3 Sweet Corn Recipes
Sweet corn may be enjoyed on the side but you can use it many different ways. Try these three delicious recipes, courtesy of Culinary.
Sweet Corn with Southern BBQ Butter
Yield: 4 servings
- 1/4 cup of your favorite barbecue sauce (sweet, spicy, etc.)
- 1/4 stick butter
- 4 ears fresh Florida sweet corn, shucked
- Kosher salt and fresh ground pepper
- Chives, for garnish
- Preheat oven broiler on high.
- Add barbecue sauce and butter to small saucepan.
- Stir over low heat until melted and smooth.
- Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden.
- Garnish with chives. Serve warm.
Top with some of these combinations:
- Garlic and basil butter
- Cilantro, lime and honey
- Parmesan and pesto sauce
- Cinnamon, sugar and butter
Sweet Corn and Black Bean Enchiladas
Yield: 6 to 8 servings
- 1 tablespoon vegetable oil
- 1/2 cup onion, chopped
- 1 cup fresh Florida sweet corn kernels
- 2 bell peppers, diced
- 1 teaspoon ground cumin
- 1 cup salsa
- 1 can low sodium black beans, rinsed and drained
- Kosher salt and freshly ground pepper
- 10 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 8-ounce can enchilada sauce
- Preheat oven to 350°F.
- Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray.
- Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly.
- Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
- Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
- Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
- Serve with diced avocado, salsa and sour cream, if desired.
Sweet Corn and Ricotta Fritters
Yield: 4 to 6 servings
- 2 ears fresh Florida sweet corn, kernels removed
- 1/2 bunch fresh cilantro, chopped fine
- 4 ounces low-fat ricotta cheese
- 2 large eggs, beaten
- 1/3 cup self-rising unbleached or whole-wheat flour
- Kosher salt and fresh ground pepper
- Olive oil (for shallow pan frying)
- In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
- Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.
Sources: Culinary.net