Seasons by the Sea: Recipes 07:24:14

How Sweet It Is!

For recipes that call for corn off the cob, keep the following in mind: One ear of corn yields approximately three and half ounces of kernels, or about a half cup.

Mexican Corn on the Cob

Serves four.
8 ears of corn
1/2 cup mayonnaise (I use light mayo)
1 tsp. smoked paprika or 1 tsp. chipotle adobo sauce
1/2 cup good quality Parmesan cheese or cojita cheese
Wedges of lime for serving


Prepare grill to medium heat. Peel back some of the husks on corn, remove as much silk as possible. Fold back husks. Soak in lightly salted water for 10 minutes.

Place corn on grill and cook about 15 to 20 minutes, turning occasionally to get some good char. Parts of the ears of corn will be exposed and will get browned as well.

When cool enough to handle, shuck the ears, spread with mayo, sprinkle with cheese, and serve with lime wedges.

Thai Corn Fritters

This is my easy version of Thai corn fritters. Serve with sweet chili dipping sauce. If you’re ambitious, make your own. I used the recipe from Andy Ricker’s “PokPok” cookbook recipe and added extra sweet bell peppers. This dish could be served as part of a light vegetarian lunch or could accompany grilled fish, pork, or chicken.

Serves four.
2 cups corn kernels
1/4 cup cornmeal
1/4 cup flour
1 egg
1 Tbsp. green curry paste (available in jars at supermarkets)
2 Tbsp. chopped cilantro
1 Tbsp. fish sauce
1 Tbsp. fresh lime juice
Sweet chili sauce for serving


Combine all ingredients in a bowl. The mixture will be a little bit sticky. Form into two-inch patties.

Heat a large skillet with two tablespoons neutral vegetable oil. Fry corn fritters in a few batches, about four minutes on each side. Drain on paper towels, serve. These also reheat very nicely.

Corn Saute With Ginger, Garlic, and Cilantro

This recipe is from Fine Cooking’s website. It would be delicious with grilled striped bass!

Serves four.
2 Tbsp. butter
1 Tbsp. oil
3/4 cup chopped scallions, white and green parts used
1 tsp. salt
2 heaping cups corn kernels, about 4 ears
2 Tbsp. minced ginger
2 tsp. minced garlic
1 tsp. minced serrano or jalapeno pepper, seeds removed
2 Tbsp. cilantro
Half a lime

In 10-inch skillet, saute scallions over medium heat with half the butter and one tablespoon oil for about four minutes. Add salt, corn, ginger, garlic, and pepper. Sauté another few minutes. Add half the cilantro and stir. Just before serving, add rest of cilantro and a sprinkle of lime juice.


Sauteed Corn With Crisp Bacon

This recipe is very naughty. It came to me when I had some leftover bacon from a Sunday breakfast.

 Serves four to six.
6 slices bacon
4 cups corn kernels
6 scallions
2 Tbsp. butter
1 tsp. garlic
1/2 tsp. each salt and pepper


Saute bacon until crisp. Drain, crumble, and set aside. Reserve two tablespoons of bacon grease, discard the rest.

In same skillet, saute the scallions with the bacon grease over medium high heat. Cook until lightly browned. Add corn and butter. Saute another four to five minutes, stirring constantly. About one minute before corn is done, add the garlic and cook, stirring. Add salt and pepper, then add crumbled bacon just before serving.