glory
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An avalanche of fresh produce is hitting us squarely these days, and shopping at the grocery store or the farmers markets is pure hedonistic pleasure. High up on everybody's list of welcome seasonal foods is sweet corn, that delicious emblem of all that's right with summertime. We are blessed to have an over-abundance of locally grown corn here in Maryland, and Chef JP of Cork Restaurant has proven there's more than one way to shuck an ear of Silver King.
Original Recipes by Chef Jerry Pelligrino
Corks’ Corn Salsa
Ingredients:
6 ears fresh sweet corn, blanched for 4 minutes, cooled and cut from the cob
1/3 cup chopped green onion, white & green parts
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
1 lime, zested and juiced
1 lemon, zested and juiced
1 to 2 tablespoons finely chopped jalapeno pepper
Ground cumin to taste (optional)
1/2 teaspoon salt
Preparation:
1. Combine all ingredients except for the salt in a bowl. Cover and refrigerate for 2 to 24 hours.
2. Remove from refrigerator and season with salt.
3. Serve corn salsa liberally with crab cakes, soft shells or your favorite grilled fish.
Corks’ Creamed Corn
Ingredients:
6 ears fresh sweet corn, blanched for 4 minutes, cooled and cut from the cob
1 pint heavy cream
1 small yellow onion, chopped
6 cloves garlic, chopped
Salt and Pepper to taste
Preparation:
In a sauce pot, combine the cream, onion and garlic. Carefully bring the mixture to a boil being careful not to allow the cream to boil over. Once boiling, reduce the heat and simmer for 15 minutes or until the mixture starts to thicken. Carefully put the hot cream mixture into a blender and blend until smooth. Season with salt and pepper. The sauce may be kept in the refrigerator for up to one week. When ready combine the corn and sauce. Heat until hot and serve.
Corn Chowder
Ingredients:
1 Tbsp unsalted butter
1 strip of bacon, chopped
1 small yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ears fresh sweet corn, blanched for 4 minutes, cooled and cut from the cob
1 bay leaf
3 ½ cups heavy cream
1 medium Yukon Gold potato, peeled and diced
1 red bell pepper, chopped
Salt and fresh ground black pepper
1/2 teaspoon fresh tarragon leaves
Preparation:
In a large saucepan, melt the butter over medium heat. Add the bacon and fry until the bacon renders its fat, but doesn't begin to brown. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes. Add the heavy cream and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes, stirring occasionally to prevent the cream from burning on the bottom of the pot. Add the potatoes, corn, red pepper, salt and fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender. Add the tarragon and serve hot.
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