{"id":1570,"date":"2012-08-11T00:32:31","date_gmt":"2012-08-11T04:32:31","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=1570"},"modified":"2017-08-25T17:02:33","modified_gmt":"2017-08-25T21:02:33","slug":"corn-kimchi","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/corn-kimchi\/","title":{"rendered":"Kimchi-Style Corn"},"content":{"rendered":"<div style=\"width: 3898px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farmtotableasiansecrets.files.wordpress.com\/2012\/08\/img_2913.jpg\" alt=\"\" width=\"3888\" height=\"2592\"><p class=\"wp-caption-text\">Pretty bi-colored corn<\/p><\/div>\n<p>As much as I adore canned creamed corn, come summer, I love sinking my teeth into a fresh cob and gnawing off the sweet corn kernels bit by juicy bit. My other favorite way with sweet corn is to toss the niblets into a salad with chopped tomatoes and cucumbers brightened with herbs and a squeeze of lemon juice.<\/p>\n<p>Even though I\u2019ve been eating corn since I was yea high, I realized I didn\u2019t know much about it. So I did a little research and discovered some corn trivia and tips.<\/p>\n<p><strong>First, just-for-fun trivia:<\/strong><\/p>\n<ul>\n<li>An ear of corn always has an even number of rows, with an average ear having 800 kernels arranged in 16 rows.<\/li>\n<li>Popcorn, sweet corn and field corn are three distinct varieties. Popcorn is, obviously, made into everyone\u2019s favorite movie-going snack. Sugar-rich sweet corn is cultivated for human consumption, and field corn is cultivated for livestock feed and processed foods.<\/li>\n<li>Contrary to popular belief, <a class=\"zem_slink\" title=\"Orville Redenbacher\" href=\"http:\/\/en.wikipedia.org\/wiki\/Orville_Redenbacher\" target=\"_blank\" rel=\"wikipedia noopener nofollow\">Orville Redenbacher<\/a> didn\u2019t invent popcorn (ha ha ha). Evidence of popcorn was found in archaeological remains in New Mexico dating back to 5,600 years ago.<\/li>\n<li>Corn is a grass and cornstalks grow between 2 and 20 feet, with the average being 8 feet.<\/li>\n<li>Heirloom corn varieties come in a rainbow array of colors, including blue, red, black, and green.<\/li>\n<\/ul>\n<p><strong>And some practical tips:<\/strong><\/p>\n<ul>\n<li>When buying corn, look for bright green husks that fit snugly around the ear of corn. You don\u2019t have to strip the husks off the ears to check for freshness. Just squeeze down the length of the corn gently to feel for bald spots. If you can&#8217;t resist peeking, the kernels should be plump and in tight rows right to the tip.<\/li>\n<li>Try and eat the corn as soon as possible after purchase but if you must store it, wrap in damp paper towels for 2 to 3 days in the refrigerator. The kernels become starchier and less sweet the longer the ears are stored. In fact, half the sugars can be converted to starch only 24 hours after sweet corn is picked!<\/li>\n<li>For maximum freshness, husk the corn just before cooking.<\/li>\n<li>Remove the silk (white hairy threads under the husk) by using a wet a paper towel and wipe down the corn.<\/li>\n<\/ul>\n<p>Amazingly versatile in the kitchen, corn kernels can be stir-fried with tomatoes and onions, tossed into salads, added to salsa, turned into relish, and, a childhood favorite, churned into ice cream. Or simply grill, boil or roast the ears.<\/p>\n<p>A few weeks ago, I came home from the market with six ears of corn without any inkling of what I wanted to do with them. After rummaging around in the fridge and pantry, I found some leftover <a class=\"zem_slink\" title=\"Garlic\" href=\"http:\/\/en.wikipedia.org\/wiki\/Garlic\" target=\"_blank\" rel=\"wikipedia noopener nofollow\">garlic scapes<\/a> and an unopened pouch of Hungarian paprika. I decided to improvise on the ingredients used to make<a title=\"Tickle Me With&nbsp;Pickles\" href=\"http:\/\/theasiangrandmotherscookbook.wordpress.com\/2008\/04\/14\/tickle-me-with-pickles\/\" target=\"_blank\" rel=\"noopener nofollow\"> kimchi<\/a> for a corn side dish. Koreans turn just about any vegetable into <a href=\"http:\/\/en.wikipedia.org\/wiki\/Banchan\" target=\"_blank\" rel=\"noopener nofollow\">banchan<\/a> so why not corn?<\/p>\n<p>The result is a refreshing summer side dish, crunchy and sweet with a touch of heat and just the right amount of garlicky. It\u2019s lovely with grilled meats or mixed into a green salad.<\/p>\n<p>~~~<\/p>\n<p><span style=\"text-decoration: underline\"><strong>Kimchi-Style Sweet Corn<\/strong><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full\" src=\"https:\/\/farmtotableasiansecrets.files.wordpress.com\/2012\/08\/img_2780.jpg\" width=\"3888\" height=\"2592\"><\/p>\n<p>Unless you make kimchi often, it doesn\u2019t make sense to buy the one-pound bags of Korean red pepper powder (gochu-garu) they sell at Asian markets, and some recipes call for both fine- and coarse-ground red pepper! Instead I used paprika powder, specifically one that my friend brought back from Hungary. In my opinion, the kimchi flavor was a close approximation to that made with Korean red pepper.<\/p>\n<p>Time: 15 minutes, plus melding time<br \/>\nMakes: 6 to 8 servings as a side dish<\/p>\n<p>4 fresh ears of corn, husked<br \/>\n2 teaspoons salt<br \/>\n2 teaspoons paprika powder<br \/>\n1 teaspoon sugar<br \/>\n6 <a href=\"http:\/\/www.culinate.com\/articles\/produce_diaries\/garlic_scapes\" target=\"_blank\" rel=\"noopener nofollow\">garlic scapes<\/a>, buds and flowers trimmed, remainder chopped, or 3 small cloves garlic, chopped<br \/>\n1 green onion, chopped<\/p>\n<p>In a pot large enough to hold the corn plus water to cover the corn, bring cold water to a rolling boil over high heat. Don\u2019t add salt as it toughens the corn.<\/p>\n<p>Add the corn, cover and bring the water back to a rolling boil which will take 3 to 4 minutes. At this point the kernels will be crisp. If you like them a little softer, cook for 1 to 2 minutes longer but don\u2019t overcook them.<\/p>\n<p>Promptly drain the corn into a colander over the sink and plunge them into cold water to stop the cooking. Do not overcook them. Once cool enough to handle, stand the corn in a large bowl and scrape the kernels off each cob into a bowl using a small, sharp knife.<\/p>\n<p>Add the salt, paprika, sugar, garlic scapes, and green onion. Mix well and refrigerate for at least 2 hours for the flavors to meld.<\/p>\n<p>~~~<\/p>\n<p><strong>This post is &nbsp;part of #LetsLunch, our monthly Twitter-inspired food bloggers potluck. This month it\u2019s&nbsp;farmers market-inspired dishes! &nbsp;<\/strong><\/p>\n<p><strong>Don\u2019t forget to check out the Let\u2019s Lunchers\u2019 creations below (the list will be constantly updated). And if you\u2019d like to join Let\u2019s Lunch, go to Twitter and post a message with the hashtag #LetsLunch.<\/strong><\/p>\n<p><strong>Annabelle<\/strong>\u2018s Mixed Berry Shortcakes at&nbsp;<a href=\"http:\/\/glassoffancy.com\/2012\/08\/10\/lets-lunch-mixed-berry-shortcakes\/\" target=\"_blank\" rel=\"noopener nofollow\">Glass of Fancy<\/a><\/p>\n<p><strong>Charissa<\/strong>\u2018s Curried Roasted Cheddar Cheese Cauliflower Soup, Gluten-Free at&nbsp;<a href=\"http:\/\/zestbakery.com\/blog\/curried-roasted-cheddar-cheese-cauliflower-soup-gluten-free\" target=\"_blank\" rel=\"noopener nofollow\">Zest Bakery<\/a><\/p>\n<p><strong>Cheryl<\/strong>&#8216;s Summery Mexican Chicken Stew at&nbsp;<a href=\"http:\/\/atigerinthekitchen.com\/2012\/08\/summery-mexican-chicken-stew-a-farmers-market-treat\/#more-3899\" target=\"_blank\" rel=\"noopener nofollow\">A Tiger in the Kitchen&nbsp;<\/a><\/p>\n<p><strong>Grace<\/strong>\u2018s Yellow Watermelon with Red Chile at&nbsp;<a href=\"http:\/\/hapamama.com\/2012\/08\/10\/red-hot-yellow-watermelon\/\" target=\"_blank\" rel=\"noopener nofollow\">HapaMama<\/a><\/p>\n<p><strong>Joe<\/strong>\u2018s Peach Jam with Lemon Basil at&nbsp;<a href=\"http:\/\/www.joeyonan.com\/2012\/08\/lets-lunch-jamming-with-lemon-basil.html\" target=\"_blank\" rel=\"noopener nofollow\">Joe Yonan<\/a><\/p>\n<p><strong>Juliana<\/strong>\u2018s Les Halles Market Tomato-Peach Salad at&nbsp;<a href=\"http:\/\/julianaloh.com\/site\/2012\/08\/letslunch-august-farmers-market-tomato-peach-salad\/\" target=\"_blank\" rel=\"noopener nofollow\">J Loh<\/a><\/p>\n<p><strong>Linda<\/strong>\u2018s Farmers\u2019 Market Fruit Galette at&nbsp;<a href=\"http:\/\/beautifulmemorablefood.wordpress.com\/2012\/08\/10\/1683\/\" target=\"_blank\" rel=\"noopener nofollow\">Spicebox Travels<\/a><\/p>\n<p><strong>Linda<\/strong>\u2018s Zucchini or Cucumber Quick Pickles at&nbsp;<a href=\"http:\/\/freerangecookies.wordpress.com\/2012\/08\/10\/zucchini-or-cucumber-quick-pickles\/\" target=\"_blank\" rel=\"noopener nofollow\">Free Range Cookies<\/a><\/p>\n<p><strong>Lisa<\/strong>\u2018s Eveleigh Farmers\u2019 Market (in Australia!) Winter Salad at&nbsp;<a href=\"http:\/\/mondaymorningcookingclub.com.au\/2012\/08\/09\/a-trip-to-eveleigh-farmers-market-sydney-brussels-sprouts-and-beetroot\/\" target=\"_blank\" rel=\"noopener nofollow\">Monday Morning Cooking Club<\/a><\/p>\n<p><strong>Lucy<\/strong>\u2018s Sweet Auburn Curb Market (in Atlanta!) Tomato Gravy at&nbsp;<a href=\"http:\/\/acookandherbooks.blogspot.com\/2012\/08\/atlantas-sweet-auburn-curb-market.html?spref=tw\" target=\"_blank\" rel=\"noopener nofollow\">A Cook and Her Books<\/a><\/p>\n<p><strong>Nancie<\/strong>\u2018s Carrboro, N.C., Farmers\u2019 Market Vegetable Plate \u201cNicoise\u201d with Spoonbread at<a href=\"http:\/\/nanciemcdermott.wordpress.com\/2012\/08\/10\/summer-farmers-market-vegetable-plate-nicoise-with-spoonbread-for-letslunch\/\" target=\"_blank\" rel=\"noopener nofollow\">Nancie McDermott<\/a><\/p>\n<p><strong>Patricia<\/strong>\u2018s Kim-Chi-Style Corn at&nbsp;<a href=\"http:\/\/theasiangrandmotherscookbook.wordpress.com\/2012\/08\/11\/corn-kimch\/\" target=\"_blank\" rel=\"noopener nofollow\">The Asian Grandmother\u2019s Cookbook<\/a><\/p>\n<p><strong>Renee<\/strong>\u2018s Sweet and Sour Salad at&nbsp;<a href=\"http:\/\/saucyskillet.blogspot.com\/2012\/08\/sweet-and-sour-salad-letslunch-farmers.html?spref=tw\" target=\"_blank\" rel=\"noopener nofollow\">My Kitchen and I<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As much as I adore canned creamed corn, come summer, I love sinking my teeth into a fresh cob and gnawing off the sweet corn kernels bit by juicy bit. My other favorite way with sweet corn is to toss the niblets into a salad&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2384,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[43,66],"tags":[389,390,963,391,392],"class_list":["post-1570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-course","category-korean","tag-corn","tag-corn-kernels","tag-kimchi-recipe","tag-sweet-corn","tag-sweet-corn-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kimchi-Style Corn - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/corn-kimchi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kimchi-Style Corn - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"As much as I adore canned creamed corn, come summer, I love sinking my teeth into a fresh cob and gnawing off the sweet corn kernels bit by juicy bit. 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