Teresa Hatchell 2005

As I was standing in line at a local store this past weekend, I spotted a magazine cover that featured three ears of "interesting" grilled corn on it. I saw that one was rolled in bleu cheese and one was spirally wrapped with strips of bacon. The third appeared to have some type of fine salsa on it. I didn't buy the magazine to get the recipes. The only one that really struck my fancy was the corn wrapped in bacon. I may try grilling some tomorrow. You may have heard the saying that "anything wrapped in bacon is delicious." I happen to agree with that statement, but I keep in mind another important saying that "eating not-so-healthful food should be done in moderation."

Have you had any fresh corn this summer? If you haven’t, a Labor Day cookout or family get-together is the perfect time to make a corn salad or side dish filled with wonderful, sweet corn. So, rush out and buy some at your local grocer or roadside produce stand. If you have dental problems, or just don’t like eating “off-the-cob,” take the raw ears of corn or boiled, tender ears of corn and use a sharp knife to cut (lengthwise) the kernels off of the cob. You will quickly taste the difference between canned or frozen corn vs. fresh corn. Here are some corn recipe ideas that you may want to try.

Grilled corn in the husk

8 ears of corn, your favorite variety

1/2 cup kosher salt (kosher optional)

1 gallon water

Taking care to leave the husk attached to each ear of corn, peel down the husk and carefully remove the silks from the ear of corn. Pull the husk back to cover the ears of corn and tie with string or a strip of corn husk. Dissolve the salt in cold water. Soak the corn in salty water for two hours. Heat your gas grill on medium setting. Shake the water off of the corn and place the corn on the grill. Cook for five to six minutes, rotate 14 turns, until the corn has been fully roasted on all sides.

Corn, peas and carrots in a skillet

8 medium to large ears of white or yellow corn

2 cups fresh garden peas

1-1/2 cups carrots, scraped, cut in half lengthwise, sliced

5 tablespoons margarine

3/4 cup finely chopped sweet onion

3 tablespoons all-purpose flour

1 cup whole milk

1-1/2 cups heavy whipping cream

1 cup shredded Cheddar cheese

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon Cayenne pepper

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1/2 teaspoon sugar

Put the peas and carrots into the same saucepan and steam them just until the vegetables are slightly tender. Pour them into a collander to drain them well. With a sharp knife, cut the edges from the ears of corn, and then scrape the remaining corn from the ears. Melt the margarine in a large, deep skillet and pour the corn and onion into the pan and sauté these ingredients for about five minutes, tossing occasionally. Add the flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk and cream. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add 1/2 cup cheese, salt, black and red pepper and sugar. Stir until cheese melts. Stir in cooked chicken and vegetables. Cook until thoroughly heated to allow flavors to meld. Serve over cornbread, rice, or mashed potatoes. Garnish with shredded Cheddar cheese and/or paprika, if desired. This recipe yields six servings.

Corn salad

2 cups fresh corn, cut from the cob

2 tablespoons chopped onion

1 tablespoon white vinegar

1 teaspoon sugar

1/8 teaspoon dried oregano

1/4 teaspoon black pepper

1 medium carrot, scraped and shredded

Boil six large ears of corn for about five minutes. Drain the corn well, and scrape the corn from the cob (should make about two cups. In a small saucepan, combine the corn, onion, vinegar, sugar, oregano and pepper. Cook over low heat for about five minutes. Stir in the shredded carrot, and chill. This recipe yields about four servings.

Contact writer at tgmhatchell@yahoo.com

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