Sweet corn recipes that use the freshest Indiana sweet corn available!
This month’s installment of Cooking with Sherman of Fox59 Indianapolis centered around one of Indiana’s most well known crops, sweet corn.
We have spectacular sweet corn recipes to share with you!
It just isn’t summer without seeing tall, green fields of corn swaying in the breeze. Around the time the county fairs open up the corn is ripe and ready to pick. Sherman and I made 5 of my favorite ‘off the cob‘ sweet corn recipes and I have included our segments that ran in the morning news on Thursday July 18, 2013 with the sweet corn recipes below.
Of course everyone loves hot corn that has been rolled in butter and sprinkled with salt and pepper. How about Parmesan cheese with a bit of Italian seasoning?
The typical pancake gets turned on it’s EAR when you add corn meal and sweet corn kernels. Try my sweet version or a savory twist with fresh herbs and goat cheese.
Caught you sneaking a bite Sherman!
Sweet Corn Pancakes
- 1 ear sweet corn
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- pinch salt
- 1 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- butter for cooking
- Cut the corn from the ear and place in a small bowl.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a small bowl, whisk together milk, egg, and vanilla extract.
- Add the wet ingredients all at once to the dry ingredients and mix until just combined.
- The batter will have small lumps.
- Fold in the corn kernels.
- Place a skillet over medium-low heat (or heat an electric griddle) and melt about 1 teaspoon butter. Use a small measuring cup to pour batter onto the hot skillet.
- Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes.
- Flip and cook until golden on both sides.
- Serve with fresh fruit OR with fresh maple syrup and bacon.
Do you ever go to the farmers market and feel a bit overwhelmed by all of the choices? Do you know where to begin or what you even like? This light pasta salad recipe uses the best of summers bounty: Green Beans, Tomatoes and sweet corn.
Summer Garden Vegetable Pasta
- 1 lb pasta shells
- 2 ears corn, cut off kernels
- 2 medium tomatoes, or 1 pint grape tomatoes, sliced in half
- 1/2 lb. green beans, snipped
- 2 small cloves garlic, minced
- 3 Tbsp. olive oil
- 1/2 tsp. salt
- fresh black pepper
- feta crumbles
- 1/2 C basil
- Bring a large pot of water to a boil.
- Cook pasta according to package directions until just tender to the bite.
- Drain and rinse with cold water.
- Meanwhile, shuck corn and cut off kernels.
- Set aside.
- Blanch corn and green beans either: in their own pot OR in the last 2 minutes of pasta cooking time and drain/Rinse together.
- They just need to be slightly soft-not full on cooked.
- Mix salt, pepper, garlic and olive oil in a large serving bowl.
- Add pasta and vegetables and blend with oil.
- Toss in tomatoes.
- Before serving add cheese and basil.
- Serve warm or cold.
Have you ever tried sweet corn ice cream? No? Well, I highly recommend you try this easy recipe. Start the base the day before as it needs to cool overnight before freezing in a commercial ice cream maker. There are a few steps here but nothing too difficult. This is great on blueberry pie and even better topped with Best Boy bourbon barrel stout caramel and candied bacon. Really. It’s flippin’ amazing!
Sweet Corn Frozen Custard
- 4 ears fresh corn, shucked
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 5-6 large egg yolks (or more if you want a thicker custard)
- Using a large knife, slice the kernels off the corn cobs and place in a large saucepan.
- Break the cobs in half and add them to the pot along with the milk, cream, and 1/2 cup of the sugar.
- Bring the mixture to a boil, stirring, then turn off the heat.
- Remove the cobs.
- Using an immersion mixer or a blender, puree the corn kernels .
- Infuse for 1 hour.
- Bring the mixture back to a simmer, then turn off the heat.
- In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar.
- Add a cup of the hot cream to temper the yolks, stirring constantly so they don’t curdle.
- Add the yolk mixture to the saucepan, stirring with a whisk.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
- Keep an eye on it.
- Pass the custard through a fine sieve, pressing down hard on the solids, discard solids.
- You really need to make sure you don’t skip this part.
- You don’t want bits of corn or cooked egg in the final product.
- Let the custard cool, then cover and chill for at least 4 hours.
- Freeze in an ice cream maker according to the manufacturer’s directions.
- Top with caramel and candied bacon OR serve over warm blueberry pie.
Why use regular butter when you can add fresh herbs, lime or spices to knock the flavor our of the park?
- 1 stick of softened butter
- 1/2 C chives, chopped
- 1/3 C basil, chopped
- pinch of salt/pepper
- Combine all ingredients and wrap in wax paper or plastic wrap. Store in refrigerator or freezer until ready to use.
- 1 stick unsalted butter, at room temperature
- 1/4 cup chopped cilantro leaves
- 1 lime, zested and juiced
- 1 teaspoons salt
- 1/2 teaspoon cayenne pepper
- Combine all and wrap in plastic or wax paper. Store in refrigerator until ready to use.
I love, LOVE corn chowder but I do not eat it often because it is usually loaded with butter, cream and calories. My recipes makes use of the cobs to add a creaminess to the base that makes you forget all about the added fat. This sweet corn soup recipe has been a family favorite of ours for over 15 years!
Who could say NO to sweet corn pancakes with candied bacon and Burtons Maple Syrup?
Let me know what you think of our sweet corn recipes!
How were our segments? Do you see anything you would like to try here? I love feedback 🙂