Brown Butter Pineapple Corn Muffins

Ingredients:

1/2 cup unsalted butter
3/4 cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.

2.Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.

3.Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.

4.Divide batter evenly among the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

5.Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Sausage & Sweet Corn Muffins

Ingredients:

2 teaspoons olive oil
12 ounces lean breakfast sausage
1/2 cup diced red bell pepper
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
1 pinch cayenne pepper
2 eggs
1 cup buttermilk
1 cup fresh sweet corn kernels
1/2 cup chopped green onions
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Directions:

1.Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.

2.Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.

3.Place flour, cornmeal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.

4.In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.

5.Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.

6.Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Baked Cream Corn

INGREDIENTS:

6 slices bacon, chopped
Cooking spray
3 c. corn kernels (fresh, canned, or frozen and thawed)
1/4 c. all-purpose flour
2 c. shredded Cheddar
1 jalapeño, minced
1 tbsp. sugar
2 large eggs, lightly beaten
1/4 c. melted butter
1 c. milk
kosher salt
Freshly ground black pepper

DIRECTIONS:

1.Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain.

2.Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining 1/2 cup cheddar.

3.Bake 1 hour, then let cool 20 minutes to firm up.

Skillet Corn Medley With Peppers and Onions

INGREDIENTS:

4 cups fresh* or frozen corn kernels, thawed (about 6 ears of corn)
1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

DIRECTIONS:

1.In a large skillet melt butter. Add red and green bell pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent.

2.Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

3.Cook, stirring, for 3 minutes; stir in fresh chopped parsley.

Serves 6.

Tips and Variations:

1.Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.

2.Replace about half of the bell pepper with mild chile pepper, such as Anaheim.

How to Cut Corn From the Cob:

1.Remove the husks and silks from the corn cobs and rinse well. Slice off a bit of the tip end to create a flat top. Stand the corn in a wide bowl or pie plate on the flat end. With a "y-peeler", sharp knife, or special corn cutting tool, cut the kernels from the cob. Cut about 3/4 of the way through the kernels, cutting a few rows at a time. After the corn has been cut, scrape the back of a knife over the rows to get any milky juices left on the cobs.

Buttery Southern Fried Corn

INGREDIENTS:

2 cups fresh corn kernels, about 6 ears
2 tablespoons butter, or use part bacon drippings
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sugar, optional

DIRECTIONS:

1.In a heavy skillet, heat butter over medium-low heat until foamy.

2.Add the fresh corn kernels; cook for 15 minutes, stirring frequently.

3.Lower heat if necessary to keep the butter from burning.

4.Sprinkle with the salt and pepper. Taste and adjust seasoning, and add about 1 teaspoon of sugar if desired.

Corn-Jalapeño Fritters

Ingredients:

2 large eggs, beaten to blend
¼ cup all-purpose flour
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeño, seeded, finely chopped
2 tablespoons vegetable oil
Sour cream and lime wedges (for serving)

Preparation:

1.Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.

2.Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.

SOUTHERN FRIED CORN

Ingredients:

4 strips bacon, cut into bite-sized pieces
4 ears corn, cleaned
½ teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
¾ cup milk
1 tablespoon butter

Instructions:

1.Fry bacon pieces until browned.

2.Cut corn off of ears into the frying pan.

3.Scrape milk from corn cob into the frying pan.

4.Add in all ingredients except butter.

5.Cook over low to medium heat, stirring often for about 20 minutes.

6.Add in butter and cook another minute.

7.Serve warm.