Call us (908) 879-7189

Posts Tagged sweet corn

Fresh Corn Bisque

From the share:
3 cups fresh corn
1/2 red, orange, or yellow, bell pepper, diced

From your kitchen:
1 tablespoon olive oil
1 small onion, chopped
4 cups low-sodium chicken or vegetable broth
salt and fresh ground black pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
2 tablespoons fresh, chopped cilantro
1 pinch cayenne pepper or Tabasco to taste
lime wedges

Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.

Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.


From: cdkitchen



Stir-Fried Carrots, Corn & Peppers

From your kitchen:
1 Tablespoon Shao Hsing rice wine (see Note) or dry sherry
2 teaspoons reduced sodium-soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1 tablespoon minced fresh ginger
2 cups shredded romaine lettuce (about 4 medium leaves) or any tender green

From the share:
1 teaspoon minced fresh jalapeño or hot pepper from the share with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1    medium bell pepper, cut into 1/4-inch-wide strips (any color from the share)
1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)
1.    Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
2.    Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

•    To remove corn kernels, stand an ear of corn on one end in the center of an angel food cake pan and slice the kernels off with a sharp knife. One ear will yield about ½ cup kernels.
•    People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
•    Shao HsingRice wine available at Asian specialty stores.  Other brands are available in most supermarkets



Potato Salad with Sweet Corn, Bacon, and Red Onion

2 lb. small new potatoes
Kosher salt
6 slice bacon
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 ear Sweet corn
1/2 small Red Onion
2 c. baby arugula
1/2 c. chopped fresh flat-leaf parsley

Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.

Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate; break into pieces when cool.

In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.

Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the bacon, corn, onion, arugula, and parsley.

Tips & Techniques – Make Ahead: Prepare the potato salad without the bacon, corn, onion, arugula, and parsley and refrigerate for up to 2 days. Fold in the bacon, corn, onion, arugula, and parsley just before serving.




Roasted Sweet Corn and Tomato Soup

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 red pepper chopped
1-2 tablespoons olive oil, divided
1 medium onion, any color, diced
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 425 degrees.
Place corn, tomatoes, pepper, and garlic on a large foil-lined baking sheet.  Drizzle with 2-3 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer. Use a second pan if necessary. Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add  1-2 teaspoons olive oil and diced onion.  Saute about 5 minutes, or until tender.   Add chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes and peppers are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Yields about 6 cups of soup

Adapted from: Our Best Bites

Simple Corn Preparation

Simple Corn Preparation:

No matter how many years you spend on the farm it is always a big day when the first Home Grown Corn comes into the market!  The varieties available are both white and bi color,  everyone has a favorite.  I always say that white is just a little sweeter and bi-color has more character.   Preparation of either is the same.

First, we pick the corn before sunrise each day.  Serving corn on the day of picking will give you the best and the sweetest flavor.  As corn ages the sugar turns to starch and the flavor will change. Use the corn as soon as possible.

Shuck the corn as close to serving time as possible.  The corn husk actually does protect the corn from heat keeping it sweet and fresh.  To help remove silk, very gently rub with a terry towel or run under water while rubbing.

To boil corn, bring a pot of water to a boil and add the corn, boil 3-4 minutes and remove.

To steam corn, place the corn in a steamer basket over boiling water and steam or 6-8 minutes.

To grill corn, remove the silk without removing husk. Soak the corn that is covered with husk by submerging in cool water for 10-15 minutes.  Prepare your grill.  Remove the corn from water and drain well.  Be sure to remove all excess water!  Place the corn on the grill and cover.  On a gas grill the heat should be medium high, turn after 5-8 minutes.  On a charcoal grill check after
5 minutes, it may take a little longer.  The husk will brown; the corn is steaming on the inside from the water that was soaked into the husk.  After turning the corn on  all sides the husk should be brown and little charred at the top.   There is no exact timing, all grills are different.   This is just one method of grilling.

At farm camp we place the corn on the hot embers of a camp fire.

I have had corn that is completely cleaned placed on the grill so that the kernels are brown.  With this method the grill lid is down and you need to stay nearby to turn often, every few minutes!  This method gives the most grilled, barbequed flavor.

Serving corn after cooking, my choice just as it is. Some other choices, salt, pepper, butter, herb butters, or a sprinkle of lime, it is certainly a personal choice.

Freezing Sweet Corn

Directions For Freezing Sweet Corn:

Start with fresh corn on the cob – as fresh as you can get.  If there is a delay between harvesting and freezing, keep the corn in the refrigerator.  The sugars break down quickly at room temperature.

Fill your largest pot ¾ full of water.  Heat water to a rolling boil.  Fill a large bowl with ice water.

Husk the corn.  Be sure to remove all the silk.  Gently rub with a soft terry towel to be sure that all of the silk is off.

Blanch the corn in the boiling water.   This step stops the action of the enzymes in the corn.  The water should not lose the boil.  Boil for 4-6 minutes.

Drain and stop the cooking in the ice water bath.  Add extra ice as needed.

Cut the kernels from the cob.  Hold one end of the corn, with the other end in a bowl.  Run a very sharp knife under the kernels.    (There are some special tools if you prefer.) The corn will come off in strips and should break apart as you are packing them

Portion the corn into zip lock bags.  Be sure to push out as much air as possible to prevent freezer burn and drying.

When you are ready to serve you can heat up the corn in the microwave or in the top of a double boiler.  There really is no need to cook further, just heat up.

Some of you might rather freeze corn on the cob, our experience is that this method, corn off the cob will give you the best results.

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions