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How To Cook Corn:
Learn about
Corn Hints, Tips, and Information
How To Boil Corn On The Cob
Boiling is the quickest, easiest, and tastiest way to prepare fresh
corn. Too many people do not know how to correctly boil fresh corn
on the cob. It is a very easy technique and produces the most
delicious corn on the cob. Corn should be cooked quickly and not
left to sit in the boiling water very long. Fresh corn is at its best when it is
very milky inside. If overcooked, it will dry out quickly.
Please, never over cook your corn!
How To Grill Corn On The Cob
Grilled Corn on the Cob is a popular menu item for barbecues and
clambakes, and it’s easy to do. Grilled corn on the cob is not only tasty, but
grilling your corn never fails to impress your guests. Grilled Corn is
especially delicious when you add herbs and spices to the ear of corn before
grilling it. The herbs and spices liven up the flavors and add an interesting
spin on basic roasted corn. Plus it’s easy to do!
Corn On the Cob Recipes:
Baked or Grilled Corn On The Cob
How about grilling your fresh corn on the cob - or even baking it?
Grilled Corn on the Cob with Lime and Chile
Another great recipe on grilling your fresh corn on the cob.
Lemon-Garlic Glazed Corn on the Cob
Think it doesn't get any better than
eating fresh-cooked corn on the cob with butter? How about actually
cooking the corn in the butter?
Corn Recipes - Recipes Using Corn:
Avocado-Corn Salsa
Delicious and very aromatic. can be made as mild or spicy as your like.
Baked Herb Polenta Sticks
Wait until you try these delicious polenta sticks made with yellow cornmeal!
Cheesy Creamed Poblano Chile with Corn (Crema de Chile Poblano con Queso Blanco)
Poblano chiles (freshly
roasted and peeled), corn from the cob, and Monterrey Jack cheese all together
in a sauce that is so versatile it can go from a salsa to a side dish, and then
even be converted to a soup or a main dish. If there is anything I like better
than a recipe that is easy and taste great, it is one that is so versatile that
it makes me start thinking of how many other recipes can come from just that
one. This is one of those recipes!
Chilled Corn Chowder
This recipe was adapted from
the cookbook Dairy Hollow House Soup and Bread by Crescent Dragonwagon.
According to the author, "There is no earthly reason why
something so simple should be so good. Much depends on the sweetness of the
corn, so make sure it is fresh and good. Restorative, refreshing and easy."
Chipotle Corn Salad
Very pretty dish with fresh, bright flavors. Using sweet local
corn and garden fresh tomatoes make this a great summer lunch or side dish with
dinner.
Corn Radish Salad with Chile-Jalapeno Dressing
Most people don't realize that fresh raw corn is delicious! Add the sliced
radishes and the Chile-Jalapeno Dressing and you have a salad "fit for a
king." Give this salad a try and see for yourself!
Corn Souffle with Creamed Onion Sauce
Corn Velvet Soup with Dungeness Crab
This recipe is from Stephanie Inn in Cannon Beach, Oregon.
Dungeness crab is considered the "King of Crabs" on the Pacific Coast. It is the
highlight of this rich soup made with fresh, locally grown corn.
Fresh Corn Off The Cob Soup
If you love corn, you will love this recipe. Fresh, peak-of-season corn is
essential. Everyone that I've served this wonderful soup to has loved it. It is
truly delicious, especially chilled.
Fresh Corn Salad
What could be more perfect than a summer
salad with fresh-picked corn? The fresh corn salad is a great
accompaniment to any summer dish.
Fresh Tomato Corn Salsa
End of the season sweet corn, tomatoes, jalapeno peppers, and a
southwest-style dressing make this a colorful and fresh addition to
your meal.
Frogmore Stew
Frogmore Stew is considered a classic
Lowcountry South Carolina dish. This dish is also know as Low-Country boil and
Beaufort Stew. The dish gets its name from a place that has only a post office
on one side of the road and a two-story white country store on the other.
Frogmore is the mailing address for the residents of St. Helena Island just off
the South Carolina coast.
Grilled Corn, Tomato, and Avocado Salad
If you source your corn, tomatoes, and sweet basil from
your garden or local Farmer's Market, you will love the combination of fresh
flavors this salad offers you.
Iowa Corn au Gratin
A wonderful way to serve corn. Try it - you' like it!
Risotto with Corn, Tomatoes, and Basil
This wonderful risotto dish combines three of my favorite summer ingredients -
fresh corn. vine-ripened tomatoes, and basil.
September Corn and Potato Chowder
This soup is so full of sweetness from the end of summer produce. You have bright
colors, fresh taste, and a healthy comfort food.
Soft Creamy Polenta
This double-boiler technique of cooking polenta produces a flavorful polenta without a great deal
of hands-on attention. Use it when you will be in the kitchen attending to
other tasks. Especially great for dinner parties. This traditional Italian
staple makes a fantastic warming side dish for meat, chicken, fish or
vegetables.
Southwest Corn Custard with Roasted Peppers
This recipe is meant for a
side dish or even a main dish if you want to go meatless, but it is almost sweet
enough to be served as a dessert!
Sweet Corn, Mozzarella, and Tomato Salad
What could be more perfect than a summer
salad with fresh-picked corn and vine-ripened tomatoes? My husband, Don,
and I think that this is the ultimate summer eating pleasure! Quantities are very flexible in this recipe,
so adjust to taste.
Grits Recipes:
Learn about the history of
Grita - Shrimp and Grits
Creamy Grits and Shrimp
In the Low Country of South Carolina and particularly Charleston, shrimp and grits
has been considered a basic breakfast for coastal fishermen and families for
decades during the shrimp season (May through December). Simply called
"breakfast shrimp," the dish consisted of a pot of grits with shrimp cooked in a
little bacon grease or butter.
Grits and Greens
Southerners have always eaten a lot of corn-fresh corn in season, dried corn
in the winter, and cornmeal all year around in the form of grits. Grits
benefit from cooking with milk or cream. But grits have traditionally been
food for the poor, and of course the poor would use water instead of milk.
This dish marries two Southern favorites in an unbelievable combination of
color and flavor.
Parmigiano Reggiano Grits Soufflé
Southerners have a tendency to call anything baked with
beaten egg whites a soufflé.
Properly beaten egg whites are the
key to the rise of this dish. While
the dish is in the oven, the air
trapped inside the egg whites
expands, causing the dish to rise.
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