The foodie documentary King Corn will be shown at my movie club meeting, so the menu features a variety of vegetarian corn dishes. During the screening, let guests nibble on corn cakes and pizzettas with corn and zucchini.
After the movie is finished, invite everyone around the table for a light meal of cheddar corn chowder with an arugula fresh corn salad on the side. The soup can be kept warm during the movie, while the salad can be assembled in advance and dressed just before serving.
For these delicious recipes that highlight the sweet flavor of corn, read more.
1 fresh ear of corn or 1/2 cup frozen whole kernel corn Makes 6 servings. 2 tablespoons olive oil Serves 6. 1/4 cup Champagne vinegar or white wine vinegar Serves 8.
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (optional)
1/3 cup dairy sour cream
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought vegetable stock
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)
1/4 cup minced shallots
Salt and freshly ground pepper
6 ears white corn with small kernels, shucked
1/2 cup extra-virgin olive oil
8 loosely packed cups arugula or peppercress (about 3/4 pound)
3 pints cherry tomatoes, halved
8 fresh organic nasturtiums (see Note), gently torn into bite-size pieces (optional)
1 fresh ear of corn or 1/2 cup frozen whole kernel corn
Makes 6 servings.
2 tablespoons olive oil
1/4 cup Champagne vinegar or white wine vinegar