Simply Perfect Steamed Corn

There is an old adage "Don't pick the corn until the water is a boilin' ".  The sweetness in corn begins to turn to starch as soon as it is picked.  We pack all of the CSA boxes and THEN pick the corn to try and ensure you receive the freshest of sweet corn.  We strongly suggest you eat it tonight!  When it is this fresh, it is amazing raw!  Consequently, when you cook it, you should just heat it through.  Here is the method we use which produces perfect steamed corn. Ingredients Fresh Sweet Corn

Method 1. Take a wide mouth sauce pan that fits the corn lying down and put 1 cm of water on the bottom or if your corn fits in your steamer, use that. 2. Layer the corn cobs.  They can be stacked. 3. Put onto high heat.  Watch the corn as the water boils.  The kernels will bead. After you see this bead, cook for three more minutes and then remove from heat. 4. Serve immediately.  You can add butter, salt and pepper or just eat as is.

Corn and Zucchini Burgers

This is a lovely recipe sent from a CSA member. Ingredients 2 ears of corn 1 medium size zucchini 2 eggs mixed herbs flour and/or bread crumbs

Method 1. Remove kernels from 2 cooked corns. 2. Grate a medium sized zucchini, put in sieve and squeeze out juice. 3. Add breadcrumbs and or flour/falafel mix (something to bind) 4. Add lots of chopped herbs. 5. In a bowl beat 2 eggs. 6. Combine veg with eggs. 7. Form into patties and shallow fry. They firm up as cooking. 8. Serve with sweet chilli dipping sauce

Recipe and photo - Estelle Kefford

Fresh Corn and Tomato Salsa

This is wonderful on corn chips or toasted mountain bread. It is also great mixed with black beans and avocado in a burrito. Ingredients 2 ears fresh corn 3 tomatoes 1/2 capsicum 1/4 tiny hot pepper 1/3 bud fresh garlic 1/3 large, red onion 1/4 bunch coriander Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper

Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Cut tomato into bite sized chunks 4. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll.  With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected, as they will separate while mixing. 5. Mix all, adding bits of seasonings to taste. 6. Let sit for 30 minutes so flavours "marry."

Source - Susan and Robin Koster

Lazy Sweet Corn

Have the rest of the meal ready as this takes just minutes and is best absolutely fresh from the stove. Each person will eat at least one ear of corn. Method 1. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll. 2. With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected as they will separate while cooking. 3. Heat a large fry-pan, melting 3/4 tsp. butter per ear of corn.  Do not let it burn or brown. 4. Add the corn and quickly stir-fry the kernels.  If it takes two minutes, that's a lot.  Honestly, when the corn is so fresh, you are simply heating it as it does not require much cooking time. 5. Add salt and pepper to taste and serve immediately.

Source - Susan Koster

Corn and Bourbon Chowder

a Cajun recipe timely for Mardi Gras  (February 21, 2012) Ingredients 6 cups prepared vegetable or chicken stock 4 ears corn (or more to taste) 1 large green, bell pepper [capsicum] 1/2 red pepper [capsicum] 3/4 large sweet onion 2 pc celery 1 carrot 3 pieces of bacon 1/2 small hot pepper (I use bird peppers) 1 lemon salt pepper 2 bay leaves 1/2 tsp oregano 2 tsp thyme 1 tsp chopped cilantro 2 tbs butter 2 tbs flour 2 tbs olive oil 1/2 c heavy cream 1/2 c bourbon

Method 1. Chop carrot, celery, sweet peppers, onion and bacon into 3/4cm dice. 2. "Sweat out" in heated olive oil in heavy bottomed soup kettle. Add bay leaves. 3. Add peppers, including finely chopped hot pepper. Stir until vegetable colors are bright. 4. Add stock and bring to boil, simmering until carrots are tender. 5. Add seasonings and corn that has been removed from cob (Once I used the naked cobs for flavor, but they left hard pieces in the soup, and I couldn't strain them out without losing the rest of the veggies) 6. Using a zester, add the zest of the lemon, and squeeze the juice into the soup (no seeds...they are bitter) 7. Add the bourbon Simmer for another 45 minutes or so. 8. Remove about 1c of the liquid and allow to cool a bit. In a small skillet, melt the butter and whisk in the flour, making a roux. Slowly heat until it "smells like hazelnuts." Whisk in the cooled broth from the soup. Slowly add to the soup until desired thickness is obtained 9. Slowly simmer until flour taste has gone. 10. Turn off heat and add cream. 11. Serve with freshly chopped cilantro.

Source - Susan Koster

Fresh Corn Salsa

This is wonderful on corn chips or toasted mountain bread. It also is a great accompaniment to marinated, grilled chicken or fish. Ingredients 2 ears fresh corn 3/4 of a large capsicum 1/4 tiny hot pepper (I use bird peppers) 1/3 bud fresh garlic 1/3 large, sweet onion 1/4 bunch coriander (cilantro) Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper

Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll.  With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected, as they will separate while mixing. 4. Mix all, adding bits of seasonings to taste. 5. Let sit for 30 minutes so flavours "marry."

Source - Susan Koster