TEN MILE FARM                   
corn recipes

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Ten Mile Farm    About Us     CSA     Contact & Links    Employment   Internship     Photos      Recipes

  1. BulletRoasted Corn

  2. BulletSweet Corn Fritters

  3. BulletCorn Pudding with Ham and Swiss

  4. BulletTomato and Corn Pie

Roasted Corn

1/2 cup butter

2 Tbsp finely chopped chives

2 Tbsp chopped parsley

Salt and pepper

8 ears of corn

Prepare corn by peeling back the husk (do not remove) and removing the silk if the husks feel dry, soak the whole ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley brush corn with butter mixture; salt and pepper. Recover the corn with the husks. Roast in husks over hot coals, turning frequently for 30 minutes.

Sweet Corn Fritters

by Emeril Lagasse

It’s best to prepare the dipping sauce first, it needs to chill for an hour or more.  You also need creole seasoning for this recipe, here is a link if you want to make it yourself - it’s very easy.

creole seasoning


1 egg

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley

2 tablespoons chopped green onions

1 cup olive oil

1/4 teaspoon cayenne

1 tablespoon Creole or whole-grain mustard

1 teaspoon salt

  1. 1. Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds.

  2. 2. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.

  3. 3.Cover and let sit for 1 hour in the refrigerator before using. (Best if used within 24 hours.)


1 Tbsp olive oil

1/2 cup onions, chopped

1/4 cup red peppers, diced

1/4 cup yellow peppers, diced

2 cup sweet corn kernels, (ab 4 med ears)

2 Tbsp garlic, chopped

1/4 cup green onions, chopped

3 eggs, beaten

1 1/2 cup milk

2 tsp baking powder

1 cup masa flour or cornmeal

2 1/4 cup flour

Dash of worcestershire sauce

Dash of crystal hot sauce

Solid vegetable shortening for deep-frying

Creole seasoning

Serve with creole dipping sauce

1. Preheat the oil for frying.

2. In a sauté pan, over med heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic.

3. Season with salt and pepper. Sauté for about 2 minutes, or until slightly wilted.

4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper.

5. Add the masa, flour and baking powder, beating and incorporating until the batter is smooth.

6. Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside.

7. Drop the batter, a heaping Tbsp at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes.

8. Remove and drain on two separate paper-lined plates. Season with Creole seasoning.

9. Serve the beignets with the dipping sauce on a platter.

Corn Pudding with Ham and Swiss

2 whole eggs

2 eggs yolks

2 cups fresh corn kernels

1/2 cup heavy cream

1/4 lb smoked ham, diced

1/4 lb swiss cheese, shredded

1/2 tsp paprika

Preheat oven to 375° f. Butter a 1-1/2 qrt shallow baking dish, or 4 small ramekins for individual servings.

In a bowl, lightly beat the whole eggs and egg yolks until blended. Stir in the corn and cream until well mixed. Stir in the ham, cheese, and paprika.

Pour the corn mixture into the prepared dishes. Bake until puffy and light brown, 25 to 35 minutes. Let cool for 5 to 10 minutes before serving.

Tomato and Corn Pie

Thanks, Julie. 

2 cups all-purpose flour

1 tablespoon baking powder

1 3/4 teaspoons salt, divided

3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted

3/4 cup whole milk

1/3 cup mayonnaise

2 tablespoons fresh lemon juice

1 3/4 pounds beefsteak tomatoes

1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided

2 tablespoons finely chopped basil, divided (skipped this, no harm was done)

1 tablespoon finely chopped chives, divided

1/4 teaspoon black pepper, divided

7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball. Divide dough in half and roll out one piece on a well-floured counter or between two sheets of plastic wrap into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle.  Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired, gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

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