by the Editors of National Gardening
Most of the recipes in this article call for whole-kernel corn cut from the cob. Although it would be ideal if you could make them each with garden-fresh corn, the season for fresh corn passes too quickly to make that possible. Luckily, corn freezes and cans beautifully, so you can preserve a good share of the harvest and serve it up year-round.
Corn Pudding
2 cups whole-kernel corn
2 eggs, well beaten
2 cups milk or 1 c milk and 1 c cream
2 tablespoon flour
2 tablespoon butter or margarine, melted
2 tablespoon sugar
1 salt and pepper to taste
Stir the corn, eggs and milk together. In another bowl, blend the flour and butter or margarine. Combine the two mixtures and add the sugar, salt and pepper. Mix well.
Pour the batter into a greased, two-quart casserole and place the casserole in a pan of hot water. Bake in a preheated 350 o F oven for 45 minutes or until the pudding is firm. Serves 4 to 6.
Corn Chowder
1/2 pound bacon, diced
1 medium onion, chopped
1/4 cup celery, chopped (optional)
2 tablespoon flour
2 cups whole-kernel corn
2 cups diced potatoes, cooked
2 cups milk
4 salt and pepper to taste fresh parsley, chopped paprika
Saute the bacon, onion and celery until tender. Remove from heat and drain off all but two tablespoons of bacon grease. Stir in the flour. In a large saucepan, heat the corn, potatoes and milk. Add the sauteed bacon mix, salt and pepper. Heat to boiling, stirring constantly. Serve hot. Sprinkle each serving with chopped parsley, paprika or both. Serves 6.
Corn Pancakes
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons vegetable oil
2 cups whole-kernel corn
honey or maple syrup
Sift the dry ingredients together. Combine the eggs, milk and oil, then mix together with the dry ingredients. Stir in the corn. Spoon the batter into a preheated, lightly greased griddle or frying pan. Serve the pancakes with honey or maple syrup. Makes 12 medium pancakes.
Fresh Corn Fritters
1 cup vegetable oil
2 cups whole-kernel or cream-style corn, cut from cob
2 eggs, separated
2 tablespoons onion, minced
1/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pepper to taste
Heat the oil to 375 o F in a skillet or fryer. In a bowl, combine the corn, egg yolks and onion. Mix well. Add the sifted flour, salt, baking powder and pepper. Beat the egg whites until stiff and fold them into the corn mixture. Drop the mixture by teaspoonfuls into the hot oil. Cook fritters until golden brown, turning once. Drain on paper towels. Serve hot. Makes about 2 dozen.
Corn and Zucchini Souffle
1 cup whole-kernel corn
2 cups zucchini, washed and grated (if zucchini is small, do not peel)
2 tablespoons extra-virgin olive oil
1/4 cup green onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded
Saute the corn and zucchini in the olive oil for five minutes. Stir in the onions and set aside.
Heat the butter or margarine in a large saucepan. Blend in the flour, salt, pepper and nutmeg. Cook until smooth and bubbly. Add the milk gradually, stirring constantly. Cook over medium-low heat until the mixture thickens, then cook one minute more. Remove roux from heat. Beat the egg yolks in a bowl, then gradually stir them into the hot roux. Add the sauteed corn and zucchini mixture and stir in the shredded cheese.
Beat the egg whites until stiff. Blend one-third of the egg whites into the roux. Carefully fold in the remaining whites until no white streaks remain.
Pour mixture into a greased, flour-dusted, two-quart souffle dish or casserole. Bake at 350 o F for 50 to 60 minutes, or until puffy and golden brown on top. Serve immediately. Serves 6.
Succotash
2 cups whole-kernel corn
2 cups cooked shell beans, lima or kidney
2 tablespoons extra virgin olive oil
1-1/2 cups milk or 3/4 c light cream and 3/4 c milk
1/2 cup combination of red and green peppers, chopped (optional)
salt and pepper to taste
Combine all the ingredients in a large saucepan. Cook, stirring, over medium heat until the vegetables are hot. Be careful not to boil or scorch the mixture. Add the optional chopped sweet red and green pepper. Serves 4 to 6.
Shepherd''s Pie
1 pound ground turkey (or lamb, lean beef or pork)
1 clove garlic, minced
1 medium onion, chopped
1/4 cup green pepper, chopped
1-2 tablespoons olive oil, as needed
2 tablespoons flour
salt and pepper to taste
2 cups water
2 cups cooked whole-kernel corn
4 cups mashed potatoes
2 tablespoons parsley, chopped
Brown the meat, garlic, onion and green peppers in a skillet for about 10 minutes over low to medium heat, adding a little olive oil if needed. Stir in the flour, salt and pepper. Add the water and cook, stirring, until the mixture bubbles and thickens.
Pour the meat mixture into a three-quart casserole. Layer the corn on top of the meat. Spread the mashed potatoes on top of the corn and sprinkle with the parsley.
Bake the casserole, uncovered, at 350 o F for 30 minutes or until the potatoes are browned. Serves 6.
Yankee Rarebit
1/4 cup butter or margarine
1/4 cup flour
salt and pepper to taste
1/4 teaspoon dry mustard
1-1/2 cups milk
2 cups whole-kernel corn
3/4 cup shredded sharp Cheddar cheese
8 slices toast or crackers
Melt the butter or margarine in a skillet. Blend in the flour, salt, pepper and dry mustard. Add the milk and corn. Stir constantly over low heat until the roux has thickened. Add the cheese and continue cooking until it has melted, stirring occasionally. Serve on toast or crackers. Serves 6 to 8.
Optional: For an early spring treat, place cooked asparagus on the toast before topping with the rarebit.
Corn Husk Tamales
Traditional tamales use corn husks lined with cornmeal mush as wrappers. The filling can be ground beef, chicken or turkey, chili, corn or cheese with a variety of seasonings. Steaming is the traditional and best way to cook tamales.
Carefully remove the husks from 12 to 20 ears of corn, saving the largest leaves for the wrappers. Soak these leaves for five minutes in hot water to soften them. Drain.
To form each tamale, slightly overlap three or four large leaves and place three tablespoons of your favorite filling in the center. Fold the leaves over the filling with the short ends tucked in to form an envelope. Tie the tamales closed with white string. For extra corn flavor, line the bottom element of your steamer with some of the leftover corn husks. Cover them with 11/2 inches of boiling water. Place the tamales upright in the upper part of the steamer; cover and steam the tamales over low heat for 1 hour.
Cut the strings, cool the tamales slightly and serve them with or without the husks.
Corn and Cabbage Surprise
6 slices bacon, diced
3/4 cup water
1/4 cup green pepper, finely chopped
2 cups whole-kernel corn
2 cups finely shredded cabbage
salt and pepper to taste
Fry the bacon in a skillet until crisp. Add the water, green peppers, corn and cabbage. Cover and cook over low heat until the cabbage is tender, about 5 minutes. Add the seasonings and mix. Serve hot. Serves 6.
Skillet Corn Relish
3 medium onions, sliced
1 medium green pepper, cut in 1/2-inch strips
1 clove garlic, crushed
3 tablespoons extra-virgin olive oil
2 cups fresh or frozen whole-kernel corn
2 large fresh tomatoes, peeled and chopped or 2 cups canned tomatoes, cut up
1/2 teaspoon chili powder
salt and pepper to taste
1/2 cup stuffed olives, thinly sliced (optional)
Saute the onions, pepper and garlic in the olive oil until tender, about five minutes. Stir in the corn, tomatoes, chili powder, salt and pepper. Cover and simmer for 15 minutes. Stir in the olives and heat thoroughly. Serves 6.
Pickled Corn Relish
Like other pickled vegetables, this relish tastes best six weeks after canning, when the flavors have blended.
8 cups corn (16 to 20 ears)
3 cups cabbage, finely chopped
2 large onions, chopped
2 large sweet green peppers, chopped
2 large sweet red peppers, chopped
1-1/4 cups sugar
2 tablespoons flour
1 tablespoon salt
2 teaspoons turmeric
2 teaspoons celery seed
4 cups vinegar
2 cups water
Blanch the corn (on the cobs) for 5 minutes, then let cobs cool. Cut the corn from the cobs and place the kernels in a large skillet. Add the remaining ingredients and simmer for 20 minutes. Pack the boiling-hot relish into hot, clean pint jars, leaving 1/4 inch of headspace.
Run a rubber spatuladown around the inside of each jar to remove air bubbles. Adjust the lids and process at 10 pounds of pressure for 1 hour, 35 minutes.
Store the sealed jars in a cool, dry, dark place for at least six weeks before serving. Makes about 6 pints.
Anadama Bread
Tradition has it that this bread got its name from a man who had to bake his own bread when his wife, Anna, was away. He wasn''t happy as he stirred his concoction of cupboard leftovers and cursed under his breath, "Anna, damn her!" Despite his protests, he invented an easy, moist, slightly sweet cornmeal-yeast bread that requires no kneading.
2 cups milk
1 cup cornmeal
3 tablespoons butter or margarine, melted
1/2 cup molasses
2 tablespoons dry yeast
1/2 cup warm water
1 tablespoon honey
2 teaspoons salt
5-1/2 cups white flour
In a saucepan, bring the milk to a boil. Remove from heat and stir in the cornmeal. Add the butter and molasses and mix well. Cool until lukewarm.
In a large mixing bowl, dissolve the yeast in warm water. Add the honey and stir until bubbly. Add the cornmeal mixture, salt and 21/2 cups of flour. Beat 5 minutes. Gradually add 21/2 to 3 cups more flour. Beat with a large spoon until the mixture is very stiff and it holds up firmly in the center of the bowl.
Cover the dough with a damp towel. Let it rise until double in bulk, about one hour, then deflate the dough with a spoon or your fist. Divide the dough into two parts, shape them and place each in a greased loaf pan.
Bake the loaves in a preheated 350oF oven for 45 to 50 minutes. Cool on a rack. Makes two loaves.
Fresh Cornbread
1 cup cornmeal
1/2 cup flour
4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 cup corn kernels
1/2 cup milk
1 egg
1/4 cup vegetable oil or bacon drippings
Combine the dry ingredients. Add the corn, milk, egg and oil and mix well. Pour the batter into a greased skillet or nine-inch baking pan. Bake at 450oF for 20 to 25 minutes or until golden brown. Serves 8.
As-You-Like-It Cornbread
3 eggs, slightly beaten
1-1/2 cups fresh or frozen corn
1 red sweet bell pepper, 1 anaheim chili pepper or 1 small jalapeno pepper, chopped
2 cups buttermilk
1-1/2 cups grated Cheddar cheese
1/4 cup chopped onion
1-1/2 teaspoons salt
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2-1/2 cups corn meal
In a large bowl, combine the eggs, corn, peppers, buttermilk, one cup of the grated cheese and the onion. Combine the dry ingredients. Add the dry mixture to the liquid one and mix thoroughly. Pour the batter into a greased 9- by 13-inch baking pan and bake at 450oF for 30 to 40 minutes. Remove the pan from the oven and sprinkle the remaining 1/2 cup of grated cheese on top. Place pan under the broiler for 2 minutes or until the cornbread is lightly browned.
Peanut-Caramel Popcorn Balls
8 cups popped corn (about 1/2 cup unpopped)
1 cup peanuts
3/4 cup white sugar
3/4 cup brown sugar, packed
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter or margarine
Mix the popped corn and peanuts in a large bowl. Combine the sugars, syrup, water, vinegar and salt in a saucepan. Heat to boiling, stirring constantly until a candy thermometer reads 260oF (or until a small amount of the mixture dropped into very cold water forms a hard ball).
Reduce the heat to low, add the butter or margarine and stir until melted. Pour the syrup slowly over the popcorn and peanuts, stirring until the popcorn is evenly coated. Cool slightly.
Grease your hands with more butter or margarine and shape popcorn balls. Cool and wrap each ball in plastic wrap, sandwich bagsor wax paper. Makes about 14.
Photography by NationalGardening.com
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