12 of our favorite corn recipes

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Does life get any better than a late-season ear of corn? It does not. With fresh corn still available at farmers markets and grocery stores, we have compiled a list of a dozen of our favorite corn recipes. Don’t forget the butter. Basil Butter for Grilled Corn Basil butter […]

Click here to view original web page at www.stltoday.com

Does life get any better than a late-season ear of corn?

It does not.

With fresh corn still available at farmers markets and grocery stores, we have compiled a list of a dozen of our favorite corn recipes.

Don't forget the butter.

Basil Butter for Grilled Corn

Yield: 12 servings

1 stick softened butter, see note

¼ cup basil, chopped, see note

Corn on the cob

Note: To soften butter, leave it out for 2 to 3 hours. You can make this recipe in a food processor, but it will require two sticks of butter (unsoftened is fine) and ½ cup of basil (unchopped is fine).

1. With a spoon, mix the basil into the softened butter, or place butter and basil in a food processor and process until well-mixed. Store in refrigerator until needed.

2. Serve with hot corn, preferably grilled. To grill corn, soak the corn, including its husk, in water for at least 30 minutes and set on a hot grill grate. Turn occasionally until done, about 10 minutes. Remove husk and silk before eating.

3. Basil butter can also be served with peas, green beans or eggplant, on cooked chicken or eggs or on cooked pasta.

Per serving (butter only): 51 calories; 6g fat; 4g saturated fat; 15mg cholesterol; no protein; no carbohydrate; no sugar; no fiber; 1mg sodium; 3mg calcium.

RECIPE: Corn Pudding Soufflé

Yield: 4 servings

2 cups corn kernels (from 2 or 3 ears), divided

1 cup milk

3 tablespoons butter

2 tablespoons minced shallots or scallions

3 tablespoons all-purpose flour

½ cup crumbled feta cheese, goat cheese or cheddar

Salt and white pepper

3 eggs, separated

1. Preheat oven to 375 degrees. Butter a 6-cup soufflé dish. Put a kettle of water on to boil. Puree 1½ cups of the corn with the milk for a full 3 minutes, then pour it into a fine sieve and press out the liquid with a soft rubber spatula or wooden spoon. Set aside.

2. Melt the butter in a saucepan over medium heat. Add the shallots and cook 1 minute. Stir in the flour, then slowly whisk in the corn-milk mixture and cook, stirring constantly, for 5 minutes. Remove from heat and stir in the remaining ½ cup corn, cheese, ½ teaspoon salt and a pinch of white pepper. Slowly stir ½ cup of this mixture into the yolks to warm them, then pour back into the pan, stirring briskly.

3. Beat the egg whites until they hold firm peaks, then fold them into the base. Pour the batter into the prepared dish, set in a baking pan and pour the boiling water into the pan (but not into the dish with the mixture in it) until it comes halfway up the side. Bake until a golden, puffy crown has emerged and the pudding is sturdy, about 1 hour.

Per serving: 303 calories; 20g fat; 10g saturated fat; 162mg cholesterol; 12g protein; 23g carbohydrate; 9g sugar; 2g fiber; 263g sodium; 187mg calcium

RECIPE: Mexican Street Corn (Elotes)

Yield: 6 servings

6 ears of corn

3 tablespoons butter, melted

½ cup mayonnaise

3 wedges lime

1/3 cup feta cheese or cotija

1 tablespoon powdered hot pepper, such as cayenne pepper or chile de arbol

1. If grilling corn in the husk: Soak corn in cold water for at least 15 minutes; use a weight such as a plate to keep them fully submerged. Place corn on grate over a medium-hot fire (or grill pan) and cook, turning frequently, until the husks are blackened. When cool enough to touch, remove the husks and silk, and place the corn back on the grate. Turn frequently until browned on all sides, basting occasionally with the melted butter.

2. If grilling corn out of the husk: Microwave corn for 2 minutes. Place on grate over a medium-hot fire (or grill pan) and cook, turning frequently, until browned on all sides, basting occasionally with the melted butter.

3. While the corn is cooking, mix together the mayonnaise and the juice of the limes. Slather this mixture over the cooked corn, and sprinkle with cheese and powdered hot pepper to taste.

Per serving: 280 calories; 23g fat; 7g saturated fat; 29mg cholesterol; 5g protein; 18g carbohydrate; 6g sugar; 2g fiber; 218g sodium; 57mg calcium

Nutrition analysis used unsalted butter and cotija cheese.

RECIPE: Grilled White Corn Soup with Leeks and Roasted Peppers

Yield: 6 servings

4 ears sweet corn, white or yellow, shucked and silk removed

2 leeks, white part only, washed and cut into ½-inch dice

1 red bell pepper, roasted, peeled, seeded and cut into ½-inch dice

2½ teaspoons olive oil, plus more for the pan, divided

1 clove garlic, peeled and minced

5 cups vegetable stock or water

1 teaspoon fresh thyme leaves

1 bay leaf

1 teaspoon salt, or more to taste

¼ teaspoon black pepper

1 tablespoon minced chives

1. Over a medium bowl, cut off the corn kernels with a sharp knife. You should have about 2½ cups.

2. In a lightly oiled, heavy-bottomed sauté pan, sear the corn in batches over medium heat until it has a few black spots.

3. Set aside ½ cup of the corn and ¼ cup each of the diced leeks and pepper. In a 4-quart pot, heat 2 teaspoons of the olive oil over medium heat. Add the remaining corn, leeks, peppers, celery and garlic. Cook slowly, stirring often, for 5 minutes. Add the stock, thyme, bay leaf and salt.

4. Cook until the vegetables are tender. Remove the bay leaf. In a blender or food processor, puree soup until smooth. Add the black pepper and taste for seasoning, adding more salt if desired.

5. Just before serving, sauté the reserved corn, leeks and peppers in the remaining ½ teaspoon oil and add them to the hot soup. Garnish with a pinch of chives. This soup is also excellent served chilled.

Per serving: 105 calories; 3g fat; no saturated fat; no cholesterol; 4g protein; 19g carbohydrate; 7g sugar; 2g fiber; 1025g sodium; 34mg calcium

Recipe from “Cooking with the Seasons at Rancho la Puerta,” by Deborah Szekely and Deborah M. Schneider, with Jesús González

RECIPE: Zucchini Corn Cakes

Yield: 12 servings

1 ear of corn

1 pound zucchini (about 2 large)

2 scallions, sliced thin

3 large eggs, beaten

¼ teaspoon garlic powder

1 tablespoon chopped parsley

1 tablespoon basil, sliced thin

Salt and pepper

½ cup Parmesan cheese, grated

¾ cup all-purpose flour

Vegetable oil

½ cup Greek yogurt

1 tablespoon sriracha

1. Boil corn until just cooked, 3 to 4 minutes. Cut kernels from cob. Set aside.

2. Grate zucchini, using the large holes of a box grater. Place in a colander or wrap in a towel and use your hands to squeeze out as much liquid as possible. In a large bowl, combine zucchini with corn kernels, scallions, eggs, garlic powder, parsley and basil. Season with salt and pepper, then mix in Parmesan and flour.

3. Add oil to the depth of ¼ to 1/3 inch in a large skillet over medium-high heat. When oil is hot (bubbles will immediately start to form around a piece of corn dropped into it), cook fritters in batches: For each fritter, pour in ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. Add more oil between batches, as needed.

4. In a small bowl, mix Greek yogurt with sriracha. Serve fritters with sauce on the side.

Per serving: 96 calories; 4g fat; 2g saturated fat; 50mg cholesterol; 5g protein; 9g carbohydrate; 2g sugar; 1g fiber; 301mg sodium; 71mg calcium

RECIPE: Corn with Lemon, Orange and Thyme

Yield: 6 servings

5 ears of corn

2 tablespoons peanut oil

1 small sweet onion, finely chopped

1 tablespoon finely grated lemon zest

1 tablespoon finely grated orange zest

1 teaspoon dried thyme or 1 tablespoon fresh thyme

Salt and pepper

1. Cut off the kernels from the ears of corn.

2. In a large skillet, heat the peanut oil. Add the onion, lemon and orange zest, thyme and salt and pepper to taste. Cover and cook for 2 minutes, stirring occasionally. Stir in the corn. Cover and cook for 6 minutes, stirring occasionally, until corn is tender. Taste and adjust seasoning, if necessary.

Per serving: 124 calories; 6g fat; 1g saturated fat; no cholesterol; 3g protein; 18g carbohydrate; 4g sugar; 2g fiber; 27g sodium; 5mg calcium

RECIPE: Corn Salad à la Mary Anne

Yield: 4 servings

2 ears of corn

¼ cup sweet onion, chopped

1 cup cherry tomatoes, slice in half

¹⁄³ cup chopped cilantro

2 to 3 tablespoons your favorite vinaigrette

Salt and pepper

Bring a large pot of hot water to a boil and cook corn until just cooked, 3 to 4 minutes. Remove corn, allow to cool briefly and slice off kernels. Place kernels in a medium bowl with onion, tomatoes, cilantro and vinaigrette, and toss to mix. Add salt and pepper to taste.

Per serving: 78 calories; 4g fat; 3g saturated fat; no cholesterol; 2g protein; 11g carbohydrate; 5g sugar; 2g fiber; 72mg sodium; 13mg calcium

Cold Corn Vichyssoise

Yield: 4 servings

1 tablespoon unsalted butter

1 tablespoon corn oil

1 medium onion, sliced (about 1¾ cups)

8 ounces potatoes, peeled and cut into 1-inch chunks

4 large ears corn, husked and kernels cut off (3½ cups)

1 teaspoon salt

2½ cups water

1½ cups half-and-half

2 tablespoons chopped fresh chives or tarragon

1. Heat the butter and oil in a large saucepan. Add the onion and sauté for 2 minutes. Mix in the potatoes, corn kernels, salt and water and bring to a boil, then cover, reduce the heat to low, and boil gently for 20 minutes.

2. Use an immersion blender, food processor or blender to puree. For a soup with a smoother, finer texture, push it through a fine sieve set over a bowl. Stir in the half-and-half and chives or tarragon. Refrigerate until chilled before serving.

Per serving: 330 calories; 19g fat; 9g saturated fat; 40mg cholesterol; 8g protein; 38g carbohydrate; 9g sugar; 4g fiber; 645g sodium; 120mg calcium.

RECIPE: Pappardelle With Corn

2 ears corn (or use canned corn)

5 tablespoons unsalted butter, divided

3 cups grape tomatoes

2 cloves garlic, minced

12 ounces pappardelle pasta, see note

1 small bunch scallions, thinly sliced

½ cup grated Parmesan, plus more for topping

Torn basil, for topping

Note: Pappardelle pasta is available in Italian and international markets.

1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

2. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and ½ teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

3. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.

4. Add the pasta to the skillet; add the scallions, Parmesan, the remaining 3 tablespoons of the butter and ½ teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more Parmesan and basil.

Per serving: 561 calories; 20g fat; 11g saturated fat; 50mg cholesterol; 28g protein; 81g carbohydrate; 9g sugar; 5g fiber; 1,005 mg sodium; 129mg calcium

Roasted Corn Salsa

Yield: 14 servings (3½ cups)

2 ears of corn

1 teaspoon (¹⁄³ tablespoon) butter

1 tablespoon oil

2 medium tomatoes, cored and quartered

1 onion, peeled, root removed and quartered

1 jalapeño, stem removed and quartered, see note

1 teaspoon salt

Juice of 1 lime

2 tablespoons chopped cilantro

Note: For a hot salsa, keep the jalapeño’s seeds and pith. For a somewhat milder salsa, remove the seeds and pith. For mild salsa, do not use the jalapeño.

1. Cut kernels off the cob. Melt butter in a skillet over medium-high heat. Add the corn and cook, stirring frequently, until the kernels develop small brown spots, about 20 to 25 minutes. Set aside.

2. Heat oil in large skillet over medium-high heat until hot. Add the tomatoes, onions and jalapeño (if using). Cook, turning frequently, until vegetables are softened and colored, and the tomatoes start to break down, about 10 minutes.

3. Place tomatoes, onions and jalapeño in blender with the salt and lime juice. Blend briefly until chunky. Pour into a serving bowl and stir in reserved corn and cilantro.

Per serving: 37 calories; 2g fat; 1g saturated fat; 1mg cholesterol; 1g protein; 6g carbohydrate; 2g sugar; 1g fiber; 171mg sodium; 6mg calcium

Chicken With Roasted Corn Sauce

1 ear of corn

2 teaspoons butter

(²⁄³ tablespoon), divided

1 garlic clove, mashed

½ cup dry white wine

½ tablespoon Dijon mustard

½ cup whipping cream, see note

Salt and pepper

2 skinless, boneless chicken breasts, cooked, see note.

Note: If you use cream with less butterfat than whipping or heavy cream, be sure to keep it from simmering or boiling.

• Cook chicken by either poaching or braising it. To poach, place chicken in just enough water to cover, bring to a simmer and cook until done, 10 to 15 minutes, depending on the size of the breasts. To braise, sear chicken on both sides in ½ tablespoon of butter or oil in a skillet, add ½ cup water, lower to a simmer, cover and cook until done, 15 to 20 minutes, depending on size. If liquid evaporates before done, add more water.

1. Remove the kernels from the corn. Melt 1 teaspoon (¹⁄³ tablespoon) butter in a skillet over medium-high heat, add corn and cook, stirring frequently, until kernels develop small brown spots, about 20 to 25 minutes. Set aside.

2. In a saucepan (or the same clean skillet), melt the remaining 1 teaspoon (¹⁄³ tablespoon) butter over medium high heat. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add wine and mustard and stir until thoroughly combined. Simmer until liquid is nearly evaporated.

3. Add cream and reserved corn. If using whipping or heavy cream, simmer for 1 to 2 minutes. If using a lighter cream, cook without simmering for 1 to 2 minutes. Season with salt and pepper to taste. Slice chicken crosswise and spoon sauce over to serve.

Per serving: 310 calories; 12g fat; 6g saturated fat; 164mg cholesterol; 6g protein; 38g carbohydrate; 3g sugar; 1g fiber; 168mg sodium; 20mg calcium

Pasta With Corn and Cream

1 ear of corn

1 tablespoon butter, divided

¼ large onion, chopped

½ cup cherry tomatoes

½ cup whipping or heavy cream, see note

Note: This recipe calls for the cream to boil, so do not use any lighter cream than whipping or heavy cream.

1. Put on water to boil for pasta.

2. Cut kernels from ear of corn. Melt ½ tablespoon of the butter in a skillet over medium-high heat, add corn kernels and cook, stirring frequently, until kernels have small brown spots, about 20 to 25 minutes. Set aside.

3. In a saucepan or the same clean skillet, melt the remaining ½ tablespoon of butter, add onions and cook, stirring occasionally, until onions are translucent, about 3 to 5 minutes. Add wine, chicken stock and tomatoes and simmer until liquid is reduced by half, 5 to 7 minutes. Meanwhile, start to cook the pasta.

4. Add cream to the mixture, bring to a boil, reduce temperature and simmer until thickened, 5 minutes. Stir in the corn. Taste and add salt and pepper if necessary.

5. Serve over cooked pasta with 2 torn basil leaves per serving.

Per serving: 329 calories; 10g fat; 6g saturated fat; 25mg cholesterol; 10g protein; 51g carbohydrate; 5g sugar; 3g fiber; 70mg sodium; 29mg calcium