Being from the Midwest, both of us grew up with corn being a major part of our summer, picking corn from our gardens or stopping by the farm stand before dinner. Both of us have memories of sitting out on the deck shucking corn and looking forward to chomping down a bunch of cobs around the dinner table. When we were asked by the folks at Amaize Sweet Corn to try out a couple of ears of their sweet corn and develop a recipe using the Amaize Sweet Corn, we figured we would give it a shot and see how it compared to the stuff that we grew up with. We were provided product and payment to develop this recipe. All opinions expressed our 100% our own.
Amaize Sweet Corn is the brain child of George Crookham and Bruce Hobdey. The pair began working on perfecting the taste and texture of Amaize sweet corn in 1989 after experiencing a type of corn with a crunch and a pop that differentiated itself from the textures of other corns, which tended to get mushy when cooked. Over the 22 year development, the duo tested well over 10,000 variations of corn before the arrived at what they felt was the best sweet corn they ever had. Bred using traditional hybridization methods, Amaize is not genetically modified and locally grown using conventional farming methods. Amaize is a sweet white corn that was bred to stay crisp when cooked and is sweet enough to be eaten raw. Amaize Sweet Corn is available at many local grocery stores across the the nation. In Nebraska, Amaize Sweet Corn is available at Hy-Vee Stores.
Once we got our sample ears (despite Fed Ex’s best efforts to ruin the ears by making sure they left the corn in a hot truck for a full week long after the ice packs used to ship them had melted!) we decided to try some of the corn on the cob with just straight salt, pepper and butter. Even with the less than optimal shipping conditions, we were impressed with the corn after we removed the husk. The plump kernels were densely packed on the cob white corn and super sweet. Even after cooking, the kernels have a fantastic snap and a sweetness that is almost candy like. We loved the corn and can say the hype about Amaize Sweet Corn seems to be deserved.
After seeing and tasting the results of the straight corn on the cob, we decided that we had to find a cool way to use this corn. We have been really into making some really great pizzas with some of the greens from our garden as well as some of fantastic local cheese we get from the Omaha Farmer’s Market. We decided that the sweet crunch of the Amaize Sweet Corn would be a perfect topping for a Sweet Corn Pesto Pizza.
- Pizza Dough - use either store bought, or your favorite recipe
- 2 Tbsp Olive oil
- 1/2 cup Pesto (recipe below)
- 1 cup sausage (we used Italian sausage but breakfast sausage will work too), browned
- 1/2 cup corn (about 2 cobs, kernels cut off), sear for a few minutes in 1 Tbsp butter, salt and pepper
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/2 cup pine nuts
- sea salt and pepper to taste
- 1 Tbsp lemon juice
- 2/3-3/4 cup extra virgin olive oil
- 1/2 cup grated Parmesan or Pecorino cheese
- Preheat oven to 350º.
- Roll out the pizza dough, top with a drizzle of olive oil.
- Place sausage atop olive oil, spread out. Place teaspoonfuls of pesto atop the sausage, spaced well.
- Spoon the corn kernels over the top, and place in the oven.
- Bake for 15-20 minutes, or until the crust is browned. Cut and serve.
- Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.
- Add 1/2 cup of the olive oil and process until smooth.
- Season with salt and pepper, add the lemon juice.
- Add in the cheese and blend until smooth. Add extra olive oil as needed to smooth.
This post was sponsored by Amaize Sweet Corn. Free samples and compensation were given to us, but all opinions expressed in this post are 100% ours.Follow my blog with Bloglovin