Mexican Street Corn Salad

Claire made this in August for our family taco event.  It was a BIG hit.

https://www.loveandlemons.com/mexican-street-corn-salad/

another variation Mexican Street Corn Risotto Recipe & Wine Pairing

Raw Corn and Radish Salad with Spicy Lime Dressing

Raw Corn and Radish Salad with Spicy Lime Dressing

This recipe is from Food and Wine

This is delicious and has become one of my Thanksgiving side dishes.  Sadly

there are people who do not like radishes and won't even try it. I don;t think you really taste the radishes.  In addition to tasting amazing, it looks so pretty.

Ingredients

2 Tablespoons fresh lime juice
1 1/2 teaspoon honey
1/4 teaspoon cumin
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
1 small jalapeno, seeded and coarsely chopped
4 cups fresh corn kernels (from 4 ears of corn) (NOTE: I was able to find fresh corn but need to remember to freeze some during the summer for Thanksgiving)
6 medium radishes, halved and thinly sliced crosswise. (NOTE: I have used black radishes and they are beautiful as well)
1/2 cup coarsely chopped flat-leaf parsley
1/4 small red onion, thinly sliced

 

Step 1 
In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper. 
 

Step 2  In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.  

     

Gulliver's Corn

I was first introduced to this recipr by Anne Hughson Hale.  She would make it for the Thanksgiving celebrations held at my Dad and Mary's home. This dish is super rich, super delicious, and easy to make. The recipe below is a combination of Anne's recipe and a few recipes of the same name found online.

Ingredients:
6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour

Directions:
Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned. 

Corn Relish with Roasted Peppers

Recipe from the August 2010 issue of Food and Wine

First made in August 2010

Active: 40 min; Total = 1 hour

MAKES  4 pints

INGREDIENTS:

12 ears of corn, shucked

1 red bell pepper

1 green pepper

4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)

1 ½ cups apple cider vinegar

1 ½ cups sugar

1 Spanish onion (I used a Vidalia onion)

2 T. whole-grain mustard (I used some other sort of mustard)

Salt

DIRECTIONS:

1. Fill a large bowl with ice water.  In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
2. Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly.  Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
3. In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4. Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.

September 2024. I am trying a little variation by roasting the corn.

Instructions

1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can err on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.

SIDE DISH - Corn Relish with Roasted Peppers

Corn Relish with Roasted Peppers

From the August 2010 issue of Food and Wine

First made in August 2010

 

 

 

 

Active: 40 min; Total = 1 hour

MAKES  4 pints

INGREDIENTS:

12 ears of corn, shucked

1 red bell pepper

1 green pepper

4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)

1 ½ cups apple cider vinegar

1 ½ cups sugar

1 Spanish onion (I used a Vidalia onion)

2 T. whole-grain mustard (I used some other sort of mustard)

Salt

DIRECTIONS:

1. Fill a large bowl with ice water.  In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
2. Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly.  Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
3. In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4. Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.

A variation I am trying this year is to roast the corn in the husks on the grill. (September 2024)

Link to directions

Instructions

1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can err on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.