Wednesday, August 21, 2013

Sweet Corn Recipes

I thought I would share several fresh or frozen corn recipes with you since it is that wonderful time of year.  First I’m sharing my tip on how I cut the corn from the cob.  Take an angel food pan to hold your cob up right.  It is safer and so much easier.  Also, it really cuts down the mess of corn going everywhere.

Corn Bread in a Skillet

This one is super simple because you use a box mix and goose it up with fresh corn and buttermilk. 

Cooking Spray
1 large egg beaten
1 (7 oz.) package muffin mix
1 (8 1/2 oz.) can cream style corn or 1 cup frozen corn
1/2 cup sour cream or ½ cup buttermilk
2 tablespoons butter melted

Heat the oven to 375°F. Spray an 8 inch cast iron skillet with no-stick cooking spray.

Combine all ingredients in order listed in large bowl; stir until blended. Pour into prepared skillet.

Bake 25 to 30 minutes or until golden brown.

You may also make them into cornbread muffins if you like. 

Serve with butter and a little honey on the table so everyone can drizzle theirs with honey after the butter has melted.  Serve them warm right out of the oven if you can.

Fried Rice with Sweet Corn

1/2 cup corn kernels or 1 cob of corn
2 cups cooked brown rice
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon salt
3 Parsley leaves
2 scallions, chopped
2 pieces of cooked ham

Throw all the corn kernels in a small pot of water and bring it to a boil (takes about 6 to 10 minutes) and remove from the heat.

Drain and rinse and set corn aside.  You may use the corn water for the brown rice if you like for extra flavor.

Cook a pot of brown rice per instruction of the package.

Chop the scallions, parsley leaves, garlic and ham into small pieces. In a frying pan, add the olive oil and garlic. Cook for about 1 to 2 minutes until there’s a fragrance in medium heat. Add the brown rice, corn kernels, parsley leaves and salt.

Let it cook in the frying pan on medium heat for another 5 to 8 minutes.

Add the chopped scallions and cooked ham. Stir for about 2 minutes and serve.

Variation - You may use white rice if you prefer and if you like add a little soy sauce for a more traditional flavor. 

Corn Hoecakes or Johnnycakes

Hoecakes or Johnny cakes are like a fried cornmeal flat bread.  It is a southern dish.  The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in butter.   They can be drizzled them with a bit of maple syrup and serve them for any meal.

1 cup self rising flour
1 cup cornmeal
1 cup fresh corn
Pinch of salt
Pinch of pepper
1 tablespoon sugar
4 tablespoons butter
1 cup buttermilk
1 egg
Butter for griddle

Mix together all ingredients except the butter for the griddle.

Place butter on the griddle over a medium heat.

Scoop hoecake batter onto griddle as you would pancakes.  Cook until lightly browned on one side and then flip.  Cook on second side until lightly browned and then remove to a serving platter.

Vintage Scalloped Corn

I remember having this for many a Sunday Dinner but without the Chex cereal.  How about you?

Crisp rice cereal adds extra crunch and flavor to the scalloped corn casserole.

2 slightly beaten eggs
1/2 cup milk or cream
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup finely diced onion
2 slices (2 cups) cubed bread
3 cups frozen corn or about 5 ears of corn (or you may use a can of creamed corn)
1 cup crisp rice cereal, slightly crushed
3 tablespoons butter or margarine

Combine eggs with milk. Add remaining ingredients except cereal and butter. Pour into a 10 x 6 x 2 inch baking dish. Combine cereal and butter; sprinkle over top. Bake in a 350 degrees oven about 50 minutes.

Variation – Everything is better with bacon.  Add a little crisp bacon or Canadian bacon to the corn casserole.  No rice cereal (crushed Chex), you may use crushed saltine crackers or more dried bread crumbs as a substitute for the topping. 

I'm so glad sweet corn season is here.  Grab up what you can and freeze it so you can enjoy it all year.  

Have a great day, be happy and may God bless you and yours.  

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