Tag Archives: Corn

Corn: 2 Ways

There are many ways to prepare corn on the cob; here are two of them.  The first is baked and the second is boiled.  I typically bake the corn if I’m making something that is baked as well because it’s easy to throw in the oven when it’s already on.  Boiling corn on the cob is a very quick and easy way to go.  Last time I made boiled corn I served it with leftover chicken, so it was convenient to make it quickly.

Parsley Parm Corn

1 Ear of corn
1 Tbsp butter or margarine
1 tsp chopped parsley
1-2 Tbsp grated parmesan cheese
Salt & Pepper

Mix butter, parsley, salt and pepper together in a small bowl.  Remove husks and silks from the corn.  Spread butter mixture on corn cob, wrap in foil and bake 30 minutes at 400°F

Boiled Corn

1 ear of corn
Salt & Pepper

Bring a large pot of water to a boil. Remove husks and silks from corn. Carefully place corn in boiling water and cover pot. Boil for 10 minutes.  Remove corn from water with tongs, spread on butter and season with salt & pepper.

Corn Chowder

Oh, how I love Rachael Ray!  Here is my first (of many) blog posts with Rachael Ray recipes.  Bacon Corn Chowder.  Yum!  Robbie has been asking me to make this again for a long time now.  It just so happened that I had a ton of corn that needed to be used soon, and I couldn’t think of a better dish to make with it.

8 ears of corn, kernels removed (reserve 4 of the cobs)
1/2 cup celery leaves, chopped
2 cups water
1 cup chicken stock
1 tablespoon EVOO – Extra Virgin Olive Oil
1/2 pound (about 8 slices) bacon, coarsely chopped
3 medium Yukon gold or red potatoes, peeled and cut into 1 1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, grated
3 stalks celery, chopped
1 small red bell pepper, seeded and finely chopped (about 1/4 cup)
2 small bay leaves
4 sprigs fresh thyme (or a good sprinkle of dried)
1 quart milk
1 teaspoon (or more) hot sauce (Frank’s Red Hot is best)
3 scallions, sliced on the bias

First, you will need to remove the corn kernels from the cobs.  Peel off the husks and silks.  Get a big bowl and a small cereal sized bowl.  Place the small bowl upside down in the big bowl.  Use a knife to cut the kernels off.  The big bowl will catch all the kernels so they don’t make a mess all over the counter.  Brilliant!  (That’s a tip I have learned from Rachael Ray)
Simmer the 4 naked cobs, celery leaves, water and stock in a large pot.  Keep it simmering until it’s time to use it.

Crisp up the bacon (I used Turkey bacon) in a large pot over medium heat.  Set aside on paper towels on a plate.

Keep a couple tablespoons of the bacon drippings in the pot.  The turkey bacon didn’t leave me with much, so I ended up adding a tablespoon of EVOO.  Turn the heat up to med-high and add the potatoes, onion, garlic, celery, bell pepper, bay leaves, and thyme.  Saute about 5 minutes to soften the veggies a bit.

Pour in the milk, corn broth (minus the cobs), and hot sauce.  We had to add more hot sauce while we were eating because it wasn’t spicy enough for us.  Bring to a bubble, reduce heat and simmer for about 15 minutes until the potatoes are tender.

Garnish with the bacon and scallions.  I served it with a green salad as well.

This was very good and Robbie was pleasantly surprised with it.  Chloe even liked it…she ate a potato chunk and a few of the onion pieces.

Roast Chicken and Veg

Today I went for the simple, just throw it in the oven and forget about it type of dinner.  It wasn’t anything fancy, but I did serve it on a China plate.  That seems to make anything just a little bit fancy.  This made enough for the 2 of us and Chloe had a tiny bit too.  The carrots and green beans were from our garden.  There were maybe 10 really tiny green beans that I pulled off the dying plants.  We had tons of really delicious greens beans which makes me want to plant a lot more green beans next time around.

2 Chicken breasts
1 potato (about 1/2lb)
1/2 lb of Carrots
Green Beans (I would have used about a 1/4 lb if I had more)
1 Red Bell Pepper
1/2 Onion, chopped
2 Corn on the Cob
Extra Virgin Olive Oil
Salt & Pepper
McCormick Roasted Garlic & Herb Seasoning

Preheat oven to 400.  Chop up the veggies into bite sized pieces and scatter on a baking sheet.  Drizzle with olive oil and season with salt & pepper.  Peel the husks and silks off the corn.  Lay each corn cob on a square of foil and spread on some butter and salt & pepper.  Wrap up the corn in the foil and place on the cookie sheet with the other veggies.

Stick that in the oven while you get the chicken ready.  Rub down the chicken breasts with olive oil and season with the McCormick seasoning (or just salt & pepper).  Put the chicken breasts in a baking dish and place in the oven.  I never set a timer for roasting, I just check on it after about 20 minutes.  You will know it’s done when the veggies are tender and the chicken reaches 155 degrees.

There it all is in the oven…just hanging out while I go play with Chloe.  Nothing fancy, but it was very tasty and filling.  So easy too!