The Many Ways Of Cooking Corn This Summer
The Baltimore farmer's market is loaded with a fresh supply of corn from a variety of different farms in the Baltimore area. While everyone seems to have their own way of cooking corn, there's no wrong way to do it. You can boil it, grill it or even throw it in the microwave. Joining us to talk more about the many possibilities for cooking corn this summer is Sacsha Waltham.
- 1 cup flour
- 4tbs baking powder
- 2 tablespoon sugar
- 3-4 ears of corn
- ¾ cups of whole milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 stick butter
- Whisk together flour, baking powder, sugar and salt.
- Cut 2 cups of kernels from the cobs
- Scrape pulp from the cobs and transfer to blender with milk and a half a cup of corn. Puree until smooth.
- Whisk in the eggs, oil and butter.
- Add flour mixture and remaining corn. Form pancakes.
- Heat griddle, cook until golden brown on both sides.
Enjoy these pancakes with variety of savory options. most simply with sour cream and salsa, lime crème fraiche and a touch of crab, or remoulade sauce and bacon.
For Sacsha's corn bar, she recommends starting with either seasoned mayonnaise or butter.
- 1 cup of mayonnaise or melted butter
- 1 tablespoon cumin
- 1 teaspoon chile powder
- hot pepper flakes to taste
- 1 tablespoon lime rind
- Crumbled bacon
- Crumbled queso fresco
- Chopped scallions
- Chopped cilantro
- Crumbled blue cheese
- Sauteed crumbled almonds
- 5 ears of cooked and shucked corn
- 1/4 cup of fresh lime juice
- 1/4 cup mayonnaise
- 1/4 cup of sour cream
- 1/4 cup crumbled goat cheese, queso fresco or parmesan
- 2 tablespoons chile powder
- 2 tablespoons cumin
- Hot pepper flakes to taste
- 1 tablespoon each of cilantro, parsley, chives
- Cut corn and corn pulp from cobs
- Combine all other ingredients, add to corn kernels
- Adjust seasoning to taste
Serve with corn chips.