Episode 102: Corn
Featured Recipe:
Elevating cornbread, Chef Josh teaches how to make this incredibly flavorful and decadent side dish...truth be told, we won't judge if you just decide to eat it straight out of the pan with some local honey.
Leftover Tip:
Maggie's favorite treat is street corn, and Chef Josh creates a zesty off-the-cob salad using leftover corn that is perfect for a lunch or to bring to a potluck party.
Chef’s Tip:
Keep scrolling for delicious Hollywood-worthy cookies with leftover popcorn & chocolate without waiting in line!
Pantry Tip:
Maine sweet corn is such a late-harvest treat! We show you how to dry and store them so you can enjoy the flavors all year long.
Featured Recipe: Soufflé Cornbread
Ingredients:
5 each eggs, separated
½ each onion, small diced
½ cup butter
2 cups whole milk
2 cups buttermilk
2 cups ground cornmeal
1 tablespoon sugar
1 pinch nutmeg
1 ¾ cup fresh corn, cut off the cob and scraped
Season salt & pepper
Method:
Heat oven to 350f
Whip egg whites in a bowl until firm peaks, place bowl in refrigerator to keep cool.
Sweat the onions in a pan with the butter until soft.
Add the whole milk and butter milk and heat just until a slight boil.
Add the cornmeal and sugar and cook until a thick “cornmeal mash” forms.
Remove from heat and fold in fresh corn and the reserved egg yolks. Mix well.
Fold in the whipped egg whites, be careful not to over mix.
Pour corn batter into a greased casserole dish and place in oven.
Bake spoon bread for 40 min or until a knife inserted comes out clean.
Serve warm, enjoy!
Chef’s Tip: Movie Theater Cookies
Ingredients:
½ cup butter, melted
½ cup sugar
¼ cup brown sugar, packed
1 teaspoon vanilla
1 ea egg
1 2/3 cup flour
1 teaspoon baking soda
Pinch kosher salt
½ cup milk chocolate chips
½ cup M&M chocolate candies
1 ½ cups popcorn, butter flavor is the best
Pinch sea salt
Method:
Heat oven to 350f.
Cream the butter and sugars in the bowl of a stand mixer to by hand with a wooden spoon
Add the vanilla and egg, mix just enough to combine.
In a separate bowl, sift the flour, baking soda and salt together.
Add the dry ingredients to the egg/sugar mixture and stir to incorporated
Fold in the chocolate chips, M&M’s and popcorn.
Scoop the cookies on to a greased cookie sheet pan or use parchment paper.
Bake the cookies for 9-11 minutes. They will look and feel a little soft, that’s okay. Remove the cookies from the hot pan with a spatula and place on a cold plate (this will help them set).
Sprinkle the cookies with just a little bit of sea salt.
Start the move and enjoy!
Yield: 12 large cookies
Leftovers: Street Corn Off-the-Cob Salad
Ingredients:
5 each fresh corn cobs, cut kernels off the cob and scrape cob to get all the goodies out
¼ cup canola oil
2 each cloves of garlic, minced
Season salt & pepper
¼ cup mayonnaise
¼ cup sour cream
½ cup cotija cheese
1 each jalapeño pepper, diced
1 each Fresno pepper, diced
1 cup green onion, sliced thin
2 each limes, zest & juice
Season salt & pepper
½ cup cilantro, rough chopped
serves 4
Method:
Heat oven to 350f.
Toss the corn kernels with the garlic and canola oil. Season with salt and pepper and spread on a sheet pan. Cook the corn until some of the kernels start to brown (around 10-12 min).
While the corn is in the oven mix all the ingredients in a large bowl.
When the corn is cooked and while it is still warm, add it to the bowl of the garnish ingredients.
Mix all together and finish with the chopped cilantro.
Enjoy!
Pantry Tip: Drying Corn
Method:
Grow corn
Pick corn
Remove husk and place in cool dry place for 2 weeks, turning daily
At this point you can dry on the cob or remove the kernels
If you prefer to remove kernels: place in a 140f food dehydrator for 12 hours or until dry.
If you prefer to keep on the cob. Continue to dry or place in a “dry room” or place in the oven every time you turn it off, the residual heat will help speed the process.
Remove kernels using a “kernel remover” (you can find them pretty easily on the internet).
Place the kernels on a pan, cover with cheese cloth and continue to dry for an additional couple of days.
Store corn in a sealable glass jar.