Newt's Favorite Corn Recipes

The "Jalapeno Creamed Corn" recipe is pulled from Esquire Magazine and specifically mentions our corn cutter. Check it out and enjoy!

Michael Mina gives all-American yellow sweet corn a spicy Mexican twist with the addition of cream and jalapenos.

Jalapeno Creamed Corn Esquire. Read more HERE. 

24 ears of sweet corn, preferably yellow, husked and strings removed

4 tbsp butter

4 jalapenos

1/2 cup heavy cream

Salt and pepper to taste

Serves 8

First, remove the seeds, stems and piths from the jalapenos, and discard (you may want to wear gloves). Mince the outer walls of the peppers quite finely and reserve.

For this recipe, it's best to purchase a device called Lee's "Triple Action" Corn Cutter and Creamer available from Lee Manufacturing (on the Web). If you don't have this device, there are several ways to get the same results. The goal is to get at the tender insides of each corn kernel, and leave the tougher hulls behind. The preferred method if you don't have the corn cutter is to take a knife and score each row of kernels. After the kernels have been "opened" you take the back of a heavy knife and press the insides of the kernels out into a large bowl (this can get messy). Alternatively, but less satisfactorily, you can use the large holes on a box grater, and "grate" the corn into a bowl.

Once you have obtained your corn kernel mush by whatever method, you want to transfer this stuff into a pot that will comfortably hold it all. Over medium heat, while stirring more or less constantly, bring the mixture to a simmer. The natural starches present in the corn will cause the mixture to thicken. Add your minced jalapenos, butter, cream, salt and pepper, cook for a minute or two more and serve.

For 4 people use 8 large ears or 12 small ones. Corn needs to be as FRESH as possible. Cut corn CREAM-STYLE getting ALL THE JUICES. You will be amazed at the result and the taste after cooking! Butter a souffle dish and fill 3/4 full to allow for expansion. Now, stir in one tablespoon full of butter for each ear used. Add crystal salt. Set oven at 325 degrees and do not preheat. Insert dish into oven immediately with no cover. Bake slowly for 25 minutes. Then stir thoroughly. Then cook for an additional 25 minutes. Brown the top using broiler about 3 inches above your dish.

Serve and you won't believe the taste!

6 cups fresh, large, tender corn kernels, cut from the cobs (about 12 to 16 medium-sized ears) 

2 cups coarsely chopped, unpeeled cucumbers

2 cups chopped onions 

2 cups seeded, chopped green peppers 

2 cups seeded, chopped sweet red peppers 

4 cups cider vinegar 

1 1/2 to 2 cups sugar 

3 to 4 tablespoons coarse salt 

1-1/2 tablespoons celery seed 

1 tablespoon mustard seed

2 teaspoons ground turmeric

Place all ingredients in a large pot.

Set over medium heat and stir to mix and dissolve sugar.

Increase heat to high, cover and bring to a boil, stirring occasionally.

Reduce heat and boil gently for 15 minutes, tasting after 5 minutes and increasing seasonings if desired.

Ladle into hot sterile jars, leaving a 1/4 inch head space and distributing vegetables evenly in the juice.

Add lids and process 15 minutes in a boiling-water bath.

9 ears fresh corn on the cob, husked 

4 strips bacon, diced 

1 cup finely chopped onion 

1 cup chopped celery 

5 cups milk 

2 chicken-flavor bouillon cubes 

2 teaspoons salt 

1/8 teaspoon pepper 

3 tablespoons cornstarch 

1/4 cup water 

1/4 cup chopped parsley

Remove corn from cobs, to yield 3 cups. In a 3-quart sauce pan, cook bacon over medium heat until limp. Add onion and celery; cook until tender. Stir in corn, milk, bouillon cubes, salt and pepper. Cover and simmer, stirring occasionally, 10 minutes. Mix cornstarch and water, stirring until smooth, and add to corn mixture. Stirring constantly, bring to boiling over medium heat, and boil 1 minute. Stir in parsley.  

Makes 2 quarts, or about 8 servings