• 1 teaspoon canola oil
• 1 4-ounce piece tasso, minced*
• 2 cups whole milk
• 1 cup whole corn kernels freshly cut from the cob or frozen corn kernels
• ½ cup cornmeal
• kosher salt
• 4 large eggs
• ¾ cup freshly grated Parmesan cheese
• ½ cup minced green onion
• 2 medium tomatoes, preferably Creole
• 2 tablespoons extra-virgin olive oil
• freshly ground pepper
  
  
  
  *Substitute (1) 4-ounce piece of smoked ham and add cayenne pepper to taste if you don’t have access to tasso.

Corn, Creole Tomato,  & Tasso Spoonbread 

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• 2 cups chicken broth
• 2 cups heavy cream
• 1 cup yellow grits (not instant)
• ¼ stick butter
  
  1 cup golden corn

Zea's Roasted Corn Grits

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• 6 ounces sweet bell peppers
• 1 Japanese eggplant
• 2 ears corn, shucked
• salt and pepper to taste
• 1 shallot
• 2 teaspoons plus 2 tablespoons olive oil, in all
• 2 cloves garlic, peeled and minced
• 3-4 sprigs tarragon, leaves washed, stripped, and minced
• 2 tablespoons butter, softened
• 2 6—8 ounce drum or other mild fish fillets

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

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Remoulade Dressing

• 2 large egg yolks
• ¼ cup vegetable oil
• ½ cup finely chopped scallions
• ½ cup finely chopped celery
• ¼ cup chopped fresh parsley leaves
• ¼ cup prepared horseradish
• ¼ lemon, seeded and cut up (rind included)
• 1 bay leaf, crumbled
• 2 tablespoons Creole mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon Tabasco sauce
• 1 tablespoon minced garlic
• 3 tablespoons capers
• 2 teaspoons sweet paprika
• 1 teaspoon salt
•  

Crab and Corn Fritters

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• salt to taste
• 2 large eggs, beaten
• ½ cup buttermilk, plus more as needed
½ tablespoons fresh lime juice
• 4 tablespoons (½ stick) butter
• ½ cups corn kernels (fresh or thawed frozen)
• ½ cup finely chopped red bell pepper
• 2 scallions (part of green tops included), finely chopped
• 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked
• Vegetable oil for shallow frying

Crab and Corn Fritters Remoulade

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• 4 large ears corn, husked
• 2 celery stalks, trimmed and finely chopped
• 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
• 1 to 2 garlic cloves, germ removed and minced
• 1 tablespoon olive oil
• Fine sea salt and freshly ground pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 slender stalk fennel with fronds (optional)
• 5 cups (1¼ liters) water
• 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
• ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
• 4 slices bacon
• 2 tablespoons white wine
• ½ cup (120 ml) half-and-half (optional)
• Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

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• 6 bacon slices
• 2 celery ribs, diced
• 1 medium-size green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeño pepper,seeded and diced
• 1 (32-oz.) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 pound fresh lump crabmeat, drained and picked*
• 1 cup whipping cream
• ¼ cup chopped fresh cilantro ½ tsp. salt
• ¼ teaspoon pepper
• Oyster crackers
• Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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• 2 gallons water
• 1 cup kosher salt
• 1 cup liquid shrimp boil
• 4 lemons, halved
• 4 large onions, peeled and quartered
• 4 heads garlic
• 2 pounds small red potatoes
• 2 pounds smoked sausage cut into 1-inch   pieces
• 2 pints whole mushrooms
• 4 ears corn, shucked and quartered
• 8 pounds unpeeled, head on shrimp, rinsed
• 2 to 3 pounds ice

Shrimp Boil

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• 2 tablespoons oil
• 4 tablespoons flour
• ¾ cup finely chopped celery
• ½ cup finely chopped onions
• ¼ cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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• 4 slices bacon, cut into ½-inch pieces 
• 8 green onions, white and green parts separated and thinly sliced crosswise 
• 2 medium baking potatoes, peeled and cut into ½-inch pieces
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon seafood seasoning
• ½ teaspoon dried thyme
• 2 cups water
• 6 ears corn, kernels removed 
• 1 pound large shrimp, peeled and deveined 
• Coarse salt and freshly ground pepper 
• Oyster crackers (optional), for serving

Corn and Shrimp Chowder

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