‘Corn Chowder’ Salad
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That's so corny.
Here are the varieties of corn we’ve chosen to grow in the BEEKMAN 1802 Heirloom Vegetable Garden this summer.
Stowell’s Evergreen White Corn – 8 in. ears. One of the oldest named varieties of sweet corn in existence. It was developed by Nathan Stowell of Burlington, New Jersey in 1848. U. P. Hedrick said it was probably the most widely known and appreciated variety of corn ever to be introduced. Evergreen refers to its ability to hold its fresh quality for a long time in the field, allowing a long harvest period. Requires a long growing season.
Country Gentlemen Corn – 7 in. white ears. Introduced in 1890 and known as a ’shoepeg’ corn because the kernels grow randomly all over the ear as if they were ’shoepegged’ onto the ear and not in uniform rows. Excellent flavor, but not very drought resistant.
Silver Queen Corn – One of the sweetest white corns, must be eaten within minutes of picking for optimum sweetness.
Godlen Bantam Corn – 7 in. ears, two per stalk. Early main crop for the home garden. This has been the standard yellow sweet corn for American home gardens for more than 100 years. Excellent, sweet flavor.
Trucker’s Favorite White Corn – 8 12 in. ears. For early quick crop or late planting.
But as most of our neighbors can attest, this has not been a good season for corn. We’ve even tried going out to the garden and singing lullabies to each ear, but it doesn’t seem to be working.
But that is part of the experience of gardening. Sometimes it works and sometimes it doesn’t, but ultimately it’s the “bad” years that make you so much more appreciate of the “good” ones.
We’ve vowed that with the few ears of corn we are likely to harvest this year, we’re going to make the most of them, and we think we’ve developed a recipe that will do just that.
Give this delicious recipe a try and let us know what you think.
Corn Chowder Salad
Not really a corn chowder but made with the same ingredients that might go into one, this is a burst of summer. When corn season is over, you can substitute 3 cups of frozen corn kernels. Scraping the corn off the cob is really easy; cut off a small slice from the bottom of each shucked ear so it will stand upright, then working in a large bowl, cut from the top to the bottom to release all the corn kernels.
Serves 4
Ingredients
2 teaspoons olive oil
3 slices bacon (about 2 ounces), cut crosswise into 1/2 inch pieces
1 Yukon gold potato, about 8 ounces (or other if you prefer), peeled and cut into 1/2 inch dice
1 red bell pepper, ribs and seeds discarded, cut into 1/2 inch dice coarse salt
6 ears of corn, shucked and kernels scraped from cob with a knife (3 cups)
1 small red onion, halved and thinly sliced
2 tablespoons cider vinegar
red pepper flakes
Instructions
In a large skillet, heat the oil over medium-low. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Measure the fat remaining in the skillet – you need 2 tablespoons (if the bacon was particularly lean and you don’t have enough, add olive oil to make up the difference.)
Add the potato to the skillet and cook, tossing occasionally until they are golden brown, about 5 minutes. Add the bell pepper, season with salt, and cook, tossing occasionally until the pepper and potato are tender, about 5 minutes longer. Add the corn and cook until piping hot, 3 to 5 minutes. Transfer to a bowl. Add the onion, vinegar, season with salt and red pepper and stir to combine. Serve warm, at room temperature, or chilled.
All this season we’re working with our friend Sandy Gluck to develop recipes fresh from the heirloom garden.
Ready for a good cry? Next week onions are on the menu
Just had this corn chowder salad as part of my Beekman 1802 dinner menu from Pop Up Pantry and it was so delicious I needed to search for the recipe. Really great, fresh flavors paired with everyone’s favorite…bacon! Perfectly balanced. I’ll be making and sharing this dish, but not the recipe. I save the really good ones for myself.
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And I love your recipes!
I see you guys have a few appearance in the city this weekend. Hoping to stop by and say hi. Such a fan!
This sounds great, I was going to wing it on a corn chowder, but now I'll just follow this recipe…tomorrows dinner with a nice garden salad and some home baked bread! Thanks
One of my favorite things about this recipe are the leftovers.Even better the next day. So good and easy to pack for lunch. Made a bunch for this last batch and decided to make some leftover specific additions so I wouldn't get tired of eating it and throw it out (something I often do and am trying to change).
Leftover Additions:
using recipe as prepared above.
add leftover chicken cubed or shredded (mine was from leftover cuban takeout)
1/2 can (or so) black beans
a spoonful (or so) of bbq sauce
top with some cubed or shredded fresh mozzarella and a splash of jalapeno tabasco sauce (oooh, or Beekman salsa verde and queso fresco!)
Great alone or over greens. I love that all these recipes are so versatile. Just modify for a whole new meal and use what you have. Makes it easier not to waste. That's what this is all about, right? And I live in the city! Guess anyone can make adjustments and enjoy seasonal living.
Thanks Boys!
Hi, Emily
We love your adaptations
Oh my god! It's SO good!
told you so!
This one is going to the top of my list of favorite recipes!
I made this over the weekend and loved it, loved it, loved it. I had some grape tomatoes left over – cut those in half and threw them in at the end – delish
This sounds like a great addition, Jeannie!
PS: Until my spine heals,I cannot REACH my toes, I am only imagining. God bless all people who have painted my toenails. So grateful for corn. When I was a baby, my relatives had to pass the fried corn bowl under the table, as they said I would shriek for more corn!!!! That's the spirit!!! thank you Josh and brent for constant cheer, if we loved you any more, you would evaporate.
This is so good you could bite your toes.
Phyllis
That sounds just like something my great grandmother would say
The Corn Chowder Salad recipe is outstanding. I made it for a potluck summer dinner last night and everyone loved it. And it almost didn't make it to the dinner after I tossed it together and tasted the finished product – I had to stop myself from eating it all. You have another hit, guys! Thank you so much.
Thanks, John
It's one of our favorites, too