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Come Party With Me: Movie Club Meeting

The foodie documentary King Corn will be shown at my movie club meeting, so the menu features a variety of vegetarian corn dishes. During the screening, let guests nibble on corn cakes and pizzettas with corn and zucchini.

After the movie is finished, invite everyone around the table for a light meal of cheddar corn chowder with an arugula fresh corn salad on the side. The soup can be kept warm during the movie, while the salad can be assembled in advance and dressed just before serving.

For these delicious recipes that highlight the sweet flavor of corn,

.

Corn Cakes With Fresh Corn and Chives

Corn Cakes With Fresh Corn and Chives

Corn Cakes With Fresh Corn and Chives

Ingredients

  1. 1 fresh ear of corn or 1/2 cup frozen whole kernel corn
  2. 2 tablespoons all-purpose flour
  3. 1-1/2 teaspoons baking powder
  4. 1 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 1 cup boiling water
  7. 1 cup yellow cornmeal
  8. 1/4 cup milk
  9. 1 slightly beaten egg
  10. 1 tablespoon snipped fresh chives
  11. 3 tablespoons cooking oil
  12. 1 teaspoon snipped fresh chives or cilantro (optional)
  13. 1/3 cup dairy sour cream

Directions

  1. Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.
  2. In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
  3. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.
  4. Repeat with remaining batter, adding the remaining 1 tablespoon oil.
  5. Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes.

Makes 6 servings.

White-Cheddar Corn Chowder

White-Cheddar Corn Chowder

White-Cheddar Corn Chowder

Ingredients

  1. 2 tablespoons olive oil
  2. 1 medium yellow onion, finely chopped (about 1 cup)
  3. 1 celery stalk, finely chopped (about 1/2 cup)
  4. 1/2 teaspoon ground coriander
  5. 1/4 teaspoon ground cumin
  6. 1/8 teaspoon cayenne pepper
  7. 1/2 cup dry white wine
  8. 3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
  9. 2 cups homemade or low-sodium store-bought vegetable stock
  10. 1 cup nonfat milk
  11. 3 cups fresh corn kernels (from about 6 ears of corn)
  12. 1 1/4 teaspoons coarse salt
  13. Freshly ground pepper, to taste
  14. 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

  1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne.
  2. Raise heat to medium-high, and add wine.
  3. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
  4. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat.
  5. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

Serves 6.

Arugula, Fresh Corn and Tomato Salad

Arugula, Fresh Corn and Tomato Salad

Arugula, Fresh Corn and Tomato Salad

Ingredients

  1. 1/4 cup Champagne vinegar or white wine vinegar
  2. 1/4 cup minced shallots
  3. Salt and freshly ground pepper
  4. 6 ears white corn with small kernels, shucked
  5. 1/2 cup extra-virgin olive oil
  6. 8 loosely packed cups arugula or peppercress (about 3/4 pound)
  7. 3 pints cherry tomatoes, halved
  8. 8 fresh organic nasturtiums (see Note), gently torn into bite-size pieces (optional)

Directions

  1. In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper. Let the shallots stand in the vinegar for 10 minutes.
  2. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
  3. Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
  4. Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

Serves 8.

Around The Web
Join The Conversation
Entertainment Entertainment 8 years
Mmm, I do love corn -- and I think these would be great recipes for celebrating local, seasonal corn (as opposed to corn syrup and the like).
fireworkboi fireworkboi 8 years
I second mireya's comment. Is the point that you're serving locally grown organic corn and during this meal you're really aware of the corn you're eating? After watching that movie I think corn would be the last thing you'd want to eat.
luvbriere luvbriere 8 years
What, no cornbread?
luvbriere luvbriere 8 years
What, no cornbread?
mireya mireya 8 years
You do know that King Corn is all about the over-saturation of corn derived ingredients in our food system? Unless you're going for irony, its not like the movie is a celebration of corn, in fact its the opposite.
ilanac13 ilanac13 8 years
this is great timing - i don't know why - but for some reason lately i've been craving corn - and these are some great ways for me to have it and not be boring! thanks!
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