Recipe: Corn off the cob
THIS recipe for cooking with corn, submitted by Deirdre McGrath of Amsterdam, calls for lots of autumnal produce. She found it in Jane Grigson's Vegetable Book , and receives a bottle of Maker's Mark sourmash bourbon.
Beans, Pumpkin and Corn
Serves 6
Ingredients: 8oz (225g) dried haricot beans
2tbs mild paprika
4tbs corn oil
2 medium onions, sliced
kernels from 2 large corn ears
1lb (450g) pumpkin, weighed after skinning and cubing
1lb (450g) tomatoes, chopped
good pinch dried oregano
sea salt, freshly ground pepper
Preparation: Soak beans overnight, drain, then cook in unsalted water until tender. Drain, reserving liquid. Heat paprika with oil, then sweat onions until tender. Add pumpkin, tomatoes and seasoning. Simmer 5 minutes. Add beans and corn. Simmer 15 minutes. If dry, add bean liquid or chicken stock.
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