August 25, 2011 at 9:00 a.m.

The sweet taste of fresh corn on the cob

The sweet taste of fresh corn on the cob
The sweet taste of fresh corn on the cob

Last week I mentioned that I would continue with zucchini recipes, however we are in the season of corn. I'll put more zuc recipes on hold for another column when the corn is gone and the zucs are still producing!

Everything on the corn plant is usable. Whether it's boiled, creamed, popped, pickled, steamed, roasted or made into cornmeal, some way of cooking it is waiting for you (unless you have a medical condition that keeps you from eating it). The husks for tamales and dolls, silk for medicinal tea, kernels for food (and leftovers for bait which I sometimes use, as I'm not fond of wiggly bait), making jelly, stalks for fertilizer, the cobs for making jelly, fuel and perhaps something that hasn't been thought of as yet.

There is something about fresh corn on the cob that I have a hard time with: butter dripping down my chin (obviously I must use too much butter) and the skin of the kernel getting stuck in my teeth!

And so, let's "dress up" corn in different ways in recipes today.

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This casserole makes a large amount, that you might like to make for a potluck party.

MEXICAN

CORN CASSEROLE

4 eggs

1 - 15 oz. can whole kernel corn, drained*

1 - 15 oz. can cream-style corn

1-1/2 c. cornmeal

1-1/4 c. buttermilk

1 c. butter or margarine, melted

2 - 4 oz. cans chopped green chilies

2 medium onions, diced

1 T. baking soda

3 c. shredded cheddar or Mexican-style cheese, divided

Jalapeno pepper and sweet red pepper rings for garnish, optional

Beat eggs in a large bowl, add next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into greased 9x13-inch baking dish. Bake, uncovered, at 325 degrees for 1 hour. Remove from oven. Top with rest of cheese. Cover with foil and let stand for 15 minutes before serving. Garnish with peppers if you wish.

Makes 12-15 servings.

*You can substitute 2 cups of cooked corn, cut off the cob.

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CORN AND RICE

SALAD

1 - 15 oz. can whole kernel corn, drained well

2 c. cooked rice - can use white, brown or wild rice

1/4 c. diced sweet red or green peppers,

1/4 c. sliced green onions

1/4 c. chopped ripe olives

3 T. canola or olive oil

3 T. white wine vinegar

2 T. soy sauce

2 T. fresh snipped parsley (or 1 T. dried parsley flakes

1/2 t. dijon style mustard

1/2 t. garlic powder

8 cherry tomatoes, sliced (if using tiny tomatoes, use 16 but don't cut them)

1 T. finely shredded parmesan cheese

In medium bowl, combine first 5 ingredients. In a jar with a cover, shake together next 6 ingredients; shake well until smooth. Fold into corn mixture. Cover and chill several house or overnight. To serve, add tomatoes, top with parmesan cheese.

Makes 8 servings.

NOTE: If using olive oil in dressing, let salad stand at room temperature for 20 minutes before serving.

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Another casserole recipe for you to try.

COUNTRY CORN

CASSEROLE

1 - 16 oz. pkg. frozen corn, broccoli and sweet red pepper

1/4 c. water

1/2 c. diced onion

2 T. butter or margarine, divided

1 - 10 oz. can cheddar cheese soup, undiluted

1/4 c. milk

1-1/3 c. crushed saltine crackers

In a small saucepan over medium heat, bring veggies and water to boil. Lower heat, cover and boil for 5-6 minutes or until just tender; drain. In medium saucepan over medium heat, sauté onion in 1 T. butter until tender. Add soup and milk, stirring until smooth. Add cracker crumbs and cooked veggies; mix well. Spoon into greased 8" square baking dish. Dot with rest of butter. Bake, uncovered at 350 degrees for 25-30 minutes, or until golden.

Makes 6-8 servings.

TFD: A pessimist is one who looks both ways before crossing a one-way street.

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