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Video: Cooking with corn: Salads, soup, and more

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    >>> we're back at 8:51 with how to cook everything on "today." here for corn. here to share his knowledge is mark ditt mapp, author of "eat vegan before 6:00."

    >> anything better than fresh local sweet corn ?

    >> not this time of year.

    >> it really is.

    >> how do you pick the best ear of corn etiquette-wise? you're in a supermarket. you're in a country stand. is it okay to open the husk?

    >> as long as no one yells at you, it is. what you're looking for is straight kernels, not a lot of missing kernels. that one looks pretty perfect, i think.

    >> and you want shiny and plump.

    >> this should be bright green and as fresh looking as you can find.

    >> first up, you're going to make a corn and tomato and basil sal salad.

    >> this is the holy trinity . this time of year, corn, tomato, basil is perfect. you shuck the corn, try to make a stable platform for it. you can actually stand it up in a bowl because the kernels are going to go flying a bit. that's basically as simple as that.

    >> just be careful. you don't want too much of the cob on there because it's not as good to eat.

    >> you want a little -- i actually like a little of the cob because the cob, we'll get to this later, is chewy. i don't want to go like that.

    >> no, no, right.

    >> and then --

    >> gather that up.

    >> into the bowl.

    >> do you wash it, do anything with it?

    >> no. raw corn is nothing, so great. and then would you tear these and put them in here, please.

    >> sure.

    >> and some beautiful cherry tomatoes.

    >> what do you do for a dressing on that?

    >> oil and lemon juice .

    >> the colors alone are great.

    >> this just shouts summer to me, so beautiful.

    >> little salt, pepper, lemon juice . you're in business.

    >> perfect. let's move on to a warm corn salad now. this one, you've got black beans in it.

    >> i love this because you take the kernels. you get some oil good and hot. and then you just let them sit until they really start to pop and darken like this. and some get crunchy. they get brown. they get sweeter. they get chewy. this is a beautiful thing.

    >> you're going to add some beans and some onions to that. why do you like that combination of ingredients?

    >> you get the sweetness and the more crunch from the onions. black beans , of course. it's kind of a corn salsa, but made as a salad. and the colors, again, very vibrant.

    >> and, again, meant to be served warm. and then you top it with an egg.

    >> i like to top this with an egg. just a fried egg , that little extra luxury here. break the egg over there.

    >> great to throw a little diced chorizo in there.

    >> chorizo, bacon, ham, sausage, can't go wrong.

    >> let's go back here. i want to talk about this soup. this is corn and coconut?

    >> this is a thai, basically a thai curry soup. so corn, milk or coconut milk , in this instance, and as i was saying before, the cobs have a lot of flavor, and you can make a terrific chowder using the cobs, just steeping the cobs in boiling water, milk, coconut milk , until their flavor comes out.

    >> and talk about the herbs and spices.

    >> thai basil , a little minced chili, and lemon grass . and the chowder itself has potatoes and corn, as almost any corn chowder would.

    >> and finally, corn cakes. what's in those besides corn?

    >> corn and crab. so they're corn crab cakes . of all the things here, you know the crew is going for this first, right?

    >> speak of the devil . here we go.

    >> who's the devil?

    >> i didn't mean that. it was a figure of speech. you guys corn fans?

    >> yes.

    >> try the corn cakes. they come highly recommended.

    >> corn crab.

    >> mark, as always, thank you very much. good to see

TODAY recipes
updated 7/24/2013 3:54:47 PM ET 2013-07-24T19:54:47

Recipe: Corn salad with tomatoes and basil

Ingredients
  • 4 to 6 ears corn (about 3 1/2 cups kernels)
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup chopped fresh basil, plus more for garnish
  • 1/4 to 1/2 cup olive oil
  • 2 tablespoons lemon juice or good vinegar
  • Salt and freshly ground pepper
Preparation

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.

Add the cherry tomatoes and fresh basil to the bowl with corn.

Pour in the olive oil and lemon juice or vinegar and sprinkle with salt and pepper; toss to combine. Garnish with fresh basil and serve.

Serving Size

Makes 4 servings

Recipe: Corn-and-crab cakes

Ingredients
  • 2 tablespoons olive oil
  • 1 egg
  • 2 cups fresh corn kernels
  • 1/2 pound crab meat
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon
  • 1/2 cup breadcrumbs
  • Salt and freshly ground black pepper
  • 1/2 cup flour, for dredging
  • Lemon wedges for garnish
Preparation

Put a large skillet on medium heat and add the olive oil.

Beat together the egg, corn, crab meat, mayonnaise, and Dijon. Stir in breadcrumbs to bind. Season with salt and pepper. Shape the cakes and dredge them in flour.

Add the cakes to the hot pan and brown them on both sides, 4 to 5 minutes per batch. Garnish with lemon wedges and serve.

Serving Size

Makes 4 servings

Recipe: Mexican-style warm corn salad

Ingredients
  • 4 to 6 ears corn (about 3 1/2 cups kernels)
  • 2 tablespoons neutral oil
  • 1 onion, chopped
  • 2 cups cooked or canned black beans, with reserved liquid
  • Salt and freshly ground black pepper
  • 4 eggs
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for garnish
Preparation

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.

Put 1 tablespoon oil in a large skillet over medium heat. When the oil is hot, add the corn to the pan, and sprinkle with salt and pepper; let sit for 2 minutes until it starts to brown. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface.

Add the onion and cook until soft, about 5 minutes. Add cooked or canned black beans with their liquid, and cook for at least 5 minutes more.

Meanwhile, in a separate pan, add the remaining 1 tablespoon oil over medium-high heat and fry four eggs.

Remove corn and beans from the heat. Add the cilantro and stir to combine, top with a fried egg and serve, garnished with lime wedges.

Serving Size

Makes 4 servings

Recipe: Corn-and-coconut milk soup

Ingredients
  • 4 to 6 ears of corn
  • 2 cups coconut milk
  • Salt and freshly ground black pepper
  • 1 tablespoon neutral oil
  • 1/4 cup Thai basil leaves, chopped, plus more for garnish
  • 1 stalk lemongrass, peeled and chopped
  • 1 or 2 seeded and chopped green chiles
  • 2 Yukon Gold potatoes, chopped
Preparation

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.

Put the corncobs, coconut milk and 4 cups water in a large pot over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently. Cover and cook until the liquid is quite cloudy, about 30 minutes; discard the corncobs.

Put the oil in a large skillet on medium heat. When the oil is hot, add the Thai basil, lemongrass and green chiles and cook until chiles are soft, about 3 minutes.

Add the chile mixture, corn kernels, and potatoes to broth and cook until potatoes are soft, about 20 minutes. Garnish with more Thai basil, and serve.

Serving Size

Makes 4 servings

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