Corn

[Kitchen Witch]

Fried Corn



6-8 Large Ears of sweet Yellow corn (Frozen Corn may be substituted)
2 Large Green Peppers Diced
1/2 cup all purpose flour
1 tablespoon sugar
salt and pepper to taste
1/2 cup shortening (cooking oil may be substituted)


Shuck and de-silk the ears of corn, then rinse.
Using a sharp knife remove the kernels from the cob, scraping to get it all.
Mix green peppers, flour, sugar, salt and pepper together coating the corn well with the mixture.
Heat shortening or oil until one kernel dropped in it sizzles.
Put your corn in the skillet and fry until the corn is tender and the flour starts to brown.
Stir frequently to prevent the flour from sticking.
HINT: You may want to cover the skillet with a lid to help tenderize the corn evenly.

Comments: If this recipe is followed as written you will have one of the best side dishes to go with that special meat or just good old Sunday Dinner.

[Kitchen Witch]

Corn and Tomato Polenta

1 qt. water
1/4 tsp. salt
1 cup yellow cornmeal
1/2 cup tomato sauce
1 tsp. dried leaf oregano
1/2 cup whole-kernel corn, drained
1/4 tsp. hot pepper flakes, crushed

In a heavy, 3-quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan so that water does not stop boiling. Stir to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. In a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes, and pepper. When cornmeal is stiff, put half into a serving dish and top with half the sauce. Repeat with rest of cornmeal and sauce. Let rest for 5-10 minutes. Cut in squares and serve.

[Kitchen Witch]

MARINATED CORN SALAD

1 3/4 c. yellow corn, cut from cob (about 4 ears)
1/2 c. chopped celery
2 tbsp. thinly sliced green onions
3 tbsp. vegetable oil
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 c. water
1/2 sm. green pepper, cut into 1/2" strips
1 tbsp. chopped pimiento
1 tbsp. chopped fresh parsley
1 tbsp. cider vinegar
1/2 tsp. dry mustard

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Combine corn, green pepper, celery, pimiento, green onions and parsley. Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours. Yield: 4 to 6 servings.

[Kitchen Witch]

SPICY CORN STUFFED TOMATO SALAD

6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. Pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves

Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates. Makes 6 servings.

[Kitchen Witch]

SWEET CORN ON THE COB

20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half

Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.

[Kitchen Witch]

TOMATO CORN OKRA GUMBO

3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion, finely chopped
Salt to taste
1/8 tsp. Pepper
1 tbsp. butter or margarine
1 tsp. Sugar

Combine first 5 ingredients. Cover and cook until vegetables are tender and mixture is thick. Add remaining ingredients. Serve hot or warm. This is good for church suppers. Serves 6.

[Kitchen Witch]

CORN QUICHE

2 c. fine crushed cheese crackers
6 tbsp. Butter
2 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. celery salt
1/8 tsp. pepper (prefer white)
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 c. milk
2 eggs, beaten
2 c. cooked corn (fresh frozen canned)

Mix cracker crumbs and two tablespoons butter. Pat into a glass pie plate, reserving 1/2 cup for later. Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion. Then add milk and cook until thickened (medium heat), stir constantly. Gradually add hot mixture to eggs. Blend well and add corn. Pour into lined pie plate or quiche pan on top of crumbs. Sprinkle with the reserved crackers. Bake at 400 degrees for 20 minutes. Let cool 5 minutes. Cut into wedges. 6 servings.

[Kitchen Witch]

FRESH CORN PUDDING

3 c. fresh corn cut from cob
6 whole eggs, stirred well (not beaten)
3 c. heavy cream
1/2 c. sugar
1 tsp. Salt
1 tsp. Flour
1/2 tsp. baking powder
2 tsp. Butter

Using a sharp paring knife, barely cut through the tips of the corn kernels, then scrape the cob to remove the remaining juice and pulp. Stir in eggs and cream. Combine dry ingredients and add to corn mixture; stir in melted butter and mix well. Pour into a greased baking dish and bake at 350 degrees for about 1 hour until knife inserted in center comes out clean. Serves 8.

[Kitchen Witch]

CORN CASSEROLE

2 c. fresh corn cut from cob
3 eggs, beaten thoroughly
1/4 c. flour
1 tsp. Salt
1/2 tsp. Pepper
2 c. light cream
2 tbsp. melted butter

Stir corn, light cream and butter into egg mixture. Pour mixture into 1 1/2 quart casserole, place in pan of hot water. Bake at 325 degrees for 1 hour or until knife tested comes out dry.

[Kitchen Witch]

CREOLE CORN

2 slices Bacon
2 cups fresh corn
4 lg. fresh tomatoes
Green pepper
Onion
1 c. fresh okra

Fry bacon and add corn, tomato, green pepper, onion and okra. Cook 30 to 45 minutes so as not to be soupy.

[Kitchen Witch]

CORN FRITTERS

2 c. fresh corn
1/8 tsp. pepper
1 tsp. melted margarine
2 c. flour
1 tsp. salt
1 egg
1/2 c. milk
2 tsp. baking powder

Mix all ingredients. Heat oil for deep fat frying. Drop mixture by spoon into hot oil. Cook until brown, 2 to 3 minutes. Remove, drain well.

[Kitchen Witch]

HOT ROASTEED CORN
Serves 6

1/4 c. butter
3 or 4 chilies, peeled and minced
2 cloves garlic
1 tbsp. lemon juice
6 ears of fresh corn
Aluminum foil

Cream butter with chilies, garlic and lemon juice. Rub over corn. Wrap each ear in foil, twisting ends, place on hot grill turning or bake in oven for 25 minutes.

[Kitchen Witch]

BAKED CORN IN SOUR CREAM

2 tbsp. Butter
2 tbsp. chopped onion
1 c. sour cream
1 1/2 lbs. whole kernel corn
2 tbsp. finely chopped celery
6 slices crisp cooked bacon, drained & crumbled
1 tbsp. fresh parsley

In saucepan melt butter. Stir in onion and saute until transparent. Gradually stir in sour cream until smooth. Add corn and celery. Heat. Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes. 6 to 8 servings.

[Kitchen Witch]

HERBED CORN ON THE COB

4 ears fresh corn
1 tbsp. dried whole dillweed
1 tbsp. dried whole thyme
1 clove garlic, minced
1 tbsp. water
1 tbsp. cooking oil

Remove husks and silk from corn. Combine dill, thyme, garlic water and oil in a small bowl, stirring well. Brush herb mixture on corn and place each ear on a piece of aluminum foil, wrap tightly. Bake at 450 degrees for 25 minutes.
Yield 4 servings.

[Kitchen Witch]

BROCCOLI CORN CASSEROLE

4 c. chopped fresh broccoli
1 egg
1 (17 oz.) can cream style corn
1 tbsp. grated onion
1/4 tsp. Salt
Dash of pepper
3 tbsp. butter or margarine
1 c. herb seasoned stuffing mix

Cook and drain broccoli. In mixing bowl combine egg, beaten slightly, broccoli, corn, onion, salt and pepper. In a small pan, melt butter or margarine. Add stuffing mix, tossing to coat. Stir 3/4 cup of buttered stuffing mix into vegetable mixture. Turn into buttered 1 quart casserole. Sprinkle with remaining 1/4 cup stuffing mix. Bake, uncovered, in 350 degree oven for 1 hour. Serves 4-6.

[Kitchen Witch]

SUCCOTASH

1 lb. baby lima beans (fresh or frozen)
Salt pork
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn
1/4 c. butter
Heavy cream
Salt and pepper to taste
2 drops Tabasco

Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute in butter in heavy skillet. Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes. Serves 4 to 6.


NOTE: There is a thread in the Recipe Exchange for Succotash and has many different recipes for you succotash lovers! Go to RE and type in succotash in SEARCH THIS FORUM - Enjoy1

[Kitchen Witch]

SKILLET FRIED CORN

4 slices bacon
3 c. fresh cut corn
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 tsp. salt
Dash of pepper

Cook bacon until crisp; drain and crumble. Add vegetables to drippings. Cover. Cook over low heat for 5 to 8 minutes or until tender. Season with salt and pepper. Sprinkle bacon over top.

[Kitchen Witch]

FRESH CORN AND CHEESE

3 c. fresh corn, grated off the cob to make it cream style
6 eggs
2 tbsp. grated onion
1 tsp. Salt
4 tbsp. fresh parsley
2/3 c. fresh bread crumbs
2/3 c. grated cheese, mixed Swiss & cheddar
2/3 c. heavy cream
Dash Tabasco sauce or dash of cayenne pepper
Few grinds fresh black pepper

Butter a 2 quart baking dish and line the bottom with a round of buttered parchment or waxed paper. Combine all the ingredients and blend thoroughly. Pour into baking dish. Set the dish in a larger pan and pour boiling water into the larger pan to come up about 2/3 the height of the baking dish. Bake in the lower third of the oven at 350 degrees for 30 minutes. Turn temperature down to 325 degrees and bake another 45 to 60 minutes. The timbale is down when it has risen to almost fill the baking dish, the top has cracked open and a cake tester placed into the center of the timbale comes out clean. Allow to rest in the oven, with the door open about 10 minutes before unmolding. 8 servings.

[Kitchen Witch]

CREAM STYLE CORN

6 c. fresh cut corn
4 tbsp. bacon drippings
1 tsp. salt
2 tbsp. sugar
1 1/2 to 2 c. water

Stir over low heat constantly until thickened add water if necessary. About 20 minutes.

[Kitchen Witch]

CORN SOUFFLE

2 c. fresh corn cut from cob
1 c. milk
2 tbsp. Butter
2 tbsp. Flour
1 tsp. Salt
1 tbsp. Sugar
Pepper
3 eggs

Cut corn from cob, add milk, butter, flour and seasoning. Stir in eggs, which have been beaten until light. Pour into buttered 4 cup baking dish and bake in 350 degree oven for 50 to 60 minutes or until firm like a custard. Serves 6 people.

[Kitchen Witch]

SUMMER SUCCOTASH

1 qt. fresh butter beans
1 slice bacon
1 tbsp. Butter
3 potatoes, cut up
1 sm. Onion
3 tomatoes, peeled
2 stalks celery, chopped
Salt and pepper to taste
1 c. fresh corn

Pour 1 quart water in a saucepan and bring to a boil. Add the butter beans, bacon and butter and cook for 30 minutes. Add the potatoes, onion, tomatoes, celery, salt and pepper and cook over low heat for 1 hour. Add the corn ten minutes before serving time and reheat. 6 servings.

[Kitchen Witch]

FREEZER CORN

Fresh corn on the cob (2 to 3 doz.)
2 sticks margarine
pinch of salt

Very lightly cut the corn off the cob. Don't scrape the cob (by not scraping the cob, this makes the corn cream style). Cook the corn on very low heat with 1 or 2 sticks of butter or margarine. Salt the corn just a little - you may have to add a little water. Cook about 20 to 30 minutes (until it's hot all the way through). Then let it completely cool before you package the corn in freezer containers