Rural Missouri - August 2019 - 27

Cream Corn & Creole Shrimp

Cream Corn &
Creole Shrimp

7 ears fresh corn, shucked
1-1/2 cups milk
2 tablespoons cornstarch
1 tablespoon instant grits
2 tablespoons butter, divided
3/4 teaspoon salt, divided
1 pound large, fresh shrimp, peeled and deveined
1 teaspoon Creole seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup grape tomatoes, halved
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5 garlic cloves, minced
1/2 cup green onions, sliced
1/4 cup chicken stock or dry white wine
Cut kernels from corn to equal 3-1/2 cups; reserve cobs. Set aside 1/2 cup
kernels. In a food process pulse remaining 3 cups kernels until almost creamy,
5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a
medium saucepan; discard cobs. Add processed kernels, milk and cornstarch
to pan. Add instant grits and stir to combine. Bring to a simmer over medium,
stirring often.
Reduce heat to low; simmer, stirring occasionally, until thickened, about
5 minutes. Stir in 1-1/2 tablespoons butter and 1/4 teaspoon salt. Remove
from heat; cover and keep warm. Combine shrimp, Creole seasoning, paprika
and pepper. Heat a large skillet over medium-high heat. Add oil and remaining
1-1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook,
without stirring, 1 minute. Add tomatoes, thyme, garlic and remaining 1/2 teaspoon salt; stirring occasionally, for 3 minutes. Add green onions and reserved
1/2 cup corn and simmer until shrimp are done, 1 to 2 minutes. Add chicken
stock or white wine, stirring and scraping pan to loosen browned bits, about 30
seconds. Serve shrimp mixture over creamed corn.

Fresh Corn Salad

Fresh Corn Salad
6 ears of corn, shucked
1 cup cherry or grape tomatoes, halved
1 small cucumber, seeded and diced
1/4 cup jarred roasted red bell peppers, chopped (plus 2 tablespoons liquid)
1/4 cup red onion, diced
2 tablespoons extra-virgin olive oil
4 tablespoons mayonnaise
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon pepper
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Bring a large pot of water to a boil, then season it generously with salt.
Add shucked corn to the pot of hot water and blanch for 2 minutes. Remove
corn from water and place on a baking sheet to cool. After about 15 minutes,
cut kernels from cobs.
In a small bowl, combine prepared tomatoes, cucumber, roasted red bell
pepper and liquid, red onion, olive oil, mayonnaise, salt and pepper. Add fresh
corn kernels and stir to combine well. Chill at least an hour before serving. Stir
in fresh basil just before serving.

Cornbread Muffins

Cornbread
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3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 tablespoons butter, melted and cooled, plus more for skillet
1/4 cup sugar
1-1/4 teaspoons salt
2 cups whole milk
1 cup heavy cream
1 tablespoon plus 1-1/2 teaspoons vinegar
1 cup fresh or thawed frozen corn kernels
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with nonstick cooking spray.
In a large bowl, whisk eggs and butter. Whisk in sugar, salt, milk, cream and
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Bake until pale golden brown and set, 18 to 20 minutes.
AUGUST 2019 | RURALMISSOURI.COOP

Rural Missouri - August 2019

Table of Contents for the Digital Edition of Rural Missouri - August 2019