Donna's Daily Dish
Inspiring people to create every day recipes
My husband came home with 15 ears of corn last week. It put me into overdrive to find different recipes in which I could use NJ sweet white corn. While going through my Instagram feed a few weeks ago, Talula's, a restaurant in Asbury Park, had a blueberry cobbler with sweet corn ice cream on their dessert menu. I was intrigued, corn flavored ice cream, why not. My daughter found me a recipe for sweet corn and blueberry swirl ice cream on the website tasty.co. The recipe doesn't require an ice cream maker, just a loaf pan and freezer space. The main ingredients are two ears of corn, 2 cups of heavy cream and a 14 ounce can of sweetened and condensed milk. It does take some time to prepare, but I think you'll be pleased with the results. I found the ice cream creamy, not overly sweet and the hint of blueberry was delicious and refreshing. Although the image shows a cup full of ice cream, I tasted two tablespoons and put the rest back in the freezer. I'm trying to lose the few extra pounds I put on when I was recuperating from hip surgery. With the same batch of corn, I then turned some of it into corn risotto. I found the recipe on the NY Times Cooking app. You'll need two cobs of corn (kernels removed) and some vegetables to create a corn stock. As I had 13 ears available, I used all of them for the stock. While the corn stock was percolating, I started the rice for the risotto. I brought the aborio rice to the point translucency. Once the stock was done, I was able to then add it to the already started rice. The corn risotto was a rich and flavorful dish. Not only did the risotto have the prerequisite Parmesan cheese, but 1/4 cup of whipped heavy cream was added at the end. It was creamy, full of sweet corn flavor and delicious! A keeper recipe. I can't believe I had found so many terrific recipes for corn. I also have a recipe for corn fritters from Williams-Sonoma Entertaining with the Season (Free Press, 2010) which appeared in a Williams-Sonoma Technique Class brochure. Unfortunately, my husband isn't a fan of corn fritters. I could cut the recipe in half, but it will still feed 6-7 people. I'm sure the fritters taste best when they're hot out of the frying pan. Perhaps if I have some company before the end of the summer and they are interested in trying corn fritters, I'll whip up a small batch. Index
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