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Campworthy: Corn Cook-off

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Recipe: Corn Cook-off
Submitted by: Erin
Hometown: Springfield, MO

What do you love about this recipe? We used to call my Grandpa “The Corncob King” because he started a backyard garden and planted corn that never grew so we teased him constantly.  I love corn and it’s a hardy vegetable to bring on family camping trips, it’s fun to make and easy to repurpose into different dishes.  Once cooked you can use it in so many things, so here are my favorites! And it reminds me of my Grandpa, RIP.

 

Recipe 1: Simple Grilled Corn

Ingredients

  • 10 corn cobs in husks
  • Butter
  • Salt and pepper
  • Paprika

Instructions

  • Keep husk on corn, grill for 20 minutes, rotating often to evenly cook all sides.
  • Peel husk, spread with butter, salt and seasoning (I love paprika or nutritional yeast).

 

Recipe 2: Corn, Blueberry and Arugula Salad

Ingredients

  • 3 corn cobs (kernels)
  • 1 pint blueberries
  • 1 bag arugula
  • Olive oil
  • Lemon juice
  • Mint

Instructions

  • Use 3 of the cobs you just grilled and cut the kernels off, put aside.
  • In a large bowl, mix arugula, blueberries, corn, olive oil, lemon juice, salt and pepper.
  • Pro tip: sprinkle in some fresh herbs, like basil, mint or sage.

 

Recipe 3: Corn Chowder

Ingredients

  • 4 corn cobs (kernels off)
  • 5 large potatoes (peeled)
  • 1 large yellow onion
  • 8 stalks celery
  • Olive oil
  • Salt and pepper
  • 2 tablespoons butter
  • 8 cups water or stock
  • 4 cups whole milk
  • 2 cup grated cheese
  • Red bell pepper to garnish (optional)

Instructions

  • Throw all ingredients (minus the cheese) into a dutch oven and cook over medium heat or fire for 2 hours.
  • Once potatoes are soft, mash smooth as much as possible with whatever you have available.
  • Add cheese and milk at the end, stir and serve!

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