Iconic…because of its versatility.
Not just on-the-cob or off the grill.
Cornbread. Pesto. Pudding.
Fabulous for small plates too.
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great tips for great entertaining.
Add some fruit or a Caprese salad.
Skillet Cornbread with Corn Relish
1 1/2 cups all-purpose flour
3/4 cup stone-ground yellow or white cornmeal
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons kosher salt
2 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 cups well-drained Corn Relish with Roasted Peppers
Preheat the oven to 425°F. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened. Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.
A substantial side dish, wonderfully transfigured to small plate.
Corn Pudding with Basil
1 cup packaged fresh basil leaves, torn
3 tablespoons all-purpose flour
1 tablespoon sugar
1 cup milk
1 cup heavy cream
4 large eggs, lightly beaten
Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
Pour into baking dish and bake until center is just set, 45 minutes to 1 hour.
Let stand 15 minthes before serving.
Ideal for brunch, lunch or picnics since it keeps well and for those muggy days.
Corn, Scallion and Potato Frittata
2 garlic cloves, minced
3 tablespoons olive oil
1 large russet (baking) potato, peeled and cut into 1/4-inch dice
2 cups corn kernels (10 oz), thawed if frozen
4 large eggs
4 oz mozzarella, coarsely grated
Cook white part of scallions and garlic in
2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about
1 minute for thawed corn or 3 minutes for fresh corn. Preheat broiler.
Heat remaining tablespoon oil in cleaned skillet over moderate heatuntil hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat. If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.
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