Corn Recipe Cookbook 2012

The Brentwood Press Second Annual CornFest

Corn Recipe Contest COOKBOOK

2012 Winner: Richard Stockman Congratulations to Brentwood resident Richard Stockman, winner of this year’s Corn Recipe Contest! Richard participated in last year’s contest and took third place for his Peppered Polenta With Corn Salsa recipe. His determination to create a favorite corn-inspired entry was reward by the judges, who appreciated the presentation and flavor of his dish.

Local corn growers: G&S Farms Dwelley Farms Ron Nunn Farms F.A. Maggiore & Sons Simoni & Massoni Farms

Many thanks to the corn growers who play such a large role our agricultural surroundings, and who so generously donate corn, money and personal involvement to the CornFest and many other worthy community projects.

Brentwood Cornicopia

by Richard Stockman

1st Place

WINNER

Ingredients: • 4 cups Brentwood fresh corn kernels • 2 cans black beans – drained and rinsed • 6 green onions – cut in ¼ inch segments • 2 cups grated Monterey jack cheese • 1 container miniature fresh mozzarella balls • 1 container petite tomatoes • 2 cups diced green and red bell peppers • 8 strips country cured bacon • 2 diced gala apples • 8 lettuce cups – butter or iceberg, rinsed and dry • Avocado Ranch Dressing (recipe follows) Instructions: Place ingredients in individual bowls to allow guests to pick ingredients themselves or mix all together for mass production.

Spoon into lettuce cups and drizzle dressing down the middle of the cup.

Cornicopia is to be eaten by hand – this is not knife-and-fork food.

Serves eight – or four hungry people.

Avocado Ranch Dressing: • 1 bottle ranch dressing • 2 avocados

• 1 cup crema (creme fraiche) • Salt, pepper, garlic and chipotle to spice

Blend all ingredients until smooth.

Fresh Fiesta Corn Cakes

by Gina D’Arcangelo

These fresh and easy corn cakes are a wonderful summer treat served as a side dish warm or cold.

Ingredients: 2 eggs 1/3 cup low-fat milk ½ cup pancake mix ½ teaspoon salt ½ teaspoon pepper ½ teaspoon cumin ½ teaspoon chili powder kernels from 1 ear of fresh white corn

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1 zucchini, grated ¼ cup chopped white onion ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper ½ cup grated colby or cheddar cheese 1 teaspoon lemon juice cooking oil spray

Instructions: In large bowl, whisk together eggs, milk, pancake mix, salt, pepper, cumin and chili powder. Add corn, zucchini, onion, peppers, cheese and lemon juice. Stir to combine.

Heat large skillet over medium heat. Spray pan with cooking oil. Using ¼ measuring cup, drop corn cake batter into skillet. Cook, turning once, until browned and cooked through, three to four minutes per side.

Add more spray between batches if needed. Reduce heat if cakes cook too fast.

Makes about a dozen cakes. Serve as side dish, warm or cold, with sour cream or salsa.

2nd Place

WINNER

Israeli Couscous Salad With Grilled Corn

by Cindi Marino

Ingredients: • 1 package Israeli couscous (prepared as directed on package) • 1/3 cup dried cranberries • 2 cobs corn, grilled • 2 tablespoon Italian parsley, chopped • 3 green onions, sliced (green part only) • 1/3 cup chopped pecans, toasted • 1/2 cup Lemon & Olive Oil Dressing (recipe below) Instructions: Mix together all ingredients except dressing. Stir well. Add dressing to taste.

Add more than 1/2 cup dressing if desired. Save leftover portion for other uses.

Refrigerate. Serve chilled.

Lemon & Olive Oil Dressing • Zest of 1 lemon • 1/2 cup lemon juice • 1/2 cup olive oil • 3 cloves garlic • 1 teaspoon salt Grate/mince garlic. Combine with salt to make paste. Place all ingredients into container with lid and shake well. Makes 1 cup.

Corn Casserole

by Kristin Villyard

Ingredients: • 1 box Jiffy corn muffin mix • 1/2 cup butter, melted • 1 egg

3rd Place

WINNER

• 1 can corn, drained • 1 can cream style corn • 1 cup Swiss cheese, grated

Instructions: Mix all ingredients, except cheese, in large bowl. Place in buttered casserole dish. Bake at 350 degrees for 35 minutes. Sprinkle on cheese and bake 10 more minutes. Serves 10.

Meet the Judges!

Thanks to the judges of the 2012 Corn Recipe Contest! In the upper photo, from left, are Zeigler Insurance Group Owner Beth Zeigler, City of Brentwood Planning Commissioner and Brentwood Rotary President John Fink, Cap’s Oak Street Bar & Grill Owner Elaine Karadais, The Press Managing Editor Rick Lemyre, and City of Brentwood Economic Development Manager Alex Greenwood. Inset photo: Black Bear Diner Owner Jim D’Amico, and our contest co-sponsor and Community Events Director for KSFO Hot Talk 560 Radio Anthony Licciardi.

Cold Corn & Pea Salad

by Heather Pastorini

Ingredients: • 2 cups mayonnaise • 2 tablespoons curry powder • 1 small bag frozen peas • kernels from 3 ears yellow corn (cooked or raw) • kernels from 3 ears white corn (cooked or raw) • 1 can Smokehouse almonds, chopped • 1 bunch green onions, chopped • 8-10 strips bacon, cooked and crumbled Instructions: Mix mayonnaise and curry powder together in small bowl. In large salad bowl, mix all other ingredients.

Make sure peas are frozen. Blend in mayonnaise and curry mixture.

Let stand 20 minutes at room temperature before serving, or refrigerate up to two hours before serving.

Brentwood Beauty

by Edward Marcel

Ingredients: • 1 ear sweet Brentwood corn (shaved from cob) • 1 Brentwood white peach (pitted and sliced) • 5-7 Brentwood basil leaves (about a handful) • 8 ounces lime juice (about 8 small limes)

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1 cup sugar (or Splenda) 1 cup water 1 liter club soda OPTIONAL (adults only): gin

Instructions: Brentwood Beauty is served short and on the rocks. Each drink consists of an ounce of syrup, an ounce of juice, and a few ounces of Club Soda. TIP: Adding an ounce of gin turns a Brentwood Beauty into one of the most refreshing gin cocktails you’ll ever enjoy. OPTIONAL: Garnish with a lime and peach wedge, secured on a toothpick with Brentwood corn kernels. Makes eight servings.

Step One: Make Syrup Gently muddle (smash) basil and corn in a 11/2-quart saucepan. Add peaches, sugar, water and lime zest. Cover and boil for about 10 minutes, allowing sugar to completely dissolve, stirring occasionally. Remove from heat and let stand covered for 30 minutes to pull beautiful flavor and sweetness of Brentwood corn into your syrup. Allow to cool. This syrup can be made in advance and easily stores in your refrigerator for up to a week.

Step Two: Mix Your Drink Toss a few ice cubes into each glass. If your guests prefer tall glasses, double the recipe. Add an ounce of syrup and an ounce of lime juice. Stir each glass to blend syrup and juice together. Here’s when an adult would add in an ounce of gin. Top off with a few ounces of club soda. Add garnish and serve.

Aw Shucks Corny Bars

by Joan Neubeck

This recipe has two parts – the cream corn and the bar itself.

1. FRESH CREAM STYLE CORN Ingredients: • 6 ears fresh Brentwood corn • 1/4 cup butter • 3 tablespoons water • 1 teaspoon sugar • 1 tablespoon flour blended with 1 tablespoon water • 1/2 teaspoon salt • 1/2 teaspoon coarsely ground black pepper • 3/4 cup whipping cream Instructions: Cut corn from cobs, then scrape with sharp knife to get all the milk and pulp. Melt butter in large skillet. Stir in corn and juices, the 3 tablespoons water, and sugar.

Cook until corn is tender. Stir in flour-water mixtures, salt and pepper, blending well. Gradually add whipping cream, stirring constantly. Cook for about two minutes longer. Do not let boil. Puree in blender until smooth.

2. CORNY BARS Ingredients: • 4 eggs, beaten • 1 teaspoon salt • 2 cups sugar • 1 teaspoon cinnamon • 11/2 cup oil • 1 cup nuts, chopped • 2 cups flour • 3/4 cup Fresh Cream Style Corn (above) • 2 teaspoons baking soda Instructions: Mix well all ingredients; add fresh cream style corn last. Bake in two 9x13-inch pans or one jellyroll pan at 350 F for 30 to 35 minutes.

ICING: • 4 tablespoons butter • 1 8-ounce package cream cheese • 1 tablespoon lemon juice Mix together and spread over bars.

• 1 teaspoon vanilla • 1 pound powdered sugar (3 cups)

Sweet Corn Cake

by Kerry Bremhorst Ingredients: • 6 cups fresh corn kernels (cut off cob) • 3/4 cup milk (1% preferred) • 1/4 cup butter (1/2 stick) • 1/2 cup prepared masa

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1/2 cup honey 3/4 cup cornmeal 3/4 teaspoon baking powder 3/4 teaspoon salt 1/4 cup milk (1% preferred)

Instructions: Preheat oven to 250 F. Blend 3 cups corn kernels and 3/4 cup milk in blender or food processor until smooth. Whip together butter, masa and honey in food processor until light and fluffy; approximately two minutes. Add all ingredients, including pureed corn and remaining 3 cups corn kernels and mix well. Pour mixture into 9x13 inch pan. Cover tightly with foil and set pan in large roasting pan. Pour enough water (preferrably cool) into roasting pan to reach 3/4 inch up outside of 9x13 inch pan. Bake for 11/2 hours or until corn mixture is fully set.

Scoop out portions and serve with main entree – grilled pork, beef or chicken.

Maque Choux

by Paula Bonesteel

Ingredients: • 1 tablespoon olive oil • 1/2 red onion, chopped • 1 jalapeño, seeded and finely chopped • 1 small red bell pepper, seeded and chopped • kernels from 4 ears fresh corn • sprinkle of sugar (optional) • cayenne pepper to taste • ½ teaspoon paprika • salt • 2 tablespoons butter (optional) • 2 ripe avocados • 1 lime, juiced Instructions: In large non-stick pan, add olive oil, red onion, jalapeño and bell pepper; cook on medium heat for two to three minutes. Add corn, sugar (optional), cayenne pepper and paprika and cook an additional five to seven minutes.

Halve the avocados, remove pit and peel. Place on plate and sprinkle with lime juice. Fill with corn mixture.

Chilaso

by Beverly Najera

Ingredients: • 1 pound ground beef (or turkey), browned • kernels from 4-5 ears of corn • 3-4 medium tomatoes, cubed • 4-5 russet potatoes, peeled and cut in medium-size cubes • 1 large (or 2 medium) onions, cut up • 1 small can tomato sauce • 2-3 serrano peppers, sliced thin • water • garlic salt and pepper to taste Instructions: Put all ingredients into large pot. Pour in small can tomato sauce and stir. If too thick, add a little water. Should not be like soup; it’s a stew (or most would call it goulash). Add garlic salt and pepper to taste. Simmer until potatoes are tender, not mushy.

It’s Harvest Time in Brentwood!

Harvest Time is a nonprofit organization. Each year we produce a farm trail map that directs you to over 40 growers! Download the map at our website.

www.harvest4you.com

Lon’s Open in Byron We have many items available!

Tomatoes: Beefsteak Heirloom Basil

Squash Sweet Corn Olive Oil Peaches

Melons Cucumbers Honey Flowers

13560 Byron Highway ¼ Mile South of Highway 4

Shelly’s Farm Fresh

Pasture-Raised Eggs Culinary Herbs & Greens Peppers and Tomatoes

Open Tues-Sun 10am-7pm

eatfarmfresh.com

shelly@shellysfarmfresh.com www.shellysfarmfresh.com

Brought to you by The Brentwood Press online at www.thepress.net/pages/ara_food_recipes ©2012 Brentwood Press & Publishing