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Corn on the cob with some butter is a popular side dish, but there’s so much more you can do with fresh, juicy corn. These recipes make the most of sweet corn from Florida and will have your family asking for more.

“Sweet corn is a really versatile ingredient,” said Justin Timineri, Executive Chef and Culinary Ambassador, Florida Department of Agriculture and Consumer Services. “From fritters and soup to enchi- ladas and corn on the cob with some surprising toppings, there are plenty of ways to enjoy this healthful grain.”

To get more fresh ideas for cooking with corn, visit bit.ly/floridacorn.

Chef Justin’s Kitchen Tips for Kids

Get the kids involved in buying, prepping and cooking corn. Here’s what they need to know to help you in the kitchen:

Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny. The silk of the corn should be a little sticky and should look glossy, stiff and moist.

Chef Justin Timineri

Chef Justin Timineri

To shuck: Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.

To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.

Sweet Corn and Tomato Bisque
Yield: 4 servings
2 tablespoons unsalted butter
1/2 onion, finely chopped
4 ears fresh Florida sweet corn, kernels removed
1 large garlic clove, minced
4 cups low-sodium broth (vegetable or chicken)
Kosher salt and fresh ground pepper
2 tablespoons sour cream
2 medium tomatoes, coarsely chopped
1 scallion, thinly sliced
1 tablespoon cilantro, finely chopped, plus more
for garnish

 

 

Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.

Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.

Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.

Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil. Serve hot and garnish with cilantro.

 

 

Sweet Corn and
Ricotta Fritters
Yield: 4 to 6 servings
2 ears fresh Florida sweet corn,
kernels removed
1/2 bunch fresh cilantro, chopped
fine
4 ounces low-fat ricotta cheese
2 large eggs, beaten
1/3 cup self-rising unbleached or
whole-wheat flour
Kosher salt and fresh ground
pepper
Olive oil (for shallow pan
frying)

In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.

 

 

Add a small amount of olive oil to a medium-high preheated sauté pan. Care- fully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.

Sweet Corn with
Southern BBQ Butter
Yield: 4 servings
1/4 cup of your favorite barbecue
sauce (sweet, spicy, etc.)
1/4 stick butter
4 ears fresh Florida sweet corn,
shucked
Kosher salt and fresh ground
pepper
Chives, for garnish

Preheat oven broiler on high. Add barbecue sauce and butter to small saucepan.

Stir over low heat until melted and smooth.

Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden.

Garnish with chives.

Serve warm.

Sweet Corn and
Black Bean Enchiladas
Yield: 6 to 8 servings
1 tablespoon vegetable oil
1/2 cup onion, chopped
1 cup fresh Florida sweet corn
kernels
2 bell peppers, diced
1 teaspoon ground cumin
1 cup salsa
1 can low sodium black beans,
rinsed and drained
Kosher salt and freshly
ground pepper
10 6-inch corn tortillas
2 cups shredded Monterey Jack
cheese, divided
1 8-ounce can enchilada sauce

Preheat oven to 350°F. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.

Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and con- tinue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.

Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.

Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.

Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.

Serve with diced avocado, salsa and sour cream, if desired. Here are some other great ways to top Florida sweet corn on the cob: ffi Garlic and basil butter ffi Cilantro, lime and honey ffi Parmesan and pesto sauce ffi Cinnamon, sugar and butter


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