Chef John Ash shares his favorite ways to cook with corn


1 tbsp fresh lime juice or to taste

Ancho or guajillo pepper powder to taste

Lime wedges, for garnish

Heat the oil in a large nonstick skillet or wok over high heat until it sparkles. Add the corn kernels, season to taste with salt, toss once or twice and cook without moving until charred on one side, about 2 minutes. Combine corn, stir and repeat until charred on second side, about 2 minutes more. Continue to mix and char until the corn is well charred, about 10 minutes in total. Transfer to a large bowl.

Add mayonnaise, cheese, green onions, cilantro, jalapeño, garlic, lime juice and chili powder and mix. Taste and adjust the seasoning to your liking.

When you cut the corn kernels from the cob, place it in a bowl and cut off the sides of the cob; the bowl encloses the flying grains.

Grilled Poblano Corn Salad with Chipotle Dressing

Makes 3 ½ cups for about 6 people

3 ears of corn, peeled

1 poblano pepper

3 tablespoons olive or canola oil, divided

1 tablespoon of lime juice

1 teaspoon finely chopped canned chipotle pepper

Kosher salt

1 avocado, cut into pieces

¼ cup cilantro leaves

½ cup minced sweet onion, rinsed, patted dry

Heat the grill on high (450 to 550 degrees). Rub the corn and the poblano with 1 tablespoon of oil. Grill both, turning occasionally, until the poblano is almost blackened, 5 to 10 minutes, and some of the corn kernels have browned, 10 to 20 minutes. Let cool.

Working one at a time, place the corn on the cob in a large bowl and cut off the sides; the bowl encloses the flying cores. Peel and seed the poblano, cut it into ½ inch pieces and add it to the corn. In a small bowl, whisk the remaining 2 tablespoons of oil with the lime juice, chipotle pepper and salt to taste.

Stir avocado, cilantro and onion into corn mixture with chipotle dressing.

Fresh corn makes a delicious sauce for any white meat. This is an easy recipe to prepare and ideal when summer sweet corn is available. Any firm white fish you like can be replaced.

Cream of Corn Salmon

For 4 people

3 tablespoons of butter

2 ½ cups of fresh corn kernels (from 2 large ears)

1 cup finely chopped onion

¼ teaspoon chipotle or other pure chili powder, or to taste

1 ½ cup chicken or shrimp broth

⅔ cup heavy cream

1 tablespoon dry sherry, optional

1 tablespoon of vegetable oil

Salt and freshly ground pepper

4 6-ounce salmon fillets, bones removed, skin on

Sprigs of fresh herbs such as basil, tarragon or chervil

2 tablespoons rinsed salmon caviar, optional

Add 2 tablespoons of butter to a large sauté pan and heat over moderately high heat. Add ½ cup of corn and, stirring often, cook until just starting to brown around the edges. Reserve for garnish. Add the onion, the remaining 2 cups of corn and chili to the pan and cook until the onion is soft, about 3 minutes. Add the broth, cream and sherry and continue cooking for a few minutes until the mixture begins to thicken and the vegetables are very tender, about 6 minutes.

Off the heat, put in a blender and mash gently until very smooth. Pass through a fine mesh colander, pressing down on the solids. Discard the solids, return the sauce to the pot and keep warm. Adjust the seasoning to your liking.

Meanwhile, melt remaining butter and oil in a large nonstick skillet over medium heat. Generously season the salmon with salt and pepper. Place the skin side down in the pan. Cook until the skin is lightly browned and starting to crisp, about 4 minutes. Turn the fish over and cook flesh side down for a few more minutes or until cooked through.

Place the salmon on hot plates. Pour hot sauce around and garnish with reserved golden grains. Garnish with sprigs of herbs and salmon caviar, if desired.

The Native Americans (the Narragansett) introduced the settlers to this mixture of beans and corn which they called “msickquatash”. Mark Twain ranked succotash (along with opossum, coon, and cobblers) among the foods he craved most at home when traveling!

Summer succotash

For 6 persons

3 cups green and / or yellow beans, cut diagonally into 1-inch pieces

2 tablespoons of extra virgin olive oil

2 tablespoons of butter

1 cup chopped red onion

1 medium red pepper

1 medium poblano pepper

2 cups diced zucchini or other summer squash

2 cups of fresh corn kernels

¾ cup of chicken or corn broth

½ cup of sour cream

Salt and freshly ground black pepper

3 tablespoons of chopped fresh basil, parsley, tarragon or any herb you like

Blanch the beans in salted boiling water until crisp. Drain and run under cold water to stop cooking. Heat the oil and butter in a large skillet over moderately high heat. Add onion and peppers and cook for a few minutes or until just starting to soften. Stir in squash and corn and cook for a further minute or 2, stirring constantly. Add the broth and crème fraîche and cook until the vegetables are tender and crunchy and the liquid has reduced to a creamy consistency. Season with salt and pepper to taste and stir in the basil just before serving.

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