Corn And Tomato Parfait With Basil Recipes

CORN-AND-TOMATO PARFAIT WITH BASIL

Steps:

• Make the corn pudding: slice the kernels off the cobs with a knife into a bowl. Scrape the length of the cobs with the knife to collect the ''milk'' remaining on them. Pass the liquid and kernels through a juicer. Place the corn juice in a nonreactive saucepan and slowly heat it up, stirring frequently. As it gets close to a simmer, season with a pinch of salt. The juice will begin to thicken like custard because of the natural cornstarch. Continue to stir until it completely thickens, then remove from the heat, strain and cool. Cover the top with a piece of plastic wrap so it does not form a skin. Refrigerate.
• Make the tomato jelly: roughly chop the tomatoes and place in a bowl. Tear 1 cup of the basil leaves. Mix the basil with tomatoes and season generously with salt. Pass through a juicer or purée in a blender. (You might have to do this in batches.) Pour the juice or purée into a nonreactive bowl lined with a kitchen towel or several layers of cheesecloth. Gather up the corners of the towel and tie with string. String the bag up carefully to the bottom of a shelf in the refrigerator so it hangs over the bowl and allows the tomato water to drip slowly into the bowl. (Do not squeeze the cloth.) Drain for 6 hours. Taste the water and adjust the seasoning with salt. Ladle out 3 cups of the tomato water into another bowl. Place 1 cup of the remaining tomato water in a saucepan and add the gelatin; let stand 10 minutes, until completely soft. Slowly heat this mixture, stirring constantly, until the gelatin is dissolved. Stir the gelatin mixture into the remaining tomato water, cover and return to the refrigerator to set overnight.
• Make the basil oil: place the remaining cup of basil leaves in a strainer and blanch in a saucepan of boiling salted water for 10 seconds. Plunge the basil into ice water to chill completely. Remove and squeeze out the water. Slice the basil thinly and then place in a blender and turn on a low speed. Slowly drizzle in the olive oil and blend for 2 minutes. Pour the basil oil into a strainer lined with a kitchen towel and allow to drain a clear, emerald oil. Refrigerate.
• To assemble the salad, have ready 6 martini glasses. Spoon 2 tablespoons of corn pudding into the bottom of the glass so it fills approximately 1 1/2 inches of the bottom. Spoon on top 1 tablespoon of the basil oil. Next, gently spoon on a layer of the tomato jelly about the same thickness as the pudding. Season with a grind of pepper. Garnish with a basil sprig.

CORN WITH BASIL

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

CORN, TOMATO AND BASIL CHOWDER

Steps:

• Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
• In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
• Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.

CORN, TOMATO, AND BASIL PASTA

Steps:

• Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
• In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
• In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

BASIL CORN & TOMATO BAKE

Steps:

• Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

TOMATOES WITH CORN AND BASIL FILLING

Steps:

• Cut 1/2 inch from the stem end of each tomato and with a melon-ball cutter scoop out and discard the seeds and pulp, leaving a 1/2-inch shell. Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes. In a large saucepan combine the corn with enough salted cold water to cover it by 1 inch, bring the water to boil, and boil the corn for 5 minutes. Drain the corn, let it cool until it can be handled, and, working over a bowl, cut the kernels from the cobs with a serrated knife.
• In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the corn add the dressing, the chopped basil, the scallion, and salt and pepper to taste.
• In a skillet melt the butter over moderately high heat and in it sauté the bread cubes, stirring occasionally, until they are golden. Toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs decoratively on the tomatoes.

CORN AND TOMATO GRATIN WITH BASIL

Steps:

• Preheat oven to 350°F. Heat olive oil in heavy large skillet over medium-high heat. Add chopped onions to skillet. Sauté until onions are translucent, about 4 minutes. Add corn kernels and sauté until cooked through, about 6 minutes. Stir in ground nutmeg. Season to taste with salt and pepper. Cool.
• Spray 2-quart glass baking dish with nonstick vegetable oil spray. Combine half and half, eggs, egg whites and hot pepper sauce in large bowl and whisk to blend. Stir corn mixture into custard. Pour into prepared dish. Bake until custard is set, about 30 minutes.
• Remove gratin from oven. Season tomatoes with salt and pepper. Sprinkle evenly over gratin. Bake until tomatoes are heated through, about 8 minutes. Sprinkle with basil and serve.

SAUTEED CORN WITH TOMATOES & BASIL

Steps:

• In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.