Five Ways With…Corn

We don’t mean to sound corny, but this bountiful crop is one of the few things that doesn’t make us say “shucks” about summer coming to a close. The versatility of these golden nuggets and their frequent appearance on Latin-American menus make corn The Latin Kitchen’s star ingredient this month. Whole cobs can be grilled and sprinkled with cheese and herbs, fresh-cut kernels can be mixed into a tamale or empanada filling or tossed in a vibrant summer salad or relish. To celebrate all things corn, we decided to offer up five of our favorite corn dishes. Whether you grill it, roast it, or eat it right off the cob, we know you’ll love this end-of-summer staple as much as we do.

Christy Vega’s Sweet Corn Tamales

• 15 corn husks
• 3 3/4 cups sweet corn, cut from the cob or frozen if not in season
• 1/2 cup sugar
• 1/4 cup flour
• 4 teaspoons corn meal
• 3/4 cup butter
• 1 teaspoon baking powder
• 10 strips cheddar cheese
• 10 strips freshly cooked, skinned and seeded Anaheim chilies (canned, such as Ortega will work too)
• 1 cup sour cream
• 1 cup heavy cream
• 1 teaspoon salt to taste
• Tapatio hot sauce, for serving

Get the full recipe.

Grilled Corn on the Cob with Crema, Queso Fresco, Chili, and Lime

• 4 ear corn, silks removed but the husks left on
• 1 cup crema Mexicana, créme fraîche, or sour cream
• 1 cup crumbled queso fresco or cotija cheese
• 1/4 cup cilantro, leaves and stems, finely chopped
• Chili powder, to taste

Get the full recipe.

 

 

Spicy Grilled Corn Salad with Black Beans and Queso Fresco

• 3 ear fresh corn, husked
• 1 medium red onion, cut into disks about 1/3 inch thick
• 1 large red bell pepper
• 1/2 cup olive oil
• 1 small canned chipotle in adobo sauce, seeded and minced
• 1 tablespoon adobo sauce (from the can of chipotles)
• 2 tablespoons cider vinegar
• 1 can black beans, drained and rinsed (15 1/2 ounces)
• 5 ounces queso fresco or feta (crumbled)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh oregano, chopped
• 2 teaspoon salt
• 1 teaspoon pepper

Get the full recipe.

 

Rum-Glazed Shrimp with Charred Sweet Corn and Coconut Relish

• 2 ear fresh corn
• 1 English cucumber (diced)
• 1 red bell pepper (diced)
• 1 baby spinach
• 1/2 cup chopped Cilantro
• 3 scallions (sliced)
• 1 tablespoon grated fresh ginger
• Salt and freshly ground pepper
• 1/4 cup coconut milk
• 1 pound shrimp (peeled and deveined)
• 1/4 cup dark rum
• 1/4 cup olive oil

Get the full recipe.

 

Humita Whole Wheat Empanadas

• 6 ounces organic whole wheat flour
• 6 ounces cake flour
• 1 teaspoon salt
• 1 1/2 tablespoons
• vegetable oil
• 1 tablespoon organic all-vegetable shortening
• 1 cup water
• 3 ear cooked yellow corn
• 1 white onion
• 1 bay leaf
• 1 clove garlic
• 2 cups low-fat milk
• 3 tablespoons flour
• 2 tablespoons
• butter
• 1 pinch salt and fresh ground pepper
• 1/4 teaspoon
• freshly grated nutmeg
• 1 egg

Get the full recipe.