As buttery as yellow and as sweet as white, this corn has it all. Usually predominantly yellow with a sprinkle of white kernels.
Bi-Color Corn
Preparation Tips
Rinse corn in cool water before preparing. Kernels may be sliced off of the cob for use in salads, sautés, cornbread, and more. To make corn on the cob, simply remove leaves and silk, and toss the cob in salted boiling water for 5 minutes. Grilling techniques include putting the cob on the grill or putting the husk directly on the coals. Corn even takes well to the microwave.
Storage Tips
Store fresh ears of corn in a closed brown paper bag in the crisper drawer of your fridge for up to a few days. But for best flavor and the juiciest kernels, prepare corn as soon as possible!
Corn Tortillas
Pit pat pit pat. The soft sound of hand made tortillas could soothe a hungry gaucho. Made from masa, which is stone ground corn flour.
Preparation Tips
Tortillas are best warmed. Heat tortillas in lightly oiled pan, flipping quickly. In oven 250* within a damp towel for 15 minutes. Or microwave in damp paper towel 30 seconds. For crispy tostada, brush with oil and bake at 400* for five minutes.Storage Tips
Store fresh tortilla in zip lock plastic bag in fridge for up to one week.Sautéed Corn and Peppers
Adapted from foodnetwork.com INGREDIENTS 2 teaspoons vegetable oil 1 cup corn kernels, cut from the cob 1 red bell pepper, or 2–4 smaller mild to medium peppers—stems, seeds, and membrane removed, cut into 1/4-inch dice Pinch of red pepper flakes 1 teaspoon fresh oregano, thyme, parsley, or chives, minced (optional) Salt and pepper to taste [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Dragon Bean Succotash
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup corn kernels, cut from the cob 1 cup dragon beans or other beans with edible pods (such as green or yellow beans), ends trimmed and cut into 1-inch pieces— may also use 1/2 to 3/4 cups shelled beans, such as lima beans or fresh cranberry beans 1/4–1/2 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Green Beans 4 Ways
Recipe courtesy of Capay Valley Farm Shop Dip fresh green beans into salad dressing as part of a crudités platter. Steam green beans and top with salt and butter or olive oil. Sauté mushrooms and garlic in butter, add green beans and top with tamari or soy sauce. Chop fresh green beans and toss olive [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Corn & Pepper Pudding
Recipe by FarmShares member Martha S., courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded and minced (optional) 2 large yellow onions, chopped 3 or 4 large cloves garlic, minced 2 cups sharp cheddar [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Steamed Corn On The Cob
Courtesy of Capay Valley Farm Shop INGREDIENTS Ears of fresh, sweet corn Large pot Water Salt to taste PREPARATION Shuck the sweet corn and discard the husks. Trim any insect-chewed ends from the corn cobs. Put 2 inches of water in the bottom of the pot, add salt to the water and cover with a [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Asian Corn Salad
Recipe courtesy of Delilah’s Farm INGREDIENTS Corn cut from 2 ears (see Cook’s note) 1/2–3/4 cup bok choy, coarsely chopped 1/2 cup grated carrot 2 tablespoons sweet onion, minced 2 tablespoons rice wine vinegar or white wine vinegar 1 tablespoon soy sauce 2 tablespoons vegetable oil 1 teaspoon sugar or agave nectar 1 teaspoon sesame [...]
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Pasta Primavera—Recipe tips from The FruitGuys
In Italian, “alla primavera” simply means “in the style of springtime.” As we move further into spring, TakeHome cases will feature a plethora of springtime favorites that are delicious tossed with your choice of pasta and a variety of sauce or dressing options. Throughout spring and into summer, you may see green beans, corn, fennel, [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Corn
“Maize” is the proper term for corn, and in many languages of the Americas, it translates to “that which gives us life.” North Americans claim corn as part of our culture—we enthusiastically enjoy it on the cob, creamed, popped, ground for tortillas, and more. Corn’s origin is thought to be Mexico, although it is still [...]
Preparation Tips
Rinse corn in cool water before preparing. Kernels may be sliced off of the cob for use in salads, sautés, cornbread, and more. To make corn on the cob, simply remove leaves and silk, and toss the cob in salted boiling water for 5 minutes. Grilling techniques include putting the cob on the grill or putting the husk directly on the coals. Corn even takes well to the microwave.Storage Tips
Store fresh ears of corn in a closed brown paper bag in the crisper drawer of your fridge for up to a few days. But for best flavor and the juiciest kernels, prepare corn as soon as possible!Late Summer Chowder
Recipe by The FruitGuys’ Rachel Schiros INGREDIENTS 4 tablespoons coconut oil (or butter or olive oil) 1–2 medium-size sweet onions, thinly sliced 4–5 cloves garlic, finely minced 2 teaspoons salt 1 large sweet potato or small butternut squash (or other hard squash), peeled and cubed 2–3 red, orange, or yellow sweet bell peppers, chopped in [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Eggs with Corn and Shitake Mushrooms
Courtesy of Delilah’s Farm INGREDIENTS 4 eggs, beaten 1 cup corn kernels, cut from the cob 1 cup shitake mushroom caps, sliced 1/2 to 1/4-inch thick 1/4 cup diced onion 1 clove garlic, minced 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper Dash of hot sauce (or more to taste) 1 tablespoon chopped [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Oven-Roasted Corn
Recipe by Julie Collins INGREDIENTS 2–3 cobs of fresh corn 1–2 tablespoons olive oil Salt and pepper 12-spice blend (optional) PREPARATION Preheat oven to 350°F. Remove husks from corn, and place each cob on its own sheet of tin foil, with the edges turned up slightly to contain olive oil. Drizzle olive oil on corn, [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Vichyssoise with Corn Garnish
Recipe courtesy of Delilah’s Farm INGREDIENTS 2 tablespoons butter 1 cup onion, diced about 1/2 inch 1 teaspoon salt 1/2 teaspoon pepper 2 cups potato, peeled and diced, about 1 inch 3 cups vegetable broth 1 cup heavy cream Garnish ingredients: 1 teaspoon butter 1 tablespoon finely chopped onion 1 garlic clove, finely chopped 1 [...]
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Corn and Zucchini Fritters
Adapted from Vegetarian Cooking for Everyone INGREDIENTS 3–4 zucchini, grated 1 cup of fresh corn (approximately), cut from the cob Egg, 1 large or two small, beaten 1/2 bunch green onions, thinly sliced, white part and a little of the green Garlic clove, 1 large or two small, minced 1/2 cup parsley, chopped Sliced lemon [...]
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Three Sisters Garden: Out of the Frying Pan and into the Farm
Farmers Tracey Vowell and Kathe Roybal came to farming after careers in the restaurant world. Tracey was managing chef at Frontera, a Rick Bayless restaurant in downtown Chicago, where she helped shape the cuisine and find local sources for produce, including her garden. But after 18 years inside of kitchens, she and Kathe decided to [...]
Succotash with Barley & Cherry Tomatoes
Courtesy of Delilah’s Farm Report INGREDIENTS 2 cups chicken broth (or vegetable broth or water) 1 cup barley 1 cup trimmed and chopped yellow Romano beans 1 cup corn, cut from the cob 1/2 medium red onion, diced 2 cloves garlic, peeled and chopped 2 tablespoons olive oil Salt and pepper, to taste 1/2 cup [...]
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