Fresh sweet corn on the grill
|Recipes A-Z from our farm
Bulk Deliveries to many Bay Area locations
how to store fresh corn: it's true that as 'corn on the cob', eat it ASAP. If you purchase/receive corn on a Wednesday afternoon, that's what you're having for dinner. It's still quite yummy the next day, keep in the fridge until you eat it! Store it in a plastic bag in the fridge... If you find some fresh sweet corn in your fridge and it's been there a while, it's still fine to eat: I recommend cutting the kernels off the corn and cooking them into cornbread or chili... -jw
Mexican Grilled Corn
Adapted from Everyday Food
1/3 cup grated parmesan cheese
4 ears corn, husks and silk removed, cut in half
1 Tablespoon butter, room temperature
S & P to taste
2 Tablespoons mayonnaise (any kind you have in your fridge)
¼ teaspoon chili powder, chipotle or other
1 lime, cut into wedges for serving
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
Brush corn with butter, and season to taste. Grill, turning every 2-3 minutes, until tender and slightly charred, 10-12 minutes; let cool 2-3 minutes
Brush corn with mayo, and roll in cheese to coat. Sprinkle with chili powder; serve with lime.
Mexican Style Corn, by Julia:
Cook the corn cobs how you like: boiled, cooked in their husks in a fire, any way to get them cooked. When ready to eat, lightly coat with sour cream, and sprinkle with a bit of parmesan and chili powder.
Shrimp and Corn Cakes - Kao Pood Tod
4 ears corn kernels, cut from the cob(2 cups)
1 cup finely chopped shrimp
2 Tbsp finely minced shallot
2 Tbsp finely minced garlic
2 Tbsp finely minced cilantro root
2 Tbsp red curry paste, more to taste
1 Tbsp sugar, more if corn is not very sweet
1/4 tsp ground pepper
1/3 cup tempura batter mix or all purpose flour, more as needed
1 tsp salt
2 tsp shrimp paste
1-2 whole eggs, beaten, adding one at a time and checking consistency
4 cups vegetable oil for frying
Combine all ingredients except the oil and mix well. The texture
should be like cookie dough, holding together as patties. Add more
batter mix or eggs as needed. Do not put too much liquid.
Heat the oil in a deep frying pan or wok to 375 degrees. With damp
hands, form a heaping Tbsp of batter into a flat, round patty and drop
in hot oil. Lightly aerate the batter by jabbing it with a fork.
Repeat the process until cakes loosely fill pan. Cook for 2 to 3
minutes on each side until golden brown. Remove from pan and drain on
paper towels. Serve with cucumber sauce.
Cucumber Dipping Sauce
2 Tbsp fish sauce
1/3 cup sugar
2 cups thinly sliced english cucumber
1 cup thinly sliced red onion
1 cup thinly sliced red pepper
2 tsp minced garlic
1 tsp minced thai chiles
1/4 cup rice vinegar or lime juice
1/4 cup chopped roasted peanuts
1/4 tsp salt, more to taste
cilantro for garnish
In a small pot over medium heat, combine 1/8 cup water, the fish sauce
and sugar. Cook and stir until the mixture is reduced into thin syrup.
Remove from the heat and let cool.
Add the rest of the ingredients to the syrup and combine well. Serve
as a sauce to the shrimp cakes.
Grilled Corn and Tomato Salad
Adapted from Everyday Food
1 Tablespoon cooking oil: olive or other
3 ears corn, husks and silk removed
1 large or 2-3 smaller tomatoes, cored, halved and cut into ½ inch dice
1 orange bell pepper (or half a jar of roasted red peppers), cut into ½ inch dice
2 scallions, thinly sliced, include much of the green part
1-2 Tablespoons red wine vinegar
Coarse salt and black pepper
Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8-10 minutes. When cool enough to handle, cut off tip of one ear of corn, and stand in a wide bowl. (to catch the kernels) With a sharp knife, carefully slice downward. Repeat with remaining corn.
To bowl, add tomato, peppers, scallions, vinegar, and oil. Season with S & P to taste. Toss to combine. Serve.
CORY'S CORN DISH
Microwave 1 ear of corn in the husk, don't do anything to it, for 3 minutes. Cut corn from cob, add one tomato chopped and good olive oil and balsamic vinigar and salt and pepper. That's it.
cheese like fresh mozzarella, crumbled blue like Maytag, shaved aged cheese
leftover meats of almost any kind
leftover grilled or cooked veggie (green beans, eggplant, peppers, etc)
SUMMER CORN BREAD
1 1/2 cups
fresh sage, finely minced
Preheat oven to 400 degrees. Put butter in a heavy cast iron skillet and place skillet in the oven for at least 10 minutes.
In a bowl, whisk together the milk, eggs, and vegetable oil. Stir in corn kernels, sage, baking powder, sugar and salt. Stir in cornmeal and flour to make a batter. Remove the skillet from he oven and place on a padded surface. Swirl the melted butter to coat the sides of the skillet. Pour batter into hot skillet and bake for 30 to 35 minutes, until bread is golden an sides are crispy and pull away from the pan.
American Corn, Robbins
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