Sweet N Savory Corn Recipes

SWEET AND SAVORY CORN CASSEROLE RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Melt butter in a 10-inch cast iron skillet over medium heat, then add onion, bell pepper, sugar, sage, salt, paprika, and cayenne. Cook, stirring, until onions are translucent and just beginning to brown, about 10 minutes, then add corn. Continue cooking, stirring frequently, until no water remains in skillet, another 8 to 10 minutes, then stir in cornmeal and remove from heat.
• In a small bowl, whisk together eggs, milk, and cream, then pour into corn mixture. Stir well to combine, sprinkle with cheese, and bake until softly set, about 20 minutes. Turn on the broiler and broil only until lightly browned, just a minute or two more.

SWEET AND SAVORY GRILLED CORN

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

SAVORY CORN FRITTERS

Steps:

• In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
• Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
• Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
• Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

SWEET 'N SAVORY CORN

Steps:

• Prepare grill for direct-heat cooking.
• Gently pull back husk from each ear of corn without detaching; remove silk.
• Replace husk strips, one piece at a time, over corn.
• Tie kitchen string around each ear to secure husks.
• Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
• Grill corn, covered, turning occasionally until tender, about 15 minutes.
• Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
• If desired, garnish with rosemary sprig.
• In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
• If desired, garnish with additional sun-dried tomatoes.
• Serve corn with toppings.
• No-grill cooking:.
• Remove husks from corn.
• In pot, bring 2 inches water to a boil.
• Add corn; cook until tender, 4 minutes.
• Drain.