A few of my favorite things

With corn season upon us, my mouth begins to water at the thought of some of my favorite corn recipes. There’s Mexican-style Grilled Corn (courtesy of Cook’s Illustrated) – which, by the way, gets tons of hits all throughout the year.

Then there’s a great soup recipe, Squash, Corn & Coconut Soup, which I got by way of Chef Karen McGinn.

And finally, the pièce de résistance, Macque Choux, kind of a cajun version of creamed corn – although it is nothing like your Grandmother’s creamed corn. It’s got to be tasted to be believed. Enjoy!

Mexican-Style Grilled Corn

Serves 6
Published September 1, 2009. From Cook’s Illustrated.

Note: If you can find queso fresco or Cotija (available at Wegmans), use either in place of the Pecorino Romano.

INGREDIENTS

Vegetable oil for cooking grate
¼ cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
¼ teaspoon, then ½ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano cheese, grated (about ½ cup) or Cotija cheese
4 teaspoons vegetable oil
½ teaspoon kosher salt or ¼ teaspoon table salt
6 large ears corn , husks and silk removed

HOW TO: Charcoal Grill

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly (Note: I placed corn on cookie sheet, poured mayonnaise mixture over corn and rolled it around to cover). Serve immediately.

HOW TO: Gas Grill

1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
3. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly (Note: I placed corn on cookie sheet, poured mayonnaise mixture over corn and rolled it around to cover). Serve immediately.

Squash, Corn & Coconut Soup

Adapted from epicurious.com, via Chef Karen McGinn
Serves 8

INGREDIENTS

For soup:
2 Tbsp olive oil
2 Tbsp butter
1 medium onion, coarsely chopped
¼ cup plus 2 Tbsp finely chopped fresh cilantro
2 garlic cloves, coarsely chopped
1 (2 ½-pound) butternut squash
4 cups chicken or vegetable stock
1 ¼ cups well-stirred canned unsweetened coconut milk (10 oz.)
2 cups corn kernels (16 oz.)
Sea salt
Pinch of nutmeg
Pinch of curry
¼ tsp cayenne
¼ cup heavy cream

For corn relish:
4 ½ tsp fresh lime juice
Sea salt
Pinch of sugar
2 Tbsp olive oil
2 cups corn kernels (16 oz.)
2 Tbsp coarsely chopped fresh cilantro
1 Tbsp finely chopped shallot

HOW TO

Make soup:

1. Preheat oven to 350°F. Place the halved squash on a large rimmed baking sheet and 1/2 cup of water to the sheet. Bake for 45-60 minutes, or until tender. Let cool. Remove seeds and pulp, and cut into 1 inch pieces. Set aside.
2. In a large 4- to 5-quart heavy pot, heat the olive oil and butter over medium heat. Sauté the onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in stock, coconut milk, corn, salt, nutmeg, curry and cayenne. Simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
3. Using a stick (immersion) blender, puree to your preferred consistency. Swirl in heavy cream and extra chopped cilantro. Season to taste with salt and pepper.
   NOTE: You can also skip the corn relish below and just sprinkle some chopped cilantro over each bowl before serving.

Prepare corn relish while soup simmers:

1. Whisk together lime juice, salt, and sugar in a bowl, then slowly add oil and whisk until combined.
2. If using fresh corn, cook kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
3. If using canned corn, just add to dressing along with cilantro and shallot and toss well to coat.

Finish soup:
Divide soup among bowls and gently stir 1/4 cup corn relish into each.

Cooks’ notes:

• Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
• Corn relish can be made 1 hour ahead and kept, covered, at room temperature.

Macque Choux

(pronounced Mach Shoo)

Adapted from RealCajunRecipes.com

I made this for the first time for a potluck in September and, wow, is it wonderful. The best I can describe it is a Cajun version of creamed corn – but that’s not really fair. It is so beyond creamed corn.

Makes 6 servings

INGREDIENTS

1 stick butter
4 cups fresh cut corn (32 oz., or approximately 8 ears of corn)
1 can Ro-tel brand tomatoes
1 cup onion, finely chopped
½ cup bell pepper, finely chopped
1 – 2 cloves garlic, finely chopped
1 tsp Tabasco sauce
½ tsp Chipotle pepper, OR, one chipotle pepper in adobe sauce, minced (sold in small cans in the Hispanic section)
1 Tbsp sugar (not needed if the corn is sweet)
1 ½ tsp salt (or less, to taste)
1 ½ cups cream
3 scallions, chopped
Parsley, chopped, to taste
NOTE: You could substitute the Ro-tel tomatoes with whole or diced tomatoes but add additional pepper and Tabasco.

HOW TO

1. Melt butter in a heavy 4-quart sauce pan over medium heat. Add the corn and cook for 5 minutes. Slowly add the Ro-tel tomatoes, onions, and bell peppers. Turn heat up a little more and stir well. Add the garlic, Tabasco, chipotle pepper, sugar and salt.
2. When corn seems to be cooked (approx. 25 minutes), add the heavy cream. Cook a little longer (10-15 minutes) then add the scallions and parsley. Let set a few minutes before serving.

NOTE

Macque Choux freezes very well but omit the heavy cream. Add the cream 15 mins. before serving (step #2).

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