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Fresh Indiana Sweet Corn Recipes!

July 1, 2014 By admin 2 comments

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Fresh Indiana sweet corn recipes – Get more HERE.

Originally published in the Greenwood Daily Journal August 27, 2011

Corn is a little bit like zucchini in that if you are growing it and you have it ‘coming out your ears’ you may run out of ways to cook it.  I know that a few times over the summer we bring in a huge haul of ears to shuck, freeze for later and eat.

A few Saturdays ago I went out in search of local Indiana sweet corn and I did not come home empty handed.  I went to my favorite corn vendor at the Greenwood Farmers Market ,My Dad’s Sweet Corn, and purchased 2 dozen ears.  Not only is their corn amazingly fresh and sweet but they present it to you in a sturdy, reusable net bag.

My kids are still at the age where I can set these bundles of Indiana sweet corn in front of them and they see it as a challenge.  They race to see who can strip the husks and silk the fastest with first prize going to who can clean them the best.  I have never bothered to tell them that there is no prize, they are quick and efficient shuckers!

One of our family favorites has always been corn chowder.  I love corn chowder because it is so versatile.  Add meat, lumped lobster or crab, blue cheese or feta or diced fresh veggies on top and it is a hearty summer meal.  What I don’t like about chowder is that it can really pack a caloric and fatty punch.  Therefore I would eat less of this chowder that  I loved.

Last summer I decided to make my usual recipe except this time leaving out ALL of the milk/cream, most of the flour and almost all of the butter.  What I got was a rich chowder that gets its body from pureed corn.  The base of this soup has an intense corn flavor that I got from using what most would throw out: the boiling water and the cobs.

Cut Down Corn Chowder

8 large ears of corn: cooked and kernels cut off.
Reserved boiling water, keep hot
1 cob, after you have cut the kernels off
4 cloves of garlic, minced
1 medium sized sweet onion
drizzle of olive oil for pot
1 small can of chicken stock, you can use broth but I like the body of stock so thats what I used
2 TB of butter
2 Tb of flour
1 bunch of chives, chopped
Garnish of your choice : cheese, sour cream, hot sauce, fresh veggies, blue cheese, lobster, crab or other meats
Salt/Pepper as needed

To a heavy soup pot add the olive oil, onions, garlic and a pinch of salt.  Saute until translucent.  Add the butter and flour to form a light ‘Roux’.  When this is incorporated but not brown add the broth.  Stir until it is a nice little base.  This whole process should take 5 minutes.

Now add ALL but a handful of the kernels to the pot.  I reserve some to throw in at the end for texture but you can do what you want ????  I also add 1 cob to this mix.  It gives a little more ‘corn’ flavor and helps make the soup creamier.  It should look like this:

I used 1 cob, it makes a flavor difference….

Now at this point I added 2 ladles of boiling water from the corn pot.  Why use regular water when you can use this wonderful boiling water?  I didn’t want to waste it!

I let this simmer on a low setting for a while but that was because I was doing other things.  If you are crunched for time raise the temperature , stirring often and boil for 15 minutes.

Now comes the fun part ???? Remove the cob.  I used my immersion blender to puree the contents of my pot.  I do this for 2 reasons.
1.  So my son doesn’t see the onions…..
2. Because without the cream, milk and butter to ‘cream’ the soup pureeing gives it the extra body it needs.

I then add back the reserved kernels and any other boiling liquid I feel I need to get my desired consistency.  Just before serving I added the chopped chives.

This made a large pot that we ate as a side and the rest went in the freezer. I added just a pinch of cheddar cheese and more chives for garnish. My kids opted for sour cream, salsa, and cilantro.

Black bean corn fritters are another one of the recipes I love to make with fresh Indiana sweet corn.

See the recipe for Mexican style black bean corn fritters here.

 

Mexican Style Black Bean Corn Fritters

This post can also be seen on: The Basics Magazine and Earth Eats

Related posts:

Strawberry Mousse
Turkey Crescent Braid with Red Gold Tomatoes
Healthy Kid-Friendly Lunchbox Recipes
DIY Trail Mix- Kid Approved!

Filed Under: Recipes Tagged With: Appetizers, Main Dish, Sweet Corn Recipes

« Chili Lime Guacamole Chicken Burgers
Indiana Sweet Corn Chowder Recipe {Healthier Recipe} »

Comments

2 responses to “Fresh Indiana Sweet Corn Recipes!”

  1. LaMagicaZucca says:
    August 27, 2011 at 1:41 pm
    Beautiful blog! I love your recipes and presentation of dishes. I have added to your followers. If you want, come and visit me, you're welcome
    Log in to Reply
  2. mjskit says:
    August 29, 2011 at 3:24 pm
    One of my childhood memories was returning from my granddad's farm and sitting in the backyard with my brother and sisters, sucking corn! It was fun until we got to the 4th bushel and still have a few more to go!!!! :) Both of these recipes sound wonderful. I especially love the chowder recipe because of the minimum amount of butter and no milk or cream. Corn is finally coming in here, so I'm going to have to give this a try!
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