corn

Course: 

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Remoulade Dressing

  • 2 large egg yolks
  • ¼ cup vegetable oil
  • ½ cup finely chopped scallions
  • ½ cup finely chopped celery
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup prepared horseradish
  • ¼ lemon, seeded and cut up (rind included)
  • 1 bay leaf, crumbled
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon minced garlic
  • 3 tablespoons capers
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
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Crab and Corn Fritters

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 2 large eggs, beaten
  • ½ cup buttermilk, plus more as needed
½ tablespoons fresh lime juice
  • 4 tablespoons (½ stick) butter
  • ½ cups corn kernels (fresh or thawed frozen)
  • ½ cup finely chopped red bell pepper
  • 2 scallions (part of green tops included), finely chopped
  • 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked
  • Vegetable oil for shallow frying

Crab and Corn Fritters Remoulade

Crab and Corn Fritters Remoulade

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  • 4 large ears corn, husked
  • 2 celery stalks, trimmed and finely chopped
  • 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
  • 1 to 2 garlic cloves, germ removed and minced
  • 1 tablespoon olive oil
  • Fine sea salt and freshly ground pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 slender stalk fennel with fronds (optional)
  • 5 cups (1¼ liters) water
  • 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
  • ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
  • 4 slices bacon
  • 2 tablespoons white wine
  • ½ cup (120 ml) half-and-half (optional)
  • Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

Fresh Off The Cobb Corn Chowder

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Course: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn kernels (6 ears)
  • 1 pound fresh lump crabmeat, drained and picked*
  • 1 cup whipping cream
  • ¼ cup chopped fresh cilantro ½ tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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Course: 
  • 2 gallons water
  • 1 cup kosher salt
  • 1 cup liquid shrimp boil
  • 4 lemons, halved
  • 4 large onions, peeled and quartered
  • 4 heads garlic
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 1-inch   pieces
  • 2 pints whole mushrooms
  • 4 ears corn, shucked and quartered
  • 8 pounds unpeeled, head on shrimp, rinsed
  • 2 to 3 pounds ice

Shrimp Boil

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  • About 8 medium-sized ears corn, or 4 cups thawed frozen or drained canned corn kernels 
  • 6 ounces salt pork, trimmed of rind and cut into small cubes, or 6 thick slices bacon, cut crosswise into 1-inch lengths
  • 2 tablespoons canola or other high­-quality vegetable oil, if using salt pork 
  • ½ cups finely chopped leek, including pale green portion
  • 2 cups finely chopped yellow or white onion 
  • 3 tablespoons all-purpose flour 
  • 4 cups vegetable or reduced-sodium chicken broth 
  • 4 cups diced or sliced peeled boiling potatoes (about 2 pounds) 
  • 2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried thyme 
  • 2 bay leaves 
  • 1 cup heavy (whipping) cream, light cream, or half-and-half 
  • Salt 
  • Freshly ground black or white pepper 
  • Ground cayenne or other dried hot chile or hot sauce
  • fresh thyme sprigs, for garnish

McNair's Corn Chowder with Seafood Variations

McNair's Corn Chowder with Seafood Variations

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  • 2 tablespoons oil
  • 4 tablespoons flour
  • ¾ cup finely chopped celery
  • ½ cup finely chopped onions
  • ¼ cup finely chopped bell pepper
  • 4 ounces tomato sauce
  • 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
  • 5 cups chicken stock
  • 1 pound cleaned Louisiana shrimp*
  • 1 teaspoon salt
  • ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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  • 4 slices bacon, cut into ½-inch pieces 
  • 8 scallions, white and green parts separated and thinly sliced crosswise 
  • 2 medium baking potatoes, peeled and cut into ½-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 teaspoon seafood seasoning, such as Old Bay
  • ½ teaspoon dried thyme
  • 2 cups water
  • 6 ears corn, kernels removed 
  • 1 pound large shrimp, peeled and deveined 
  • Coarse salt and freshly ground pepper 
  • Oyster crackers (Optional), for serving

Corn and Shrimp Chowder

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Course: 
  • 2 tablespoons oil
  • 4 tablespoons flour
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped bell pepper
  • 4 ounces tomato sauce
  • 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
  • 5 cups chicken stock
  • 1 pound cleaned Louisiana shrimp*
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

 

Louisiana Shrimp and Corn Soup

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Course: 

 

Grilled Shrimp:

  • wooden skewers
  • 2 pounds large headless fresh Louisiana shrimp
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1½ teaspoon garlic salt
  • ½ teaspoon pepper
  • Corn Macque Choux (recipe follows)

Macque Choux:

  • 8 ears fresh corn
  • 2 medium Creole tomatoes
  • 5 strips thickly cut bacon, chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 jalapeño, sliced
  • 1 celery rib, thinly sliced
  • salt, pepper, and hot sauce
  • 1 bunch green onions, sliced

Grilled Shrimp over Macque ChouxGrilled Shrimp over Macque Choux

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Course: 
  • 1 (11-ounce) can shoepeg corn
  • 1 cup yellow cornmeal
  • ½ cup flour 
  • 2 tsps baking powder
  • 1 tsp salt
  • 2 tbsps sugar
  • 1 egg, beaten
  • 5 tbsps melted butter, divided
  • ¾ cup milk
  • 4 chicken leg quarters
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell peppers
  • 1 tbsp minced garlic
  • 6 cups water
  • ¼ tsp rubbed sage
  • ⅛ tsp dried basil leaves
  • ⅛ tsp dried thyme
  • ¼ cup minced pimientos
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 pint oysters with liquid, optional
  • salt and black pepper to taste

Shoepeg Corn Bread Dressing

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