Janine Gilbertson's Granite Kitchen: Corn-ucopiaBy JANINE GILBERTSON August 21. 2018 7:12PM
I made a cobbler the other day that tasted like heaven. It was a first time creation I came up with when I was trying to put the fresh, local corn I bought to use. The corn was sitting on the counter next to a pile of peaches and I thought the two would make good friends under a layer of cornbread. It was a good move.
That’s the thing about corn — the ancient vegetable worshipped by the Mayans thousand of years ago — it can be used in countless combinations and creations.
We’re fortunate to have access to fresh, New Hampshire-grown corn at this time of the year. Usually during late summer, my Aunt Hazel (who wrote for the New Hampshire Union Leader many years ago) will take a ride to Coll’s Farm in Jaffrey to pick up a fresh dozen. It’s perfect for a Labor Day barbecue.
When my sons were little, I always bought more ears of fresh corn than I needed. I’d boil up the dozen ears, put them out at dinner, and end up with more than half of the corn uneaten.
I would wrap it up on a platter and put it in the fridge then end up tossing it in the trash after a week.
I do things differently now. I buy fresh corn to cook and freeze. then when I’m throwing together a soup or chowder, I just pull a bag out of the freezer and toss it into whatever I’m making. If I have leftover corn, I’ll add it to some seasoned roasted potates or work it into a meal I make the next day. If you decide to pick up some fresh corn, try simmering it in a little cream with some fresh rosemary; the smell of fragrant rosemary will fill the kitchen and the preparation is delicious and easy.
Peach and Corn Cobbler:
4 peaches, peeled and sliced
3 T. granulated sugar
1/4 c. corn starch
1 c. corn, cooked
1 package corn bread mix
2 T. coarse sugar
Add the sliced peaches, granulated sugar, corn and cornstarch to a large bowl and stir gently to combine. Spray a baking dish with cooking spray and add the peach mixture. Spread in an even layer. Prepare the cornbread mixture according to package directions, then spoon over the top of the peaches. Sprinkle coarse sugar over the top. Set in an oven preheated to 375 degrees and bake for 18 to 20 minutes or until the cornbread is slightly browned. Remove from oven and serve.
Rosemary Cream Corn:
4 ears of corn
1 1/2 c. half and half
1 T. rosemary
1 T. fresh parsley, choppped
1 T. butter
2 tsp. kosher salt
1 tsp. ground black pepper
Add butter to a saute pan and set over medium-high heat. Using a sharp knife, cut corn kernels from the cobbs, chop coarsely and add to the saute pan. Cook for 3 to 4 minutes, stirring frequently. Add half and half and reduce the heat to medium. Add the rosemary, salt and pepper and stir to combine. Simmer for 15 minutes, stirring occasionally. Remove from heat and garnish with additional rosemary, if desired.
Roasted Potatoes with Fresh Corn and Chives:
2 ears of corn, cooked and kernels removed
24 oz. package baby gourmet potates
1/4 c. onion, sliced
3 T. truffle olive oil
2 tsp. kosher salt
1/2 tsp. ground black pepper
1 T. fresh chives, chopped
Cut potatoes in half and add to medium bowl. Add the corn, olive oil, and onion and toss to coat. Line a baking sheet with aluminum foil and spread the corn and potatoes in an even layer, then sprinkle with salt and pepper. Set in an oven preheated to 425 degrees and roast for about 110 minutes. Remove from oven, turn the potatoes with a spatula, return to oven. Roast for an additional 7 to 10 minutes, or until the potatoes are browned and cooked throughout. Remove from oven and transfer to a serving bowl. Sprinkle with fresh chives.