It is Corn Week at Food Network's Summer Soiree, and I thought I would share a bunch recipes to help you use up the overflowing bounty that hits each summer just about now. Cooling corn salads, salsas, grilled corn with toppings, chowder, pizzas, popcorn...even chocolate cake (yes really) are all included. So, pick your favorites and dig in...or just grill and top with butter and salt. Nothing tastes better. Enjoy!
Okay, by now you are probably asking "why is she blathering on about cakes in a corn story?" Trust me; this cake is delicious...and it is only made in summer...because the secret ingredient is pureed fresh white corn. Yes, corn. If you can have zucchini cakes, and carrot cakes, why not corn? When you puree fresh corn, it becomes this milky, frothy liquid that adds a moistness and a lightness that is hard to describe. I have never had anyone correctly guess the "secret" ingredient...but everyone that has ever tasted it, loves it. I urge you to give it a try and let me know what you think.
Corny Chocolate Cake
2 cups unbleached flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup extra virgin olive oil
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 cup brown sugar
1/2 tsp instant coffee crystals
1 cup white corn kernels (usually takes corn from 2 cobs)
1 cup dark chocolate chips
1 cup powdered sugar
3 tbsp unsweetened cocoa powder
2 tbsp melted butter
3-4 tbsp boiling water
1/8 tsp instant coffee crystals
1. Preheat oven to 350 degrees
2. Grease bundt pan and dust with cocoa powder to prevent sticking
3. Using a medium bowl, sift together the flour, baking soda, baking powder and salt..set aside.
4. In the bowl of a mixer, beat eggs until a bit frothy. Add olive oil, cocoa powder,
sugars and coffee crystals..beat until thoroughly combined. Meanwhile, in a food processor, add the corn kernels and process until smooth and liquefied. You should not see any kernels.
5. Add the dry ingredients to the mixer and mix just until combined
6. Add the corn mixture and mix until combined
7. Fold in the chocolate chips until they are evenly distributed.
8. Pour into the prepared pan and bake on center rack of oven approx. 50-60 minutes or until a bamboo stick inserted into the center of the cake comes out clean. Cool, 10-15 minutes on a rack and then remove from pan and let cool on the rack. When completely cool, drizzle with the chocolate glaze if desired or sift powdered sugar over cake top in lieu of glaze.
Whisk together all ingredients except water in small bowl. Add 3 tbsp boiling water and whisk until combined. Add the remaining tbsp water if needed. The glaze should be just thin enough to pour easily.
This cake is best eaten the day it is made.
Other corn recipes you may enjoy:
It is "Summer Corn" week at Food Network's Summer Soiree roundup. Do you have a favorite corn recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network:
The Lemon Bowl: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie's Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes
I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.