Pennsylvania’s Butter Corn

If you haven’t noticed, I’m loving this fresh, local corn. Not something I really grew up with and now I can’t seem to get enough of it! So sweet and so delicious… I became even more excited too, because my roommate and I discovered the most awesome and most simple way to prepare it (as long as you’re planning on eating it right off the cob). Follow the link to this video to see what I’m talking about: http://www.wimp.com/shuckcorn/

Corn

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Zucchini Corn Pancakes

These are the ultimate comfort food. I’m so glad I stumbled upon the recipe. I just decided to whip these up one night, and I’ve been storing them in freezer and saving them for those days I just don’t feel like cooking and need something filling, savory, and satisfying. I used fresh, local corn, the cheese I had on hand, some zucchini sitting in the fridge that I had no clue what to do with… I highly recommend them—they’re easy and delicious. Top them with some plain yogurt and salsa and get ready for some tasty deliciousness!

Zucchini Corn Pancakes

 Zucchini Corn Pancakes

Servings: 8 (1 serving = 2 pancakes)

Ingredients

  • 1/4 cup + 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • 4 large eggs
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp basil
  • 2 small zucchini, grated
  • 1 cup corn (frozen or fresh off the cob)
  • 1 cup cheese (I used mozzarella, cheddar would be good too)
  • 1 3/4 cups flour (I used whole-wheat)
  • Salsa and plain yogurt (optional)

Directions

  1. In the same pan that you’ll cook the pancakes, sauté the minced garlic in a tablespoon of olive oil for 1-2 minutes.
  2. Relocate the garlic to a large bowl, and then add the eggs, oil, salt, pepper, and basil. Whisk this all together until well combined.
  3. Add the zucchini, corn, cheese, and lastly the flour, and stir just until all ingredients are moistened.
  4. Spray the pan, then cook the pancakes for 3-4 minutes on each side until golden brown. I would recommend spraying the pan between each batch.
  5. Top with salsa and plain yogurt and enjoy!

Notes: I used a 1/4-cup measuring cup to scoop the batter and ended up with about 15 pancakes—but make them however big or small as you like. Also, these can be stored in the freezer and be reheated in the microwave (I would recommend putting a piece of wax paper between each pancake to prevent them from sticking together).

* This recipe was adapted from Stephanie, author of the food blog Girl Versus Dough. Here’s the link: http://www.girlversusdough.com/2011/08/10/zucchini-corn-pancakes/

Corn and Kale Pasta

I went to my first farmer’s market the other day! I got a little excited and bought a little more produce than I expected to… I ended up getting swiss chard and kale, neither of which I had tried before. As well as corn, red new potatoes, green onions, and cucumbers… I think I’m set for a while 🙂

Anywho, I was trying to figure out what to do with all I had purchased. I ended up typing the words corn and kale into Google, and low and behold, a recipe for corn and kale pasta came up from the Food Network! With a few changes and simplifications, I present to you my recipe for corn and kale pasta. The sweetness of the corn and the slight tang from the kale complement each other nicely. If you’re feeling a bit adventurous, I urge you to try this tasty, satisfying dish!

Corn and Kale Pasta

Corn and Kale Pasta

Ingredients

  • 4 ears of corn
  • 12 oz. whole grain rotini pasta
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. red pepper flakes, or to taste
  • 1 bunch kale leaves, stems removed and cut into strips*
  • 2 bunches green onions, chopped
  • 3 tbsp. butter, cut into cubes
  • salt and pepper, to taste

Directions

  1. Cut the corn kernels off the cob and place in a bowl.
  2. Put the cobs in a large pot and fill with water (add salt if desired). When the water boils, add the pasta and cook according to package directions.
  3. Before draining the pasta, discard the cobs and reserve about 1 cup of the liquid (this will be used later).
  4. Heat one tablespoon of oil in the same pot. Add the garlic and red pepper flakes, and sauté for about a minute.
  5. Add the kale, and cover the pot for about 3 minutes, stirring occasionally, until wilted.
  6. Next add the corn kernels, green onions, and butter, and stir until heated through.
  7. Lastly add the pasta and about half of the reserved liquid, adding more if necessary.

*If you’ve never done this, here is a great link for the how to (even though the instructions are for swiss chard, it also works for kale): http://www.cookinglight.com/cooking-101/techniques/how-to-prepare-swiss-chard

**The recipe that inspired this dish was found at the following link: http://www.foodnetwork.com/recipes/pasta-with-corn-and-kale.html