Martha Stewart's Cooking School Season 3 Episode 13 Corn

In season 3 episode 13 of Martha Stewart's Cooking School, Martha delves into the world of corn. She explores the many delicious ways that this versatile ingredient can be used in both sweet and savory dishes.

Martha starts by explaining the different varieties of corn, including sweet corn, field corn, and popcorn. She discusses the nutritional benefits of corn, which is high in fiber, vitamins, and minerals.

The first recipe that Martha demonstrates is for sweet corn fritters. She mixes together fresh corn kernels, flour, sugar, salt, and eggs to create a batter that is then fried until golden brown. She serves the fritters with a dollop of sour cream and chopped chives, and explains that they make a great appetizer or side dish.

Next, Martha shows how to make a classic corn chowder. She starts by sautéing onions, celery, and potatoes in butter, and then adds fresh corn kernels and chicken broth. She simmers the soup until the vegetables are tender, and then purees some of it to create a creamy texture. Martha garnishes the finished chowder with crispy bacon and fresh thyme, and notes that it's a comforting and satisfying meal.

For a lighter dish, Martha prepares a corn and tomato salad. She combines grilled corn, cherry tomatoes, red onion, and basil in a bowl, and dresses the salad with olive oil, lemon juice, and salt and pepper. She emphasizes the importance of using fresh, ripe ingredients to make the flavors of this dish really shine.

Martha then moves on to sweet corn dishes, starting with a classic cornbread recipe. She mixes together cornmeal, flour, sugar, baking powder, salt, eggs, buttermilk, and melted butter to create a moist and flavorful cornbread. She bakes it until golden brown, and serves it warm with honey butter.

For a twist on traditional pancakes, Martha makes sweet corn griddle cakes. She mixes together cornmeal, flour, sugar, baking powder, salt, eggs, buttermilk, and fresh corn kernels to create a batter. She ladles the batter onto a hot griddle, and cooks the pancakes until golden brown. Martha serves the griddle cakes with crisp bacon and maple syrup, and notes that they make a great brunch dish.

Finally, Martha demonstrates how to make a decadent corn pudding. She mixes together creamed corn, fresh corn kernels, eggs, milk, butter, sugar, and flour to create a custard-like mixture. She bakes the pudding in a casserole dish until it's golden and set, and serves it warm with whipped cream. Martha notes that this dish is a real crowd-pleaser, and is perfect for special occasions.

Throughout the episode, Martha emphasizes the importance of using fresh ingredients and cooking with care to bring out the best flavors in each dish. She also shares tips and techniques for preparing corn, including how to shuck and cut it, and how to grill it for maximum flavor. By the end of the episode, viewers will have a newfound appreciation for this versatile and delicious ingredient, and will be inspired to try out some of Martha's recipes in their own kitchens.