Corn

Potato corn chowder

6 c. vegetable or chicken stock
4 ears of corn, kernels shaved from the cob
1 lb. potatoes, cut into small cubes
1 onion, diced
4 garlic cloves, minced
1 celery rib, diced
1 carrot, diced
1 tbs. olive oil
1 tbs. butter
¼ tsp. dried basil
¼ tsp. dried thyme
2 bay leaves
salt and pepper
2 tbs. chopped fresh basil and/or parsley

Heat the oil and butter in a large soup pot. Sauté the onion until translucent, then add the dried basil, thyme, garlic, carrot and celery, and sauté a few minutes more. Add the potatoes and corn, stir well, and add stock to cover. Simmer until vegetables are tender, about 20 minutes. Allow to cool slightly, and puree half the soup in a blender. Return to pot. Thin with stock to desired thickness, season with salt and pepper to taste. Add the bay leaves and simmer 2o minutes more. Garnish with the fresh herbs just before serving. Serves 6-8.

Blueberry corn pancakes

1 c. blueberries
1 ear of corn
½ c. white or whole-wheat flour
½ c. fine ground cornmeal
1 c. milk at room temperature
1 egg, beaten
3 tbs. butter
1 tbs. baking powder
1 tbs. sugar
½ tsp. salt

Rinse the blueberries and set aside. Remove the husk from the corn, then stand the ear upright and use a knife to shave the kernels off the cob. Heat 1 tbs. of the butter in a small skillet, and sauté the corn kernels with a pinch of salt until tender, about 5 minutes. Remove from heat and set aside.

Heat the remaining 2 tbs. of butter until melted. Put the melted butter in a small bowl, and add the milk and beaten egg. Mix well. Combine the remaining dry ingredients in a medium sized bowl, and add the wet ingredients to the dry. Mix gently.

Heat a cast iron skillet on the stove over medium heat. Add a small amount of oil to coat, this should be all you need to cook the pancakes if the pan is well seasoned. Add about 1/3 a c. of the batter to the skillet. Sprinkle some blueberries and corn kernels on top. Cook for a minute or so, until the top is bubbly. Flip and cook on the other side for another minute or so. Repeat until all the batter is used.

You can keep the pancakes on a plate in a warmed oven until they are all done. Serve with maple syrup and yogurt. Serves 3-4.

Sautéed corn with garlic and herbs

4 ears of corn
2 garlic cloves, minced
2 scallions, chopped
2 tbs. butter
large sprig of basil
large sprig of parsley
any other fresh herbs you wish to include
salt and pepper to taste

Remove the cornhusks, then stand ears upright and use a knife to shave the kernels off the cob. Heat the butter in a skillet, and sauté the scallions and garlic over low heat for 2-3 minutes. Add the corn and sauté until tender, about 5 minutes. If the mixture starts to stick, add a few tbs. of water to the pan. Remove from heat, stir in the fresh herbs, and season with salt and pepper to taste. Serves 2-3.

Corn can be enjoyed so many ways, kernels shaved and sautéed or put fresh into salads, steamed on the cob, and even barbequed on the grill. Here is a tasty twist on corn on the cob- rub the steamed ears in butter, then sprinkle with salt, chili powder and lime juice.

Beans, corn and cherry tomatoes in basil vinaigrette

4 c. green and yellow beans, stems removed and cut in half
1 c. cherry tomatoes, halved or quartered
1 c. corn kernels, shaved from cob
¼ c. olive oil
¼ c. basil leaves, lightly packed
½ a small garlic clove, chopped
1 tbs. red wine or apple cider vinegar
¼ tsp. salt
salt and pepper for seasoning
2 tbs. basil leaves, cut into chiffonade, for garnish

Put the beans in a small sauce pan with water to cover. Bring to a boil and simmer until just barely tender, 2-3 minutes. Drain and rinse with cold water, and pat dry with a dishcloth or paper towel. Place in a medium sized bowl with the tomatoes and the corn.

Combine oil, vinegar, basil, garlic and salt in a blender and blend until smooth. Pour dressing over the vegetables and stir well. Season with salt and pepper to taste, and garnish with basil leaves. Serves 3-4.