Creamy Sauteed Corn

This side dish is simple, quick, endlessly variable, and I want to eat it all the time. A few times each summer, when I have lots of fresh corn on the cob, I cut some off and toss it in a pan with some other flavorful ingredients. Making it buttery and creamy is optional, but terrifically delicious.

Mostly, I use what I have on hand, but I do really like this sort of Southwestern version with peppers, onions, and cilantro. Diced tomatoes would also be good stirred in at the end, as would avocado sprinkled on top. I always debate whether I should add cumin, ground coriander seed, or chili powder. They would certainly be good additions, but I kept things summery and fresh in this version.

There are other flavor profiles that would work with the corn, too. I’m thinking caramelized onions, shiitake mushrooms, lots of fresh herbs. I love the richness of cream or half and half here, but you could lighten things up and leave it out. You could also make this vegan by cooking with your favorite oil instead of butter and either substituting the cream with coconut milk or omitting it entirely.

Think of this as a basic recipe that you can make your own. This way with corn is so versatile, you can make it any time with what you have on hand. You could even turn it into a main dish by adding some black or pinto beans. And if you don’t mind me sharing a secret, I’ll tell you that it’s mighty fine when made with ordinary supermarket frozen corn in the middle of winter, too. If I’m smart enough to cut and freeze some of my golden summer bounty now, I really can eat this all the time.

Creamy Sauteed Corn

2 tablespoons unsalted butter

2 tablespoons minced red onion

¼ cup finely diced red bell pepper

½ teaspoon coarse (kosher) salt, divided

2 cups corn kernels (cut from about 4 fresh corn cobs)

1 medium clove garlic, minced

½ small fresh chile pepper, minced (or to taste)

¼ cup heavy cream or half and half

1 medium scallion, finely chopped

¼ cup cilantro, finely chopped

1. Melt the butter in a medium-size or large skillet over medium heat. Add the red onion, red bell pepper and ¼ teaspoon salt. Cook 3-5 minute, or until the peppers and onions are softened and the onion is translucent.

2. Add the corn and remaining ¼ teaspoon salt. Cook, stirring frequently until the corn is lightly browned, 8-10 minutes. Stir in the garlic and chile.

3. Stir in the cream. Bring to a simmer and decrease the heat to low. Continue to cook until the cream has reduced to a thick coating on the vegetables.

4. Stir in the scallion and cilantro. Continue cooking just until heated through. Taste and adjust seasonings, especially salt, as desired.

Makes 2 large or 4 small side dish servings.

Another recipe like this one: Scalloped Corn with Sour Cream and Chile

One year ago: Zucchini Berry Muffins with Streusel Topping

Cauliflower, Corn, and Cucumber Salad

 

It really isn’t necessary to follow a recipe for a big chopped summer salad. Whatever is ripe in the garden or looks good at the farmer’s market has the power go into a bowl with a simple dressing and make your day. That being said, hear me out about a particularly satisfying crunchy combination.

This approximate recipe was out in cyberspace at valentinascorner.com, and I was intrigued. It turns out that the three different textures of crunchy raw cauliflower florets, crisp fresh cucumbers, and chewy grilled kernels of corn really make a uniquely lovely salad for the peak of summer. I liked the cauliflower chopped into small, bite-size pieces, and the cucumbers sliced thin. The corn kind of fills in the gaps between the other vegetables and balances their flavors with its sweeter starchiness. And then there’s a bit of red bell pepper for more flavor and color.

I dressed this salad rather simply, with a mixture of mayonnaise and buttermilk. It pulls the salad ingredients together and makes them a bit saucy, without overwhelming their high summer textures and flavors. Since there are only two ingredients in the dressing, if you decide you want to add or subtract from the volume of your salad based on what’s available – always a good idea when freshness is at hand – you can adjust your dressing quite easily as well.

As I implied above, just about any lovely fresh vegetables you have on hand can make a nice chopped salad like this one. Don’t let this ingredient list limit you, especially if you have a garden or a good local farmer’s market. You also could put in whatever herbs you prefer. I used thyme, just because I felt I’d been neglecting my homegrown pot of it lately, but dill would be very good, as would basil, and perhaps tarragon.

Probably the biggest surprise in this recipe is the way the corn filled a niche and contributed so well to the mix. I was especially excited because on my social media pages, I’ve declared fresh corn to be the Ingredient of the Week! Long live fresh corn! Purchased closed to the source, if you please.

Cauliflower, Corn, and Cucumber Salad

Adapted from valentinascorner.com

The amounts and ratios of the vegetables in this salad are not important. Adjust everything to taste and availability of ingredients.

You can peel the cucumbers if you want. I don't usually bother with fresh cucumbers this time of year.

3 ears fresh corn, husks and silk removed

½ medium-size head of cauliflower, cut int small florets, about 2 cups

2 medium-size cucumbers, halved and thinly sliced

½ large red bell pepper, finely chopped

½ cup thinly sliced red onion

1 tablespoon fresh thyme leaves

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup mayonnaise

¼ cup buttermilk

1. Preheat a charcoal or gas grill. Grill the ears of corn, turning occasionally, until they are lightly charred on all sides, and the corn is tender, about 10 minutes. Remove the corn from the grill and cool until it is easy to handle.

2. Cut the corn off the cob and place in a large bowl. Add the cauliflower, cucumbers, bell pepper, red onion, thyme, salt, and pepper. Toss to combine.

3. In a small bowl, mix together the mayonnaise and buttermilk. Pour over the vegetable mixture and stir well to coat. Taste for seasoning and adjust as needed.

Makes 6-8 servings.

Other recipes like this one: Chopped Vegetable Salad; Crunchy Cabbage, Cauliflower, and Apple Salad

One year ago: Mocha Sorbet

Corn and Tomato Pie

My life is way busier than when I first started this journal, but I still have the strong desire to make the longer-prep recipes that keep my skills sharp and, better yet, are delightfully delicious. Occasionally, I actually get a chance to tackle one of these recipes, getting excited all over again about cooking and, more importantly, getting excited about the results.

Now, I’m not going to say the effort I made toward this Corn and Tomato Pie was perfect. As usual, it was pie crust that got me down. The pastry I attempted needed some help and I didn’t allow myself enough time for fiddling, so I punted and used a store-bought model from my friends at Pillsbury. (We’re not really friends.)

Anyway, this savory pie is kind of a quiche that’s stuffed with corn, preferably freshly cut from a freshly-harvested fresh cob (although frozen will do) and tomatoes at the peak of their very own delicious ripeness. I didn’t have quite enough large tomatoes (from my garden!) for this recipe, so I filled in the gaps with halved cherry tomatoes (also from my garden!)

This pie just bursts with the sweet, ripe flavors of these beautiful garden vegetables. The corn is a bit chewy, and, while tomatoes are naturally extra-juicy, they are well-balanced by the other ingredients in the pie’s filling, so they don’t make it soggy or mushy. There’s just enough egg and cheese to hold the filling together, so it cuts into fairly clean wedges, especially when you consider that they’re trying to hold together corn kernels and beautifully sloppy ripe tomatoes.

I always get excited about a dish like this, and each time I make one, I vow to make such dishes more often. Now that I’ve gone through this one at least a bit mindfully, I think I can see how I can approach this recipe, and others like it, with more efficiency, better planning, and perhaps a bit of advanced preparation. Until I can turn such ideas into something functional, however, please don’t judge me for using store-bought pie dough. Judge me based on what’s on the inside: the luscious late-season combination of sweet corn and succulent tomatoes. Yum!

Corn and Tomato Pie

Adapted from Eating Well magazine, July/August 2010

You can use an equivalent amount of halved cherry tomatoes in place of the sliced tomatoes.

Pastry for a single crust pie

3 large eggs

1 cup milk

½ teaspoon coarse (kosher) salt

¾ cup shredded sharp cheddar cheese

2 medium tomatoes, sliced

1 cup fresh or frozen corn kernels

1 tablespoon finely chopped fresh basil

1. Preheat oven to 400 F. Roll out the pastry to about a 12-inch circle. Loosely drape into a 9-inch pie pan. (Use a deep dish pan if you have one.) Gently press into the bottom and up the sides of the pan, being careful not to stretch the dough.

2. To blind bake the crust, take a sheet of aluminum foil large enough to cover the whole pastry. Spray it with cooking spray. Cover the pastry with the foil, spray side down. Cover the foil with pie weights. Bake at 400 F for 20 minutes. Remove the foil and the weights and set the pie pan on a rack to cool at least 10 minutes. (You can cool this up to an hour.)

3. To make the filling, combine the eggs and milk in a medium-size bowl. Whisk together until very well combined. Whisk in the salt and pepper.

4. Sprinkle half of the cheese on the partially baked pie crust. Layer half the tomatoes over the cheese. Layer the corn and basil over the tomatoes. Layer the remaining cheese over the corn and then the remaining tomatoes over the cheese. Pour the egg mixture over the top of everything.

5. Bake the pie at 400 F for 45-55 minutes, or until a knife inserted in the center comes out clean and not coated with undercooked egg. Let cool on a rack at least 20 minutes before serving. Leftovers can be covered and refrigerated. Reheat individual servings in the microwave.

Makes 8 servings.

Other recipes like this one: Corn and Green Onion Tart with Bacon, Ricotta Tart with Peppers and Onions, Chard Tart with Feta Cheese and Olives, Roasted Cherry Tomato and Olive Galette

One year ago: Cherry TomatoVinaigrette