Made With Love

Nothing tastes of summer quite like corn

To keep corn fresh, don't remove husks and silk until you're ready to cook.
To keep corn fresh, don't remove husks and silk until you're ready to cook. McClatchy-Tribune News Service

This week I'm cooking with corn, which I get from the farmers market.

Corn has to be kept in its husk to remain fresh. After the husks have been removed, you should also remove every bit of silk.

The easiest way to prepare corn is to boil it. Nothing can go wrong with this method. Boiling is all it takes to get that sweet, simple staple of summer: corn on the cob. I add a little butter to my boiling water, and then use salt and pepper when the corn is served.

Corn freezes really well. If you have some butterbeans in stock, you can prepare a little succotash for the freezer. I know I'll be doing that.

I've pulled recipes for some old favorites from my files. If you haven't tried Southern Corn Pudding yet, this might be the perfect week to do so.

SOUTHERN CORN PUDDING

6 ears corn

3 eggs, separated

2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons flour

Pepper

1 cup milk

1 tablespoon melted butter

Cut the corn off the cobs. Beat the yolks of eggs and add them to the corn. Blend sugar, salt, flour and pepper and add the milk. Beat the whites separately, and when beaten stiff, fold into the first mixture. Put in a well-buttered dish and bake in moderate oven until set.

CORN FRITTERS

2 eggs

1 cup corn, cut from cob

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

Beat eggs light. Add rest of ingredients. Fry by the spoonful in deep fat. Drain on paper towels and serve hot with maple syrup.

GREEN BEANS AND CORN

1/2 cup water

1 cup sliced fresh green beans

1 cup fresh corn, cut from cob

1 teaspoon margarine

3 tablespoons chopped onion

1/2 teaspoon dried basil, crumbled

1/2 teaspoon lemon juice

Dash of pepper

In a medium saucepan, bring water to a boil over high heat. Stir in beans and corn. Reduce heat and simmer, covered, until beans are just tender, 5 to 8 minutes. Drain well.

In same saucepan, melt margarine over medium heat. Add onion and cook for 3 to 4 minutes, or until translucent. Return green beans and corn to pan, stir in remaining ingredients.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.

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