Ingredients

• 3 tablespoons cooking oil
• 1 pound unpeeled medium shrimp
• 3 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Dash Tabasco sauce
• 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
• 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
• 4 ears of corn, halved
• 2 quarts water (or seafood stock)
• 1 cup heavy cream
• 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked

Ingredients

• 3/4 cup sour cream
• 3 tablespoons lemon juice
• 1 1/4 teaspoons kosher salt, divided, plus more to taste
• 3/4 cup corn flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon Old Bay seasoning
• 1 large egg
• 1 cup buttermilk
• 4 scallions, thinly sliced
• 1 red or green jalapeño, seeded, finely chopped
• 1/2 pound small shrimp, peeled, deveined, coarsely chopped
• 1 1/2 cups fresh corn kernels (from about 2 ears of corn)
• 3/4 cup grated cheddar (about 3 ounces)
• Grapeseed or canola oil (for frying)
• Lemon wedges (for serving)

Preparation

Whisk together sour cream, lemon juice, and 1/4 tsp. salt; set aside for serving.

Whisk flour, baking powder, Old Bay seasoning, and 1/2 tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.

Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop 1/4-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.

Epicurious

Ingredients

• 1 box Jiffy corn bread mix
• 1 can cream corn
• 1 can corn (drain liquid and save)
• 1 stick butter (or less)
• 1 egg
• ½ cup liquid – from the corn plus milk to make the ½ cup

Preparation

Mix all ingredients, pour into loaf pan and bake at 350 for 25 minutes or until set in the middle.

Ingredients

• 1 lg. onion, diced
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• 1 lg. baking potato, diced (optional)
• 2 c. corn kernels
• 14 oz. can diced tomato
• 4 green chiles, diced (vary based on heat)
• 1 can cream of chicken soup
• shredded jack cheese (optional)
• fried tortilla strips (optional)

Preparation

Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.

Ingredients

• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 2 cups finely chopped fennel, fronds chopped and reserved
• 1/4 teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• Salt and freshly ground black pepper
• 3 cups corn kernels (from about 6 ears)

Preparation

1. Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and sauté until tender, about 4 minutes more. Add 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.

2. Transfer 1 1/2 cups of the corn mixture and liquid to a blender and purée. Strain the pure,é pressing the solids; discard the solids. Pour the corn purée back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.

New York Times Magazine

Ingredients

• 1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise into 1/2-inch-thick slices
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups fresh corn kernels (from 6 to 8 ears)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
• 1/2 cup chopped fresh basil
• 1 oz finely grated parmesan (1/2 cup)
• 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Preparation

Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.

While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.

Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.

Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.

Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Gourmet, September 2006

Ingredients

• 2 cans kernel corn
• 2 cans creamed corn
• 2 eggs
• 1/2 stick melted butter
• 1 c. chopped onion
• green chilies to taste
• salt
• 1 1/2 c. cheddar cheese (optional)

Preparation

Mix and bake at 350 until bubbly.

Ingredients

• 1 1/2 c cooked corn kernels (you don’t need to cook frozen or canned corn in advance)
• 1/2 c coarsely chopped red or green bell pepper
• 1 to 2 tsp chili powder
• 1 tbsp butter
• 1 tbsp canola oil
• sea salt

Preparation

Saute all ingredients over medium-high heat until corn in lightly browned. Sprinkle with sea slat.

Ingredients

For tomatoes:

• 6 scallions, white and pale green parts separated from dark green parts and both finely chopped
• 2 tablespoons olive oil
• 1 lb cherry or grape tomatoes, halved (3 to 4 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For fritters:

• 2/3 cup corn (cut from 2 ears)
• 2/3 cup yellow cornmeal
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon baking soda
• Pinch of sugar
• 1/2 cup whole milk
• 1 large egg
• 1/3 cup vegetable oil

For arugula:

• 2 1/2 teaspoons white-wine vinegar
• 1/2 teaspoon whole-grain mustard
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 lb arugula, coarse stems discarded (8 cups)

Preparation

Prepare tomatoes:

Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.

Make fritters while tomatoes cool:

Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.

Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.

Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.

Prepare arugula:

Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.

Divide arugula, fritters, and tomatoes among 8 small plates.

Gourmet, August 2003