With all the fresh produce coming into our Barker Farmer’s Market, we wanted to offer new recipes each week for shoppers. Last week, Don “Ski” Pyskaty had recipes for Garlic Scapes (see 6/27 post) and was spooning out samples of Dilly Beans made with scape instead of green beans. I was looking for novel fresh corn recipes for this week’s market (although steamed with plenty of butter works for me), when I came across something pretty unique. Buffalo Corn- chicken wing style!
The freshsupersweetcorn.com website listed contest winners and this was among them. It was created by Lisa Hill of Norwalk, Connecticut. Vegertarian chicken wings?? Or maybe as a side with real chicken wings. I’m blogging this recipe and would love to hear from any of you who try it. Alas, I can’t eat hot sauce or peppers in ANY form, so I’ll leave this up to you to try. Hmmm…. I wonder if it would work with a nice honey barbecue sauce in place of hot sauce……… Oh, don’t forget to get this and more printed corn recipes at Thursday’s Farmer’s Market , 5 to 7:30 p.m. in Barker Village Park. Enjoy Live country music with Craig Wilkins from 6:30-7:30.
BUFFALO CORN EARS
4 celery ribs, halved and sliced thinly lengthwise
1/2 funnel bulb (stalks & leaves removed), thinly sliced
6 tablespoons butter
1/4 cup jalapeno hot sauce
1-1/2 tablespoons red pepper sauce (e.g., Tabasco)
1-1/2 teaspoons fresh lemon juice
4 ears fresh supersweet corn, husked
Blue Cheese Slather (recipe follows)
Preheat grill or broiler. Place celery and fennel in a bowl of ice water to crisp. To prepare Buffalo; Corn Ears: In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixture. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture. To serve: Drain celery and fennel. On 4 dinner plates place celery, fennel and Buffalo Corn Ears, dividing equally. Top Corn with Blue Cheese Slather. Use remaining slather as a dip for the celery and fennel. Serve with grilled or fried chicken or fish, if desired.
Yield: 4 portions
Blue Cheese Slather: In a small bowl, combine 1/4 cup crumbled blue cheese (2 ounces), 1/4 cup softened cream cheese, 1 tablespoon half and half and 1/4 teaspoon celery salt. Mash with fork until fairly smooth.
Yield: about 1/2 cup