The Rural Voice, 1993-08, Page 44Sounds corny . . . but it tastes great
There is little that compares to
the delicious flavour of Ontario
sweet corn. From the middle of July
until frost hits, people can savour
the farm fresh goodness of succulent
kernels of corn.
While we usually enjoy it boiled,
then flavoured with salt and butter,
there are other ways to use this
deliciously versatile vegetable.
SWEET CORN BISQUE
5 medium cobs sweet corn, husked
1/4 cup (50 ml) butter, divided
1 large celery stalk, chopped
1 large onion, chopped
1 medium clove garlic, minced
2 cups (500 ml) chicken broth
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) each dried oregano,
basil and thyme
1/4 tsp (1 ml) pepper
3 green onions, chopped
1 tbsp (15 ml) rice vinegar
With sharp knife, cut kernels from
cobs to make 2 1/2 cups (625 ml); set
aside.
In large saucepan, melt 2 tbsp (25
ml) of the butter. Add 1 cup (250 ml)
corn, half of the celery, half onion
and half garlic; cook for 5 min.
stirring occasionally.
Stir in chicken broth, salt,
oregano, basil, thyme and pepper;
cook, covered, for 10 min. Cool
slightly; puree in small batches in
blender or food processor until
smooth; reserve.
In same saucepan, cook remaining
corn, celery, onion and garlic in
remaining 2 tbsp (25 ml) butter for 5
min. Stir in chopped green onions,
reserved puree and vinegar. Heat
slowly.
MEXICAN PORK AND CORN
STEW
1 1/2 Ib (750 g) lean boneless
pork, cut into 3/4 in. (2 cm) cubes
1 tbsp (15 ml) vegetable oil
2 medium onions, chopped
2 large cloves garlic, crushed
1 small green or yellow hot
pepper, seeded and sliced
1 cup (250 ml) chicken broth
1 tbsp (15 ml) all-purpose flour
2 tsp (10 ml) chili powder
1 tsp (5 ml) dried oregano
1 bay leaf
40 THE RURAL VOICE
Curried Corn and Lentil Salad packed in a whole wheat pita pocket provides a
healthy lunch alternative.
4 large field tomatoes, cut into
large chunks
6 medium cobs sweet corn, husked
2 medium zucchini, cut into 1/2 in.
(1 cm) slices
Garnish: Chopped cilantro
In large heavy saucepan over
medium heat, brown pork in oil for
10 min; remove and reserve. Saute
onions, garlic and hot pepper in pan
for about 5 min.
Combine chicken broth, flour,
chili powder, oregano and bay leaf;
stir into pan. Cook, stirring until
boiling and thickened slightly. Add
tomatoes and pork; cook, covered for
about 30 min. or until pork is tender.
With sharp knife, cut kernels from
4 of the cobs. Cut remaining cobs
into 2 in. (5 cm) cobbettes.
Add corn kernels, cobbettes and
zucchini to pan; cook, covered for
about 5 min. or until corn is just
tender. Serve sprinkled with cilantro.
CORN RATATOUILLE
1 large onion, chopped
2 cloves garlic, minced
2 tbsp (25 ml) olive oil
1 large zucchini, cubed
1 small eggplant, cubed
Half each red pepper and green or
yellow pepper, chopped
2 large field tomatoes, chopped
1 cup (250 ml) sliced mushrooms
2 tbsp (25 ml) chopped fresh basil
or2tsp (10ml) dried
1 tsp (5 ml) salt
1/2 tsp (2 ml) dried thyme
1/4 tsp (1 ml) pepper
6 medium cobs sweet corn, husked
Garnish: Fresh basil or parsley
In large skillet, cook onion and
garlic in oil for 5 min. Add zucchini,
eggplant, peppers and tomatoes.
Cook, covered, over medium -low
heat for 15 min., stirring
occasionally, until thickened.
With sharp knife, cut kernels from
4 of the cobs. Cut remaining cobs
into 2 in. (5 cm) cobbettes.
Add mushrooms, basil, salt,
thyme, pepper, corn kernels and
cobbettes; cook, covered for about 5
min. or until corn is just tender.
CURRIED CORN AND LENTIL
SALAD
4 medium cobs sweet corn, husked
1 can (19 oz/540 ml) lentils,
drained and rinsed
2 green onions, chopped
1 cup (250 ml) chopped field
cucumber