This chili is really good right off the stove, but it keeps getting better if you are willing to wait. Use a heavy hand when you season — now is not the time to cut back on salt, and be sure to grind in plenty of black pepper. It serves a family or makes dinner … Continue Reading →
Recipe from Diane Rossen Worthington. 1 teaspoon or to taste, chipotle chili puree (recipe follows) 1/2 cup (1 stick) unsalted butter, at room temperature Salt 6 whole ears of white or yellow corn, husks left on To make the chili butter: Combine the chili puree, butter and salt in a small bowl. Beat together until … Continue Reading →
Recipe from Diane Rossen Worthington. Olive oil Salt and pepper 6 ears corn, husked and cleaned 3 limes, halved Prepare the barbecue for medium-high heat grilling. Brush corn with olive oil and sprinkle with salt and pepper. Grill the ears until charred in spots, turning occasionally to cook evenly, about 8 to 10 minutes. … Continue Reading →
From “I Love Corn” by Lisa Skye. 5 slices uncooked bacon, chopped roughly 1 tablespoon olive oil 3 ears fresh corn, kernels removed (2 to 21/2 cups) 1 cup leeks, white part only, cleaned and chopped 1 clove garlic, chopped roughly 1/3 cup red bell pepper, seeded and diced small Salt and freshly ground black … Continue Reading →
This recipe is great to make a day in advance, so the flavors have more time to meld. Enjoy with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil. From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing. 2 small ears corn, unhusked 1 medium-size tomato, seeded and chopped … Continue Reading →
From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing, LLC. Feel free to substitute low-fat or soy milk. 2 cups fresh corn kernels (about 3 medium-size ears) ¼ cup olive oil 1 teaspoon salt 5 large eggs 2 cups cooked brown rice 1 small red pepper, seeded and cut into small dice 1 small … Continue Reading →
“Montana Dan” Decker, formerly of Bad Axe, started fishing in Alaska several years ago and now has a small fleet of fishing boats. He sells all his own catch, which is flash-frozen, at markets including in Royal Oak. He knows exactly where it comes from, and is often there when it is caught. He is … Continue Reading →
Recipe from Cookie magazine. 36 dried corn husks 2 cups frozen corn 2 tablespoons olive oil 3 teaspoons salt 2 chipotle chilies 2 tablespoons adobo sauce 1/2 pound ground chorizo sausage 2 pounds finely ground cornmeal 1 tablespoon baking powder 3/4 cup vegetable shortening, melted and cooled 1 to 3 cups chicken stock Soak … Continue Reading →
From “Tamales” by Daniel Hoyer. 24 corn husks plus extra for the steamer Basic Whipped or Beaten Masa (see recipe) 4 cups fresh-cut sweet corn on the cob (about 4 to 6 ears) or frozen white corn 1 pound (about 3 cups) grated cheese, such as Monterey Jack, cheddar, asadero, queso fresco or queso … Continue Reading →
2 tablespoons olive oil 2 medium leeks, cleaned, white part only, finely chopped 2 small red potatoes, about 1/2 pound, peeled and coarsely chopped 5 cups fresh corn kernels (about 6 large ears) 2 teaspoons curry powder 6 cups chicken stock 2 tablespoons fresh lemon juice Salt and white pepper, to taste 6-8 thin lemon … Continue Reading →