Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. ūüôā¬†But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

Southern Pimento Cheese Dip

For those of you who have followed my blog for some time, you know that Charleston, South Carolina is a very special place for me. (I write about it in all of my Shrimp & Grits posts!) I love everything about it. The culture. The architecture. The FOOD. I met my husband there. ‚̧ I went to graduate school there and met amazing people and established wonderful friendships there as well. It is just beyond fabulous. ūüôā

I recently attended¬†a reunion weekend in Charleston with my best girlfriends. It was better than great. I smiled for three days! ūüôā I also ate incredible food… Which brings me to this post.

I have a memory of pimento cheese from way back when in my South Carolina days. I had never heard of it- growing up in Maryland- and didn’t like it at all. Well, now I’ve seen the light! Pimento cheese can be jarred pimentos mixed with Miracle Whip and shredded cheddar cheese- maybe with a little cream cheese. It could also be this. (The Anson Mills website makes a point of this.) On my recent visit, we ate pimento cheese dip (from Ted’s Butcher Block) with rosemary crackers for breakfast,¬†lunch, and happy hour. ūüėČ It was that good. When we went to buy a second container, I asked for the recipe. Apparently, it’s a secret… but they did tell me that it didn’t have pimentos- it had roasted red peppers instead. No wonder I loved it!

When I came home, I searched for a similar recipe. I was so pleased when I found it on AnsonMills.com. I made it to share with friends on the Fourth of July. The Long Island crowd loved it! ūüôā¬†I used New York extra-extra sharp raw milk yellow cheddar cheese (the cheese is very important), organic mayonnaise, and grilled the peppers to roast and char them. We ate the finished dip chilled with¬†rosemary crackers, pita chips, stone ground wheat crackers, and Trader Joe’s social snackers. Delicious!

  • 3¬†firm red bell peppers (about 6 ounces each), roasted and charred on a gas grill, steamed, peeled and seeded, and cut into ‚Öõ-inch dice (instructions below)
  • 4 large garlic cloves
  • 1 T¬†red wine vinegar
  • fine sea salt
  • 1/2 tsp hot sauce, such as Chipotle¬†Cholula, Sriracha,¬†or Tabasco
  • 12¬†oz cheddar cheese, preferably 12 oz extra-extra sharp raw milk yellow cheddar (or 6 oz each¬†of sharp yellow cheddar and aged raw-milk white cheddar, or 12 oz of sharp yellow cheddar)
  • 4¬†oz (¬Ĺ cup) organic¬†mayonnaise, plus additional as needed
  • assorted crackers¬†or celery sticks, for serving
  1. Using a gas grill, roast the red peppers until their skins are uniformly charred.
  2. Place in a glass bowl and cover with plastic wrap. Set aside for 5 to 10 minutes, or until the skins have loosened from the steam and they are cool enough to handle.
  3. Remove the charred skin, seeds, and ribs from the peppers. (Do not rinse!) Dice into 1/8-inch pieces. Reserve any residual juice/liquid.
  4. Add the diced roasted bell peppers and any residual juice to a small non-reactive bowl (you should have 1 very generous cup).
  5. Smash the garlic cloves with the flat side of a chef’s knife, remove and discard the skins, and add the garlic to the bowl with the peppers.
  6. Stir in the vinegar, ¬Ĺ teaspoon salt, and up to ¬Ĺ teaspoon hot sauce. Cover with plastic wrap and let stand in the refrigerator for 1 to 2 hours.
  7. Meanwhile, grate the cheese on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheese into a large bowl and set aside.
  8. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined.
  9. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning.
  10. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours.
  11. Serve chilled with assorted crackers or packed into celery ribs.

Note: Covered tightly, pimento cheese keeps refrigerated for up to 1 week.

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Three Years Ago:

Grilled Corn & Poblano Dip

Spicy deliciousness!! This appetizer is reminiscent of our absolute favorite tacos which also have mildly spicy charred poblanos and tangy cr√®me fraiche. The corn stands in for the corn tortilla in the tacos. The beautiful char on the grilled corn in this dish upgrades the sweet corn flavor. Leftover dip would work well as a taco filling itself- but we gobbled it all up with salty tortilla chips! ūüôā

This recipe is from the Bon Appétit RSVP section- which I love. Readers write in to request recipes for their favorite restaurant dishes. This recipe was adapted from Pig & Prince in Montclair, New Jersey, via Bon Appétit. We grilled the corn and chiles and assembled the dish ahead of time. I transferred the mixture to the skillet and baked it right before serving. Wonderful!!

Yield: Serves 8

  • 6 ears of corn, husked
  • 4 poblano chiles
  • 3 scallions, thinly sliced
  • 1 garlic clove, finely grated
  • 8 ounces cr√®me fra√ģche
  • 8 ounces sour cream
  • 1 tablespoon fresh lime juice
  • 3 tablespoons hot sauce (such as Cholula or Sriracha)
  • coarse salt and freshly ground black pepper
  • tortilla chips, for serving
  1. Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10‚Äď12 minutes. Cut kernels from cobs and place in a large bowl.
  2. Grill chiles, turning occasionally, until skins are blackened, 12‚Äď15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
  3. Preheat oven to 450¬į. Remove skin, stems, and seeds from chiles; chop flesh into ¬ľ” pieces. Add to bowl with corn.
  4. Stir in scallions, garlic, cr√®me fra√ģche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. (At this point the mixture can be reserved to bake just prior to serving.)
  5. Transfer dip to a 10″ cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10‚Äď12 minutes.
  6. Serve with tortilla chips for dipping.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Caramelized Onion Dip

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My kids have been taking piano lessons for a few years. Starting in October, they study a lot of Christmas music in preparation for a Christmas performance for their grandparents. This year, a couple of my friends enrolled their kids in lessons with the same piano teacher. My kids and their friends performed in a Christmas concert at our house for all of the parents- and each other!- followed by a reception. It was fabulous!!

I first saw this recipe on Feasting with Friends. It was perfect for the occasion. We also served wine, lemonade, double cream brie with sourdough baguette slices, and mini red velvet cupcakes. My friends brought tasty appetizers as well. I loved it- I hope it becomes an annual tradition. We ate the onion dip with kettle chips and crudités. This recipe was adapted from Alton Brown, via foodnetwork.com. It is super easy and delicious- it would be perfect for the Superbowl as well!

  • 2 tablespoons olive oil
  • 2¬†cups diced yellow or sweet onions
  • 1/4 teaspoon coarse¬†salt
  • 1 1/2 cups sour cream
  • 3/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon coarse¬†salt
  1. In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.
  2. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions.
  3. Refrigerate and stir again before serving.

Two Years Ago:

Corn Queso Fundido

When I think of the Superbowl (this weekend!), I think of chips and dip (& fun commercials)…

When I think of a snowstorm (just snow shoveled for THREE hours!), I think of warm comfort food…

When I think of a fiesta (Angie’s Fiesta Friday!), I think of Mexican flavors…

& When I think of the ONE YEAR anniversary of Fiesta Friday at the Novice Gardener, I think that I better bring something extra tasty and festive…

It’s too bad that when I think of (and my son has) a swim meet over the weekend, I get nothing on my “to do” list done!!

So, this appetizer fits all of the above criteria, it’s just a little late to the party… Enjoy the First Fiesta Friday Anniversary Party (Part 1)! Over the past year Fiesta Friday has not only exposed me to wonderful dishes each week, I have made many friends who share a love of cooking. Fun! I look forward to it every week. ūüôā

This warm, cheesy dip would be wonderful for a Superbowl fiesta as well. This recipe was adapted from Food and Wine, contributed by Justin Chapple. I made half of the recipe (with 1 garlic clove) for my family of four and we gobbled all of it up.

Yield: Serves 8

  • 1 pound frozen sweet corn kernels (3 cups), thawed
  • 2 tablespoons extra-virgin olive oil
  • 1 poblano chile‚ÄĒstemmed, seeded and finely diced
  • 1 small yellow onion, finely diced
  • coarse salt, to taste
  • 1 to 2 large garlic cloves, minced
  • 1/2 pound Monterey Jack cheese, shredded
  • finely chopped cilantro, radish matchsticks and thinly sliced jalape√Īos, as desired, for garnish
  • salted corn tortilla chips, for serving
  1. In a blender, puree half of the corn with 1/2 cup of water until smooth. (I used a Vitamix and pureed the mixture at high-speed for 30 seconds.)
  2. In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn and a pinch of salt and cook over moderate heat, stirring, until softened and barely browned, about 5 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the corn puree and cook, stirring, until bubbling, about 1 to 2 minutes.
  5. Add the cheese and cook over low heat, stirring, until melted.
  6. Season with salt and garnish with cilantro, radish, and jalape√Īo, as desired.¬†Serve hot, with tortilla chips.

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One Year Ago:

Two Years Ago:

5-Minute Dips

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It is great to have a quick appetizer to throw together for entertaining- especially in warm weather. Both of these dips can be prepared in less than 5 minutes. The Greek Feta & Red Pepper Dip is more rich and full-flavored than the refreshing and light Dill-Yogurt Dip. Both are simple and tasty.

Greek Feta & Red Pepper Dip

This recipe is from The Wanderlust Kitchen. We ate it with pita chips, but it would also be tasty with warm pita bread.

  • 8 ounces high-quality feta cheese
  • 6 ounces jarred, oil-packed, roasted red peppers
  • ¬ľ teaspoon coarse salt
  • ‚Öõ teaspoon red pepper flakes
  • 2¬†T olive oil
  1. Roughly break up the cheese into chunks and place in the bowl of a food processor. Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times.
  2. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
  3. Serve with vegetables, pita chips, and/or warm pita bread for dipping.

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Dill-Yogurt Dip

This tzatziki-like dip was fresh, tasty, and healthy. We ate it with crudités, but it would also be tasty with bread, pretzels, pita bread, or pita chips. This recipe was adapted from Simple Pairings.

  • 1 cup Fage Plain Greek Yogurt
  • 1 T¬†fresh¬†dill, or to taste
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced through a garlic press, optional
  • 2-4 tablespoons milk, or more as needed to bring the dip to desired consistency
  • fresh ground black pepper, to taste
  • coarse salt or sea salt, to taste, if desired
  1. Combine the Greek yogurt, dill, vinegar, and garlic.
  2. Add milk to achieve the desired consistency.
  3. Season with black pepper and salt, to taste, if desired. Keep chilled.
  4. Stir the dip immediately before serving.

One Year Ago:

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