>>>
cook everything today,
corn off the cob
.
mark bittman
, author of "how to cook everything" is here with some great recipes to take advantage of the seasonal treat. mark, good morning.
>>
good morning, meredith.
>>
tis the season for
corn on the cob
. the best way to find a good ear, i pull the husk down to take a look.
>>
you want tightly packed kernels and juiciness. there should be liquid in there.
>>
and how do you get it off?
>>
the easiest thing is to stand it up in a bowl so the kernels won't go flying and use a small knife and shave right down the cob.
>>
so that is raw?
>>
that is raw.
>>
you don't cook it first?
>>
you can. we just did this actually. here's a grilled piece of corn and you can strip this the same way and that's actually what i did here, grilled the corn first, stripped the kernels. now you have grilled corn in a bowl which is sort of still raw, not to be crunchy but a nice edge of char on it and we're going to --
>>
what are you making here now?
>>
corn salsa and chopped chillies.
>>
is that hot?
>>
cilantro. they're a little hot. scallion. this is a very, very flavorful and delicious salsa.
>>
okay. and then you mix that all together?
>>
you have a terrific salsa. the other great thing is to mix it --
>>
i never heard of that.
>>
i know and i hate to say this but i think i might have invented it.
>>
just by mistake?
>>
it just seemed like a good idea. roasted corn. this is beautiful.
>>
it looks very good.
>>
roasted corn. well, we have towels. roasted corn and put in guacamole and have crunchy guacamole.
>>
a corn and bean, white bean, salad.
>>
you can use
black beans
. white beans. this is raw corn.
>>
it is raw.
>>
just stripped from the cob, chopped tomatoes.
>>
specifically raw? never cooked?
>>
corn is very flexible, tastes good in all forms and even in the off-season frozen corn is terrific. but here we are, it's august. it should be good enough to eat raw.
>>
that is very good.
>>
it is.
>>
mix that up together?
>>
a little vinaigrette. as i said, you could use black means here if you want, some basil. again, some chopped garlic.
salt and pepper
.
>>
and there you have a
bean salad
, corn/beans.
>>
to me it looks like it needs more
olive oil
.
>>
would you mix that all together?
>>
yep. it looks very lovely like that.
>>
we'll move on to
corn chowder
which i don't think of as a summer soup.
>>
well this -- maybe not but now we've been stripping the cobs of their kernels, with a do we do with the cobs? make corn stock and that is basically water and
corn cobs
have a huge amount of flavor. they're just hard to eat. you boil water with the cobs and then you get this. it's cold now so you can just stick your finger in there.
>>
oh, that's delicious, very sweet. it's very good.
>>
we take that, we have some butter and scallions simmering here and a tiny bit of sugar.
>>
why?
>>
just in case our corn isn't quite sweet enough which sometimes happens.
>>
and flour.
>>
flour. mix that up so it's smooth.
>>
we've come to help make it.
>>
of course.
>>
nothing could be sweeter.
>>
what do you do with that?
>>
now you add your corn stock and all of your corn.
>>
okay.
>>
and what's great about this, it's corn -- then we're going to add a lot of milk. you could use
half and half
if you want. and now if you adhere obviously this beautiful
corn chowder
which you're welcome to taste, you could make
clam chowder
with this, corn/clam, corn/potato, anything you want at that point.
>>
and then add a little
corn bread
.
>>
you can use a bacon garnish.
>>
knock yourself out.
>>
very, very nice, mark.
mark bittman
, thank you so much.
>>
that is amazing.
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