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Martha's Corn off the Cob

MyCookbook Recipe Database
MyCookbook Member: MarthasRecipes
Recipe Category: Side Dish
Recipe Preparation Level: moderate
    We’re all familiar with corn on the cob, but a few strokes with a sharp knife can adapt this favorite summer treat for use in a medley of flavorful dishes. Today, Martha joins Bryant Gumbel on “The Early Show” to share some of her favorite recipes using corn off the cob: corn fritters, corn-and-rock-shrimp potpie, and a risotto-style corn fricassee.

    To remove the kernels, you’ll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You’ll also want to extract the delicious milk from the cob’s surface. For this, run the dull side of the knife down the cob to squeeze the liquid out.

    Makes 10 four-inch fritters

    3 ears corn (about 3 cups kernels)
    1 large egg, separated, plus 1 large egg white
    1 tablespoon all-purpose flour
    1 1/2 teaspoons sugar
    1/4 teaspoon salt
    Pinch of freshly ground black pepper
    4 tablespoons vegetable oil

    1. Using a chef’s knife, cut the kernels from the cob into a medium bowl. Using dull side of knife, scrape the milk and pulp from the cobs into the bowl with the kernels. Add egg yolk, flour, sugar, salt, and pepper, and stir to combine.

    2. In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.

    3. Drop spoonfuls of batter into the oil, spacing them a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Turn over using a spatula, and cook until golden on the other side, 1 to 2 minutes more. Repeat with the rest of the batter, using the remaining 2 tablespoons oil as needed for pan. Serve immediately.

    Serves 4

    6 ears corn (about 6 cups kernels)
    1/2 pound green beans, cut into 2-inch lengths
    2 tablespoons olive oil, plus more for drizzling
    1 large red onion, thinly sliced
    1 large clove garlic, finely chopped
    1 tablespoon fresh thyme leaves
    Salt and freshly ground black pepper to taste
    Juice of 2 fresh limes
    1 bunch radishes, thinly sliced

    1. Using a chef’s knife, cut the kernels from cob into a medium bowl; set aside. Fill a large bowl with ice and water; set aside. Place a medium saucepan filled with 4 cups water over medium-high heat; bring to a boil. Place green beans in boiling water; cook until they change from light to dark green, about 2 minutes. Drain, and put in ice bath until cold; drain again, and set aside.

    2. Heat oil in a large skillet over medium heat. Add onion slices; cook, stirring, until they begin to caramelize, about 5 minutes. Add garlic and thyme; cook 1 minute more. Add reserved corn, salt, and pepper. Cook, stirring, until corn starts to caramelize, 5 minutes more. Add reserved beans, and cook until just warm, 2 to 3 minutes more.

    3. Remove from heat. Toss with fresh lime juice, garnish with radish slices, drizzle with olive oil, and serve.

    Makes 6

    Before you begin to make these savory custards, heat a kettle of water to add to the roasting pan with the ramekins.

    3 tablespoons molasses
    3 ears corn (about 3 cups kernels)
    1 1/2 cups heavy cream
    1 1/4 cups milk
    Pinch of salt
    3 large whole eggs, plus 3 large egg yolks
    1/3 cup sugar

    1. Heat oven to 300°. Pour 1/2 tablespoon molasses into each of six ramekins; set aside.

    2. Using a chef’s knife, remove kernels from cobs into a medium bowl. Using dull side of knife, scrape the milk and pulp from the cobs into the bowl; break cobs into thirds.

    3. In a medium saucepan, add corn kernels, corn milk, and pulp. Add cream, milk, salt, and cobs. Bring to a simmer over medium heat. Remove from heat, and cover. Steep for 30 minutes; remove cobs, and discard.

    4. Puree mixture in the bowl of a food processor, in batches if needed, until smooth, about 2 minutes for each batch. Using a rubber spatula, push liquid through a fine-mesh sieve into a clean saucepan; transfer pan to stove over low heat, and cook, stirring often.

    5. Place eggs, yolks, and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until lightened in color, 3 to 4 minutes. Slowly ladle hot-corn mixture into egg mixture while on low speed. Skim any foam that was produced while whisking; pour 2/3 cup mixture into each ramekin.

    6. Place ramekins in a heavy roasting pan. Pour hot water into the roasting pan so it reaches two-thirds of the way up the sides of the ramekins. Bake until mixture is almost set and custard wobbles slightly when jiggled, 40 to 50 minutes. Transfer ramekins to a wire rack until cool, then refrigerate.

    7. To unmold cold custards, run a paring knife around the sides of ramekins. Place dessert plate on top of ramekin, and flip.

    Serves 6

    This recipe is for individual servings made in heat-proof bowls or ramekins; one 8-inch-square baking dish can also be used.

    3 tablespoons unsalted butter
    3 leeks, white part only, chopped
    1 clove garlic, minced
    2 bay leaves
    1/8 teaspoon nutmeg
    1/8 teaspoon cayenne pepper
    1 tablespoon all-purpose flour, plus more for work surface
    6 ears corn (about 6 cups kernels)
    1 teaspoon fresh thyme leaves
    1 1/4 cups homemade or low-sodium canned chicken stock
    1 cup heavy cream
    1 pound rock shrimp, peeled and deveined
    Salt and freshly ground black pepper
    Cornmeal Biscuit Dough (recipe follows)

    1. Heat oven to 450°. Heat butter in a large saucepan over medium heat. When melted and bubbling, add leeks and garlic. Cook, stirring, until leeks are translucent, about 4 minutes. Add bay leaves, nutmeg, cayenne, and flour. Cook, stirring, for 1 minute. Add corn and thyme; cook 1 minute more. Stir in stock and cream. Cook until liquid is thickened and reduced by two-thirds, 7 to 8 minutes. Add shrimp. Cook until pink, about 2 minutes. Remove from heat; discard bay leaves; season with salt and pepper.

    2. On a floured work surface, roll out cornmeal-biscuit dough to an 11-by-14-inch rectangle. Cut out six circles (about 3 1/2 inches each), using a bowl or ramekin as a guide. (Alternately, roll out an 8-inch square of dough.) Spoon corn mixture into six heat-proof bowls or ramekins, 8 ounces each.

    3. Place circles of dough over each bowl. Place bowls on a 13-by-9-inch baking sheet. Bake until crust is golden brown and cooked through, about 12 minutes. Serve.

    Makes enough for 6 three-and-a-half-inch ramekins or 1 eight-inch-square dish

    1 1/2 cups all-purpose flour
    1/4 cup plus 2 tablespoons yellow cornmeal
    2 teaspoons baking powder
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    1 1/2 tablespoons sugar
    6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
    3/4 cup nonfat buttermilk, plus more for brushing dough

    1. In a bowl, whisk flour, cornmeal, baking powder, baking soda, salt, and sugar.

    2. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in buttermilk until the dough holds together. Use immediately.

    Serves 4

    6 ears corn (about 6 cups kernels)
    4 tablespoons unsalted butter
    2 shallots, finely chopped
    2 teaspoons all-purpose flour
    1 cup homemade or low-sodium canned chicken stock
    1 cup heavy cream
    1/2 teaspoon salt, or more to taste
    1/4 teaspoon freshly ground pepper
    2 tablespoons roughly chopped fresh flat-leaf parsley or basil
    1 ounce Parmesan cheese, grated, plus more for garnish

    1. Using a chef’s knife, remove kernels from cobs into a bowl. Using dull side of knife, scrape milk and pulp from cobs; add to bowl.

    2. Heat butter in a medium saucepan over medium heat. When melted and bubbling, add shallots. Cook, stirring, until soft and translucent. Add corn kernels, corn milk, pulp, and flour. Cook, stirring, for 1 minute. Stir in chicken stock. Turn heat to high; cook until liquid is reduced by half, about 3 minutes. Add cream; cook until mixture is thick and creamy, about 4 minutes more.

    3. Remove from heat; stir in salt, pepper, herbs, and cheese. Divide among four bowls. Garnish with Parmesan.

    Serves 6

    2 ears corn (about 2 cups kernels)
    8 tomatillos, husks removed
    1 large clove garlic
    1/2 small jalapeño, minced
    1 1/2 tablespoons minced fresh cilantro, plus leaves for garnish
    1/2 teaspoon salt
    6 six-inch corn tortillas
    5 ounces grated Gruyère cheese

    1. Heat oven to 500°. Using a chef’s knife, cut kernels from cobs into a medium bowl. Using dull side of knife, scrape milk and pulp from cobs into bowl with kernels. Place tomatillos in a small roasting pan; roast in the oven until blackened and bursting, about 15 minutes.

    2. Place tomatillos, garlic, and jalapeño in the bowl of a food processor. Pulse until puréed, about 30 seconds. Transfer to a small bowl. Stir in cilantro and salt.

    3. Spoon 1 tablespoon salsa mixture onto each tortilla. Divide corn, milk, and pulp over salsa. Sprinkle with Gruyère; garnish with cilantro. Place on a baking sheet; bake until cheese is melted, about 4 minutes. Garnish with remaining salsa, and serve.

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