Recipes from the best country cooks
You've ordered the best Iowa Sweet Corn...so
now here's our suggestions for cooking. The
tastiest recipes we know!
Basic Boil
It's quick and easy.
Just husk, remove silks and add the
Kehrli Sweet Corn to boiling water for 3 to 5
minutes; remove and serve.
Butter and salt to taste.
Microwave
Individually wrap one
or two ears of husked Kehrli Sweet Corn in waxed
paper or place several ears in a covered
microwavable dish with 2 to 3 tablespoons of
water.
For wrapped ears cook on high 3 to 6
minutes, or 5 to 7 minutes if cooking in a
dish.
Barbequed Sweet Corn
1. Take six ears of
fresh Kehrli Sweet Corn.
2. Cut the silk end
off with a sharp knife about an inch down
from end of the ear,
and leave the corn in the husk.
3. Submerge all six
ears in a bowl of cold water for about 10
minutes while the grill is heating up.
4. With the grill
on medium heat place the corn, husk
and all, onto the grill.
5. Cook the corn
for about eight to 10 minutes on medium
heat, turning the corn every couple of
minutes.
If a husk leaf or
two gets burned, it's not a problem. The
corn will be steamed inside the husk, and
will have a fantastic flavor. Steaming is
the preferred method of cooking corn. When
it is boiled, up to 50 percent of the
vitamin C is destroyed.
Creamy Fresh Sweet Corn
Chowder
3 ears fresh Kehrli Sweet Corn, shucked
(about 2-1/4 cups)
3 tablespoons butter
3/4 cup chopped onion
3 cups milk
2 tablespoons flour
2 cups diced peeled potatoes
3/4 cup diced ham (about 4 ounces)
1 teaspoon salt
1/8 teaspoon ground black pepper
1. Cut kernels from cobs by holding each ear
upright on the wide end and using a sharp
knife; reserve kernels and the cobs.
2. In a
medium saucepan over medium heat, melt
butter.
3. Stir in onion; cook and stir until
tender, about 5 minutes.
4. In a bowl,
thoroughly combine milk with flour.
5. Stir
into saucepan; add potatoes, ham and
reserved corn cobs.
6. Cook, covered over very
low heat, until soup is thickened slightly
and potatoes are tender, about 20 minutes,
stirring occasionally.
7. Remove and discard
cobs; add reserved corn kernels, salt and
pepper; simmer until hot, about 5 minutes.
Yield: 6 cups
Fresh Sweet Corn
and Mozzarella Salad
4 ears fresh Kehrli Sweet Corn, husked
1 cup sliced celery
1 cup cubed smoked mozzarella cheese
1/2 cup diced sweet red bell pepper
1/2 cup sliced black olives
1/3 cup bottled Italian dressing
1. With a sharp knife, cut kernels from
sweet corn cobs (makes about 3 cups).
2. In a
large bowl combine corn kernels, celery,
cheese, red pepper and black olives.
3. Add
Italian dressing; toss until well coated.
4. Serve as a main or side dish or on lettuce
leaves, if desired.
Yield: 5 cups
Iowa
Corn Au Gratin
6 ears of
Kehrli Sweet Corn
3 tablespoons butter or margarine
1 small onion , finely chopped
1 green bell pepper, cored, seeded, and
finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
2 eggs, well beaten
1 teaspoon sugar
Salt and pepper to taste
1/2 cup bread crumbs
1. Preheat oven to 350 degrees F.
2. Grease a
2-quart casserole dish.
3. If fresh corn is
used, remove husk and silk, and cut kernels
from cob.
4. In a large frying pan over
medium heat, melt butter or margarine.
5. Add
onion and bell pepper and sauté until
tender; stir in flour and then add milk.
6. Cook, stirring constantly, until mixture has
thickened and is smooth.
7. Remove from heat;
add corn, cheddar cheese, eggs, sugar, salt,
and pepper.
8. Pour into prepared casserole dish and top
with bread crumbs.
9. Set into a shallow pan of
hot water and bake 45 minutes.
10. Remove from
oven and serve immediately.
Yield:
6 servings
Fresh Corn Frittata with Smoked Mozzarella
1.5 cups fresh corn kernels (about 3 ears
Kehrli Sweet Corn)
1/4 cup shredded smoked mozzarella cheese
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
1.
Preheat broiler.
2.
Coat a medium pan with
cooking spray.
3.
Add corn and sauté for 5
minutes.
4.
Combine corn, 2 tablespoons cheese,
basil, and the remaining ingredients in a
bowl and stir.
5. Heat a skillet over medium
heat.
6. Coat pan with cooking spray; add the
corn mixture. Cover and cook 5 minutes or
until almost set.
7.
Sprinkle with 2
tablespoons cheese.
8.
Wrap handle of pan with
foil.
9.
Broil for 5 minutes or until set and
browned.
Yield: 4 servings.
Corn Fritters
1 Cup Corn (cooked
and removed from the cob)
1 ½ Teaspoon Salt Egg
½ Teaspoon Baking Powder
1/4 Cup Milk
1/4 Cup Flour
Oil, or Shortening, for frying
1.
Combine all ingredients except for the oil
or shortening into a blender container.
2.
Cover and blend on high speed for 15
seconds.
3.
Drop batter into a
skillet containing 1 inch of hot shortening
or vegetable oil.
4.
Fry, over
medium heat, until well browned.
5.
Dusting with powered sugar is optional.
Yield: approximately 12 small corn
fritters
Sopa de Elote –
Mexican Corn Soup
This easy Mexican recipe tastes best with
fresh corn but you can substitute frozen or
canned for a year-round side dish. The
secret in its rich flavor involves scraping
the cob to remove extra pulp and juices.
8 ears of fresh Kehrli Sweet Corn
1 medium onion, chopped
2 cans chicken broth (14.5 oz ea.)
2 cups water +
¼-1/2 cup reserved
4 Roma tomatoes, blanched, skin removed, and
chopped
1 Poblano or
Anaheim pepper, cut in short, thin strips
1 jalapeno
pepper, minced (optional)
1 clove garlic (smashed) ½ cup light cream
1 Tablespoon fresh chopped cilantro (or 2
tablespoons dried)
½ teaspoon dried oregano
Salt and pepper to taste
Vegetable oil (about 2 tablespoons)
1. Cut kernels from the cob. Place
the large end on the cutting board and use a
sharp knife to cut with a downward motion.
2. With a spoon, scrape (into a bowl) the pulp
and extra juices from cob. Set aside.
3. Add
vegetable oil to skillet and sauté chopped
onion, garlic, peppers, and jalapeno.
4.
In large saucepan combine broth, water, half
the corn kernels. Add the sautéed onion,
garlic, and jalapeno. Add dried oregano (and
cilantro if using dried). Bring up heat to
medium.
5. In blender or processor, puree
rest of corn, the pulp/juice mixture,
tomatoes, and ¼ reserved water (add more
water if necessary). Place pureed mixture in a strainer (standard mesh) and press with a spoon.
6.
Add the strained mixture to the saucepan
with other ingredients. Bring to a boil, then reduce to a simmer.
7. Test
and add salt and pepper as needed. Cook for about 20-30 minutes.
8. Add cream and low-simmer for another 10
minutes or until heated through. If using fresh cilantro, add for the last
five minutes of cooking time.
Yield: serves approximately 6
