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We love corn on the cob

  • Lexington Herald-Leader
  • Published Tuesday, July 23, 2013, at 1:33 p.m.
  • Updated Tuesday, July 23, 2013, at 7:54 p.m.

SPICY SUMMER CORN PUDDING

This is a classic recipe for corn pudding, but adding buttermilk instead of milk makes a sort of cheesy curd that clings to the corn kernels in the finished dish. The smoky, slightly sweet flavor of ancho chile powder is perfect with corn.

10 ears corn

4 eggs

1 1 / 2 cups buttermilk

1 / 2 cup unbleached all-purpose flour

4 tablespoons unsalted butter, melted

2 teaspoons ancho chile powder

1 1 / 2 teaspoons salt

Preheat oven to 350 degrees. Butter a 2-quart casserole dish.

Cut kernels off corn and place in a large bowl. Add remaining ingredients and stir to combine well. Pour into prepared dish and bake 40 minutes, or until puffed and golden. Serve hot. Makes 6 to 8 servings.

From “The Animal Farm Buttermilk Cookbook” by Diane St. Clair

GRILLED CORN, POBLANO AND BLACK BEAN SALAD

2 ears shucked corn

2 tablespoons extra-virgin olive oil, divided

4 green onions

1 avocado, peeled, halved, and pitted

1 large red bell pepper

1 large poblano chile

Cooking spray

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 can (15 ounces) unsalted black beans, rinsed and drained

Preheat grill to high heat. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano and corn on grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

Cut kernels from ears of corn; place in large bowl. Chop onions, bell pepper and poblano; add to bowl. Add 4 teaspoons oil, cilantro and next 5 ingredients; toss well. Cut avocado into thin slices; place on top of salad. Makes 6 servings.

—From “Cooking Light Pick Fresh Cookbook”

TOMATOES STUFFED WITH FRESH CORN, MANGO SALAD

Servings: 6

6 large heirloom tomatoes

Kernels from 4 ears of corn

1/2 mango, peeled and diced

1/2 bunch green onions, thinly sliced

1/2 cup halved cherry tomatoes

1/4 cup minced fresh cilantro

1/2 jalapeno, finely minced

1 1/2 tablespoons olive oil

3 tablespoons fresh lime juice

Cut tops off tomatoes. Gently cut around inside edge of each tomato; use a spoon or your hands to scoop out most of the insides (reserve for another use) creating a cup. Sprinkle insides with salt and pepper.

Combine rest of ingredients in large bowl. Gently mix; season with salt. Spoon salad into tomato cups. Transfer to a platter. Garnish with fresh chive blossoms or another edible blossom (such as nasturtiums). Serve at room temperature.

Adapted by the Chicago Tribune from “Heather Christo’s Generous Table.”

GRILLED CORN, AVOCADO AND CILANTRO

Servings: 4

Heat grill to medium high. Grill 4 ears of shucked corn, rotating often until lightly charred, about 15 minutes. Cool slightly. Cut kernels from cob. Toss corn and 1 sliced avocado gently with 1/4 cup fresh cilantro leaves, plus 1 tablespoon each fresh lime juice and olive oil. Season with coarse salt.

Adapted by the Chicago Tribune from “Meatless: More Than 200 of the Very Best Vegetarian Recipes,” from the kitchens of Martha Stewart Living (Clarkson Potter, $25).

CORN RELISH

4 ears corn

2 bell peppers, green or red, seeded and diced

2 celery stalks, finely sliced

1 red chile, seeded and sliced

1 onion, peeled and sliced

2 cups white wine vinegar

1 cup granulated sugar

2 teaspoons sea salt

2 teaspoons mustard powder

1 / 2 teaspoon ground turmeric

Strip kernels from corn cobs using a sharp knife. Blanch them in a saucepan of boiling water for 2 minutes, then drain well. Put corn and other ingredients in a saucepan, bring to a boil, and stir. Simmer gently, stirring, for 15 to 20 minutes. Check seasoning, then spoon into warmed sterilized jars, leaving 1/4-inch head space. The relish should be a spoonable consistency and wetter than a chutney. Cover, seal with non-metallic or vinegar-proof lids, and heat-process for 5 minutes, then label. Once opened, store jars in refrigerator. Makes 2 large jars.

From “Vegetables Please” by Carolyn Humphries

July’s abundant crop of sweet corn is delayed a bit in some areas because of the wet spring, but don’t let that stop you from enjoying fresh corn on the cob.

Some corn has arrived at farmers markets – keep watch at the markets near you.

There are lots of good recipes for preparing fresh corn. One of the best is grilling corn on the cob in its husk. Simply throw the ears on the grill in one layer and cover. The corn steams in its husk and picks up a mild smokiness from the grill.

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