Recipes

Creamed Sweet Corn

2 cups fresh sweet corn, cut from cob
¼ cup half and half cream
2 tablespoons butter
1 Tablespoon sugar (Dad’s sweet corn is usually so sweet you don’t need this ingredient!)
½ tsp. salt

In a large saucepan, combine all ingredients.  Bring it to a boil over medium heat.  Reduce heat and simmer for 5 minutes.

Yield: 4 servings

Grilled Pepper Corn

4 medium sweet corn ears (cut these into chunks, depending on how big you want the servings to be)
1 medium sweet red pepper,  cut in 2 inch strips
1 medium green pepper, cut in 2 inch strips
2 Tbsp. fresh minced parsley
¾ tsp garlic salt
½ tsp celery seed
¼ cup butter, melted

In bowl, combine the vegetables, parsley and seasonings.  Place on a piece of heavy-duty foil.  Drizzle with butter and fold foil around vegetables. Seal tightly.

Grill covered, over med-high heat for 5-6 minutes on each side. Carefully remove foil. 

Yield: 4 servings

My Grandma's Cheese Corn 

2 tablespoons vegetable oil
7 cups My Dad's Sweet Corn kernals 
3/4 cup heavy cream
1/3 cup chicken stock
1 1/3 cup grated Parmesan cheese 

Saute' corn for about 5 minutes or until soft and lightly browned. Add  heavy cream and chicken stock. Stir constantly until slightly thickened. Remove from heat and stir in cheese. Salt and pepper to taste.

Corn Cob Jelly 

12 sweet corn cobs
4 c. water
4 c. sugar
l box fruit pectin 

Bring water with cobs, to a boil, boil for l0 mins. Measure 3 c. liquid and strain through a cheesecloth. Put strained fluid into a large saucepan, add pectin. Bring to rolling boil. Add sugar, bring mixture back to a boil. Simmer for 3 mins., then skim. Add food coloring, if desired. Pour into scalded jars and seal. Jelly will be clear and taste like apple-honey.

Corn Souffle

3 cups corn
1 cup sour cream
1 egg
1 box Jiffy corn bread mix
1 stick margarine

Melt margarine. Stir in egg, then all other ingredients. Bake at 350º for 30 minutes or until golden brown.

Corny Corn Bread

1 box Jiffy corn bread mix
2 cups corn
½ stick butter
3 tablespoons sugar

Mix together and bake in 9x9 pan for 20-30 minutes at 400º.

Corn Pudding

3 eggs, beaten
2 tablespoons butter
½ cup sugar
2 tablespoons flour
½ teaspoon baking powder
1 cup milk
2 cups corn
Salt
Pepper

Cream together eggs, butter, and sugar. Add flour and baking powder; add milk and corn. Salt and pepper to taste. Mix together all ingredients. Bake at 350º for 45-50 minutes. Note: Always bake immediately after mixing.

Baked Corn

2 tablespoons flour
1 tablespoon sugar
½ teaspoon salt
Dash pepper
3 cups corn
2 eggs
1 cup whole milk

Stir together flour, sugar, salt, and pepper into corn until blended. Beat eggs; add milk; blend into corn mixture. Pour into greased 1 ½- quart casserole. Place casserole in metal baking pan with ¼-inch water in bottom. Bake at 350º for about 1 ¼ hours or until set.

Corn Casserole

2 eggs, beaten
½ cup softened butter
1 pint sour cream
4 cups corn
1 box Jiffy corn bread mix
2 tablespoons sugar
Salt
Pepper

Mix together eggs, butter, and sour cream until well blended. Add corn and corn bread. Mix together sugar, salt, and pepper; add to egg mixture. Place in 12 x 9 inch dish. Bake at 350º for 30 to 35 minutes.

Corn Fritters

2 cups corn
½ cup milk
½ cup flour
1 tablespoon melted butter
2 eggs
1 teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
Butter or maple syrup

Mix together all ingredients; beat well. Fry in fat, similar to making pancakes. Serve with butter or maple syrup.