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VPR Cafe: For The Love Of Sweet Corn

Candace Page, Burlington Free Press

Sunday, August 4, 10:40a.m.  Whether you steam it, grill it, or enjoy it super fresh right in the field, sweet corn is an iconic pleasure of Summer in Vermont.  Candace Page, who writes for theSavorvore Section of the Burlington Free Press, explains how sweet corn has gotten sweeter over the years and shares the secret for perfectly steamed corn. 

You may enjoy the recipes below for Corn Pudding from Beth Kennett at Liberty Hill Farm in Rochester.  You'll also find Ginger Isham's recipes for Corn Chowder and Fritters.  And for creative flair - Katie Webster's Pasta With Corn and Smoked Mozzarella.  (Check out her website for Sweet Corn Ice Cream!)

The VPR Cafe is produced in collaboration with The Burlington Free Press, and is made possible on VPR by J.K. Adams in Dorset, Vermont and TheKitchenStoreOnLine.com

Beth Kennett’s Corn Pudding

1 ½ cups whole kernels from cooked corn on the cob (about 3 ears)
1 ½ cups creamed corn (an additional 1 ½ cups of kernels ground briefly in a blender)
1 cup cornmeal
1 teaspoon baking powder
Spoonful of sugar
1 cup sour cream
1 stick butter, softened but not melted
red or green pepper, sautéed until soft (optional)
Beat the ingredients together and pour into a buttered casserole
Bake at 375 degrees for 45 minutes.
Cabot butter (soft, not melted), pour into casserole and bake 375 for 45 minutes.
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Ginger Isham's Corn Chowder
Ginger Isham of Williston says the small amount of cumin adds snap to this incarnation of corn chowder and sets it apart.
2 cups of kernels (left from dinner or cut fresh from the cob)
1 green or poblano pepper, diced
1 stalk celery, diced
2 tablespoons butter
1 ½ cups milk
pinch of salt
1/8 to ¼ teaspoon red pepper
¼ teaspoon cumin
1 ½- 2 cups chicken broth
½ of an eight-ounce package of cream cheese
Bacon bits (optional)
Melt butter in a big saucepan and saute the celery and peppers until they begin to soften. Add the corn kernels and the chicken broth. Bring close to a boil, turn down heat and simmer briefly. Whisk in the cream cheese, then add the milk and spices.
Ladle into bowls and garnish with bacon bits.
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Ginger Isham’s Corn Fritters
1 ½ cups of cooked corn kernels from corn on cob
2/3 to 3/4 cup crushed Saltines
1/3 cup milk
2 large eggs
Fresh  black pepper
Oil for frying
Heat ¼ inch of oil in a large frying pan. Drop in the fritters by the spoonful and fry until brown on one side, flip and brown on the other side.

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Pasta with Corn and Smoked Mozzarella
(recipe courtesy of Katie Webster, www.healthyseasonalrecipes.com)
1 13.5-ounce box whole-wheat pasta
2 tablespoons extra-virgin olive oil
¼ cup minced garlic
4 cups corn kernels, about 6 large ears
1 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons flour
1 cup vegetable broth
1 cup chopped fresh tomatoes
1 tablespoon red wine vinegar
1 cup chopped basil
1 8-ounce ball smoked fresh mozzarella, diced
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain thoroughly. Meanwhile, heat oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant and just barely starting to turn golden 30 to 90 seconds. Add corn, salt and pepper, increase heat to high. Cook, stirring often until the corn is crisp-tender, 3 to 5 minutes.
Sprinkle flour over the corn mixture and stir to coat. Stir in broth, tomatoes and vinegar and bring to a boil, stirring often. Cook until the broth is thickened and the tomatoes are just starting to soften and break down slightly. Stir in the drained cooked pasta, basil and mozzarella and serve immediately. Serves 6
 

Franny was VPR's Director of Programming & Production.
Ric was a producer for Vermont Edition and host of the VPR Cafe.
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