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TUESDAY, AUGUST 11, 2015 | WEST HAWAII TODAY
Seasonal corn at its best
BY GENNYWRIGHT-HAILEY
SPECIAL TOWEST HAWAII TODAY
I
n the Midwest, corn fields are as abundant as sugar cane fields once
were in Hawaii. Whether you buy mainland corn or local Waimea
corn, here are tips for getting the best ears possible.
Buying direct from farmers often means the freshest, just-picked ears. Look for corn
with bright green husks and stems that are not dried up. Test by popping a kernel with
a fingernail. It should spurt its milky juice. The silk should be brown and slightly dry,
indicating ripe corn. If you peek at the top of the cob, it should be round, not pointed. And
here is probably the best tip you can get: In spite of those big trash bins often provided
at markets for you to remove the husks, don’t do it. The kernels start to convert their
sugar into starch when the corn is picked. Exposing them to light and air by removing the
husks will severely hasten the process, resulting in corn that is starchy and not as sweet.
After you get the best corn available, try one of these seasonal recipes.
Jalapeno-corn chowder
This brings together several tastes
of summer: red bell pepper, jalapenos
and fresh corn. Preparation is simple
and has only 1 gram fat per serving.
From “500 Fat Free Recipes” by Sarah
Schlesinger. Makes four servings.
3 1/4 cups low sodium vegetable broth
1 medium onion, minced
Half of a jalapeno pepper,
seeded and minced
1/2 cup minced red bell pepper
1/2 cup all-purpose flour
1/4 cup dry white wine
2 cups skim milk
1/2 teaspoon dried marjoram
3 cups fresh corn kernels
1/4 cup chopped fresh parsley
Heat 1/4 cup of the broth in a large
saucepan. Add onion, jalapeno and bell
peppers; saute until onion begins to soften,
about four minutes. Add flour; stir for three
minutes. Stir in remaining broth, wine,
milk and marjoram. Bring to a boil, reduce
heat, and simmer for 10 minutes. Add corn;
simmer until tender, about four minutes
more. Serve hot, topped with parsley.
Summer fresh corn pudding
According to Frances McCullough and
Barbara Witt, authors of “Great Food Without
Fuss,” this simple recipe “releases a nostalgic
Mom’s-Sunday-Supper aroma” when you
slice through the golden top. Try it as a side
dish with ham or roast chicken or as an
entree with a green salad. Makes six servings.
6 ears tender fresh corn
3 eggs, beaten
1 cup heavy cream
1/3 cup milk
1 teaspoon salt
1 tablespoon sugar
Preheat oven to 350 degrees. Cut corn
from the cob; scrape cobs well to extract
the milk. You should have 2 cups of corn.
In a large bowl, mix eggs, cream and milk.
Add salt, sugar and corn. Pour mixture into
a buttered shallow casserole (1 1/2 quart
size) or heatproof glass dish. Place casserole
in a shallow pan of warm water and bake
until a knife inserted in the center comes
out clean, about one hour. Serve warm.
Double corn and green chili muffins
Corn and chilies come together in yet
another form: savory muffins. Elizabeth
Alston, author of “Muffins,” says these
are delicious as a snack with beer or with
a salad. Makes 12 regular muffins.
1 1/2 cups yellow corn meal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
3 cups corn kernels
4 ounces (1 cup) coarsely grated
sharp Cheddar cheese
1/4 cup chopped green
chilies (canned is okay)
Preheat oven to 350 degrees. Line
regular muffin cups with foil or paper
baking cups. Thoroughly mix corn meal,
flour, baking powder, salt and pepper in
a large bowl. In a separate medium bowl,
whisk eggs and sour cream; whisk in
butter. Stir in corn, cheese and chilies.
Pour wet mixture over dry ingredients
and fold in with a rubber spatula until dry
ingredients are moistened. Scoop batter
into muffin cups. Bake 25 to 30 minutes
or until no longer moist in the centers.
Let cool a few minutes before serving.
Corn and roasted tomato salsa
This recipe, from “Chez Panisse
Vegetables” by Alice Waters, requires just
one ear of corn and makes only about a
cup of salsa. Double it if you are using with
corn chips or serving more than two people.
It is also good as a garnish for corn soup
or as an accompaniment to grilled fish.
1 large ripe tomato
1 sprig thyme
2 sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh corn kernels
Salt and pepper
Preheat oven to 375 degrees. Peel and
seed tomato; cut into 1/2-inch dice. In a
small baking dish, toss the tomato with
the thyme and sage and 1 tablespoon of
the olive oil. Put dish in the oven; roast for
20 minutes, stirring occasionally. Remove
from oven, allow to cool, then remove thyme
sprig and sage leaves. Toss tomato with
remaining 1 tablespoon olive oil and the
corn. Season to taste with salt and pepper.
