Recipes: 07.27.17

Beyond the Cob

Thai Corn Fritters

I got this recipe off the internet years ago, so I have no credit for it.

Makes approximately 12, depending on size.


2 cups corn off the cob (1 ear yields approx. 3/4 cup)

1/4 cup cornmeal

1/4 cup flour

1 egg

1 Tbsp. curry paste (red or green, doesn’t matter)

3 Tbsp. chopped cilantro

1 Tbsp. fish sauce

1 Tbsp. lime juice

Sweet chili sauce for serving


Combine all ingredients and mix well. In large skillet, swirl a few tablespoons of your favorite neutral oil. Over medium heat, drop in spoonfuls of corn batter, leaving plenty of room in pan. Sauté for 5 to 10 minutes, checking the bottom occasionally for browning. When golden, flip fritters over and continue until done. Drain on a paper towel and continue with the rest of batter. Serve immediately with a dish of sweet chili sauce on the side.


Rice Porridge with Corn and Miso

This recipe is from “Lucky Peach Presents Power Vegetables” by Peter Meehan and the editors of Lucky Peach. It is a version of congee, but looks a lot tastier!

Serves four.


3 ears corn, shucked

4 to 5 cups water

2 scallions, white and green parts separated, greens sliced

2 garlic cloves, smashed

1 1-inch piece of fresh ginger, peeled and smashed

2 dried shiitake mushrooms (or substitute about 1/4 cup sliced and sautéed fresh shiitakes)

11/2 cups cooked short grain rice, leftover is A-okay

2 Tbsp. red or other miso

2 Tbsp. butter

Soy sauce or black vinegar for serving


To make corn broth, cut kernels from cobs and set aside. Transfer cobs to a large saucepan. Add water, scallion whites, garlic, ginger, and shiitakes. Bring to a boil, then lower the heat and simmer for 20 minutes.

Strain solids out of broth and save shiitakes. Measure strained broth; if you have less than four and a half cups, top off with water.

Return broth to pot and add rice. Bring back to a boil, then simmer, stirring occasionally, for about 15 minutes or until it turns into porridge. Stir in corn kernels and cook about five minutes more. Stir in miso and butter. Remove from heat.

Serve in bowls topped with the sliced shiitakes, sliced scallion greens, and a drizzle of soy sauce or black vinegar to taste.


Sweet Corn Ice Cream

This is not really a recipe, but more of a guideline for making a composed dessert of sweet corn ice cream over corn financiers with blueberry compote. An ice cream maker is required.

To make this, follow the measurements for a custard-based ice cream in the recipe book provided with your ice cream maker, or even better, follow recipe from the French Laundry for honey vanilla ice cream.

The day before you make the ice cream, cut six to eight ears of corn off the cob, saving cobs. Soak all of these overnight in your half-cream, half-milk ice cream base. Before proceeding with ice cream, strain corn and the cobs out of cream mixture, squeezing as much corn juice out of them as you can.

Meanwhile, have several cups of coarsely chopped pre-baked cornbread chunks. Toast these until they are nicely browned and completely crisped.

Proceed with ice cream recipe, then freezing instructions. When ice cream is ready to be packed into a container for freezing, fold in the cornbread chunks. Freeze. The cornbread bits will stay crunchy in the ice cream for about 24 to 48 hours; after that, they may soften a bit, so this is best served within two days of making.

For corn financiers, follow a basic financier recipe but substitute a quarter cup coarse cornmeal per one cup flour.

For blueberry compote, simply combine blueberries with sugar to taste in a nonreactive saucepan and simmer. You can add a tablespoon of cornstarch dissolved in cold water to approximately four to six cups blueberries to thicken sauce. You can also add a bit of grated orange or lemon rind to blueberry compote.

To serve, warm each financier, then top with ice cream and warm compote.