“Can you cook fried corn?” my school friend asked over the phone several years ago when she and her family were driving up from some miles away for lunch.
“Of course,” I answered, and I did.
Almost everyone likes fresh corn, fried or otherwise. The time for that pleasure used to be very short – from the time the tassel began turning brown until it was dark brown, which meant the corn had become mature and was now ready for the pigs, corn meal, etc. Now with refrigerated trucks that can whisk corn from fields around the country to your grocer, fresh corn is available almost year-round, but the locally grown corn, especially from your own vegetable garden, is best.
Today I am sharing with you a few recipes for common methods of cooking corn both on the cob and off.
Boiled corn-on-the-cob: Select a container large enough that all the corn will be covered with water. Add the water and bring to a boil. Remove the husks and silks from the corn and cut off the stem and tip ends. Drop the corn into the rapidly boiling water, let water return to a boil and cook uncovered about five minutes. Remove with tongs and serve with salt, pepper and butter.
Microwaved corn-on-the-cob: Cut the stem and tip ends from each corn ear. Do not remove husks. Place the corn on a microwave safe dish, put it in the microwave, and cook on high for 2 minutes for each ear. If there are 2 ears, cook them 4 minutes; if there are 4 ears, cook them 8 minutes, etc. Remove the ears from the microwave. Pull away the husks and the silks will come off easily. Add butter, etc., if you wish.
Grilled corn-on-the-cob: Pull the husks back without removing them. Remove the silks, dip the ears in cold water and replace the husks. Roast on the grill about 10-15 minutes, turning frequently.
Oven baked corn-on-the-cob: Preheat oven to 400 degrees. Remove husks and silks from corn ears, and cut off tips. Wrap each ear in aluminum foil and place in hot oven. Bake about 15 minutes, turning once.
Try these for cut corn —
Fried corn: Select four or five ears of corn. Remove husks and silks, and cut corn from the cob. In a heavy skillet, heat 2 or 3 tablespoons of bacon drippings. Butter may be used, of course, but the flavor will be different. Add the cut corn and cook over low heat about 5-8 minutes. Don’t allow the pan to get too hot, because the corn will stick. Add about ¼ to ½ cup cream, salt and pepper. Heat again and serve.
For corn pudding, you’ll need a recipe (below), but there are many similar ones you can serve for your next … Sunday Dinner.
Corn Pudding
2 tablespoons flour
½ cup water or milk
4 or 5 cups fresh corn, cut from cob
2 or 3 eggs, well beaten
4 tablespoons butter, melted
1 teaspoon salt
1 tablespoon sugar (optional)
2 cups cream or evaporated milk
½ cup or more grated
cheddar cheese
Preheat oven to 350 degrees. Grease a 5×7 baking dish.
In a large bowl, dissolve the flour in the water (or milk). Add remaining ingredients. Mix well, pour into prepared dish, and bake about 30 minutes. Sprinkle with the cheese and bake another 10-15 minutes. Serve hot. Makes about 8 or so servings.