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Posted on 08 January 2012 by

Corn and Tomato Emulsion

By David Harbilas

Emulsified sauces are a lot of fun, because they sound very impressive but are very easy to make.

They also have a very rich flavor and a silky texture, due to the use of butter.

If you’re health conscious they can be made with olive oil, though the flavor is much different and more akin to a vinaigrette, which is itself an emulsified sauce when made like this.

This recipe, like the corn and tomato gazpacho, makes use of a corn stock, which is easy to make. T

he sauce goes well with nearly anything but works best with milder proteins like fish, chicken, or pork.

Makes about 1 cup of sauce

Posted on 06 January 2012 by

Clear Tomato and Corn “Gazpacho”

By David Harbilas

As with some recipes that are incredibly simple this one requires some time to get the full effect.

It can easily be made at home; all one needs for any sort of special equipment is a food processor and some coffee filters, in addition to a fine mesh strainer.

The end result, then, is a combination of very clean tomato and corn flavors married together.

This makes for an elegant introduction to any meal, or a nice accompaniment to a tomato salad.

Makes about 4-6 cups of soup

Posted on 18 December 2011 by

Summer Corn and Tomato Ravioli

By David Harbilas

Fresh pastas can be a little intimidating to the home cook, and perhaps the laborious process of making the dough and rolling it out isn’t for those with little patience.

But the results are well worth it, and luckily most fillings are relatively easy to make and hard not to do well.

This recipe is no different, though it takes a little inspiration from Thomas Keller of The French Laundry.

I was reading his eponymous cookbook and came across his recipe for corn and truffle agnolotti and decided to make a variation with tomato and corn. Again, this is not a very difficult recipe, though it does take time. And the results are well worth it.

Makes enough filling for 36-48 ravioli

4 ears of corn
2 tomatoes, chopped
1 shallot, diced Read the rest of this entry »

Posted on 02 August 2010 by

Grilled Corn with Roasted Tomato-Tarragon Butter

tomato-butterBy David Harbilas

Corn and tomatoes go together like sunshine and joy.

Here the tomatoes add a sweetness to the plain, old butter spread.

Tarragon is also a natural partner to corn, and if you don’t like tarragon parsley is another good choice.

Yields about 1 cup butter

  • 4 large ears of corn
  • About 1 cup of milk
  • 1 stick of butter
  • 4 roma tomatoes, cut in half lengthwise
  • 1 large garlic clove
  • 2 additional sticks of butter
  • olive oil Read the rest of this entry »
Posted on 23 July 2010 by

Tomato-Corn Salad with Pickled Shallots and Basil

tomato-corn-saladBy David Harbilas

Corn is seldom used in salads, and its sweetness makes it a perfect partner to tomatoes.

This also makes a wonderful sauce for grilled chicken or fish, though it is easier to make in a slightly “chunkier” salad, as it is here.

Serves 4

  • 4 ears of corn, shucked
  • 3 large vine ripe tomatoes, diced large
  • 2 shallots, sliced
  • About ½ head of a soft-leafed lettuce, like Boston or Bibb
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 4 tablespoons sugar Read the rest of this entry »
Posted on 22 May 2008 by

Companion Planting Part 2: The Arch-Enemies of Tomatoes

By Vanessa Richins

Recently we learned about the friends of tomatoes.

This time we turn attention to the foes – these are the plants that you don’t want to grow anywhere near your tomatoes.

Corn: Corn and tomatoes have an enemy in common. Whether you know it as the tomato fruitworm or the corn earworm, it’s bad, bad news. These 1.5-2″ monsters chew their way through your tomatoes, corn, and a host of other plants.

Dill: It’s strange….when dill is young, it actually enhances tomato growth and health. Once it is mature, however, the opposite is true and it will stunt tomato growth.

Potatoes: Remember how there was a Read the rest of this entry »


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