All Corn Dinner: With Cocktails Try Chewy Corn Nibbles

At this time of year, when corn is at its peak, what could be better than an all corn dinner made from local corn on the cob?

Chef Renee Marton has constructed a corn festival dinner so get to the farm market and buy that corn!  I’ll post the individual courses throughout the week, starting with corn nibbles to serve with cocktails.  We’ll finish up with a corn ice cream by noted pastry chef and North Fork Table and Inn proprietor, Claudia Fleming.

Here are the courses:

• Chewy Corn Nibbles
• Grilled corn on the cob with basil jalapeno oil and garlic chips
• Clam and corn chowder with chives and scallions
  
• Claudia Fleming’s corn ice cream
  

What’s your favorite corn recipe?

Corn Festival Dinner: Corn Nibbles to Serve with Cocktails

Sometimes, at the peak of corn season, I want corn with everything. I want corn silk on my clothes, corn milk dribbling down my chin and soft chewy corn kernels in my hair. Well, not really, but I do like to have one meal where corn is the star of all the parts of the meal. So here is my version.

To have with cocktails

1. Take 4 ears of corn, husk and remove silk.
2. Remove kernels from cobs and make sure they are all separated from each other and clean.
3. Toss with sea salt (just a little) and olive oil.
4. Roast the corn uncovered on a roasting pan at 300°F for approximately 30 minutes to an hour. Stir them around once or twice. The kernels will shrivel and dry out somewhat.
5. The roasting time varies because of the size of the kernels and the moisture content both vary. The corn should be just a little hard, a little chewy and a little brown at the edges.
6. Serve this finger food with drinks.

Related posts:

1. Corn Dinner, Dessert: Sweet Corn Ice Cream
2. Corn Dinner: Main Course, Corn and Clam Chowder
3. Corn Dinner: First Course, Grilled Corn on the Cob