Grill corn for creamed corn, salsa, salad and fritter recipes
In these recipes from the Washington Post, the corn is grilled first, which adds noticeable complexity to the flavor.
You can grill the corn a day or two in advance. The creamed corn can be refrigerated for up to 5 days.
Grilled Creamed Corn
2 tablespoons unsalted butter
3/4 cup chopped sweet onion
3/4 cup seeded, chopped green bell pepper
3/4 cup seeded, diced red bell pepper
3 or 4 ears “naked” grilled corn (see accompanying recipe)
2 tablespoons flour
1 1/2 cups light cream
1/2 teaspoon kosher salt
A few grindings of black pepper
Strips or chopped cooked, crispy bacon, optional
Melt the butter in a large saute pan over medium heat. Stir in the onion and bell peppers; cook for 5 to 7 minutes or just until softened, stirring a few times.
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve them for making Corn Broth (see recipe at washingtonpost.com/recipes). Add the corn kernels to the pan, stirring to incorporate.
Whisk together the flour and light cream in a liquid measuring cup, then gradually pour the mixture into the pan, stirring to mix well. Cook for about 5 minutes, stirring occasionally; adjust the heat as needed so the mixture does not scorch. Season with salt and pepper and top with bacon, if desired. Serve warm.
Makes 4 to 6 servings, each (based on 6 minus bacon) with 300 calories, 5 grams protein, 22 grams carbohydrates, 23 grams fat, 75 mg cholesterol, 130 mg sodium, 3 grams dietary fiber, 6 grams sugar.
Sweet Corn Fritters
1 cup all-purpose flour
1 teaspoon baking powder
3 ears grilled corn, kernels cut from cob
2 eggs, separated
1/2 cup heavy whipping cream
salt and freshly ground pepper to taste
1 quart vegetable oil for frying, or as needed
1. Whisk flour and baking powder into a bowl and mix in corn kernels.
2. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper.
3. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
4. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees.
3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve.
Serves 6.
Allrecipes.com
Every main dish in the carnivore’s summer canon – hot dogs, burgers, barbecue – would benefit from being paired with this light, zingy and colorful side dish. Smoking the corn provides this versatile mainstay with a seasonal dimension.
The salad needs to rest in the refrigerator for at least 1 hour, and preferably 1 day, to allow the flavors to mingle. It can be refrigerated for up to 1 week.
Roasted Corn Salsa
3 ears corn, shucked
4 medium tomatoes (about 1 1/2 pounds), chopped
2 onions, diced
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and black pepper
1/4 teaspoon hot pepper sauce (or to taste)
2 tablespoons chopped flat-leaf parsley
Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you’ll have about 3 cups).
In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.
Makes 8 servings, each with 111 calories, 7 grams fat, 2 grams protein, 12 grams carbohydrates, 2 grams fiber, 0 mg cholesterol, 272 mg sodium.
Myrecipes.com
Smoked Corn and Black Bean Salad
3 or 4 ears smoked corn (see accompanying recipe)
1/3 cup diced sweet onion
1/2 cup seeded, diced green bell pepper
1/2 cup seeded, diced red bell pepper
1 teaspoon minced, seeded and stemmed serrano pepper
1/2 teaspoon minced garlic
16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
2 tablespoons coarsely chopped cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon kosher salt, or more as needed
3 or 4 grindings of black pepper, or more as needed
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve for making Corn Broth (see recipe at washingtonpost.com/recipes). Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.
Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.
Makes 6 to 8 servings (makes a generous 6 cups), each with (based on 8) 160 calories, 7 grams protein, 26 grams carbohydrates, 5 grams fat, 0 mg cholesterol, 150 mg sodium, 7 grams dietary fiber, 4 grams sugar.
Grilled Corn Four Ways
For each of these four grilling methods, you’ll need to first soak 4 ears of sweet corn in water 15 to 30 minutes.
TO GRILL CORN NAKED: Discard the husks and silk; soak the ears for 15 to 30 minutes.
Meanwhile, prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. Lightly coat the grill rack with oil and place it on the grill.
Place the ears of corn on the grate. Cook uncovered, giving them a quarter-turn about every 2 minutes for a total of about 8 minutes. Remove once the kernels have just begun to blacken in spots.
TO GRILL CORN HUSK-ON: Pull back husk of each ear and discard silk, being careful to keep husk largely intact. Pull husks back over ears and secure each at the top with a length of aluminum foil. Soak in water 15 to 30 minutes.
Meanwhile, prepare a charcoal grill for direct heat. (This method is not suitable for a gas grill.) Light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly.
Place husk-covered corn directly on the embers. Use long-handled tongs to give them a quarter-turn about every 2 minutes, for a total of about 8 minutes. Once they’re just cool enough to handle, discard husks.
TO SMOKE CORN: Have ready 1/2 cup of hardwood chips; there’s no need to soak them. Oak and apple woods work especially well because they are mild, but other hardwoods, such as pecan and cherry, are fine.
Discard husks and silk; soak ears 15 to 30 minutes. (You may also leave the husks on, which imparts a slightly less smoky but decidedly cornier flavor. Pull back husks and discard silks, being careful to keep husks largely intact. Pull husks back over corn and secure at top with a length of foil before you soak ears.)
Meanwhile, prepare grill for direct and indirect heat. If using a gas grill, turn the heat to high. Put the chips in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame. When you see smoke, reduce heat to medium-high (450 degrees). Turn off the burners on one side.
If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Scatter the (unsoaked) wood chips over the coals. Close the lid to reduce flames from the wood chips.
After about 3 minutes, place corn on the hot side of grill. Cook uncovered for 4 minutes, giving ears a quarter-turn every so often to get a light browning. Use long-handled tongs to move corn to the indirect-heat side of the grill. Close lid and top vents; let corn smoke 2 minutes.
TO GRILL FOIL-WRAPPED CORN: Discard husks and silk; soak ears 15 to 30 minutes. Meanwhile, prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. Lightly coat the grill rack with oil and place it on the grill.
Wrap each ear in foil. Place on grill. Cook ears 8 to 10 minutes, turning them frequently. You can tell the corn’s done by pulling back foil a little; the kernels will be plump and will look almost steamed or boiled. (This method of cooking corn is forgiving; if you’re not sure the corn is done, it can go back on the grill for a total of up to 15 minutes.) Once the cobs are just cool enough to handle, discard the foil.
This story was originally published July 27, 2015 at 5:00 AM with the headline "Grill corn for creamed corn, salsa, salad and fritter recipes."