Summer Sweetcorn: Try 3 Fresh Recipes – Medford News, Weather, Sports, Breaking News

Summer Sweetcorn: Try 3 Fresh Recipes - Medford News, Weather, Sports, Breaking News

BBT Corn Frying Pan. [Abel Uribe/Shannon Kinsella/The Daily Meal]

Salad of corn and edamame succotash. [Abel Uribe/Shannon Kinsella/The Daily Meal]

Corn and maple ice cream. [Abel Uribe/Shannon Kinsella/The Daily Meal]

Removing kernels from cobs opens the door to variety

Sweet corn is one of the surest signs of summer.

And the harvest at Coats Ranch in Central Point has been reassuring, following the closure of nearby Seven Oaks Farm and Beebe’s Farmstand in the past two years. I breathed a sigh of relief last month when Coats Ranch announced its first corn crop, along with peaches and other farm-fresh produce.

After all, it wouldn’t be a summer without locally grown peaches for the cobbler and fresh corn on the cob. After wobbly front teeth diminished my kids’ enthusiasm for the latter last summer, they switched to this quintessential seasonal treatment.

To make corn easier to eat last summer, I turned to skillets with all the produce—namely tomatoes, zucchini, and bell peppers—and spices were within reach. Including bacon or sausage tempted my carnivorous older son.

By whatever name, skillet, succotash, or maque choux is an easy, flavorful yet healthy side of grilled food. Or serve it over lettuce leaves for a lighter meal, topped with fried shrimp or scallops, chunks of tofu or tempeh, or feta or halloumi cheese.

Begin cutting the corn on the cob by placing each cob in a large bowl and holding the top with one hand. Starting at the top, use a sharp knife to cut the kernels from the cob, working your way down. Rotate the flask and continue cutting until the flask is clean.

Next, put some sliced ​​bacon in a cast iron skillet so that it becomes crispy; scoop it out of the pan with a slotted spoon when done. Leave enough fat in the pan to completely cover the amount of corn you are cooking. Skimping here, you risk a dish that deserves the meal acceptance rather than rave reviews

For example, I recently cooked 12 ounces of bacon for seven ears of corn kernels, plus half a sweet onion, two medium zucchini, and half a pound of peas. The amount of fat in the pan as the onion and zucchini cooked looked like it would collect at the bottom of my serving dish, but once I added the corn, it miraculously absorbed all that fat and left my guests stunned. .

The addition of peas, as opposed to the more traditional succotash beans, proves that the dish is not so much a recipe as it is a method. Push it away from its American origins — native first, then colonial — with some Asian influences, including edamame and cabbage as suggested in the following recipe. Make it dairy-free with a few tablespoons of miso paste; sprinkle some togarashi spice on it instead of paprika and cumin.

Chili-lime spices, such as tajin, are great to sprinkle over biscuit corn, but make a surprisingly sour-salty garnish over sweet corn ice cream. This rich version tastes like buttery cornbread topped with maple syrup. Infusing its heavy cream with flavor from the corn cobs that have been stripped of their kernels is a thrifty move that spreads local corn from one dish to another.

A flavor you probably won’t find in grocer’s chest freezers, sweet corn ice cream is popular in Mexico, where I first tasted it while vacationing on the Baja Peninsula. A bucket list project with my kids, the recipe was made for a home ice cream maker – just be sure to refrigerate the dairy base thoroughly (up to two days) and don’t pass it through a fine mesh sieve, which removes the husks from the kernels .

Coats Ranch is located at 3371 Willow Springs Road. See Facebook for hours and harvest updates.

Reach editor Sarah Lemon at 541-776-4494 or [email protected]

Bacon, Basil and Tomato Frying Pan Corn

4 thick slices (8 ounces total) smoky bacon, cut crosswise into 1/4-inch pieces

2 shallots or 1 small white onion, peeled and finely chopped

1 large poblano chili, seeded and diced

1 large or 2 small garlic cloves, peeled and finely chopped

3 cups fresh or grilled corn kernels

1 pint ripe cherry tomatoes, halved or 2 to 3 cups large chunks ripe tomatoes

1/2 teaspoon coarse (kosher) salt

1/4 teaspoon freshly ground black pepper

1 cup loosely packed, thinly sliced ​​fresh basil leaves, about 1 1/4 ounces

In a large, well-seasoned cast iron skillet or non-stick skillet over medium heat, cook the sliced ​​bacon, stirring often, until bacon is crisp and golden brown, about 10 minutes. Scoop the bacon out onto a plate with a slotted spoon. Tip off (and save for another use) all but 2 tablespoons of melted fat from pan.

Add the shallots or onion and the poblano to the pan. Cook over medium heat, stirring often until tender, for about 4 minutes.

Stir in the minced garlic and cook for 1 minute. Stir in the corn kernels. Cook, stirring often, for about 3 minutes, then stir in the halved cherry tomatoes. Cook until very hot, about 2 minutes.

Season with salt and pepper, or to taste. Remove from heat and stir in crispy bacon. Fold in the chopped basil. Serve right away.

Makes 4 cups (about 6 servings).

Warm grilled corn salad and edamame succotash

2 ears corn on the cob, shelled and rinsed

1 large sweet onion, peeled and cut crosswise into 3 pieces

2 thick wedges of Napa or green cabbage, about 6 ounces total

1/3 cup olive oil, plus more for drizzling

1/2 teaspoon coarse (kosher) salt, plus more for sprinkling

1 1/2 cups frozen hulled edamame or lima beans

2 small limes

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 cup (about 2 ounces) crumbled queso fresco or feta cheese or 1/4 cup heavy whipping cream

1/4 cup thinly sliced ​​fresh chives or scallions

Prepare a charcoal grill or preheat a gas grill to medium hot.

Place the ears of corn, onion wedges and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place vegetables directly on the grill on the stove. Grill, turning occasionally until nicely golden brown on all sides, about 15 minutes. Transfer to a cutting board. Let cool.

Meanwhile, cook the edamame in a small pan of boiling salted water for about 2 minutes. draining.

Grate the zest of the limes into a large bowl. Then squeeze the juice from the limes into the bowl. Stir the 1/3 cup olive oil, paprika, cumin, and 1/2 teaspoon salt in a large bowl. Add warm edamame to the dressing in a bowl.

Use a sharp knife to remove kernels from corn on the cob and add to dressing. Chop the grilled onion and cabbage and add to the dressing. Mix well. Add the crumbled queso fresco or whipped cream. Serve at room temperature, sprinkled with chives or scallions.

Makes 6 cups, serves 6.

Sweet corn and maple ice cream

3 cups fresh raw corn kernels

1 cup whole milk

2 cups heavy whipping cream

1/2 cup sugar

1/2 cup pure maple syrup

1/2 teaspoon salt

4 large egg yolks

1 teaspoon pure vanilla extract

Fresh black raspberries or blackberries, to serve

Chili Lime Herbs or Tajin Classic Chili Lime Herbs (optional), to serve

Puree 1 1/2 cups corn kernels with 1/2 cup whole milk in a blender until very smooth. Transfer to a deep, heavy pan. Repeat with the remaining 1 1/2 cups of corn and 1/2 cup of milk.

Stir the whipping cream, sugar, maple syrup and salt into the corn mixture. Heat over medium heat until boiling.

Meanwhile, place a large bowl over a larger bowl of ice. Place a strainer in a large bowl.

Beat the egg yolks in a small bowl.

Slowly spoon 1 cup of heated corn mixture into egg yolks to gently heat. Then whisk the egg yolk mixture back into the simmering corn mixture and cook over very low heat until thickened, 2 or 3 minutes. Don’t cook.

Immediately pour the mixture through a sieve into a bowl set on ice. Whisk to cool the mixture and stop cooking. Stir in the vanilla. Refrigerate the corn mixture until very cold or up to 2 days.

Pour the cold corn mixture into the ice cream maker and freeze according to the manufacturer’s directions. Scoop into a container. Cover and freeze firmly for at least 1 hour.

Serve small scoops of ice cream topped with berries. If desired, shake a little chili-lime spice over ice.

Makes 1 1/2 liters.

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