Crazy for corn this week

It’s about corn today. Last week, I received a note asking if I could answer a couple of questions about “un-dressing” the ear of corn (That’s exactly what the person asked!), as in, how to easily get the silk off the ear after husking it. First, be careful not to get the silky hair tangled around the ear. (Is this a joke or what, Alice? I’ll never make it as a stand-up comedian!) This is how I do it. Wipe downward toward the stem end with a damp cloth, or use a mildly stiff veggie brush. The other question was how many ears of corn will it take to make three cups of kernels. Five to six ears depending on the size of the ear.

BLACK BEAN AND CORN SALAD
1-15 oz. can black beans, drained, rinsed
1-8-3/4 oz. can whole kernel corn, drained
1/4 c. sliced onions, using most of the tops
3/4 c. thinly sliced celery
1/2 c. diced sweet red pepper
3/4 c. picante sauce
2 T. each, olive oil and lemon juice
1/2 to 3/4 t. cumin
1 garlic glove, minced
1 c. (4 oz.) shredded Monterey Jack cheese, cut into 1/4-inch cubes

Combine all ingredients, except cheese, in a large bowl; mix well. Cover and chill several hours or overnight. To keep the cheese from getting soft, cut the cheese, put it in a plastic container and refrigerate overnight. Add to the salad when you’re ready to serve. Makes eight servings.

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CORN CUSTARD CASSEROLE
1 small onion, diced
1/2 c. diced green pepper
1/4 lb. (one stick) butter or margarine
1-16 oz. can whole-kernel corn, undrained
1-16 oz. can cream-style corn
3 eggs, slightly beaten
1-8-1/2 oz. box corn muffin mix
1-1/2 c. (6 oz.) shredded Cheddar cheese, divided

In a saucepan, saute onion and green pepper in the butter. Combine both cans of corn, eggs, muffin mix and one cup of cheese. Mix onion mixture into corn mixture, turn into 1-1/2 qt. casserole or 8x8 or 9x9-inch baking pan. Top with rest of cheese. Bake at 350 degrees for 40 minutes. Makes six servings.

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PORK CHOPS WITH CORN DRESSING
Dressing:
1 egg, beaten
2 c. soft bread crumbs (2-3 slices bread, torn in small pieces)
1-16 oz. can whole kernel corn, drained or 1-1/2 c. cooked corn, cut off the cob
1/4 c. water
1/2 c. diced green pepper
1/4 c. diced onion
1 t. Worcestershire sauce

Pork Chops:
6 butterfly (boneless) pork chops, one inch thick

Salt and pepper to taste 1 can cream of mushroom or cream of celery soup, undiluted 1/2 soup can milk In a bowl, combine first seven ingredients; set aside. In a large skillet, heat oil over medium-high. Lightly brown chops on both sides. Season with salt and pepper. Transfer chops to a 9x13-inch baking pan. Top each with corn dressing. Add enough water to cover bottom of pan about 3/4-inch deep. Bake uncovered at 350 degrees for about one hour or until pork is tender. Add more water if pan starts getting dry. Remove chops to a serving platter; keep warm. Combine soup and milk in a small micro-proof bowl; heat just until hot (not boiling), stirring often. Add to pan drippings, mixing well. Transfer to gravy boat and serve with chops. Makes six servings.

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AMAZING CORN CAKE
1-17 oz. can cream-style corn
1/2 c. packed brown sugar
3/4 c. sugar
3 eggs
1 c. canola or veggie oil
1 T. baking powder
2-1/4 c. flour
1 t. each, baking soda, salt and cinnamon
1/2 c. each, raisins and chopped

Caramel Frosting:
1/4 c. butter
1/2 c. packed brown sugar
1/4 c. milk
2-3 c. powdered sugar

In a mixing bowl, combine corn and sugars. Add eggs and oil; beat until well blended. In another bowl, whisk together dry ingredients; add to batter and mix well. Stir in raisins and nuts. Pour into a greased 9x13-inch baking pan. Bake at 350 degrees for 30-35 minutes or until cake tests done. Cool thoroughly on wire rack. For frosting: In a saucepan, bring butter and brown sugar to a boil over medium heat. Remove from heat; stir in milk. Stir in powdered sugar until frosting is smooth and of spreading consistency. Frost cooled cake. Makes 12-15 servings. Thought for the Day: Spontaneity is one of the great joys of a strong friendship