So I've done a bit of browsing here, but I'm interested in hearing what folks consider their favorite corn dish. I don't want to do a cold corn salad, and I'm thinking of making a corn pudding. Any recipe suggestions.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
Succotash is my favorite corn dish. I make mine by sautéing fresh cut corn with a small amount of butter, minced shallots, chopped red bell pepper and chopped green beans. Season with salt if needed. As long as dish has just enough butter and is not swimming in it, this is a sublime dish.
Liz the Chef has a great corn pudding that was a finalist in a corn contest last year.
We made this http://www.bonappetit.com... this weekend and it was fantastic!
My favorite is a cold corn soup. It is really simple- basically saute 1/2 red onion with ginger until softened, throw in half a potato, cubed, the corn and cobs from 4 ears, some garlic, and about 4 cups broth. Simmer 1/2 hour, remove cobs, puree. You can strain if you like- it definitely improves the texture. Top with a drizzle of chili garlic, toasted sesame oil and rice vinegar and chives. I last served this with thai sausages and it was so good I then ventured to make a corn ketchup with similar ingredients for thai sausage banh mi. The RunawaySpoon also has this great looking mexican corn recipe in the mayo contest: http://www.food52.com/recipes....
Cut the kernels off the cob and sprinkle on pizza before baking (or grilling!!)
My grandmothers amazing corn pudding...making it tonight! 1 can (or fresh) corn, 1 can creamed corn, 1 box jiffy mix, 1 egg, 1 stick melted butter, 1/2 cup sour cream
Mix all together and bake at 350 for 45-1 hour...until top gets golden brown! bon apetite!
I know it's a recipe from an actress, but this is actually pretty delicious once you get around the flaws of her recipe writing. I recommend a quarter to half the amount of adobo sauce she calls for, then adding more to taste. A great way to use summer corn.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Corn ice cream and corn pastry cream. Just infuse shucked cobs and some kernels into dairy. it may sound odd but it's really one of the best summer ice creams there is!
That sounds amazing!
Emily is a trusted source on General Cooking.
i like this pasta recipe: http://www.epicurious.com...
Keep on repeat from now until spring.
4-Ingredient Carrot Soup
My Family Recipe: Fig Cake
Get Set for the Best
Quick & Easy Fall Weeknight Dinners
Stock Up on Essentials