Fritters & Pizza

CHILDREN’S RECIPE: Cheesy Corn Fritters
Ingredients:
2 ears Corn, kernels
2 Eggs
¾ cup Cornmeal
½ cup Flour
1 cup Cream Cheese
1½ cups Mozzarella Cheese, shredded
Salt to taste
4 Scallions, sliced; use green only
1 cup Panko Bread Crumbs
1 cup Grated Parmesan Cheese, grated
2 tbsp Olive Oil
½ cup Ranch Dressing

Method of Preparation:
Combine corn, eggs, cornmeal, flour, cream cheese and Mozzarella in a bowl and mix until smooth. Season with salt and scallions. Form small balls and roll in panko crumbs and parmesan. Add oil to a hot pan. When oil is hot, place balls in pan and press down lightly to form cakes. When brown on one side, flip and cook on the other side. Drain on paper towel. Plate and garnish with sliced scallions. Serve with ranch dressing for dipping.

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FAMILY RECIPE: Roasted Corn and Lobster Pizza
Ingredients:
1 Pizza Crust, pre-made
6 oz Boursin Cheese
1 ear Corn, roasted kernels
1 tbsp Butter
2.5 oz Lobster, poached
2 oz Gruyere cheese, shredded
4 sprigs Chives, sliced
1 tbsp Olive Oil

Method of Preparation:
In a pan, add butter and cook corn on the cob until brown. Keep watch, as corn will pop if it gets too hot. Cut kernels off of cob. Spread the Boursin on the pizza crust and top with corn, lobster and Gruyere cheese. Bake at 500F for 4-5 minutes. Remove from oven and finish with chives and olive oil.

Succotash & Soup

CHILDREN’S RECIPE: Sweet Corn Succotash

Ingredients:
1 small Red Onion, diced
2 tbsp Unsalted Butter
1 Potato, diced
2 cups Corn
1 cup Chicken Stock
2 Tomatoes, diced
1 Lemon, juice of
Salt, White Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 2 cobs. In 1 tablespoon of butter, sweat the onions for a few seconds until they are translucent, add potatoes. Once the potatoes start to get soft, add the corn and the remainder of the butter. Add the stock and simmer on low heat until every ingredient is tender. Add the tomato, warm gently, season to taste with a squeeze of lemon, salt, pepper. Serve the finished succotash in a soup bowl.

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FAMILY RECIPE: Diver Harvested Scallops and Corn and Coconut Soup
Ingredients:
3 cups Corn
1 oz Butter
½ cup Onion, diced
1 clove Garlic
1 sprig Thyme
1 cup Chicken or Vegetable Stock
1 cup Chardonnay
1 cup Heavy Cream
1 qt Coconut Milk, unsweetened
1 tbsp Olive Oil
4 Scallops
Salt, Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 8 cobs. The cob may be used in the vegetable stock for this soup. Sweat the corn, onion and garlic in a heavy bottomed pan in the olive oil and butter for three minutes without color. Add the thyme and stir for two minutes. Cover with a lid, reduce the heat and cook for 5 minutes stirring occasionally. Add the wine and bring to a boil, simmer for 5 minutes until the wine is reduced by half. Add the cream, coconut milk and stock, return to a boil. Reduce the heat and simmer for a further 20 to 25 minutes until the corn is tender.

Season both side of the scallops and sear in a hot non-stick pan for 2 minutes, until they start to get brown; flip & cook for an addition minute, the scallops should be a little undercooked so they can continue cooking in the soup. Put soup in blender, start blending slowly, as soup is hot. Season with salt and pepper. Place a scallop in the center of the soup bowl & pour the hot soup into the bowl.

Corn Pancakes & Shrimp Salsa

CHILDREN’S RECIPE: Multigrain Corn Pancakes with Kettle Corn Sunflower Butter
Ingredients:
2 cups Multigrain Complete Pancake Mix
½ cup Soda Water
1 cup Corn
4 oz Butter
1 tsp Dark Brown Sugar
Pinch of Cinnamon
Heavy Pinch of Coarse Salt

Method of Preparation:
Make Sunflower Butter for pancakes and garnish, whip butter with, coarse salt and brown sugar. Sauté corn in a pan with a bit of sunflower butter season with cinnamon, salt and brown sugar. Butter for garnish. Make pancakes per box instructions, use soda water instead of water. Add sautéed corn. Stack pancakes, garnish with Kettle Corn Sunflower Butter and maple syrup.

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FAMILY RECIPE: Grilled Corn, Shrimp and Edamame Salsa
Ingredients:
3 ears Corn, unshucked
1 Sweet Onion, peeled and minced
1 Poblano Pepper, roasted and diced
1 Red Pepper, roasted and diced
2 cups Edamame, blanched
¼ cup Extra Virgin Olive Oil
2 tbsp Lemon Juice
3 tbsp Sherry Vinegar
1 tsp Smoked Paprika
½ tsp Cumin, ground and toasted
3 sprigs Parsley, chopped
Pinch of Salt, Pepper
2 cups Shrimp, cooked

Method of Preparation:
Place corn on a hot grill and cook on all sides. Allow cooling, shuck and cut off the cob. Toss with remaining ingredients. Serve at room temperature.