corn

Charred Corn Salad with Basil Vinairgrette

When the corn arrives at the Market, you just can’t eat enough.  This is a perfect recipe to make while your grill is hot with all those burgers, chops, and brats from our meat vendors. 

Ingredients:

  • 6 ears fresh corn on the cob, shucked
  • 1 to 2 tablespoons canola oil
  • Kosher salt and freshly cracked black pepper
  • 1 1/2 cups packed fresh basil leaves
  • 1 clove garlic, grated
  • 1/4 cup cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 (10-ounce) container small heirloom cherry tomatoes, halved
  • 1/2 small red onion, cut into small dice

Instructions:

  1. Preheat a grill pan over high heat.
  2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk ends down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
  3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
  4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

Recipe courtesy of Kelsey Nixon Cooking Channel

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Succotash Salad

What’s succotash? Succotash "broken corn kernels" is a food dish consisting primarily of sweet corn with lima beans or other shell beans. The corn is in, the produce is fresh and you can make your salad Farmer's Market style by adding zucchini, tomatoes and green or sweet red peppers. Shop the market for a fine selection of oils including grapeseed oil from Wildtree.

Ingredients:   

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  • 2 small zucchini, preferably yellow (8 ounces total), sliced into thin rounds (about 2 1/3 cups)
  • Kosher salt and freshly ground pepper
  • 12 ounces mixed beans (such as wax and Romano), trimmed
  • 2 ears corn, shucked
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup packed coarsely chopped fresh flat-leaf parsley
  • 3 tablespoons finely shredded fresh mint
  • 2 to 3 tablespoons white-wine vinegar

Instructions:

1. Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry.

2. Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear.

3. In a large bowl, toss beans and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day.

Recipe courtesy of Martha Stewart Living

 

Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.

Ingredients:

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  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves

Instructions:

  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Brined Shrimp with Charred Corn Salad

Through Market’s end, expect to find corn in abundance. If you’re tired of rotating through your tried-and-true corn recipe rut, try a new dish that breathes new life into a budget-friendly summer staple. Seared shrimp from The Aspiring Kitchen with a quick spice rub from Wildtree and Tastefully Simple pairs with pan-charred summer vegetables in this simple dish that pops with fresh flavor. A little vinegar balances the sweetness of the caramelized veggies and also complements the shrimp. Fresh basil, parsley, and thyme would also work in this dish if you have them on hand.

Ingredients:

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  • 1 tablespoon kosher salt
  • 1 qt. water
  •  1 pound large raw shrimp, peeled and deveined
  •  3 cups fresh yellow corn kernels (from about 4 ears) 1 cup thinly
  • sliced baby red bell pepper rings 1 cup vertically
  • sliced red onion
  • 2 tablespoons chopped fresh chives
  •  2 tablespoons white wine vinegar
  •  1 tablespoon extra-virgin olive oil
  •  1/2 teaspoon chili powder

Instructions:

  1. Combine salt and 1-quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover the bowl with plastic wrap. Place in refrigerator for 30 minutes.
  2. Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.
  3. Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done.
  4. Serve shrimp with salad.

Recipe courtesy of Cooking Light

Grilled Corn Cobettes with a Trio of Toppings

Perfect as an appetizer for a picnic or patio party.  It's easy, make the toppings in advance. Grill the corn right before the party and let your guests customize their corn!   Shop the Market for your fresh picked corn, veggies, and herbs.

Ingredients:

·         6 ears of corn (shucked, rinsed, quartered widthwise)

Grilled Tomato and Garlic

·         2 large ripe vine tomatoes (cut in half, widthwise)

·         1 head garlic (cut in half, widthwise)

·         1 tablespoon olive oil

·         Kosher salt and freshly ground black pepper (to taste)

Lime and Scallion Butter

·         1 stick unsalted butter (room temperature)

·         1 lime (zested and juiced)

·         4 scallions (finely chopped)

·         Kosher salt and freshly ground black pepper (to taste)

Creamy Feta Topping:

·         1 cup sour cream

·         1/2 cup feta (crumbled)

·         1 teaspoon cayenne pepper

·         1/4 cup cilantro leaves and stems (chopped)

Instructions:

1.       Preheat the grill to medium-high heat. Place the quartered corn on the grill, cook until charred, turning every 3-4 minutes. Once charred, transfer to a platter.

2.       Customize your corn topping. Rub the corn with garlic and then with the cut side of the tomato or spread the butter or feta toppings onto the cobs to serve. You can also remove the kernels from the grilled corn to serve as a corn salad mixed with the toppings.

For the Grilled Tomato and Garlic:

1.       Drizzle the tomato halves and garlic with olive oil. Season with salt and pepper. Place on preheated grill. Cook the tomato for 5-7 minutes, until slightly softened and juicy. Cook the garlic for 8-10 minutes, or until slightly charred.

For the Lime and Scallion Butter:

2.       In a medium bowl, add the butter, zest, and juice of a lime and scallions. Season with salt and pepper. Mix until combined.

For the Creamy Feta Topping:

3.       In a medium bowl, add the sour cream, feta, cayenne, and cilantro. Mix until combined.

Recipe courtesy of Clinton Kelly and Carla Hall of the Chew

Confetti Corn

Sweet corn and peppers are plentiful and brought fresh picked to the Market.  Shop our farm stand vendors for the ingredients to make this colorful side dish with sweet corn, peppers and fresh herbs.  Tip: Pastured Perfect and Lester’s Bison Farm sell yummy Amish butter to add rich flavor to this dish.

Ingredients:

  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
  • Instructions:

    1.       Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

    2.       Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

    Recipe courtesy of Ina Garten, Barefoot Contessa Back to Basic

Three-Chile-Dusted Shrimp with Quick Corn Relish

Toss fresh shrimp in a mixture of three types of chile powder, saute the shrimp, and serve over a veggie medley of corn, bell pepper, and onion for an easy weeknight dinner.  Get your shrimp from Bob at The Aspiring Kitchen.  Wildtree has a fine selection of spices.  Ask Audrey for her spice suggestions.

 

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Ingredients:

3 1/2 teaspoons sugar, divided

2 teaspoons chili powder

1 teaspoon ancho chile powder

1/4 teaspoon chipotle chile powder

1/2 teaspoon salt, divided

1 1/2 pounds peeled and deveined large shrimp

5 teaspoons olive oil, divided

1/2 cup chopped onion

1/2 cup chopped red bell pepper

2 teaspoons bottled minced garlic

2 teaspoons bottled minced ginger

1 (10-ounce) package frozen whole-kernel corn (use fresh from the Market)

1 1/2 tablespoons cider vinegar

1/2 cup chopped green onions

Instructions:

1.       Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

2.       Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.

3.       Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

Recipe Courtesy of Cooking Light