Quadruple Illinois Sweet Corn Salad Recipes

SWEET CORN SUMMER GAZPACHO

Steps:

• Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
• Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
• When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
• Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.

JALAPENO HONEY BUTTER GRILLED CORN

Steps:

• Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
• Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
• While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
• Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.

ITALIAN SAUSAGE PENNE PASTA WITH TOMATOES AND PEAS AND SWEET CORN SALAD

Steps:

• In a saucepan cook the sausage until almost finished and remove from the saucepan. To the saucepan add 1/4 cup of olive oil and heat. Then add 1 cup of onions, oregano and garlic and saute for 2 minutes. Then add 6 cups of tomatoes, parsley and 1/4 cup of basil. Simmer for 5 minutes than add back to the sausage and simmer for 10 minutes then add the peas. Cook the pasta in a large pot of boiling salted water until al dente. Toss pasta with the sausage, add 1/2 cup of basil and season with salt and pepper.
• Cut the kernels off the ears of corn and in a large bowl mix the corn with, remaining onion, 6 chopped tomatoes, basil and olive oil. Season with salt and pepper.

WARM FARRO SALAD WITH CHARRED CORN

Steps:

• Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
• For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
• Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
• While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
• Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.