Napa Valley Corn Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
• When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
• While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
• Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
• Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
• Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Steps:

• In a saucepan on medium-high heat, add the butter, chicken stock and thyme. Simmer until the thyme wilts slightly, about 8 minutes. Add the corn and stir to break up any chunks. Simmer for about 10 minutes. Remove from the heat, remove the sprigs of thyme, add the sour cream and season with salt and pepper. Stir to blend, and then serve with a dash of cayenne pepper.

Steps:

• Put oven rack in middle position and preheat oven to 450 F, Add butter, lard and oil to skillet andneat inovenuntil melted. about 5 minutes, then carefully pour into a medium bowl.
• Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off of cobs. Set aside.
• Put oven in middle position and reheat to 450. Add butter, lard and oil to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
• Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
• Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden picik or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes.

Steps:

• Bring large pot of water to boil. Add lime zest to water.
• Insert corns & bring back to a boil.
• Cook three minutes. Drain.
• Combine rest of ingredients and warm in saucepan. Remove from heat and allow it to sit in saucepan for several minutes to let flavors meld.
• Pour into a pan with sides and roll each corn in sauce.
• Serve immediately.