Corn adds depth of flavor to many dishes - Boston Herald

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It seems like in the past several weeks I have made too many treks to the farmer’s market to buy corn, at the height of the season and at its best.

People rip through the corn bin, shucking ears just to make sure no little critters are lurking anywhere. And at close to 60 cents an ear, you can’t blame them but with the virus afoot, instinct tells me to just grab and go.

Makes me wonder if all this scrutiny results in a plate of just plain old boiled corn served with lots of melting butter and salt. Nothing wrong with that, but corn can surprise you in lots of other ways and add flavor to dishes you never thought of, especially if you use the cobs as flavor.

Corn is such a handy ingredient that once you start cooking with it, there is no telling what you can come up with and that is a-maze-ing.

CORN AND BOK CHOY CHOWDER

4 large ears of cooked corn on the cob

1/4 c. diced pancetta

2 T. olive oil

1 onion, minced

2 c. chopped bok choy

1 sweet potato, peeled and diced

2 medium zucchini, diced

3 T. flour

Salt to taste

1 1/2 c. evaporated milk

1/4 c. heavy cream

2 c. reserved corn water

1/4 c. minced fresh parsley

3 T. minced fresh thyme

Grinding black pepper

Dash of paprika

Strip the corn kernels from the cob and set aside. Place the cobs in a pot, cover with water and bring to a boil. Lower the heat and cook 10 minutes. Discard the cobs and reserve 2 cups of the water.

In a soup pot, cook the pancetta in the olive oil until the pancetta begins to render its fat. Stir in the onion, bok choy and sweet potato. Stir well, cover the pot and cook until the vegetables begin to soften, about 8 minutes.

Stir in the zucchini and the corn. Sprinkle the vegetables with the flour and add salt and pepper to taste.

Stir in the evaporated milk, heavy cream and reserved corn water. Bring the mixture to a boil, then reduce the heat to simmer and cook for 10 minutes. Correct the seasoning with salt and pepper; stir in the parsley and thyme. Serve hot. Serves 8-10.

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Go to ciaoitalia.com for more recipes.

The Link Lonk


September 23, 2020 at 04:31PM
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Corn adds depth of flavor to many dishes - Boston Herald

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