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The St. Louis Post-Dispatch highlights sweet corn in today’s food section: “When Anne Cori brings fresh-from-the-field corn into the kitchen, she immediately trims off a few kernels and pops them into her mouth. “I taste it for sweetness, and if it’s freshly picked and very sweet, I won’t boil it at all,” says Cori.” The article reprints a raw corn recipe from our cookbook, “A Passion for Cooking.” Here’s another raw corn recipe:

Corn-Shrimp Salad

  • 1 pound shrimp, cooked, shelled, and deveined
  • 2 cups fresh corn kernals (removed from the cob)
  • 1 red bell pepper or poblano pepper
  • salt, pepper, and cayenne pepper to taste
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon dijon mustard
  • 6 tablespoons olive oil
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh Italian parsley

Roast the pepper by placing on a gas burner or under the broiler and cooking until the skin is blackened. Cover and let steam until cool. Scrape off the burnt skin and remove the seeds and ribs. Cut into small dice. Mix together the shrimp, corn, and red pepper. Season well. Whisk together the vinegar and mustard, then slowly add the oil while whisking constantly. Pour over the salad. Garnish with chives and parsley.