Baked Corn Layered with Tomatoes
¼ C chopped onions
1 T butter
1 C fresh bread crumbs
2 C cut corn kernels
2-3 large peeled seeded and sliced tomatoes
Salt and pepper
3/4 C light cream
Saute onions in butter. Stir in bread crumbs and cook until crumbs are golden. In a greased baking dish, make 6 layers with 2 cups corn, sliced tomatoes, and the bread crumbs, sprinkling with salt and pepper. Pour the cream over all. Bake in 350 degree oven for 40 minutes.
Baked Corn with Swiss Cheese
2 cups cut corn kernels
½ C cream
Salt and pepper
1 C Swiss Cheese
Combine all ingredients. Baker in a 350 degree oven for 40 minutes.
Grilled Ears of Corn
Prepare corn by peeling the husk back and removing the silk. Replace the husk leaves and secure by tying string around the end. Soak the tied ears of corn in cold water for a ten minutes. Drain and cook on the grill for a half hour. Turn every five minutes to ensure even cooking. Black strips will show on the husk.
4 c corn kernels, fresh or frozen
2 T butter
2 med leeks, white part only, coarsely chopped
1 rib celery, diced
1 small jalapeno, finely minced
3 c veg or chicken stock
juice of 2 limes
2 c milk
salt and pepper
6 T chopped cilantro
½ med avocado, cut into thin slices
In a stockpot, melt the butter over med heat. Add the leeks, celery and jalapeno. Saute until the leeks are transparent and the celery and jalapeno are soft. Add the corn and stir for 2 –3 minutes. Add the chicken stock and lime juice and cook for 15 minutes.
Puree the soup in a food processor or blender 2 cups at a time.
Return the soup to the stockpot and slowly stir in the milk. Cook for 5 minutes or until completely warm. Season with salt and pepper. Garnish with avocado and cilantro.