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Have I Got an Ear-full for
You!
As one of the most valuable crops grown in the
entire world today, corn ranks right up there with wheat, rice
and potatoes. It is a favorite food throughout North and South
America with the U.S. producing about 50 percent of the world’s
crop.
We enjoy juicy ears of corn on the cob flavored with butter
and salt; many could not start the day without Corn Flakes,
nor could we sit through a movie without popcorn. It’s
incredibly versatile.
I never think of corn without thinking of my aunt, Sylvia Biggerstaff.
When she was able to “work it up,” she scraped the
ears real close and then creamed it in a way that I have never
been able to copy. I always looked forward from one family reunion
to another for that dish and would make a trip down the mountain
a time or two in between when nothing else would satisfy. I’ll
never forget the first time ever, due to declining health, she
wasn’t able to send her little red Thermos container full
of corn. It was a sad time for me in more ways than one. Her
daughter, Sarah Jo, however, learned a lot from her mother and
had creamed corn at this year’s gathering – so similar
to her mother’s I might never have known the difference.
Thanks, Sarah – you made my day!
Roasted Corn
on the Grill
Select tender, young sweet corn. Remove large
husks; turn back the inner husks and remove silk. Spread corn
with soft butter. Pull husks back over corn and place on grill
3 inches from hot coals, cooking 20-30 minutes, turning frequently.
Serve at once with salt, pepper and butter.
Herbed Corn Bake
1 cup milk
½ cup mayonnaise
1 egg, well beaten
1 pound whole kernel corn (drain, if canned)
1 cup herb seasoned stuffing
1 small onion, minced
1 tsp. parsley flakes
1 cup dry bread crumbs
2 Tbs. butter or margarine
Combine milk and mayonnaise; mix well. Add egg,
corn, stuffing, onion and parsley. Pour into greased and floured
8” baking dish. Toss bread crumbs with melted butter; sprinkle
over mixture. Bake in oven at 350 for 30 minutes.
Makes about 6 servings.
Suppertime Corn Scramble
12 slices bacon, diced
2 cups corn, cut from cob
½ cup milk
12 eggs, slightly beaten
1 ½ tsp. salt
½ tsp. pepper
½ cup grated Cheddar cheese
Fry bacon in skillet until crisp. Drain, reserving
fat. Return 3 Tbs. fat to skillet. Add corn and cook 8-10 minutes,
or until golden brown. Stir in milk, simmer 2-3 minutes. Add eggs,
salt and pepper. Cook and stir until set. Serve topped with bacon
and cheese. Makes about 8 servings. It may sound strange, but
it has been recommended as a satisfying main dish for a hungry
family.
Easy Corn Casserole
1 (15- ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
2 whole eggs or ½ cup egg beaters
1 cup sour cream
½ large onion, chopped
1 box Jiffy corn muffin mix
1 cup cheddar cheese, shredded
Salt
Pepper
Mix everything together. Put into sprayed 9”
x 13” pan, uncovered. Bake at 350 degrees for 45 minutes.
Very easy and quick! Try adding a can of chopped green chiles
for a spicy variety.
Quick and Easy Corn Fritters
2 cups water
1 egg
Pinch of ground black pepper
¾ cup Bisquick baking mix (more or less if needed for spooning
consistency)
¼ cup milk
1 (11 ounce) can whole kernel corn
Vegetable or your choice oil for frying
In a mixing bowl combine water, egg, and pepper;
stir with a fork until well beaten. Stir in Bisquick mix; continue
stirring until combined. If the mixture is dry and crumbly add
¼ cup milk. Mix in the corn, cover and let stand 10 minutes
or until firm.
Heat oil at medium high in a large skillet. After heating for
5 minutes spoon mixture in 2 tablespoon size lumps into skillet.
Do not crowd the skillet. Flip each fritter after the bottom side
is golden brown. Drain on paper towels and repeat until the mixture
is gone.
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