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Summer salads or risotto, fresh off the cob.

The season's best fresh corn on the cob is available now. Here are three recipes designed to take advantage of its delicate sweetness and textural quality.

Salads highlighting corn off the cob make up two of the recipes-one is a simple first course, and the other is part of a main dish from the grill. In the third, a creamy risotto is laced with corn and fresh sage.
Fresh Corn on Romaine with Parmesan
2 medium-size ears (about 1 lb. total)
 yellow or white corn, husks and
 silk removed
2 small heads (about lb. total)
 romaine lettuce, rinsed and
 crisped
1 small (about 5 oz.) red bell pepper,
 stemmed, seeded, and cut into
 slivers
1 piece (about 2 oz.) imported or
 domestic parmesan cheese
 Balsamic-mustard dressing (recipe
 follows)


In a 5- to 6-quart pan, bring about 2 quarts water to a boil on high heat. Add corn and cook, covered, until hot, 4 to 6 minutes. Drain and let cool. Cut kernels from cob with a sharp knife.

Reserve large romaine leaves for another use. Arrange small leaves on 4 salad plates. Scatter equal portions bell pepper slivers and corn kernels over greens. Pull a cheese-shaving slicer or vegetable peeler over the cheese to make thin strips; gently lay cheese on salads. Drizzle the dressing equally onto each salad. Makes 4 servings.

Perserving:263 cal.; 9.1 gprotein;20g fat(4.6g sat); 14 g carbo.; 297 mg sodium; 14 mg chol.

Balsamic-mustard dressing. Combine 3 tablespoons olive oil with 2 tablespoons balsamic or red wine vinegar, 2 tablespoons mayonnaise, 1 teaspoon coarse grain mustard, 1 1/2 teaspoons minced shallots, and pepper to taste.
 Grilled Corn and Black Bean Salad
with Shrimp and Cornbread Triangles
 To make cornbread triangles, use your
favorite cornbread recipe (based on about
1 cup each cornmeal and flour) or an 8
-to 13-ounce mix and bake bread in an 8
-inch -square baking pan.
16 colossal-size shrimp (about 15 per
 lb.), shelled, deveined, and
 rinsed
 Honey-lime marinade (recipe
 follows)
6 tablespoons olive oil
3 medium-size ears (about 1 1/2 lb.
 total) yellow or white corn, husks
 and silk removed
1 can (1 5 oz.) black beans, drained
1/2 cup thinly sliced green onion
1 tablespoon minced fresh cilantro
 (coriander)
1 baked cornbread square (see
 preceding)
1 large (about 1/2 lb.) firm-ripe
 avocado
 Fresh cilantro sprigs
Place shrimp in a heavy plastic bag; pour
1/2 cup marinade over shellfish. Seal bag
and rotate. Chill at least 30 minutes or up
to 6 hours; turn occasionally. Blend remaining
marinade with oil; set aside.
Place corn on a grill 4 to 6 inches above a
solid bed of medium coals (you should be
able to hold your hand at grill level only 4
to 5 seconds). Cover barbecue, open
dampers, and cook, turning corn occasionally,
until lightly browned on all sides,
10 to 15 minutes. Remove from grill and
let cool. Add 6 to 8 briquets to the fire.
Meanwhile, thread 4 shrimp on each of 4
slender wooden skewers. Cut corn off cob
and place kernels in a large bowl. Add
beans, onion, minced cilantro, and reserved
marinade mixture; blend well.
 Cut cornbread into 4 equal squares; cut
each piece diagonally, then split horizontally.
When coals are medium-hot (you
should be able to hold your hand at grill
level only 3 to 4 seconds), lay 1/2 of bread
cut side down on grill until toasted, about
1 minute; turn and toast other side, about
1 minute longer. Remove from grill; keep
warm. Repeat to grill remaining bread.
 Place shrimp on grill and cook, brushing
with excess marinade in bag and turning
once, until opaque but moist-looking in
center (cut to test), 7 to 8 minutes total.
Remove from grill and keep warm.
 Cut avocado in half, pit and peel. Cut
each half lengthwise in half. Mound equal
portions of the corn salad on each of 4
dinner plates. Arrange shrimp skewers,
cornbread triangles, and avocado wedges
alongside. Garnish with cilantro sprigs.
Makes 4 main-dish servings.
 Per serving:866cal.;38g protein;44g fat(6.9g
sat.); 84 g carbo.; 699 mg sodium; 179 mg chol.
Honey-lime marinade. Combine 1 teaspoon
grated lime peel; 1/2 cup lime juice; 2
tablespoons distilled white vinegar; 1 tablespoon
honey; 2 teaspoons Dijon mustard;
1 teaspoon ground cumin; 2 cloves
garlic, minced; and 1 fresh jalapeno chili,
stemmed, seeded, and minced.
Corn Risotto with Sage
 3 medium-size ears (about 1 1/2 lb.
 total) yellow or white corn, husks
 and silk removed
 1 tablespoon butter or margarine
 1 large onion, finely chopped
 1 cup short-grain white rice (such as
 arborio or pearl)
3 1/2 cups regular-strength chicken broth
 (if salted, use half broth and half
 water)
 1/4 cup grated parmesan cheese
 1/4 cup shredded fontina cheese
 3 tablespoons chopped fresh sage
 leaves or 2 teaspoons dry sage
 leaves
 Fresh sage leaves
 With a sharp knife, cut kernels from cobs;
set aside kernels and cobs.
 In a 10- to 12-inch frying pan, melt butter
over medium heat. Add onion and cook,
stirring often until limp, about 5 minutes.
Add rice and stir until opaque and milky looking,
about 2 minutes. Stir in about
of the corn kernels.
 Mix in broth. Bring to a boil, stirring
often. Reduce heat and simmer, uncovered,
stirring occasionally until rice is
tender and most of the liquid is absorbed,
20 to 25 minutes. Lower heat and stir
more often as mixture thickens.
 Remove rice from heat. Holding cobs over
rice, with dull side of knife scrape them
lengthwise so corn juices fall into rice
mixture. Gently stir in parmesan, fontina,
and chopped sage; let stand until cheese
melts, about 2 minutes.
 Transfer to a warm rimmed platter or
shallow bowl. Scatter remaining corn over
risotto; garnish with sage leaves. Makes 4
or 5 servings.
 Perserving:279 cal; 9.3g protein; 7.2g fat(3.7
g sat.); 45g carbo.; 189 mg sodium; 16 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1991
Words:996
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