Kernel Know-how
Keep the kernels from flying off the cob with this technique: Flip a bundt pan upside-down, rest the butt of the cob on the raised center and shave the kernels off with a sharp knife. If your knife skills are a little rusty, pick up the OXO Good Grips Corn Peeler ($13.99).
Sweet Corn and Black Raspberry Ice Cream
"Sweet corn has a natural sweetness and milky flavor that works beautifully in ice cream. Black raspberries are the perfect tart and fragrant counterpart to that sweetness." — Jeni Britton Bauer, founder of Jeni's Splendid Ice Cream
In a saucepan, cook 2 cups black raspberries with 1 cup sugar until thickened, then strain if desired. Whisk
3 tablespoons softened cream cheese with 1/4 teaspoon sea salt until smooth. Mix
2 tablespoons of whole milk with 1 tablespoon,
plus 1 teaspoon cornstarch. Slice kernels from 1 ear of corn
and extract the juice by scraping the back of your blade against the cob. Bring kernels,
2 cups milk, 1 1/4 cups cream, 2/3 cup sugar and
2 tablespoons light corn syrup to a boil for 4 minutes. Strain to remove kernel husks, return to pan and whisk in cornstarch and milk mixture. Bring to a boil about a minute. Whisk into cream cheese mixture, cool in ice bath 30 minutes then spin in ice cream maker according to manufacturer's directions. Transfer the mixture from the ice cream maker canister into a container, alternating with the black raspberry sauce. Freeze at least 4 hours
Sweet Corn Risotto
"The idea was to incorporate street food into risotto. We incorporate the lime juice in the risotto to balance the cream with acid, then top the whole dish with lemon and lime zest." — Nate Barker, executive chef at Hodge's
Simmer the kernels from 6 ears of corn in 1 pint of heavy cream until soft and slightly thick. Toast 3/4 cup Arborio rice and 1 teaspoon butter or oil in a heavy-bottomed pan. Stirring frequently, incorporate approximately 3 cups hot vegetable stock or water a half cup at a time, adding more liquid as it is absorbed until rice is al dente. Season with salt and pepper. Combine 2 cups prepared risotto with 1 cup of corn mixture, a squeeze of lime juice and 1/2 cup grilled corn kernels. Top with Cojita or Parmesan cheese and lime zest and serve.
Elotes
"Elotes is just Mexican grilled street corn. There are just five ingredients — and it is just to die for." — Ben Bebenroth, chef and owner of Spice Kitchen & Bar
Combine 1/2 teaspoon chili flake, 1/2 teaspoon black pepper, 2 cloves minced garlic and 1 cup mayonnaise in a mixing bowl. Shuck and grill 6 ears of corn until half the kernels are blistered and some begin to pop. Brush with chili mayo mixture, dust with Parmesan cheese and chopped cilantro and serve with fresh lime wedges.
Esquites
"It is just straightforward vegetables, cream and seasonings. So it's more of a vegetable medley with a touch of cream." — Eric Williams, chef and owner of El Carnicero and Momocho
Remove kernels from 12 ears of corn. Dice 1 Spanish onion, 1/2 a red bell pepper and half a bunch of scallions. Mince 2 fresh jalapenos and 6 cloves garlic. Tie 1/4 cup annatto seeds (available in the ethnic section in most grocery stores) into a sachet with cheesecloth and kitchen twine. Combine corn, sachet and vegetables with a quart of heavy cream and simmer until mixture is soft and slightly thick. Cool briefly and serve.
