Delicious Corn Recipes

It’s sweet, it’s local, and it tastes delicious right off the cob.

Chef Kimberly Larsen from Harmons shares her 3 favorite corn recipes.

Chicken, Corn, Green Chili Quesadilla
Marinade Ingredients:

1 lb. tablespoon grapeseed oil

1 lime, juice

Quesadilla Filling Ingredients:
1 tablespoon grapeseed oil

2 ears corn kernels, lightly grilled

1 red pepper, seeds and stem removed, mini dice

1 poblano pepper, seeds and stem removed, mini dice

1 Anaheim chili, seeds and stem removed, mini dice

1/2 white onion, minced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

Salt and pepper to taste

Corn or flour tortillas

1 cup Beehive Hatch Chili Cheddar, shredded

1. In Ziploc bag combine oil and lime juice.

2. Add chicken.

3. Season with salt and pepper.

4. Grill on chicken preheated grill for 3-5 minutes on each side.

5. Remove from grill and set aside.

Filling Directions

1. Heat medium sauté pan on medium high heat.

2. Lightly coat bottom of pan with grapeseed oil.

3. Add ingredients to pan maintaining a sizzle in pan.

4. Cook for 5-7 minutes or vegetables are soft.

5. Remove pan from heat.

6. Slice chicken into thin strips. Add to pan with vegetables and toss to combine.

7. Lightly toast tortillas over the open flame or burner on your stove to soften.

8. Assemble by layering a small amount of cheddar on one side of the tortilla, then top with chicken corn mixture.

9. Sprinkle more cheddar on top and place second tortilla to cover.

10.Heat a pan over medium heat.

11.And very small amount of oil into pan and carefully place the quesadilla.

12.Cook for about 4 minutes or until golden brown, then carefully flip quesadilla.

13.When golden brown on both sides, remove.

14.To serve, cut quesadilla into quarters.

15.Serve with Harmons ready to eat pico and guacamole.
Roasted Corn Bisque with Avocado & Crab
1 tablespoon grapeseed oil
1 white onion, small dice
1 tablespoon fresh garlic, minced
5 corn cobs, grilled and kernels removed
2 Anaheim peppers, roasted, peeled, seeded, small dice
1 poblano pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon chili powder
Salt and white pepper
4 cups chicken stock, low sodium
1 corn tortilla, cut into strips
1/4 c heavy cream
1/2 bunch cilantro, leaves only
1 avocado thinly sliced
1 cup crab meat

1. Heat large saucepan over medium heat.

2. Coat bottom of pan lightly with oil.

3. Sauté onion and a pinch of salt, until softened and translucent.

4. Stir in corn, roasted peppers and garlic.

5. Continue to sauté for 2-3 minutes.

6. Add cumin, coriander, paprika and chili pepper.

7. Add chicken stock and bring mixture to a simmer. Reduce heat to medium low heat.

8. Simmer for 20 minutes.

9. Using a slotted spoon, transfer the corn mixture to a blender.

10.Add cream, corn tortilla and 1/2 cup of the cooking liquid.

11.Carefully puree until the mixture is smooth, about two minutes.

12.Adjust with addition cooking liquid to achieve desired consistency.

13.Season with salt and pepper.

14.Add 3/4 the cilantro and lightly pulse just until blended into soup.

15.Top with cilantro leaves, avocado slice and crab meat.

16.Serve hot or chilled.

Corn and Green Chili Pudding
4 tablespoons butter
1 medium sweet onions, small dice
1/2 red pepper, seeds and stem removed, mini dice
1 poblano pepper, seeds and stem removed, mini dice
1 Anaheim pepper, seeds and stem removed mini dice
1 tablespoon garlic, minced
4 cups corn on cob kernels
2 tablespoons honey
1/8 teaspoon cayenne, if desired
1/4 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 cup half and half
1 tablespoon sugar
1/2 teaspoon ground black pepper
1 cup grated Beehive promontory cheddar
2 tablespoons chives
6 strips Harmons bacon, cooked, drained and crumbled

1. Preheat the oven to 350 degrees F.

2. Grease a 2-quart baking dish or 8 large ramekins and set aside.

3. Heat a large saucepan, over medium-high heat.

4. Melt butter. Add onions and pepper and cook, stirring, for 2 minutes. Add the garlic and cook for additional minute.

5. Add the corn and cayenne, cook just until just tender, about 3 minutes. Stir in honey.

6. Season with salt.

7. Add the flour and cook, stirring, for 2 minutes.

8. Remove from the heat and let cool slightly.

9. In a large mixing bowl, whisk the eggs, cream, sugar, black pepper until frothy.

10.Season with salt.

11.Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.

12.Combine pureed corn and whole corn, the cheese, crumbled bacon, and chives.

13.Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour. If using ramekins, cook 30-40 minutes.

14.Remove from the oven and let rest for 10 minutes before serving.