What vegetable is as dear to our hearts as corn? What vegetable is as versatile? Corn can be eaten off the cob; can be combined in soups, salads, stews, and puddings. Corn can be ground to that uniquely grainy flour that creates muffins, corn bread and polenta. Corn can be boiled, baked, grilled, even caramelized. Lisa Skye, author of I Love Corn, has searched the repertoires of great chefs across the country, and given us recipes that are creative, innovative, and wildly delicious.
Did you have corn muffins for breakfast yesterday? Try Corn Flapjacks or Sweet Corn Waffles. If it's an elegant brunch you're serving, reach for the stars with Corn and Cherry Tomato Hash with Poached Duck Egg and Truffle Hollandaise. Mmm, good.
Explore the possibilities of corn with recipes such as Fresh Corn Gazpacho; Grilled New Zealand Venison with Corn, Cocoa and Chipotle Relish; Polenta Stew; Corn Pudding with Bacon and Leeks; Yankee Corn Bread; Popcorn Pudding with Salted Caramel Corn and Butterscotch Sauce; and Fresh Corn Ice Cream.
In addition to the recipes, all tested diligently by Ms. Skye for ease of home cooking, I Love Corn offers information about corn, from buying corn (how to choose the best ears) to storing serving, freezing, even the best way to cut the kernels off the cob.
There are color photographs by Bill Brady that will awaken the taste buds throughout the book.