Leela’s Sweet Corn Chicken Soup

The recipe is so simple and satisfyingly filling with a rotisserie chicken, canned cream corn, and frozen mixed vegetables.

Based on a recipe by Master Chef Sanjeev Kapoor It was delicious and light,

Leela’s Sweet Corn Chicken Soup

Ingredients:

Nutrition facts for 8 servings

1 T corn starch

3 cups cooked chicken (Leela used leftover meat from a rotisserie chicken), meat removed and cut into small pieces

4 cups chicken stock, low sodium

1 (15 oz can) creamed corn

1 (10 oz) bag frozen mixed vegetables

Pinch salt

1/4 t ground white pepper

2 egg whites, beaten with a fork

Pamela's Roasted Poblano and Corn with Chile Lime Aioli

Another "clean" recipe from Pamela: sugar free, chemical free, gluten free.

The nutrition facts were created at Calorie Count!

Roasted Poblano and Corn with Chile Lime Aioli

Adapted from the Ritz Carlton Spa in Tucson by Pamela Fagan Hutchins

Ingredients:

5 ears of corn (or 2 bags of frozen corn)

3 T avocado or olive oil

1 onion, chopped

1 T garlic, minced

3 poblano peppers, chopped

1 T lemon juice

1 t salt

1 t pepper

1 T smoked paprika

4 T butter, unsalted

1 c crumbled cojita cheese

Aioli ingredients:

1/2 cup Vegannaise (or use mayonnaise)

1 T chili powder

1 t cayenne pepper

1 lime, juiced

Directions:

Shuck and roast 5 ears of corn on broil, close to the burner until lightly browned.

Sauté onion and garlic over med-hi in oil, add poblano, lemon juice, salt, pepper, smoked paprika.

Reduce heat. When corn is lightly browned, cool a bit. Then remove corn from the ear and add to sauté with butter. Return heat to med-hi. Sprinkle cojita over mixture. Mix aoili ingredients.

Serve corn/poblano mixture with tortilla chips and aioli or as a side dish.

Sheila's How To for Freezing Whole Corn on the Cob

Corn has a ridiculously short season. Tempting though it may be to purchase a whole basket full of sweet corn from the farmer's stand, you know you won't eat it all before the sweet begins to fade. It is quite a fun production to remove the kernels and freeze them (though they do fit into your freezer better that way) and you may not have time to do that. So, just freeze a few whole ears for a time when you only dream of summer. The nutrition facts for one ear of unbuttered corn were designed at Calorie Count.

Sheila's Method for Freezing Whole Corn on the Cob

Ingredients:

as many ears of corn as you have room for in your freezer

Directions:

Rinse the ears. Pull back the husks but do not remove. Pull off all the silks as best you can. Recover the cob with the husks, give a twist at the top to seal.

Pop into a freezer bag, remove as much air as you can, and place in the freezer.

Boil, grill, or microwave frozen or thawed ears. If frozen allow more time.

Brandy's Grilled Sweet Corn

Brandy's wonderful hint for grilling corn will work well with whatever seasonings you enjoy.

The nutrition facts for one ear of non-buttered corn was designed at Calorie Count.

Grilled Corn

Ingredients:

1 ear corn
seasoning of your choice: salt, pepper, cayenne, paprika, garlic, etc

Directions:

Rinse cobs well. Pull back, but do not remove the husks. Remove the silks.

Season with your favorite seasonings.

Recover the corn with the husk and grill for 15 minutes or so over medium coals turning every now and then. It's fine if the husk burns a bit, just don't cook so long the kernels burn. You can check one just to make sure.

Peel back the husks and enjoy!

Brandy on How to Freeze Fresh Sweet Corn

Brandy is a cousin of mine and fortunate enough to live smack dab in the middle of the best corn growing land there is. The family farms, which means that when it's corn season, there is a LOT of corn! You can't eat it all... though you might try. So, what Brandy and all my other cousins do is freeze it. Here's how.

Freezing Fresh Sweet Corn

First make yourself one of these:

It's a Redneck Concoction for standing corn on end.

You'll need a 2x4 long enough to sit atop a big pan, and a nice long nail.

Sterilize the nail in boiling water. Then whack it with a hammer until it goes all the way through the 2x4 in the middle on the flat side. That's it.

Next you need to do this:

Head on out to the farm and pick as much corn as you can. Get the whole family involved, three generations of Leggetts will do. Take it home and shuck and shuck and shuck. Put the corn in a bucket.

Have your brother, C.O., get the big kettle going. Yet another sister is necessary for handing off the corn for blanching in the hot water (about two minutes in the water is all it needs).

Your brother, and sister Sherry, will plunge the hot blanched cobs into another container filled with icy water. This stops the cookery.

When the corn has cooled, tote the buckets back to the house where Brandy and her Mom Bev await. The toting is best done by the younger members of the family, Abby and Zoie, who must have their hands clean by now from all that shucking.

Brandy and Bev will take the corn and pin it to the nail on the board and centered over a tray big enough to catch all the kernels.

Then comes the fun part. You can use a sharp knife or use the fantastic corn scraper from Pampered Chef. Brandy says it makes short work of the corn.

Here's Bev showing the proper technique for scraping the corn. Her hands are a blur!

Scrape off the kernels right into the pan. Repeat until you have the container filled or run out of corn. Put the corn in small containers or zip lock bags, seal well and place in the freezer. If you use bags, squish out as much air as you can before popping into the freezer.

Enjoy your corn! Man, I wish I didn't live so far away, the corn in Houston is ok, but not as sweet and good as what we grow on the farm in Illinois.

Janice's Microwaved Corn on the Cob

Sometimes it is just too hot to boil water much less get outside and light the grill. But, it's sweet corn season! So, take advantage of the microwave and in just a few minutes you will have delicious summer corn.

The nutrition facts for a single ear of corn was designed at Calorie Count!

Microwaved Corn on the Cob

Ingredients:

1 ear of corn

1 sheet of wax paper

or a lidded microwaveable casserole dish large enough to hold ears of corn (you can cut the corn in half to make it fit!)

Directions:

Remove the husk and clean off the strands from the ear of corn.

If you have time, soak the ear in a water dosed with salt for a short while. The cob will soak up the water and provide an assist in the steaming department. The bit of background salty taste blends so well with the corn that you may not need butter.

Wrap the ear in the wax paper or place in the casserole and cover.

Microwave on high. Now, times for this will vary depending on the age and speed of your microwave. Most new ones can handle an ear of corn in about two - three minutes. My microwave is old, well to be precise, it is 27 years old and not as fast as the new ones. I microwave an ear of corn in about five minutes. Increase the time if you nuke more than one ear at a time. In a new fangled microwave, add about a minute or so per extra ear. In an old antique, add a couple minutes extra per ear.

Enjoy.