SWEETCORN RECIPES
Romaine Roasted Corn (6 servings)(Barb Vogel)
6 TBS butter, softened
1 tsp dried rosemary, crushed
½ tsp dried marjoram
6 ears corn on the cob, husks removed
1 bunch romaine
Salt and pepper to taste
In a mixing bowl combine the butter, rosemary and marjoram; spread over corn.
Wrap each ear in 2 to 3 romaine leaves. Place in a 9” by 13” baking dish.
Cover and bake at 450 degrees for 30 to 35 minutes or until corn is tender. Discard romaine before serving. Sprinkle corn with salt and pepper.
Wrapped in lettuce and baked, the corn is tender and delicious, and the ears stay nicely coated with tasty herb butter.


Grilled Corn with Lime Spread (6 servings) (Barb Vogel)
6 ears corn (with husks)
CHILI LIME SPREAD
½ cup butter, softened
½ tsp grated lime peel
3 TBS lime juice
1 tsp ground red chilies
Remove large outer husks from each ear of corn; turn back inner husks and remove silk. Spread each ear of corn with about 2 tsp chili lime spread. Reserve remaining spread.
Pull husks up over ears; tie with fine wire to secure.
Grill corn uncovered, for 20 minutes, turning frequently, until tender. Serve corn with remaining spread.

Grilled Corn, Avocado and Tomato Salad
2 large ears of corn, husks removed
1 large tomato
2 serrano chili peppers
½ red onion
1 avocado
2 limes
½ TBS butter
Bunch of cilantro (about a handful)
Salt and pepper to taste
Chop the cilantro and add to a large bowl. Set a TBS aside to rub on corn.
Rub the corn down with butter, a bit of salt and the cilantro. Thorw it on the grill until it is thoroughly cooked on each side and slightly browned; approximately 10-15 minutes
Meanwhile, slice onion into a few thick slices and grill. (spray grate with cooking spray)
Chop the tomato into large chunks and add to bowl with cilantro. Next, clean serrano peppers and remove seeds. Dice and add to bowl.
Cut avocado in half, scoop out seeds, and cut into small squares.
Take grilled onion and corn off grill at appropriate time. Let cool slightly. Dice onions and add to salad. Cut corn from ear (electric knife works great) and add to salad.
Squeeze lime juice on top, sprinkle with salt and pepper, and serve immediately.
You can sprinkle this salad with cheese of your choice.
HINT: It you make this dish ahead of time, wait until serving to cut and add avocado; else it will turn brown.
Fresh Corn Salad (10 servings) (Barb Vogel)
8 ears fresh corn, husked and cleaned
½ cup vegetable oil
¼ cup cider vinegar
1 ½ tsp lemon juice
¼ cup minced fresh parsley
2 tsp sugar
1 tsp salt, optional
½ tsp dried basil
1/8 tsp cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
In a large saucepan, cook corn in enough boiling water to cover, for 5 to 7 minutes. Drain and set aside.
In a large bowl, mix the next eight ingredients.
Cut cooled corn off the cob (should measure about 4 cups). Add corn, tomatoes, onion, and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

Corn Balls (8 servings) (Barb Vogel)
½ cup chopped onion
1 cup chopped celery
½ cup butter
3 ½ cups herb-seasoned stuffing croutons (purchased)
3 cups corn (about 6 ears)
3 eggs, beaten
½ cup water
½ tsp salt
¼ tsp pepper
In a large pot boil corn ears about 5 minutes. Drain and cool. Remove corn from ears.
In a saucepan cook onion and celery in butter until tender; set aside to cool.
In a bowl combine croutons, corn, eggs, water, salt, pepper, and onion mixture; mix well.
Shape into 8 to 10 balls. Place in an ungreased shallow baking dish and bake, uncovered, at 375 degrees for 25 to 30 minutes.


Spicy Chicken and Corn Chowder
4 slices bacon
1 TBS olive oil
1 large chicken breast, diced
2 cups chopped onion
1 cup chopped carrot
1 rib celery, chopped
1 red bell pepper, diced
2 TBS flour
1 lb sweet potatoes, peeled and diced
6 cups chicken stock
1 TBS smoked paprika
1 tsp salt
1 tsp pepper
½ tsp cayenne pepper
4 cups corn
1 cup heavy cream
1 TBS chopped fresh thyme or 1 tsp dried
Fry bacon in Dutch oven until crisp, remove bacon, cool and crumble. Set aside.
Sauté chicken in bacon fat. Remove chicken and set aside.
Add onion, carrot, celery and bell pepper to pot. Add more oil if needed. Cook for 3 minutes, stirring occasionally. Add flour and stir well. Cook 3 more minutes, stirring occasionally.
Add potatoes, stock, paprika, salt, pepper, and cayenne pepper. Return chicken to pot. Simmer, covered about 15 minutes.
Add corn and cream and lightly simmer, uncovered, for 30 minutes. Add thyme. Garnish with crumbled bacon.
NOTE: You may put mixture in a slow cooker after adding the chicken back to the pot. Cook on low for 3 to 4 hours. Then add corn and cream for the last 30 minutes.

Ham and Corn Chowder (8 servings)
2 celery ribs, chopped
¼ cup chopped onion
1 jalapeno pepper, seeded and chopped
2 TBS butter
2 TBS flour
3 cup milk (not skim)
2 cups cubed fully ham
2 cups cubed cooked potatoes
1 ½ cup fresh corn (about 3 large ears) removed from ears
1 can (14 ½ oz) cream style corn
¾ tsp minced fresh thyme or ¼ tsp dried
1/8 tsp salt
Freshly ground black pepper
In a Dutch oven saute the celery, onion, and jalapeno in butter, until vegetables are tender.
Stir in flour until blended. Then add milk gradually, stirring nearly constantly. Bring to a boil and stir for 2 minutes or until thickened.
Stir in remaining ingredients. Bring to a boil, reduce heat, cover, and simmer until heated through.

Pureed Corn and Tomato Soup (6 servings, 155 calories each)
3bell peppers, halved and seeded
3 ears shucked sweet corn
1 ½ lbs tomatoes, peeled and halved (can remove seeds if desired)
2 TBS EVOO
2 medium onions, chopped
3 (14 oz) cans low sodium chicken broth
¼ tsp salt
¼ tsp freshly ground black pepper
¼ cup crumbled blue cheese
2 TBS chopped fresh chives
Prepare grill to medium-high heat. Spray grill with non-stick cooking spray before grilling vegetables or place vegetables on heavy duty tinfoil also sprayed with cooking oil.
Arrange peppers, skin side down, and corn in a single layer on grill rack and grill for 5 minutes turning corn occasionally. Add tomatoes and grill until all vegetables are just slightly charred.
Remove from heat, cool 10 minutes. Coarsely chop tomatoes and peppers and place in a medium bowl. Cut corn from ears and add to tomato mixture.
Heat oil in a large Dutch oven over medium heat. Add onion, cook 7 minutes or until tender, stirring occasionally.
Increase heat to high and stir in chicken broth. Bring to a boil, reduce heat, and simmer 30 minutes or until vegetables are tender. Cool for 20 minutes.
Place 1/3 of tomato mixture in a blender and process until smooth. Place pureed mixture in a large pan. Repeat procedure twice with remaining mixture. Place pan on stove and heat mixture through, adding salt and pepper to taste.
Ladle into bowls, top with cheese and chives, and serve.




Tortellini Vegetable Soup (10 servings)
1 large onion, chopped
2 celery ribs, chopped
2 TBS vegetable oil
2 cans (14 ½ oz) beef broth
1 cup each fresh corn (removed from ears), carrots, and fresh green beans
1 cup diced potatoes
1 tsp dried or 1TBS fresh basil
1 tsp dried or 1TBS fresh thyme
1 tsp minced chives
2 lbs fresh tomatoes, skinned and diced
2 cups frozen beef or cheese tortellini
In a Dutch oven sauté the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme, chives, and tomato.
Bring to a boil, reduce heat, and simmer for about 30 minutes or until vegetables are tender.
Add tortellini and simmer, uncovered for 4 to 5 minutes or until tortellini is heated through. Add salt and pepper to taste.

Confetti Corn and Chicken
4 TBS butter
2 jalapeno peppers, seeded and diced
1 Serrano pepper, seeded and diced
1 garlic clove, minced
3 ears fresh sweet corn, cut off the cob
2 tsp lime juice
1 red bell pepper, seeded and chopped
2 small zucchini, chopped
½ tsp salt
¼ tsp black pepper
½ cup crumbled farmer’s cheese or feta cheese
2 TBS mixed herbs of choice, chopped
In a large skillet over medium high heat melt butter. Add the jalapeno peppers, Serrano pepper, garlic, corn, lime juice, bell pepper and zucchini to the skillet. Cook 12 to 15 minutes, or until peppers are softened and slightly browned.
Add in the salt and black pepper. Remove from heat. Divide among four bowls.
Sprinkle with some of the farmer’s cheese and the chopped fresh herbs.

Sweet Corn with Bacon and Chili Powder
4 ears corn, husked and cleaned
4 to 8 slices bacon
4 dashes chili powder
Wrap one or two slices of bacon around each ear. It probably won’t cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
Wrap the corn in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
Cook approximately 20 to 25 minutes. Time will depend on the size of the ears of corn.