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Tag Archives | Corn on the Cob

Pickled Corn Coblets

Pickled Corn Coblets are small pieces of fresh corn pickled in corn pickling sauce with orange bell peppers, red onions and jalapeño slices.

The Sauce: Corn Pickling Sauce – Pickled Corn Coblets has cider vinegar, sugar and bay leaf juice; it’s lightly brined and sweetened.

‘Great Sauces Transform Good Food into Gourmet’ 

Centerpieces

Crispy corn, bell pepper and red onion bestow a splash of bright colors. This double agent pickled vegetable side dish is disguised as the picnic centerpiece. Line jars down the middle of a long or center on a round table. Then when
Vegetablesyour guests least expect it, you crank open a jar and start passing it around the cool, crunchy corn and pickled bell peppers with a tinge of jalapeno heat.

These kaleidoscope of patterns and colors keep in the fridge for 2 weeks and make you smile every time you open the fridge. Make a batch and let the fun keep on giving when friends drop by for a BBQ or late evening visit on the patio. One dish, done.

You might also enjoy Pickled Jalapeños, Fetamole, Fence Post Produce, Flower Garden Veggies, Vegetable Warfare and Rockamole.

2 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 3 Indiana Succotash, and Part 4 Cool Corn Zucchini Salad. More on Corn. How to cut corn kernels off the cob.

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Recipe: Pickled Corn Coblets

Prep Time: 15 Minutes | Inactive Time: 24 Hours | Cook Time: 10 Minutes | Yield: 5 Quarts | Level: Easy

Ingredients
Vegetables Prep

  • 5 3/4 cups cider vinegar
  • 7 1/2 cup water
  • 1 cup sugar
  • 1/3 cup salt
  • 1 bay leaf
  • 7 large ears corn on the cob, shucked
  • 1 large red onion, thinly sliced
  • 1 large orange bell pepper, cut in strips
  • 3 medium jalapeños, sliced in circles

Special Equipment – large pot, 5 quart jars with lids

Load Jars with VegetablesInstructions
1 Place vinegar, water, sugar, salt and bay leaf in a large pot and bring to boil over medium high heat. Stir to dissolve the sugar. Take off the heat and let cool until warm, about 10 minutes.

2 Meanwhile cut the corn crosswise into 1 1/2-inch coblets.

3 Fill five clean quart jars with coblets, sliced red onions, Funnel in juicered bell pepper strips and jalapeño slices, layering as you go.

4 Pour warm pickling juice over the vegetables until it reaches the neck of the jar. Allow to finish cooling on the counter. Add a little more pickling juice as needed to reach the neck of the jar and discard the leftover juice. Screw the lids on tightly. Place in the fridge to pickle and chill overnight. Keeps for 2 weeks in the fridge. Serve cold.

Information
Notes
Rose Corn CobletsTry other colorful vegetables or bell peppers with the corn.

Overnight the corn pickling sauce will become rosy colored as the red onion bleeds into the sauce. The longer it stands the deeper the rose hue.

Applications
These jars of pickled corn make a striking table centerpiece and could then be served with the meal.

 

 

 

Dish Designer

  • Exchange orange for red or green bell peppers.
  • Use white, yellow or variegated corn on the cob.
  • Exchange jalapeños for red Thai peppers.

Inspiration – Helen Horton

SaucyCuisine.com
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Pickled Corn Coblets
Written by
Photographs by Helen Horton
Updated: August 22, 2013

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Company Corn with Bacon

Company Corn with Bacon is a fresh corn-off-the-cob dish with some crisp bacon and a little green onion.

‘Great Sauces Transform Good Food into Gourmet’ 

Corn in your teeth

“This is the best corn dish I’ve ever tasted” said Chris, and a bunch of other people who’ve been guests at my table this summer. Company Corn with Bacon is a simple down home vegetable side dish that’s brings out the sweetness of fresh picked corn and smoky bacon.

Serve this when you want corn on the cob but you either don’t have time to boil a huge pot of water to cook the cobs or you’re afraid your guests may pass up the corn for fear kernels will get stuck in their teeth.
Corn on the Cob
What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, Company Corn with Bacon may be the favored dish on your dinner menu.

You might also enjoy Steamed Corn on the Cob, Roasted Carnival Squash, Parmesan Zucchini Crisps, Glazed Carrot Sticks, Spicy Roasted Butternut

Squash and Cheddar Zucchini Bake.

1 of 4 part series ”Corn-ucopia”. Part 2 Pickled Corn Coblets, Part 3 Indiana Succotash, and Part 4 Raw Corn Zucchini Salad. More on Corn. How to strip the kernels off the cob.

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Recipe: Company Corn with Bacon

Prep Time: 5 Minutes | Cook Time: 10 Minutes | Yield: 6 Servings | Level: Easy

Ingredients
Corn and Bacon

  • 4 slices thick bacon, diced
  • 4 cups fresh corn kernels, about 6 ears corn
  • 1/4 cup water
  • salt
  • freshly ground black pepper
  • pinch crushed red pepper
  • 1/4 cup finely sliced green onions

Special Equipment – large skillet

Instructions
Strip Corn with Knife and 2 Bowls1 Brown bacon until crisp in a large skillet over medium high heat. Remove bacon to a plate lined with a paper towel and reserve. Discard bacon fat except enough to coat the pan.

2 Add corn kernels and water. Season with salt, black pepper and crushed red pepper. Cook on medium heat until corn is tender and water evaporated, about 5 minutes.

3 Stir in green onions and reserved bacon. Serve Green Onionsimmediately.

Information
Company Corn and BaconNotes
A pinch of crushed red pepper is barely enough to create a tinge of heat. Add more or less crushed red pepper for desired heat.

Click here for some easy ways to remove corn kernels from the cob

Applications
Serve this dish when you would love to have corn on the cob but don’t want to get corn stuck in your teeth.

Dish Designer

  • Exchange crushed red pepper for a dash of cayenne pepper.
  • Exchange green onions for chives.

Inspiration – Martha Stewart

SaucyCuisine.com
Cook with Sauces
Company Corn with Bacon
Written by
Photographs by Helen Horton
Updated: August 21, 2013

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‘Corn-ucopia’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Corn is cool

Cutting fresh corn off the cob causes kernels to fly all over my kitchen. Does this Corn Stripperprep step redecorate your kitchen? I usually discover a few errant kernels months later in hard-to-reach crevices. I have to admit the mess discourages me and I revert to frozen corn.

As good as frozen corn is, it’s still not like picked-this-morning sweet kernels. During harvest season farmers markets and roadside produce stands offer multiple cobs for a dollar. It’s irresistible. So I Corn on the Cob Stripperaccumulated several corn strippers to enjoy some fresh corn off the cob without redecorating my kitchen. All of them were less than desirable. One tool was hard to push through the kernels. The other one cut easily but left half of the kernel on the cob. The one that looks like a computer mouse cuts and Corn Mousecaptures the corn simultaneously. It’s a nice idea but still left too much of the corn on the cob. I’m happy with a good sharp knife perched on a small inverted bowl set inside a larger bowl.

Now that cutting the corn off the cob is no big deal, I’m sharing a few fresh corn-off-the-cob dishes. Strip Corn with Knife and 2 BowlsThese feature the fabulously fresh taste of eating it on the cob but without the ‘stick in between your teeth’ problem. It’s great for kids and especially helpful for guests who might be hesitant to dive into a cob. Once you try these you might agree the speed of preparation is a boon to your menu. They’re faster than boiling a big pot of water and cooking the corn still clinging to the cobs.

Narrowing the dishes for this series was nothing short of frustrating. Cooking some old favorites and trying some new creations made it hard to select just three

With thick the to convinced absorbs. And cialis free sample on don’t practically chose my ultimately long waiting.

so I decided on a ‘Corn-ucopia’ of four dishes.

Company Corn and BaconAugust 21, 2013 – First is the most simple dish, Company Corn with Bacon. What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, it may be the favorite dish on the menu.

 

 

 

Pickled Corn CobletsAugust 22, 2013 – Colorful Pickled Corn Coblets served right out of a mason

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jar, it’s spunky, crunchy and adds some zip to a cookout. So beautiful, it can double as a picnic table centerpiece and side dish.

 

 

Indiana SuccotashAugust 23, 2013 – ‘Suffering succotash’ won’t be uttered by anyone when you serve Indiana Succotash. Traditionally it’s a combination of corn and lima beans. In the Midwest of the United States fresh green beans are exchanged for limas with a touch of celery seed. If you’ve never tried succotash this is a good place to investigate.

 

 

 

Raw Corn Zucchini SaladAugust 24, 2013 – The series ends with Raw Corn Zucchini Salad. Going completely raw, the vegetables are lightly dressed with a vinaigrette. It stays crisp for several days in the fridge so make a large batch with the intent on leftovers. A dish of this cool salad is like drinking in a refreshing cooler in a hot summer heat wave.

 

SaucyCuisine.com
Cook with Sauces
Corn-ucopia Series
Written by
Photographs by Helen Horton
Updated: August 5, 2013

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Steamed Corn on the Cob

Fresh corn on the cob steamed to perfection.

Steamed in the husk

Our Sumsion Family Reunion was the birth of my fresh corn on the cob love affair. Grandpa and Grandma’s deep backyard was one-third blanket of blue green grass and two-thirds thriving vegetable garden. The long rows contained tomato plants, squash mounds, bean bushes, carrot tops and corn stalks. The reunion buffet was laden with fresh cooked garden wares, not the least of which was last-picked corn on the cob. Picked last just before dinner to maximize the sweetness of corn severed from the stalks minutes before it is husked and submerged in large pots of boiling water waiting and ready for the corn.

Fresh-Corn-on-the-Cob-with-silkWhen the corn is plucked from the pots and piled high on platters, the extended family gathered around long tables set on the back lawn for prayer on the family and food. Then the dinner began. Corn was a high priority pick for my plate. I dressed it with a pat of butter gliding along the horizontal rows of kernels slowly turning the cob to reach every one, then a dash

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of salt and pepper.

Nowadays I don’t shuck and boil corn anymore. I simply place it into the microwave and cook for a mere few minutes in its husk jacket. This method steams in the fresh picked flavor and needs nothing but the pure unadulterated corn, no butter, no salt. Enjoy a cob!

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Recipe: Steamed Corn on the Cob

Prep Time: 0 Minutes | Cook Time: 5 Minutes | Yield: 2 Servings | Level: Easy

Ingredients
Steamed-Corn-on-the-Cob

  • 2 ears of corn, unhusked

Instructions
1 Place 2 ears of corn in the microwave. Cook for 4-6 minutes depending on size.

2 Let rest for 3-5 minutes or just until it’s cooled enough to handle. Pull away the husk. Serve.

Information
Notes
Two cobs of corn can be microwaved at a time. If left in the husks they will stay hot while a second batch is cooked. If a large amount of corn on the

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cob is required, lay 10-12 unhusked cobs of corn on a baking sheet and roast in the oven for 25-30 minutes at 375 degrees. Cool just enough to husk the corn and serve, no butter or salt needed.

Applications
When using fresh corn on the cob in a recipe such as a salad, chili, salsa, relish, casserole or sauce, cook in the microwave, husk and cut off the cob.

Dish Designer

  • Cut or break cobs in half for smaller servings.

Corn-on-the-Cob-in-huskInspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 28, 2012

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