In the Kitchen

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Chris Schlueter’s Recipe Collection

Easy Corn Pizza

2 teaspoons extra virgin olive oil
1 tablespoon chopped garlic
2 Roma or plum type tomatoes, diced
1/4 cup corn kernels cut from cob
1 teaspoon red-wine vinegar
Pinch of salt and freshly ground pepper
2 (6-inch) whole-wheat pita or flat breads
(in your bakery or deli section)
Black olives sliced
1/2 cup shredded mozzarella cheese
3 tablespoons chopped fresh basil

Heat oil in a medium skillet over medium-high heat. Add garlic and cook, stirring, until fragrant and beginning to turn golden, 30 seconds to 1 minute. Add tomatoes, corn, vinegar, salt and pepper; cook, stirring often, until heated through, 2 to 3 minutes.
Place pitas on a baking sheet. Bake until starting to crisp, about 5 minutes. Top with the tomato mixture, olives and cheese. Bake until the cheese melts, about 5 minutes. Sprinkle with basil, cut into wedges and serve.
This recipe could also be made on the grill over medium heat. First, heat the pita until crisp. Then add the topping ingredients, precooked as above. Cook until the mozzarella melts.

Recipes - Good Eats

Mexican Style Corn Casserole

4 cups fresh grilled corn,
cut off cob
1 green pepper, chopped
1 red pepper, chopped
4 large eggs, room temperature
1/2 cup all purpose flour
2 teaspoons honey
2 cups jalapeno cheese, shredded
3/4 cup heavy cream
1/2 cup of red onions chopped
1 clove garlic minced
1 bunch of fresh chive
Fresh cilantro or parsley (optional)
1 teaspoon hot pepper sauce or
more if you like

Make this as a stove-top dish in the summer. You can also make it with frozen or canned corn in the winter. Then bake in a 2-quart baking dish in the oven at 375 degrees until bubbly and set in the center, about 50 minutes. In large skillet bring corn to a simmer over medium heat. Mix in a separate bowl the eggs, cream, flour, honey, hot sauce and whisk. Add the cheese, onions, garlic and mix well. Add this to the skillet with the corn, still on a lower heat. Stir until well combined. Gradually stir in cheese. Keep cooking until it is thickened and warm. Then toss in the chives, cilantro and parsley just before serving. Sprinkle with some more cheese and serve.

Corn and Zucchini

4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small red onion, finely chopped
4 ounces fresh mushrooms, sliced
2 medium zucchini, 1” dice
2 cups fresh corn kernels cooked
3 tablespoons of chopped fresh dill
Fresh chives and thyme to taste
Salt and pepper to taste

In a large sauce pan or deeper skillet, melt 3 tablespoons of the butter. Add the olive oil and the onion, cook about 3 to 4 minutes, or until the onion begins to soften. Turn the heat higher and add the mushrooms. Cook and stir for about 4 minutes or until the mushrooms begin to brown. add the last tablespoon of butter and the zucchini and cook tossing until the vegetables are cooked through and mostly tender. Add the corn and toss till corn is heated through. Take off heat and add the dill, fresh chives and thyme, salt and pepper, serve right away.

Simple Corn Salad

5 large ears of cooked corn,
cut off cob
1 very small red onion, diced
2 medium tomatoes, chopped
1 red bell pepper, diced
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil
Salt and fresh ground black pepper
to taste
¼ to ½ cup fresh basil, chopped

Put kernels of corn in a large bowl; add onions, tomatoes, bell pepper, vinegar, olive oil, salt and pepper. Just before you serve, toss on the basil.