Here’s a basic skill everyone needs to know: how to boil corn on the cob! This tried and true method is the easiest way to do it. Seasoned with butter, salt, and pepper, it’s truly a classic American side dish. The best part of summer is sinking your teeth into those golden, juicy morsels! Of course: you can get fancy, too. Here’s how long to boil corn, other best ways to cook it, and some tasty toppings.
How long to boil corn on the cob? 5 minutes in a pot of boiling hot water. That’s right! There are only a few tips to making this classic recipe in your own home. Here’s what you need to know:
OTHER WAYS TO COOK YOUR JERSEY CORN
ENJOY YOUR NEW JERSEY FARM FRESH CORN
Owner and Chef
Roast Sweet Corn and Vegetable Salad
4 ea Ears of Corn- silk removed and husk pulled back
2 oz. olive oil
2 oz. pilsner beer( can be replaced with water and or white wine)
1 oz curly parsley-chopped
1 oz onion powder
1 ea whole lemon( cut in half, pitted) squeeze juice and reserve
Pinch salt and black pepper
2 oz- red pepper-diced
2 oz –green onion- chopped use green ends only
1oz- white onion- chopped and lightly sauteed
1 ea beefsteak tomato-small dice
2 oz- olive oil
1 oz-lemon or lime juice
¼ T salt
1 t cracked black pepper
Pre heat oven to 450 degrees for 15 minutes- LEAVE OVEN ON-
Herb Oil Marinade
In small bowl combine Olive oil, pilsner beer, parsley, onion powder, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients
Pull back corn from husk being careful to leave husk intact at the end. Remove all the silk – Generously brush ears of corn with herb marinade and then pull husk back over the ears covering all the kernels
On baking sheet line up ears of corn-Place baking sheet in the preheated oven for about 30-40 minutes or until corn husks are brown and kernels soft-
Remove and Cool-
Once cool, pull back husks. Using sharp knife slice and MILK the corn kernels off the cob into large bowl- Repeat process for all the ears of corn-Once complete add the red peppers, green & white onions and tomatoes.
Being careful not to over mix stir corn mixture quickly- Next add olive oil, lemon or lime juice, salt and pepper-
Let stand at room temperature for thirty minutes before enjoying
This salad can be made night before and brought out to room temperature 30 minutes before being served
Owner and Chef
Roast Cauliflower and Verry Veggie Flatbread- serves one
For this recipe you can use pizza dough or pizza shells
1 ea. 6 ounce pizza doughs- floured and rolled out to ¼ thickness
or 1 ea - 8 inch pizza shell-(store bought)
¼ . Head Cauliflower (-hard and white)-Un wrapped-
2 oz. olive oil
1 oz Italian parsley-chopped
1 oz garlic- chopped fine
1 ea whole lemon( cut in half, pitted) squeeze juice and reserve
Pinch salt and black pepper
2 oz- roasted cauliflower
2 oz –pizza sauce- use tomato sauce as well
1oz- broccoli raab- sautéed until soft (can also use spinach )
1 oz- artichokes- quartered – seasoned touch salt and pepper
1 oz- carrots-diced - sautéed until soft
5 ea pear or cherry tomatoes- cut in half
2 oz- Fresh Mozzarella- cut into 3 slices-approximately 1/8 inch thick
Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-
Olive Oil Slurry
In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients
On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE REMAINING OLIVE OIL SLURRY
Place pizza crust on pizza paddle or on pizza pan-
Spread pizza sauce evenly on crust-
Simply place Broccoli Raab, carrots and artichokes around flatbread shell
Next place Roasted cauliflower throughout the shell covering other vegetables
Add mozzarella - Finish the flatbread with the sliced tomatoes
Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts
Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry
Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!
Mama Louise Broccoli Salad
1 head broccoli
2 cloves of garlic, minced
Salt & pepper to taste
In a large pot, add a few inches of water and steam broccoli until al dente. In a
large bowl put in broccoli. Squeeze the lemons and add the minced garlic and mix
until well coated. Add salt and pepper to taste. Serve warm or cold.
In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients; then stir into the salad until well coated with dressing. Chill and serve.
Arrange a rack in the middle of the oven and heat to 350 degrees. Place the oregano, salt, garlic powder and pepper in a small bowl and stir to combine; set aside. Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat. Spread the croutons onto a rimmed baking sheet in an even layer and bake until lightly browned, about 10 minutes. This ends up making about 3 cups of croutons; you’ll need 1 cup for the salad.
Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes and sugar (optional) in a medium bowl and whisk to combine. While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 1½ cups of dressing; you’ll need ¼-½ cup for the salad.
Place the romaine lettuce, red leaf lettuce, green leaf lettuce, red cabbage and sliced Vidalia onion in a large bowl, drizzle with about ¼ cup of the dressing and toss to combine (adding more dressing if needed or to taste). Add 1 cup of the croutons and toss again. Top with more grated cheese and serve immediately, as this salad is best eaten fresh.
Strawberry Rhubarb Pie
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and
salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the
dry ingredients incorporating all the liquid without overworking the dough.
Toss the additional flour over the ball of dough and chill if possible. Divide the
dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place
into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of
lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into
chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with
egg white wash. Roll out the other piece of dough and place over filling. Crimp to
seal edges. Brush with egg white wash and garnish with large granule sugar. Collar
with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375
degrees F and bake for an additional 45 to 50 minutes, or until the filling starts
bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively.
Also, you can use a pie bird for extra decor. Let cool before serving.
Vidalia Sweet Onion Pie
1 1/2 cups finely crushed buttery crackers
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions
3/4 cup whole milk
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese
Chopped fresh parsley
Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.
Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.
Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
PETER Jr.’s Guacamole Dip
3 Avocados, peeled & mashed
Juice of 1 lime
½ - red onion, peeled & diced
2 teaspoons – fresh Cilantro, minced
1 Plum tomato, seeded & diced
Pinch of garlic powder
Salt & pepper to taste
Pinch of Cumin, (optional)
In a large bowl, add all of the above ingredients and mix together. If you are not serving it right away, you can put into the refrigerator.
Please Note:To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top
. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper.
Add the melted butter, water and oil and mix well.
If needed, add more water or oil to make stuffing very moist
Turn the artichokes upside down and press firmly to spread the leaves
. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.
Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves
. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes
In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally. In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve
Broccoli & Cheese
2 heads broccoli
1/4 cup butter, melted
1 pound Velveeta cheese, melted
1/2 cup milk
1 1/2 cups Ritz crackers, crumbled
2 tablespoons chopped onions
3 tablespoons butter or margarine
In a large saucepan, steam broccoli until fork tender. In small saucepan, melt the
Velveeta cheese on low head and add milk and onions. Stir until well blended.
Preheat oven to 375°. Layer the ingredients in a large casserole, beginning with
the melted cheese, then adding the broccoli and sprinkling with the cracker
crumbs. Dot the crumb layer with butter and repeat. Sprinkle the final layer with
additional cracker crumbs. Cover and bake for 20 minutes. Uncover and let stand
in oven for an additional 5 minute
4 TO 6 SERVINGS
1/2 cup (1 stick) butter
1 cup finely chopped onions
4 cups Swiss chard, cooked, drained, and chopped
2 pounds ground beef
1/4 cups grated Parmesan cheese
3/4 cup bread crumbs
1/2 cup flour
4 cups tomato sauce
Preheat oven to 350ᵒF.
In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a largebowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, andbread crumbs. Take a small handful of the mixture and form into sausage like rollsabout 3 inches long.
Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.
Cover the bottom of the baking pan with tomato sauce and place the malfatti in the
pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan
cheese. Bake for approximately 20 to 30 minutes.
Makes 6 to 8 servings
6 Large Apples ( A mix of different apples is great)
3 Tablespoons sugar
3 Teaspoons ground cinnamon
2 Teaspoons instant tapioca
1 Baked 9-inch pie shell
2 Tablespoons unsalted butter
1 1/2 cups flour
1 Teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup ( 1 1/2 sticks) butter
Preheat the oven to 375*F
Peel, core, and slice the apples and place in a large bowl. Add the sugar,
cinnamon, and tapioca and stir together until the apples are well coated.
Spoon the apple mixture into the pie shell. Dot with butter or margarine
and set aside.
For the crumb topping, place the flour, cinnamon, and sugar in a large
bowl and cut in the butter with a pastry blender or two knives until the
mixture has the texture of course cornmeal. Sprinkle the crumb mixture on top of the apples.
Bake the pie for 40 to 45 minutes
Enjoy the Taste of Fall