Fresh summer corn rocks recipes

There are some things worth waiting for in life, and local corn is one of them.

Forget about corn on the cob in winter, it’s not until late July, early August that corn is fit to eat.

Roasted on the grill is one of my favorite ways to savor it — that first bite, when it’s sweet, is an explosion of summer flavor.
Along with tomatoes, corn on the cob from the Hudson Valley cannot be beat.

If you want to do more with corn than eat it roasted on the cob, check out today’s Busy Cook page in the Journal for recipes that range from Corn Ice Cream to Bourbon Creamed Corn.
Corn Ice Cream is a new one for me, but corn in all its sweetness and starch can bolster a range of recipes, so why not dessert.

Here are a couple more recipes courtesy of the Journal wire services that feature fresh corn.

The one for Corn Pudding reminds me of a casserole my friend always makes using corn, eggs, vegetables and Jack cheese. It makes a great summer meal, light, but satisfying, paired with a fresh salad or tomato salad.

The Sweet Corn Pancakes with Honey-Pecan Butter recipe using corn looks like another winner, especially topped with a little of that roasted pecan honey butter.

So the next time you pass a roadside stand selling corn or a farmers market, pick up some extra ears, roast or steam them, scrape the kernels off the cob and pop them in a bag to freeze for a little taste of summer gold in winter.

(Corn Pudding is a light summer meal that makes use of fresh corn/Gannett News Service photos)

Corn Pudding

1. 5 ears corn, shucked
2. 1/2 cup heavy cream
3. 2 egg yolks
4. 2 whole eggs
5. 1/2 cup grated cheddar cheese, optional
6. 1/8 teaspoon nutmeg
7. Salt to taste, if desired
8. Freshly ground pepper to taste
9. 1 to 2 tablespoons diced mild or hot canned green chilies, optional
10. 1 tablespoon butter

• Preheat the oven to 375 degrees.
• Grate and scrape the corn kernels from the cobs. There should be about 2 1/2 cups.
• Put the corn pulp in a mixing bowl.
• Add the cream, egg yolks, whole eggs, cheese, nutmeg, salt, pepper and green chilies. Beat well.
• Butter a baking dish with the butter (a 9-inch pie plate works well) and pour in the corn batter. Bake 25 minutes. Serve hot. Makes 6 servings.
• Source: “Craig Claiborne’s Southern Cooking” by Craig Claiborne (1987; re-issued in 2008 by University of Georgia Press, $29.95)

Sweet Corn Pancakes with Honey-Pecan Butter

Serves 6 to 8

For honey-pecan butter:

1. 1/4 pound (1 stick) butter, at room temperature
2. 2 tablespoon honey
3. 1 1/2 teaspoon ground cinnamon
4. 2/3 cup pecans, toasted and finely chopped
5. Salt

For corn pancakes:

1. 6 cups fresh sweet corn kernels (about 6 to 12 cobs)
2. 1 cup corn flour
3. 1 cup all purpose flour
4. 1 teaspoon baking powder
5. 1 teaspoon sugar
6. 3 eggs
7. 6 egg yolks
8. 2 tablespoons freshly chopped chives
9. 2 cups heavy cream
10. Salt and freshly ground black pepper
11. Butter for griddle

• To prepare the honey-pecan butter: In bowl of an electric mixer on medium speed, beat butter with honey and cinnamon until smooth. Fold in pecans, season with salt and reserve.
• To prepare pancakes: In a large saucepan of salted boiling water, blanch corn kernels until soft, about 3 minutes.
• Remove from water, drain, transfer to a food processor fitted with a metal blade, pulse until kernels are roughly chopped and reserve.
• In a large bowl, sift together corn flour, all-purpose flour, baking powder and sugar. In a medium bowl, whisk eggs and egg yolks together.
• Add egg mixture to dry ingredients and stir to combine.
• Stir in chives and cream and mix to combine.
• Fold in corn puree and season with salt and pepper to taste. Warm a griddle over medium heat.
• Season with a pat of butter and ladle 1/4 cup batter onto griddle. When pancake surface is gently bubbling, flip over and cook for 1 additional minute.
• Repeat with remaining batter and serve immediately with honey-pecan butter.