Favorite corn recipes - part 1

Corn season came early this year. Today I bought my fourth half-dozen ears of Ohio sweet corn at the Pearl Market. I have three go-to recipes using corn that we've been making for a few years, so I thought I'd share them. The first is a spicy mexican corn soup. It's got some heat, so adjust the amount of poblano and cayenne if you can't do spicy. I haven't made it yet this year, so I don't have a picture yet. I'll get around to it soon, I'm sure.

Sopa Elota (Mexican corn soup)

2 leeks (white parts only), cleaned & chopped
2 tbsp olive oil
1 tbsp butter
salt
3 cloves garlic, peeled and smashed
4 ears fresh corn, cut from ear (or 16 oz bag frozen)
1 poblano pepper, chopped
1/2 red onion, diced
1 tsp cayenne
3 c vegetable stock
2 tbsp chopped cilantro
1/2 cup sour cream (or if you can get it, Mexican crema)

Saute leeks and garlic in the oil and butter over medium heat until leeks are softened but not colored.

Add poblano, corn, and onion. Cook for a minute or two. Add stock and cayenne. Bring just to a boil, reduce to a simmer and cook covered for 20 minutes.

Take off the heat. Add cilantro and crema. Blend the soup with an immersion blender (or in a blender or food processor) until smooth. Serve with a tortilla chip and cilantro garnish.

summer picnic favorites

Over the period of two weeks, we are going to five potlucks or cookouts. So I've been pulling out my old favorite recipes and trying out some new things. Here are some of my favorites in case you get stuck.

Summery Mediterranean Pasta Salad

I stumbled on this one a few summers ago and have been going back to it ever since. Its basic ingredients are tomatoes, basil, mozzarella and a balsamic vinaigrette. The other items are purely optional - use whatever's in the garden.

Cook 12 ounces short pasta according to package directions. Do not rinse.

While the pasta is cooking, whisk together 1/4 c. olive oil, 3 Tbsp. balsamic vinegar, salt and pepper to taste, and 1 finely minced clove of fresh garlic. If you like things spicy, you can add a few teaspoons of crushed red pepper.

Toss hot pasta with dressing until well coated.

Add 1 cup each of finely shredded red-leaf lettuce, diced tomato and fresh mozzarella cheese, 1/4 cup finely chopped sun-dried tomatoes, 1/4 cup of fresh basil, sliced thin, and about 2-3 Tbsp. grated parmesan.


Variation - Orzo salad with summer vegetables

Cook 2 cups orzo in salted water, according to package directions. Drain but do not rinse.

While pasta is cooking, mix 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 1 finely minced clove garlic, salt and pepper and set aside.

Meanwhile, saute 1 small diced zucchini in oil until lightly golden on all sides.

Toss hot pasta with dressing until well coated. Add zucchini, 1 large diced tomato and refrigerate. When cool, stir in 1 cup crumbled feta.


Corn Tomato Salad with Creamy Cilantro Dressing

I originally saw this on the North Market blog, but they credit Edible Columbus and it's a bit easier to find from the Worthington Farmers Market facebook page. It's a nice, refreshing salad, though with the yogurt and  citrus, I find that the dressing separates as it sits around. I recommend taking it to the party with the dressing in a separate container and mixing at the last minute.

Ingredients:
10 ears sweet corn
2 lbs tomatoes, chopped into 1/2″ cube
3/4 cup chopped red onion
3/4 cup whole milk yogurt
1 large clove garlic, minced
2 teaspoons sugar
juice of one lime
1/2 cup packed cilantro leaves and tender stems
salt and pepper, to taste

Directions:
1. Bring large stock pot of generously salted water to a boil. Meanwhile, shuck corn to remove husks and silks.
2. When water is just at the boil, add corn and cook until just tender, about five minutes. Drain; cool cobs to room temperature.
3. When cool enough to handle, cut corn from the cob with a sharp knife.
4. Combine in a large bowl: corn, tomatoes, and onion. Season with salt and pepper.
5. In blender or food processor, combine all remaining ingredients and blend until smooth. Season to taste with salt and pepper.
6. Toss dressing with vegetables. Let stand for 30 minutes at room temperature to combine the flavors. This salad can be held longer covered in the refrigerator. Bring to room temperature to serve. Makes 8-10 servings.


Pickled Red Onions

This is great on grilled brats or hot dogs with some spicy mustard. I started by making Mark Bittman's pickled beets and discovering the onions in the mix were delicious on their own.

Slice 2 red onions into thin rings (a mandoline is your best bet)

Put 1/2 tsp allspice berries, 1/8 tsp whole cloves and 1/4 cinnamon stick in a piece of cheesecloth and tie into a knot so they won't float away. Or, it may be easier to use ground spices.

Bring 1 cup white vinegar, 1/2 cup sugar, 1 tbsp kosher salt and your spice packet (or ground spices) to boil in a small saucepan. Add onions and stir to cover, cooking for a minute or two until slightly soft. Remove spice packet, pour the mixture into a storage container and cool in fridge.