Steamed Corn with Fresh Herb Butter

Having a husband from Iowa, there are some pretty strong feeling about sweet corn in this household.  According to my husband, just about the only corn worth eating is found in August and is purchased off the back of a pick up truck from a kid in overalls.  That said, I thought I'd take my chances with a new crop of corn that was on sale last week (6 for $1 at Sunflower Market for anyone who's interested).  I think even mediocre corn would be proud to wear the herb butter, but we were actually pleasantly surprised.  The easy steaming method saves time (no big pot of water to have to wait on) or there's also a variation for the grill below.  The only disappointing thing was only picking up four ears!  

Steamed Corn with Fresh Herb Butter
4 ears of sweet corn
water for steaming (Mark Bittman in How to Cook Everything Vegetarian also suggests you can substitute milk for the water to produce extra sweet and tender corn, especially if the corn is less than ideal--I'll have to try that method sometime)

herb butter:
2 tablespoons butter, softened to room temperature
1 garlic clove, minced or grated as finely as possible
1/4 cup fresh mixed herbs, finely chopped (I used basil, parsley and cilantro but chives or rosemary or tarragon or chervil would all be good too)
salt and pepper

In a small bowl,  add garlic to butter, along with fresh herbs and stir until well mixed.  Season with salt and pepper as desired.  Set aside or chill in fridge until ready to use.  Remove husks and silk from corn and set aside.  Add 1-2 inches of water to a tall pot.  Bring water to a boil over high heat.  Place ears of corn in pot, standing up and leaning against the sides.  Cover the pot and steam the corn very briefly, about 3 minutes.  Remove from the pot, spread with the herb butter and serve immediately.

Variation: The herb butter is also really delicious on grilled corn.  To grill, peel back husks (but keep attached to the base of the ear).  Spread each ear of corn with 1/2-1 tablespoon softened herb butter and replace husks.  Grill over medium-high heat, turning the ears of corn occasionally until corn reaches desired doneness (I just like to take the "raw" taste off), about 10 minutes.


Note: sweet corn is best when cooked and eaten as quickly as possible after buying (really after picking, but we don't always have control over that).  The sugar in corn starts converting to starch immediately after picking and affects the flavor in a bad way.  Hence, why sweet corn bought off a truck in the middle of August (having been picked that morning) tastes like pure summer heaven...

cooking method inspired by Mark Bittman's How to Cook Everything Vegetarian

Lemon Cornmeal Poundcake

We have officially entered Spring and even though that's not a guarantee for good weather, it makes me so happy to see the tulips and daffodils starting to poke out of the ground.  I am also very excited about the fact that it means sales on delicious, sweet strawberries in the stores.  To make use of some of those strawberries, this pound cake is an excellent alternative to the traditional strawberry shortcake.  It has a complex flavor and rustic crumb from the cornmeal and is moist from the ricotta (see about making your own) and is great with berries and whipped cream or just plain sliced. 

Lemon Cornmeal Poundcake
cooking spray
1 tablespoon cornmeal
1 cup sugar
1 stick (8 tablespoons) butter, softened to room temperature
Grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon vanilla extract
3 eggs
1cup ricotta cheese
1 cup all purpose flour
1/2 cup cornmeal
1/2 cup stone ground grits or polenta (a really coarse cornmeal--for a less grainy texture, use an additional 1/2 cup cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 325 degrees.  Coat a loaf pan with cooking spray and dust with cornmeal.  In a large bowl, combine butter, sugar, lemon zest and vanilla extract.  Beat with an electric mixer at medium speed until light and fluffy.  Add eggs, 1 t a time, beating well after each addition.  Beat in ricotta cheese.

Combine flour, cornmeal, grits, salt and baking soda.  Stir into to wet ingredients and stir just until combined.  Pour into prepared loaf pan.  Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 15 minutes on a wire rack.  Remove from pan and cool completely on rack.

Recipe adapted from The Best of Cooking Light

Grilled Chicken, Corn and Tomatillo Pizza

Hope everyone had a Happy Labor Day!  Just because it's the unofficial end of summer doesn't mean that there isn't more great summer produce to enjoy!

Sweet corn...I don't know if there is anything that sums up late summer better than fresh sweet corn.  Having a husband from Iowa, our household is a bit discerning about our sweet corn consumption (it's supposed to be eaten the day it's picked and preferably purchased from the back of a truck), but right now, with what a bargain ears are in the grocery store, I couldn't resist.  The recipe was inspired by a recipe by Catherine Newman, a contributing writer for the now defunct Wondertime Magazine (RIP, dear, Wondertime...).


Grilled Chicken, Corn and Tomatillo Pizza

1 recipe Pizza Dough (see recipe and notes below)

Sauce:
1/2 cup of Green Salsa (Herdez makes a nice little can)
big handful of cilantro, finely chopped
juice of 1/2 lime
          (stir cilantro and lime juice into salsa and reserve for spreading on the pizza)

Toppings:
1/2 cup leftover grilled chicken, cut into bite-sized pieces
1 ear of sweet corn, kernels removed  (cob reserved for my eight month old's chewing pleasure)
1 1/2-2 cups shredded Colby Jack cheese
chopped cilantro for garnish

Preheat oven to 500 degrees.  When ready to assemble, on a well-floured surface, roll out dough to desired size and thickness.  Transfer to pizza stone or pan sprayed with cooking spray and dusted with cornmeal.  Drizzle 1-2 Tablespoons olive oil around edge of dough and brush over rest of surface.  Top with sauce, chicken, corn and cheese.  Bake at 500 degrees for 9-13 minutes or until golden brown and cheese is bubbly. After pizza is out of oven, garnish with chopped cilantro.

 Notes: Making pizza dough in a food processor or stand mixer is a snap.  If you don't have one, you can certainly combine the ingredients by hand, you'll just have to use some extra elbow grease to knead the dough.  If you like things even easier, you can use a prepared pizza dough from either a grocery store or pizza place.  A friend of ours who is a fireman said they like to ask the grocery store's bakery to sell them the dough used to make French bread (I haven't tried this yet, but I think it's pretty brilliant!).

Dough: makes 1 12-16” pizza, depending on thickness
2-2 1/2 cups flour (can use up to half whole wheat and up to 1/2 cup corn meal)
1 envelope quick rise yeast (or 2 1/4 teaspoons)
1 teaspoon sugar or honey
6-8 oz. warm water (around 110 degrees)
2 Tablespoons olive oil
2 teaspoons Kosher salt
Optional: 1 tsp. herbs or garlic

    In a glass measuring cup, add yeast and sugar to warm water.  Stir and allow to sit for about 5 minutes to proof (it will grow in volume and be bubbly).  Meanwhile, in a food processor or stand mixer, blend together flour, salt and olive oil (and herbs, if using).  While processor is running, pour in water-yeast mixture and continue to process until a solid ball of dough is formed (you may have to add a little more flour or water).  Allow to run 30 seconds more.  Turn off machine and pull out dough.  Place in a greased bowl and cover with a dish towel or greased plastic wrap.  Allow to sit at least 30 minutes.  Punch down dough and turn in on itself a few times.