I have never tried using
fresh ears of corn to make recipes with.
On the other hand, if you have access to amazing
fresh ears of corn that you'd like to roast or barbecue, they will definitely shine here!
This hearty soup offers the perfect segue from summer to autumn, making use of those last
fresh ears of corn from the farmer's market.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups
fresh corn (cut from from approximately 2
ears) or organic frozen
corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two
ears of corn / 1 C
fresh tomatoes, coarsely chopped / 2 C
fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
ingredients GRILLED
CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pe
CORN AND TOMATO SALAD 4
ears sweet
corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pe
corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice
of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped
fresh cilantro leaves freshly ground black pepper
5
ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons
fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Ingredients 2 eggs 1 tsp kosher salt 1 tsp
fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1
ear of corn, cut from the cob or 1/2 cup frozen
corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
Originally I added an
ear of fresh corn but didn't love it.
I left out the meat and used 2
ears of fresh corn and 3 serrano chiles instead
of canned veggies.
I cobbed a couple
of ears of fresh corn and steamed for a couple
of minutes to give it a little crunch similar to what's in the can.
3 cups
of watermelon, small dice 1 cup
of sliced jicama sticks 1
ear of corn a handful
of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches
of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based
fresh mozzarella, or feta, to serve
I had a few
ears of fresh summer
corn and decided some vegan
corn muffins would be nice.
I also added one
ear of fresh sweet
corn, but not until the very end so it retained its sweetness and crunch.
I love the addition
of raw summer sweet
corn — and I really think you'll dig the
fresh flavor — but if uncooked
corn is a personal dealbreaker, feel free to grill your
ear beforehand OR give the kernels a quick sauté in a little olive oil.
cherry tomato &
corn salad 1 1/2 cups cherry tomatoes 3
ears of fresh corn 1 cup chopped,
fresh cilantro leaves (and soft stems) squeeze
of fresh lemon juice salt & pepper
Some asparagus (still in season and available locally), garlic scapes (cut
fresh from my own garden), and
corn (not local, but I couldn't resist that stack
of husks - on
ears).
Red Chileatole with Mushrooms,
Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to t
Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2
ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to t
corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig
fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3
ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp
fresh chopped thyme or 1/2 tsp dry thyme A few dashes
of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
2 cans
of black beans, rinsed and drained 3 - 4
ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup
of cherry tomatoes, halved or quartered 1/4 cup
of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup
of fresh lime juice 1/4 cup
of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne
4 large
ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons
fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
For the salsa · 1 cup
fresh or frozen
corn kernels (from about 1
ear of corn) · tablespoons
fresh lemon juice (from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans, drained and rinsed · 1 cup peeled and chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and chopped 2 scallion, light green and white parts only, finely chopped cup finely chopped
fresh parsley leaves · Salt and freshly ground pepper
2 cups
of farro 1/2 cup
of roasted peanuts, chopped 1 large cucumber, peeled and chopped 1 large tomato, chopped 1 bunch
of fresh basil, chopped 1 bunch
of fresh cilantro, chopped 1 bunch
of fresh mint, chopped 1 medium red onion, chopped 1
ear of raw
corn, shaved
2
ears [non-GMO]
corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large handful
of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and
fresh ground black pepper to taste
It's a good thing there were 4
ears of fresh corn in the fridge!
2
ears corn 2 red bell peppers, quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow squash, cut into 1/2 - inch spears 1 red onion, cut into 1/2 - inch slices A double batch
of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn into bite - size pieces 1 head romaine lettuce, torn into bite - size pieces 1 bunch
fresh dill, chopped Juice
of 1 lemon, or to taste
If you want to use
fresh corn, you can cut the
corn off the cob after cooking it (boil lightly), and then grating the
ear of corn for whatever's left.
To begin, you'll need 8
ears of fresh sweet
corn.
If there's no
fresh corn available or you don't have time to clean
ears of corn frozen kernels will work just fine.
First
of all, I was saddened by the fact that she CLEARLY had no idea what she was looking at with the
fresh corn, but secondly that she choose the plastic wrapped
corn over the no waste
corn... Last but not least, she passed up 10
ears at $ 2.00 for the packaged
corn that cost $ 5.40 for only 4
ears!!!!
She took
fresh - from - the - market
ears of corn, sliced off the kernels and scooped them into a bag that she tossed into her freezer next to other similar ones.