My husband suffers from Corn Rage. There’s no sugar-coating it. He is OBSESSED with the fact that he can only find white corn here in S. Calif. No yellow sweet corn! We have inquired around the local Farmer’s Markets, and in the local stores, and all claim that the white corn is more popular, because it is sweeter, so that’s what everyone grows around here. Bah!
Thinking that we should give it an honest try, I bought some local corn and found an interesting recipe on the Brentwood Grower’s website. I was especially intrigued that the sweetness of the corn might balance well with the fresh heirloom tomatoes, which are in great supply in this year’s garden. I paired the dish with a zucchini dish I used to make quite often. The results? I think we would both have to say, albeit somewhat grudgingly, “Delicious!”
Creamed Corn with Brie, Tomatoes and Pine Nuts
- 2 ears corn, shucked and kernels removed*
- 1/3 cup heavy cream
- 3 TBL Brie, rind removed (I didn’t do this, but it melts better without it)
- freshly ground black pepper
- 1/4 cup pine nuts, lightly toasted
- 2 large Heirloom tomatoes, thickly sliced
- fresh basil
Combine corn kernels and cream in a saucepan over medium heat. Cover and cook 5 minutes. Uncover, stir, and cook for another 5 minutes. Stir in cheese and pepper, and cook until the sauce thickens, about 5 more minutes.
Serve creamed corn over the sliced tomatoes. Garnish with pinenuts and basil.
*This is a great way to remove the corn from the cob without making a big mess! Invert a small bowl inside a larger bowl. Cut a straight bottom on the ear of corn and slice the kernels from the cob. Easy!
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Because of the Old Bay Seasoning in the following recipe, these have traditionally been known as “Mock Crab Cakes”. I, however, strongly dislike anything labeled as “mock”. It either is or it isn’t, in my mind. These cakes are good, but taste NOTHING like real, succulent crab cakes. There is no need to try and fool anyone. However, this is another legitimate use of fresh zucchini, especially when you tire of all of the other zucchini recipes in your repertoire!
Zucchini Cakes
- 2 cups grated zucchini, well drained (but do not squeeze dry)
- chopped onion or scallion (preferred)
- 2 tsp Old Bay Seasoning
- 3/4 cup bread crumbs (add more as needed)
- 2 eggs
- 1/2 cup Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp oregano (or Italian seasoning)
Mix everything well in a large bowl Shape into patties and fry in olive oil until golden brown.
