Recipes For Fresh Corn Cut Off The Cob
Summer is the perfect season to enjoy fresh corn. Whether you love it grilled, boiled, or roasted, there's nothing quite like biting into a sweet, juicy ear of corn. But if you're looking for new ways to enjoy this summer staple, why not try cutting it off the cob? Not only does this make it easier to eat, but it opens up a world of possibilities when it comes to cooking with fresh corn. Below are some delicious and easy recipes that make use of fresh corn cut off the cob.
Corn Salad
This corn salad is bursting with fresh flavors and textures. To make it, you'll need:
- 4 ears of fresh corn, kernels cut off the cob
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Toss all the ingredients together in a bowl and serve chilled. This salad is perfect as a side dish or as a refreshing snack on a hot day.
Corn Chowder
This creamy corn chowder is hearty enough for a meal, but light enough to enjoy during the summer. Here's what you'll need:
- 4 ears of fresh corn, kernels cut off the cob
- 4 slices bacon, chopped
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot. Add the onion, bell pepper, and garlic to the pot and sauté until tender. Add the chicken broth and corn kernels, and bring the mixture to a simmer. Cook for 20 minutes, then remove the pot from the heat and stir in the heavy cream and butter. Puree half of the soup in a blender, then return it to the pot. Season with salt and pepper to taste. Serve the chowder hot, garnished with the crispy bacon.
Corn Fritters
These crispy corn fritters are perfect as an appetizer or a snack. Here's what you'll need:
- 2 cups fresh corn kernels
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 egg
- 2 tablespoons milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
In a large bowl, combine the corn, flour, cornmeal, egg, milk, sugar, salt, and pepper. Mix well. Heat the vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the corn mixture into the hot oil and fry until golden brown on both sides. Drain the fritters on a paper towel-lined plate. Serve hot.
Corn Salsa
This corn salsa is perfect for dipping tortilla chips or topping grilled fish or chicken. To make it, you'll need:
- 4 ears of fresh corn, kernels cut off the cob
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Combine all the ingredients in a bowl and mix well. Let the salsa sit for at least 30 minutes before serving to allow the flavors to meld together.
Cornbread
This classic cornbread is made even better with the addition of fresh corn. Here's what you'll need:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 eggs, beaten
- 1 cup buttermilk
- 1 cup fresh corn kernels
Preheat your oven to 375 degrees F. Grease an 8-inch square baking dish. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the melted butter, eggs, and buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Corn Pudding
This rich and creamy corn pudding is a great side dish for any summer meal. Here's what you'll need:
- 4 ears of fresh corn, kernels cut off the cob
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 eggs, beaten
- 2 tablespoons unsalted butter, melted and cooled
Preheat your oven to 350 degrees F. Grease a 1-quart baking dish. In a large bowl, whisk together the flour, sugar, salt, and pepper. Stir in the corn kernels. In another bowl, whisk together the heavy cream, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the mixture into the prepared baking dish and bake for 45-50 minutes or until the top is golden brown and the pudding is set.
With these delicious recipes, you'll never run out of ways to enjoy fresh corn cut off the cob. Bon appetit!