One of the delights of summer, and there are many, is fresh corn.
When Jesus and his disciples stopped in the field for lunch, he was criticized by the Pharisees for harvesting on the Sabbath. The KJV calls the food “grain” in both Luke 6:1-2 and in Mark 2:23-24. The New English Bible uses the words “corn field.” Whichever translation is correct, I’m pretty sure we aren’t talking about “Super Sweet Jubilee” or else the Pharisees wouldn’t have been so critical; they would probably have joined them.
Fresh corn is good. It is good on the cob and off. It is good fried, creamed, and baked. It is good in a pot of water, in the microwave, or on the grill.
When you have the preacher and his wife for Sunday dinner, serve him corn and you’ll be one of his favorite members (not that he has favorites).
Corn contains a lot of healthy stuff. It also contains about 85 calories for each ear, but you don’t have to eat a dozen ears. And omit dessert; fresh corn season doesn’t last long.
When you buy corn, locally if possible, cut away the stem and the bloom ends, remove a couple of layers of husks, and refrigerate as soon as possible.
The preparation is the same for all types of serving. Remove husks and silks and the tip end. To freeze, cook whole ears in boiling water; dry and place in plastic bags; seal. To freeze cut corn, boil ears about 5 minutes, cool, cut kernels from cob but don’t cut into the cob. Place in bags and freeze.
Here are some recipes you may enjoy. Some of these can be made ahead, but others are quick cooking and can be made when you return from church. Prepare ahead by cutting kernels from the cob and storing, covered, in the refrigerator. You, your family, and your minister will agree that in South Carolina during the summer, corn is one of the best things you can have for … Sunday Dinner.
Corn: Boil or Microwave
To boil, have enough water boiling to cover corn. Add the ears, let the water return to a boil, cover, and cook 8-10 minutes. Remove and add salt and butter if desired.
To microwave, lay whole cobs on microwaveable plate. Cook 2 minutes for each ear. If you have six ears, that’s 12 minutes. Turn dish halfway through cooking period.
Fried Corn
10-12 ears corn
Water
3 slices bacon
Salt, pepper to taste
Prepare corn by cutting kernels from the cobs; then using the back of the knife, scrape the cob to remove all the “milk.”
In a large skillet on medium heat, cook the bacon until crisp. Remove and crumble. Leave about half the drippings in the pan. Pour the corn into the hot fat and cook quickly over medium heat, stirring constantly. Add a small amount of water or milk if necessary to prevent sticking and to give a good consistency. Lower heat, cover, and simmer 5 minutes or so. Serves 6-8.
Corn Pudding
1 cup fresh whole kernel corn
2 tablespoons canola oil
3 eggs, separated
2 tablespoons butter
½ medium onion, finely chopped
1 tablespoon sugar
Preheat oven to 350 degrees. Grease a 9×11 baking dish and set aside.
In a large skillet, heat the butter and oil and sauté the onion. Add the corn, sugar, salt and pepper, and mix well. Remove from heat and cool.
Separate eggs and beat the yolks, then stiffly beat the egg whites.
Stir the beaten yolks into the cooled corn mixture, then fold in the egg whites. Pour corn mixture into prepared dish. Sprinkle with grated cheese if desired. Set dish in a pan of hot water in oven and bake for 1 hour. Serve at once. Serves 4.
Creamed Corn
4 cups fresh whole kernel corn
2 tablespoons chopped parsley
¼ teaspoon white pepper
½ cup light cream
1 teaspoon salt
Dash of garlic salt
Put all ingredients in top of double boiler. Stir well and set over boiling water. Cover. Cook about 15 minutes, stirring occasionally. Serves 6.