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Creative corn recipes

Posted: Updated:
BURLINGTON, Vt. -

Corn is in season in Vermont. So, garden expert Charlie Nardozzi shares some tasty and creative ways to cook with corn.

Coconut Creamed Corn (from Eating Well)

  • 4 ears corn, kernels cut from cob
  • 1 cup "lite" coconut milk
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon crushed red pepper

Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper.

Lemon-Garlic Glazed Corn on the Cob (from Eating Well)

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 ears corn, husked
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

Quinoa, Corn and Tomatillo Salad (from About.com)

  • 2 cups cooked quinoa
  • 2 ears corn, steamed 7 minutes and cut from cobs
  • 2 medium tomatillos, chopped in ¼" dice
  • 1 scallion, chopped fine
  • 2 tablespoons chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lime juice
  • Sea salt and freshly ground pepper

Place quinoa, corn, Tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and serve at room temperature.

Blue Cheese and Garlic Corn (from AllRecipes.com)

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 6 ears fresh corn, kernels cut from cob
  • 3/4 cup milk
  • 1 cup crumbled blue cheese

1. Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.

2. Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.

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