Cookbook Giveaway: “I Love Corn”
There’s a Hallmark Fresh Ink birthday card I love that has a 1970s-era picture on the front of a man flanked by two little girls on a couch. They are all holding up signs, and the first little girl’s sign says “Happy Birthday,” as does the man’s sign. But the little girl on the other end is holding up a sign that says “I like corn on the cob.” When you open the card, it says “Please disregard Stephanie.”
Well, this cookbook I’m going to give away this week would be perfect for Stephanie, because it’s all about corn. The author, Lisa Skye of Brooklyn, has put together a collection of recipes from around the world and all of them involve the delicious veggie.
The cookbook is divided into these chapters: breakfast, soups and starters, main dishes, side dishes and sweets. A few recipe names to get your mouth watering: Corn Flapjacks with Fresh Ricotta Cheese and Chopped Walnuts; Early Corn Soup; Lobster and Corn Bruschetta; Grilled Venison with Corn, Cocoa and Chipotle Relish; Corn Pudding with Bacon and Leeks; and Poached Peaches and Rhubarb with Warm Corn Shortcakes.
I could go for any or all of the above right now. In fact, am I sure I really want to give away this cookbook? Well, since I love you all so much I will give it up.
Here’s what you have to do in order to be entered to win this book: Leave a comment on this entry and tell me your favorite way to eat corn, whether it be plain with butter or a fancy preparation. Comments left before 5 p.m. on Thursday will be in the running. Employees of The Roanoke Times/Roanoke.com are not eligible to win. I will announce a random winner on Friday.
Good luck!
August 14, 2012 - 10:06 AM
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Yum! I’ve gotten a bunch from our CSA and finally gave up and started freezing over the weekend….can’t wait to make some yummy corn soups this fall.
I mix up the following to spread on fresh corn on the cob. or if using loose, frozen corn, I mix this in after cooking:
Butter
Dijon mustard
Prepared horseradish
Fresh or dried parsley
Salt & Pepper
Use your own judgment on the amounts of each ingredient depending on the amount of corn. This mix is delicious and adds a little kick.
My favorite recipe for corn is known as “Elote”, Mexican corn sold by street and beach vendors along the Baja coast. Hot, fire-roasted ears of corn are slathered with a bit of mayo, sprinkled liberally with Cotija cheese and spritzed with some fresh lime juice. Some people also sprinkle it with fresh cilantro. Yum! It brings back a lot of wonderful memories.
Yum! I love eating corn
My friends always makes fun of the way I eat corn on the cob. I eat mine plain (especially when it’s super sweet!) and I would start from the tip end and pull off the kernels, whole and make my way through the entire cob like that. Leaving behind a very clean corn without getting it between my teeth. It’s time consuming but it’s the way I ate corn growing up and I continued this way.
Fried corn, freshly cut off the cob.
Is there anyone who doesn’t like corn? I’ve never known anyone who doesn’t like it. I can’t even say I’ve ever tried it prepared in a way that I don’t like. There is one recipe that I’ve tried that stands above the rest. It’s Giada’s recipe for Grilled Cream Corn with Parmesan. It can be found at foodnetwork.com and when I make it, every speck is devoured. Of course, I deviate a bit from the directions, but I do that with most recipes. If you’ve never tried this, please do – you won’t regret it! By the way, adding extra parmesan makes it even better!
We love corn! I make corn pudding for family gatherings and keep meaning to downsize the recipe so hubby & I can have it for dinners all year round.
What a great source of sugar/starch, and in a more healthy way?
I really wish I could be like some of my friends and have about an acre of garden space. I’d have more canned goods than could fit in a two car garage, practically.
(I know, hyperbole, but it makes the point)
grilled with chili lime butter. Or corn chowder with roasted red pepper. though I made a frittata this weekend with toasted corn kernels, kale, and sun-dried tomatoes that turned out really well.
I Love Corn, just not in my gas tank.
plain corn on the cob with salt and butter
@RJ, I saw a vendor selling elote from a cart behind Happy’s Flea Market one Saturday a few months ago. I wondered what that was! I’m going to have to try that.
Corn isn’t a veggie, it is a grain :-p.
I love fire roasted corn. Just leave on the last layer of thin husk and stick it right over the flames.. Or right on top of wood coals, just until the kernels start to turn a bit black. Mmmmmmm
I was raised mostly on a farm and of course we ate corn prepared just about anyway you can create, but there’s just something about cooking corn-on-the -cob, buttering it and then cutting it off the cob, then munching the little pieces off the cob. My daughter’s dog, Chewey, got mad at me because I didn’t give him the cob after I had cut off the corn. Sorry, I take my corn seriously.
We make a tabasco lime butter to spread on our hot corn on the cob!
Cut fresh off the cob and saute in butter and crispy bacon….
Fresh from the garden white corn on the cob, either silver queen or argent. Cooked in the microwave and buttered w/ salt and pepper! Or cooked on the grill and served the same way!
I love grilled corn mixed into a chunky salsa recipe. It goes great over meat, eggs, taco’s, fish, and of course chips!
My favorite is soaked in water with the husk on for at least 2 hours then grilled either over an open fire or on the gas grill over medium heat for 30 minutes turning every 5 minutes. Top it with some simple butter and salt and you can’t beat it!!
I’m not interested in the cookbook. I would MUCH rather buy it if I want it, and have someone else win it. Regardless, my favorite way to eat fresh corn, which is as exponentially superior to frozen corn as fresh, REAL tomatoes are to grocery store bought tomatoes.
Corn on the cob, or shaved off the cob. Butter and light salt only. Then lemon pepper seasoning with butter. Then Old Bay seasoning. Then red pepper flakes and cumin. then brown augR ns cinnamon.
Those are some options. Corn on the cob is a summer treat, a food treat that is provided in the summer. That’s what makes it so special.
Happy memories of going to the family farm and eating Silver Queen corn right in the field. Absolutely delicious!
I love fresh corn on the cob with butter. But a fancier presentation? Well, not really fancy, but. Rudy’s in Austin, TX does a creamed corn that is to die for. I’ve been trying to replicate the recipe for years. It’s got a little kick (white pepper, I think) and something creamy. Some say cream cheese, some say not. But it’s fun to try to figure it out!
These sound so good, I think I will try them ALL! I love corn relish, but have never found any I like as much as what they served at the Golden Corral in Radford that closed long ago. It was very thick and sweet, and I doubt it was made there. Does anyone know where to buy it or a recipe for relish like that?
I love corn almost any way it’s fixed but in the summer when corn is straight from the field my favorite way to eat it is boiled for a few minutes and then start eating. No butter, no salt, nothing but pure pleasure and corn at it’s peak. Delicious.
Cut it off of the cob, throw it in the frying pan with some finely diced fresh red pepper and sweet onion or fresh chives if you have them. Add half butter and olive oil. When they get translucent throw in some beaten eggs and cook to the texture you desire (I like mine soft scrambled) for some of the best scrambled eggs you’ve ever had.
My favorite way to eat corn is microwaved on the cob. Clean the corn, rub well with margarine and favorite herbs/spices (I love rosemary or Bad Byrons Butt Rub). Put on a microwavable plate and cover – microwave for about 6 – 8 minutes or until tender. Eat it right off the cob and there’s no need to add more butter or margarine.
Yummy good!
Corn Pudding!!!
Never tried it before I moved to Virginia a few years back, but I just love it. Can’t wait for the next holiday dinner at the in-laws!
A gentleman, Jeffrey Corker, who has been preparing meals for us since my wife’s illness, came up with an excellent idea for eating corn on the cob. He melts the butter and provides a small brush to apply to the cob. He then takes a table fork and inserts it firmly into one end of the cob. It is much easier to eat this way and eliminates any mess on your hands. Admittedly, this should not be done outside of your own dinning room.
Robert A. Garland
I like corn on the cob; we roast it on the grill with cilantro butter. Yum
Digicats {at} Sbcglobal {dot} Net
I love grilled corn