6 Ways to Cook With Hudson Valley Corn This Summer
Lauryn Starke
It’s corn season in the Hudson Valley, so lean into the summer vegetable with these seasonal recipes that everyone will love.
Corn
Southern Cornbread
Valley Table Staff
By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this
Sweet Corn and Chanterelle Pasta
Valley Table Staff
By Elm Rock Inn. Photo: Adobe Stock / Artem Shadrin This buttery pasta from Elm Rock Inn combines sweet and savory flavors for a dinner sure to dance across your
Sweet Corn and Jalapeno Hushpuppies
Valley Table Staff
By Amy Lawton. Photo: Adobe Stock / Brent Hofacker This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites. Ingredients
Charred Corn and Zucchini
Valley Table Staff
By Lynn Hazlewood. Photo: Adobe Stock / iaroshenko Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at
Roasted Street Corn and Cactus Salad
Valley Table Staff
By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
Vegan Creamed Corn
Valley Table Staff
By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,
Sweet Corn & Chanterelle Pasta
Valley Table Staff
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Meet the Farmer: Lloyd Zimmerman, Black Horse Farms
Sabrina Sucato
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
Meet the Farmer: John Altobelli, Altobelli Family Farm
Sabrina Sucato
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
Summer Corn and Tomato Salad with Garden Herb Vinaigrette
Valley Table Staff
By Chef Aaron Abramson, Butterfield Serves 4 Ingredients Corn pudding: 2 pounds of freshly shucked corn Herb Vinaigrette: 2 tablespoons chives 2 tablespoons chopped parsley 2 tablespoons sliced mint 1
Corn Relish and Red Pepper Salad
Valley Table Staff
By Nancy Fuller / Farmhouse Rules Serves 6 Ingredients 4 tablespoons extra-virgin olive oil 2 cups corn cut from the cob (about 2 ears) 1 small red bell pepper, chopped
Corn, High as an Elephant’s Eye
Anne Dailey
CORN, ONCE ONE OF THE SIMPLEST foods, has become complicated. The starchy kernels that have been a staple in the diet of traditional cultures in the Americas for thousands of
Corn Meal, A.K.A. Grits, Polenta, Suppawn, Cornpone…
Robin Cherry
AS THE SPANISH APPROACHED the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
Sweet Corn and Jalapeño Hushpuppies
Valley Table Staff
By Amy Lawton Ingredients 1 1/2 cups fine cornmeal 1/2 cup flour 1 cup buttermilk 1 3/4 tablespoons baking powder 1/2 teaspoon baking soda 1 egg 1 1/4 tsp salt
Ricotta Toast
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off
Creamy Summer Corn
Valley Table Staff
Chef Jesse Frederick / Gigi Trattoria Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta. Ingredients 2 tablespoons butter 2 shallots, peeled
Southern Cornbread
Valley Table Staff
Raymond Jackson, Alvin and Friends Ingredients 1/2 pound butter 1/4 pound sugar 1/2 ounce salt 3/4 ounce baking powder 1/2 pound cornmeal 3/4 pound all purpose flour zest of 2
