Farm Fresh Recipe Inspiration: Summer Corn

By Anna McCoy On Monday, June 11 th, 2012 · no Comments · In Event Ideas ,Recipes ,Wine & Food ,Wine Suppers

On Friday, June 22nd we are having our second Secret Supper – Farm to Fork with Ben Simpkins from Richardson Farms. As the summer season starts to pick up speed, we can’t wait to keep sourcing our produce, seafood, and meat from our local farmers. What a special time of year… Enjoy these summer recipes!

Summer Corn and White Sweet Potato Cake 

(2) 1/2-pound White American Sweet Potatoes
1/2 cup finely chopped red bell pepper
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
4 scallions, chopped fine
1 teaspoon ground cumin
3 tablespoons all-purpose rice
2 tablespoons unsalted butter

Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture.

Creamed Summer Corn with Pancetta

4 ears fresh Corn
¼ pound Pork Belly, Pancetta or Ventriche
1 Vidalia Onion
3 ounces Heavy Cream
½ Bunch Fresh Basil- chopped
3 tsp Chicken or Vegetable Stock
Sea Salt and Black Pepper

Cut the kernels off the cobs. Dice the Pork. Chop the onions. In a sauce pan, sauté the pork for 5 minutes over medium heat. Add the onions and sauté until the pork is crisp and the onions are caramelized. Deglaze the pot with the stock. Add the Corn and sauté for 3 minutes. With a hand blender, puree the corn for just a minute to partially cream the corn. Half will be pureed and half will be whole.

Add the Cream and the basil. Simmer for 2-3 minutes and serve.

Enjoy an evening of Farm Fresh Food and Sustainable Wine at our ‘Farm to Fork’ Secret Supper on Friday, June 22nd!

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