YumSugar

Fast & Easy Dinner: Shrimp Boil

partysugar — Fri, 04 Sep 2009 08:00:28 -0700

To kick-start your Labor Day weekend, look to Louisiana and make this finger-licking good shrimp boil. You don't need to live near the shore to enjoy this classic combination of boiled corn, potatoes, and shrimp. All you need is an oversize pot and half an hour.

Don't skip the spicy horseradish dipping sauce; it pairs perfectly with the small potatoes and succulent shrimp. Do serve with icy cold beer. Check out the recipe and read more.

Shrimp Boil
From Gourmet

Ingredients

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Directions

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.

Serves 4.

Print recipe with images | without images

6 Tasty Toppings For Corn on the Cob

YumSugar — Fri, 28 Aug 2009 05:50:15 -0700

In the past few weeks, we've combined Mexican cheese with corn in a salty, creamy salad, praised sweet corn pudding, and pondered the virtues of yellow corn versus white. Can you tell that we're obsessed with the stuff? From chowders to fritters, there are a number of ways to use corn when it's in season - but nothing is quite like relishing the succulence of a sweet, naturally buttery bite straight off the cob. Here are six of our favorite ways to top it all off.

View Slideshow ›

Fasy & Easy Dinner: Fresh Corn-Rice Salad

partysugar — Tue, 25 Aug 2009 06:50:44 -0700

During the Summer, it's hard not to take advantage of the plethora of farm stand produce that's available. This recipe utilizes the season's bounty of corn and tomatoes. There's no fancy ingredients or exotic spices, thus the pure and colorful freshness of the veggies is highlighted. By mixing in cooked rice, the salad becomes substantial enough to make up a whole meal. To learn the uncomplicated technique, read more.

Fresh Corn-Rice Salad
From Better Homes and Gardens

Ingredients

4 ears fresh corn
1-1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut in thin wedges
1 jalapeño pepper, thinly sliced
Tbsp. rice vinegar or red wine vinegar
Tbsp. olive oil

Directions

Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks. To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.
Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.
Drizzle with vinegar and olive oil. Season to taste with salt and pepper.

Serves 10 to 12.

Print recipe with images | without images

Monday's Leftovers: Summer Vegetable Pasta

YumSugar — Mon, 24 Aug 2009 07:50:55 -0700

Sundays are my shopping nights, but in a chaotic turn of events, I had a jam-packed weekend and wasn't able to squeeze it in. Thankfully, I've got everything I need for a spectacularly seasonal meal with leftover zucchini, gruyere, and basil from last night. The only other ingredients are pantry items - olive oil, corkscrew pasta, breadcrumbs, and garlic - and frozen corn works as well as fresh in a pinch. I've dodged tonight's potential dinner snafu and created a dish that tastes great fresh and hot, or served chilled the next day.

If only everything in life were so easy! See the recipe

Would You Rather Eat Yellow or White Corn?

partysugar — Sun, 23 Aug 2009 01:30:48 -0700

Definition: Corn Smut

YumSugar — Fri, 14 Aug 2009 13:00:27 -0700

Also known as Mexican corn truffle, maize mushroom, huitlacoche, and cuitlacoche, corn smut is a gray fungus that attacks ears of corn, causing kernels to swell dramatically in size.

Farmers view the growth as a plague that destroys corn crops, but in Mexico, corn smut has been a prized delicacy for centuries, dating back to the time of the Aztecs. Huitlacoche commands high prices for its earthy, smoky flavor, which is often described as a cross between that of mushrooms and corn.

Corn smut is sold canned, frozen, or fresh during corn harvest and is used to enhance everything from soups and stews to sautés and quesadillas.

Say Cheese! Corn and Cotija Salad

partysugar — Fri, 14 Aug 2009 10:30:08 -0700

Cotija (pronounced co-tee-ha) is an aged, hard cow's milk cheese native to Mexico. It has a strong, salty flavor and firm quality that's ideal for grating or crumbling. Cotija is packaged and sold in blocks (or rounds) and sometimes comes pregrated. On the tongue, cotija is dry and grainy, thus it's employed to add texture to traditional Mexican dishes. To find out how I used it in this snappy corn salad, read more.

Cotija isn't much of a melting cheese, but the small shards stick to the corn kernels and provide a rich salty creaminess to this salad. Ancho chili powder packs a spicy punch, while lime juice gives a zesty tartness to the recipe. It's an excellent side to grilled steak and for a scrumptious and substantial lunch, serve over greens with avocado.

Corn and Cotija Salad
From Bobby Flay

Ingredients

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Directions

Heat grill to high. Grill corn until charred on all sides, 10 or so minutes.* Take off the grill and remove the kernels with a sharp knife.
While you are cutting the corn, put a cast iron skillet on the grill to heat.
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Serves 8.

*When I made this dish, instead of grilling it, I opted to roast the corn in the oven at 450°F for 30 minutes.

Print recipe with images | without images

View 8 Photos ›

Corn Pudding Two Ways - Beginner and Expert

YumSugar — Wed, 05 Aug 2009 05:50:27 -0700

When a beloved vegetable is at the peak of its short season, like corn is right now, I can't help but buy it impulsively. This means, of course, that I arrive home with loads of produce and no particular game plan for how to use it. But then I remembered that I've always wanted to make corn pudding, a dish that rivals mac and cheese in the comfort category.

Since I've got a surplus of fresh corn, I'll be removing the husk and silk from the ears myself and slicing the kernels off the cob to make pudding for a crowd. But if you're hoping to keep it speedy and simple, stick with a recipe that calls for frozen corn instead. Either way, you'll savor this sweet-salty side. Decide which is for you when you read more

How to Remove Corn From the Cob

partysugar — Mon, 27 Jul 2009 05:50:25 -0700

Although cooked corn eaten right off the cob is a classic Summer side, my favorite way to enjoy in-season corn is raw, stirred into a salad with basil and tomatoes. The kernels are slightly sweet, juicy, and have a nice light crunch. Raw corn can be mixed with everything from black beans to greens to fruit, and they are delicious in soup. If you've never had raw corn before, I suggest you give it a try. To encourage that you do, here you'll learn my easy technique for removing the corn from the cob.

View Slideshow ›

Fast & Easy Dinner: Scallops With Sage and Corn

partysugar — Tue, 14 Jul 2009 06:50:35 -0700

While I'm a huge fan of corn on the cob, lately I haven't been able to get enough corn salad. If you've never carefully cut the kernels off a fresh corn cob, I suggest you do so tonight. With its succulent scallops, crunchy bell peppers, and sweet corn, this is one satisfying salad.

Scallops not your thing? Consider using shrimp instead. When I make it, I plan to swap out the sage for Summer's most beloved herb - basil. Its flavor complements corn wonderfully. To get the recipe, read more.

Scallops With Sage and Corn
From The Nest

Ingredients

1 pound scallops
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/4 cup fresh sage, chopped
1 garlic clove, pressed or minced
2 cups fresh corn kernels
1 large red bell pepper, seeded and diced
Sage sprigs (optional)

Directions

Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with the lemon juice, salt and black pepper.
Combine the oil, chopped sage and garlic in a large nonstick skillet and cook over medium heat for about 1 minute, or until the garlic starts to sizzle.
Add the scallops and cook, stirring frequently, for about 2 minutes, or until the scallops turn from translucent to opaque. Remove the scallops from the pan and set aside.
Using the same skillet, cook the corn and red peppers, stirring frequently, for about 3 minutes, or until tender. Stir in the scallops and remove from the heat. Serve garnished with the sage sprigs.

Serves 4.

Print recipe with images | without images