Martha Stewart Teaches You How to Make Corn | Martha's Cooking School S3E13 "Corn"
Recipes in this Video
Ingredients
- ●2 cups fresh corn kernels
- ●1/2 cup all-purpose flour
- ●1/4 cup cornmeal
- ●1/4 cup chopped green onions
- ●1/4 cup milk
- ●2 large eggs
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●Oil for frying
Instructions
- 1In a large bowl, combine the corn kernels, flour, cornmeal, green onions, baking powder, salt, black pepper, and paprika.
- 2In a separate bowl, whisk together the milk and eggs until well combined.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 4Heat oil in a large skillet over medium heat.
- 5Scoop about 1/4 cup of the batter for each fritter and carefully drop it into the hot oil.
- 6Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
- 7Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 8Repeat with the remaining batter, adding more oil to the skillet as needed.
- 9Serve warm with your choice of dipping sauce.
Equipment
Corn chowder is a classic American dish, particularly popular in the summer months when corn is in season. It reflects the agricultural bounty of the region and is often enjoyed at family gatherings and barbecues. Variations exist across different regions, showcasing local ingredients and preferences.
Ingredients
- ●fresh corn
- ●potatoes
- ●onion
- ●bell pepper
- ●vegetable broth
- ●cream
- ●butter
- ●salt
- ●pepper
- ●herbs
Instructions
- 1Shuck the corn and cut the kernels off the cob.
- 2In a large pot, melt butter over medium heat and sauté chopped onion and bell pepper until soft.
- 3Add diced potatoes and corn kernels to the pot, stirring to combine.
- 4Pour in vegetable broth and bring to a boil, then reduce heat and simmer until potatoes are tender.
- 5Blend a portion of the chowder for a creamy texture, then return it to the pot.
- 6Stir in cream, season with salt and pepper, and heat through before serving.
Ingredient Alternatives
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.
fresh corn
Healthier: frozen corn
Cheaper: canned corn
Frozen corn retains nutrients and is often cheaper than fresh.
Techniques
Equipment
Also Known As
Corn stock, a staple in American cooking, utilizes the often-discarded corn cobs to create a rich, flavorful base for soups and sauces. Traditionally made in homes during harvest season, it highlights the resourcefulness of using every part of the vegetable. Today, it's embraced by chefs and home cooks alike for its ability to enhance dishes with a sweet, earthy flavor.
Ingredients
- ●corn cobs
- ●water
- ●onion
- ●carrot
- ●celery
- ●garlic
- ●bay leaves
- ●thyme
- ●peppercorns
- ●salt
- ●parsley
- ●leek
- ●mushrooms
- ●corn kernels
- ●olive oil
- ●lemon juice
Instructions
- 1Remove kernels from corn cobs and set aside for later use.
- 2Place corn cobs in a large pot and cover with water.
- 3Add chopped onion, carrot, celery, and garlic to the pot.
- 4Include bay leaves, thyme, peppercorns, and salt.
- 5Bring the mixture to a boil over high heat.
- 6Reduce heat and simmer for 45-60 minutes, uncovered.
- 7Strain the stock through a fine mesh sieve into a large bowl or pot.
- 8Discard the solids, retaining the liquid.
- 9Add chopped parsley and any reserved corn kernels to the stock.
- 10Adjust seasoning with additional salt or lemon juice if desired.
- 11Cool the stock before storing in the refrigerator or freezer.
Equipment
Also Known As
Ingredients
- ●4 cups fresh corn kernels (or 2 cans of corn)
- ●1 cup heavy cream
- ●1/2 cup milk
- ●2 tablespoons butter
- ●1 tablespoon sugar
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon paprika (optional)
- ●1 tablespoon chopped fresh parsley (for garnish)
Instructions
- 1In a large skillet, melt the butter over medium heat.
- 2Add the corn kernels to the skillet and sauté for about 5 minutes until they start to soften.
- 3Stir in the heavy cream, milk, sugar, salt, and black pepper.
- 4Bring the mixture to a gentle simmer, stirring occasionally.
- 5Reduce the heat to low and let it cook for about 10-15 minutes, until the corn is tender and the sauce thickens slightly.
- 6If using, add paprika for extra flavor and stir well.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and garnish with chopped parsley before serving.
Equipment
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