Fresh corn on the cob is in season, and we always try to take advantage of the harvest before it’s over. Our favorite way to prepare fresh corn is to boil it for a few minutes, slather it with butter, season it with salt and pepper, and eat it directly off the cob. In our family, there are those who use the circular approach, eating the kernels in orderly fashion as they turn the ear of corn in their hands, and there are those who use “the typewriter” approach, working systematically from one end of the ear to the other before starting over. Either way seems to work.
Very atypically, we had some boiled ears left over after a recent meal, but I didn’t want them to go to waste. My first thought was to make corn soup or chowder. That can be delicious as we found out when Sarah and Evan served it at one of their demonstrations in Shreveport. Then I remembered, I had some leftover bacon (Is there such a thing as leftover bacon?) and that made me think of waffles.
First, I cut the corn kernels off the cob using my special corn cutter. It really doesn’t work all that well, but it is one of those gadgets I am reluctant to throw away. I think a sharp chef’s knife works as well or better. I roasted the corn by popping it in a medium oven for twenty minutes until some of the kernels were lightly caramelized. Then I added the roasted kernels to the cornmeal-based waffle batter and went from there. Here’s the recipe.
Corn kernel cutting tool
Roasted corn and bacon waffles with butter and maple syrup
Roasted Corn and Bacon Waffles
- 2 ears boiled corn
- 2 eggs
- 1¾ cups buttermilk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup yellow cornmeal
- ¼ cup melted bacon fat
- 8 slices of bacon, cut into 1 inch squares
- Cut the kernels of corn off the cobs with a sharp knife or with a special tool. Place the cut kernels in a rimmed baking sheet and place in the middle of a pre-heated oven at 350° F. Turning every five minutes, roast the corn kernels until they are lightly browned. Remove from the oven and cool.
- In a large bowl, beat the eggs lightly. Then stir in the buttermilk.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and cornmeal, whisking together with a spoon or fork
- Combine the dry ingredients with the liquid ingredients until smooth
- Stir in the roasted corn kernels.
- Add the bacon fat, and stir until incorporated.
- Ladle the batter into a heated waffle griddle, making sure the corn is well mixed in. Then sprinkle 4 to 6 bacon pieces on each waffle segment.
- When the waffles are brown, repeat until the batter is used up.
- Serve the waffles while still warm with a poached or fried egg on top or with butter and maple syrup.
- Makes 8 to 10 4½ inch square waffles.
I’m still working on emptying the freezer. I found more shrimp. I also had some leftover corn on the cob from a cookout the day before. With a can of black beans from the pantry, all of that seemed like the makings of a spring salad. For this recipe, you need to boil the shrimp in their shells, along with some crab boil. My choice is Zatarain’s liquid boil, because it is easy to use, but any brand will work. Don’t cook the shrimp too long or they will become tough. Chill them in ice water before you peel them, and then refrigerate until you are ready to use them. Prepare the corn by cutting the kernels off the cobs. A sharp knife is just fine for the job, but if you are a gadgeteer, you might have fun using a special device for removing the kernels while leaving a beautiful, symmetric cob.
Dress the salad with the accompanying chili-lime vinaigrette to complete the Southwestern slant of the salad. This should serve two to four.
Special corn-cutting tool
Bowl of salad ready to eat
Shrimp, Corn, and Black Bean Salad
- 10 16-20/pound frozen shrimp with shells, thawed
- 2 tablespoons liquid Zatarain’s crab boil
- 2 tablespoons salt
- 2 cooked ears of corn
- 1 can (14 ounces) black beans, drained and rinsed
- ½ cup chopped green bell pepper
- 2 ribs, celery, diced
- ½ medium red onion, diced
- ¼ cup pecan halves, chopped coarsely
- ¼ cup sliced black olives
- 2 ounces feta cheese, crumbled
- 8 cherry tomatoes, halved
- salt and pepper to taste
- Add the thawed shrimp to 4 quarts of boiling water to which has been added the salt and crab boil. Return to the boil and boil for 5 minutes. Drain and chill the shrimp in water and ice. When cool, peel the shrimp. Refrigerate until ready to use.
- With a sharp knife or circular corn cutter, cut the kernels off the corn cobs. Set aside until ready to assemble the salad.
- In a large bowl, combine the corn kernels, black beans, bell pepper, celery, onion, pecan pieces, and olives. Add the feta cheese crumbles and toss lightly.
- Dress with the chile-lime vinaigrette, toss lightly, and top with shrimp and tomato halves.
- Serve. Makes 2 to 4 servings
- 1 large lime, juiced
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon ground red chiles (your choice of heat)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon turbinado sugar
- 6 tablespoons extra virgin olive oil
- In a medium bowl, whisk the lime juice and mustard together untill well combined.
- Whisk in the dry ingredients until completely incorporated.
- Slowly, one tablespoon at a time, whisk in the olive oil. Make sure that each tablespoonful is completely incorporated before adding the next.
- Correct the seasoning with salt and pepper. Then use the entire recipe to dress the shrimp and vegetable salad. Serve immediately.