Of course I love corn, I'm from Northwest Missouri. I think it's in my blood.
When attending cooking school in Paris (a long time ago), I was amazed to realize the French weren’t totally enamored of corn, thinking it fodder for cattle. Appreciating corn as a vegetable worth using was starting to change when I was there but certainly had not become mainstream. Accordingly, I tried to win over my French friends. I think I succeeded.
And as the years went by I developed dozens of recipes with corn. So I didn’t think there was much more to do with it. However, one of my best friends in San Francisco recently sent me this recipe. I didn’t have it and I love it.
Savory Corn Buns
- 1-pound ball pizza dough (found in refrigerator section of grocery stores)
- Herb butter, at room temperature (see recipe below: you’ll need about 3 tablespoons)
- 1 cup corn, cut from 2 ears
- ½ cup thinly sliced green onions
- ½ cup grated Gruyere or Asiago cheese
- Ground pepper
- 1 egg
Let the dough rise in a bowl, covered with a towel, in a warm place for two hours so it doubles in size. Meanwhile, make the herb butter. Preheat oven to 375 degrees. Roll the dough out to roughly 10 by 12 inches.
Spread about 3 tablespoons of the herb butter all over dough, right up to the edges (reserve the remaining herb butter for other uses — like over grilled steak). Sprinkle the corn and onion evenly over all the dough and top with cheese. Sprinkle with salt and pepper.
Start with the longest end of the dough and roll into a log, tucking in the dough as you go. Cut the roll in half and then the halves into thirds, ending up with six uniformly sized slices. Arrange the rolls in a round pie dish or rectangular baker, so they are almost touching (the rolls will expand in the oven).
Whisk the egg and a splash of water to make an egg wash. Brush lightly over the tops of the rolls. Bake for 35 to 45 minutes, until the rolls are golden and the dough is cooked through. Serve hot, warm or cool. Makes six buns.
- ½ cup chopped mixed herbs (chives, parsley, chervil and basil are a great combo)
- 4 ounces (1 stick) unsalted butter, at room temp
- ½ teaspoon salt
- ½ teaspoon ground pepper
- In a small bowl, mix the chopped herbs together with the butter, salt and pepper until thoroughly combined.
- There are many versions of corn puddings, this is one of my favorites.
- Creamy Corn Pudding
- 3 cups fresh or frozen corn kernels (see note)
- 3 tablespoons chopped fresh chives
- 1½ tablespoons yellow cornmeal
- 3 tablespoons sugar
- 2½ teaspoons salt
- 1/8 teaspoon freshly grated nutmeg
- 8 eggs, beaten
- 1½ cups heavy whipping cream or half-and-half
- 1½ cups (6 ounces) shredded sharp Cheddar or Monterey jack cheese
- 3 tablespoons unsalted butter, melted and cooled slightly
- ½ teaspoon hot pepper sauce, such as Tabasco
Preheat oven to 350 degrees. Generously butter a shallow 3-quart baking dish. In a large bowl, combine the corn, chives, cornmeal, sugar, salt and nutmeg; toss gently to mix.
In another bowl, whisk the eggs with the cream until well blended; stir in the cheese, melted butter and pepper sauce. Add to the corn mixture, stirring to combine. Pour mixture into the prepared dish and bake until puffed and golden, 45 to 55 minutes. (The center of the pudding may still be soft.) Let cool five to 10 minutes before serving warm. Serves eight to 10.
Note: 6 large ears of fresh corn should yield 3 cups of kernels. After cutting off the kernels, scrape the cob with the dull edge of a knife to release the milk; add it to the egg mixture for extra flavor.
When my girls were little, corn dogs were a party favorite. The rule was no one near the cooking oil except the cook (me).
- 1 cup flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup cornmeal
- 2 tablespoons shortening
- 1 large egg, lightly beaten
- ¾ cup milk
- 1 pound frankfurters
- Oil for deep frying
Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Mix egg and milk, stir into cornmeal mixture until blended.
Insert wooden skewer into end of each frank. Coat evenly with batter. Fry in deep oil heated to 375 degrees until brown. Drain on paper towels.