HOMEMADE CORN BROTH
Just when you think a sweet, crisp ear of corn can't get better, this recipe shows that the goodness keeps on giving long after the last kernel is eaten. The stock is made from the empty cobs once the kernels have been cut off. Use it as you would vegetable stock in your favorite recipes.
Provided by Jennifer Perillo
Time 35m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Using a sharp knife, cut the kernels off the cob; reserve the kernels for a later use.
- Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
- Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
- Technique Tip: Break the ears in half before cutting off the kernels. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board.
CORN RISOTTO
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.
Provided by Emily Weinstein
Categories dinner, lunch, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
- Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams
THE MINIMALIST'S CORN CHOWDER
Provided by Mark Bittman
Categories Soup/Stew Onion Pepper Potato Tomato Dinner Corn Summer Healthy Parsley Simmer Boil Butter Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.
- 2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
- 3. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley, and serve.
- Keys To Success
- STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process.
- TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you're not in a hurry.
- AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don't overcook. But the new supersweet hybrids, which retain much of their flavor in the refrigerator for a few days, are not as tender, and their kernels should be cooked for a few minutes at least. Just keep tasting and stop cooking when the texture seems right.
CORN STOCK
Use this great corn stock recipe when making Emeril Lagasse's Chilled Corn and Crawfish Soup with Creme Fraiche and Chives.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 1
Steps:
- Place corn cobs and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Use immediately or keep refrigerated in an airtight container for up to 1 week.
EASY CORN STOCK
Steps:
- Place onion, corn cobs, and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain, and use immediately or keep refrigerated in an airtight container for up to 1 week.
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