Have I Got An Ear-full For You!

Corn is one of the most valuable crops grown in the United States today. Along with wheat, rice and potatoes, it ranks as one of the most important crops in the world. When Christopher Columbus landed in Cuba in 1492, he sent two of his men to explore the island. When they returned, they told him about a sort of grain called “maize.” History books tell us this was the first time white people had heard of the plant that we call corn. In the British Isles, people call corn “maize,” and is a favorite food throughout North and South America. We enjoy juicy ears of corn on the cob flavored with butter and salt; many could not start the day without Corn Flakes nor could we sit through a movie without popcorn. The United States produces about 50% of the world’s corn crop, with farmers in Western North Carolina adding to that number significantly.
When I think of corn, my memories always go to my Aunt Sylvia Biggerstaff’s corn, grown down the mountain in Rutherford County; she scrapes the ears real close and then creams it in a way that I have never been able to copy. I always looked forward from one family reunion to another for that dish and would make a trip down the mountain a time or two in between when nothing else would satisfy. For the first time ever and due to her declining health, she wasn’t able to send her little red thermos container full of her corn this year . . . and it was a sad time for me in more ways than one.
Since I could never capture her recipe, I will share other ideas that might prove just as pleasing and satisfying to you.

Roasted Corn On The Grill

Select tender, young sweet corn. Remove large husks; turn back the inner husks and remove silk. Spread corn with soft butter. Pull husks back over corn and place on grill 3 inches from hot coals, cooking 20-30 minutes, turning frequently. Serve at once with salt, pepper and butter.

 

Herbed Corn Bake

1 cup milk
½ cup mayonnaise
1 egg, well beaten
1 pound whole kernel corn,(drain, if canned)
1 cup herb seasoned stuffing
1 small onion, minced
1 tsp. parsley flakes
1 cup dry bread crumbs
2 Tbs. butter or margarine

Combine milk and mayonnaise; mix well. Add egg, corn, stuffing, onion and parsley. Pour into greased and floured 8" baking dish. Toss bread crumbs with melted butter; sprinkle over mixture. Bake in oven at 350 for 30 minutes.
Makes about 6 servings.

 

Supper-time Corn Scramble

12 slices bacon, diced
2 cups corn, cut from cob
½ cup milk
12 eggs, slightly beaten
1 ½ tsp. salt
½ tsp. pepper
½ cup grated Cheddar cheese

Fry bacon in skillet until crisp. Drain, reserving fat. Return 3 Tbs. fat to skillet. Add corn and cook 8-10 minutes, or until golden brown. Stir in milk, simmer 2-3 minutes. Add eggs, salt and pepper. Cook and stir until set. Serve topped with bacon and cheese. Makes about 8 servings. It may sound strange, but it has been recommended as a satisfying main dish for a hungry family.

 

Easy Corn Casserole

1 (15- ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
2 whole eggs or ½ cup egg beaters
1 cup sour cream
½ large onion, chopped
1 box Jiffy corn muffin mix
1 cup cheddar cheese, shredded
Salt
Pepper

Mix everything together. Put into sprayed 9" x 13" pan, uncovered. Bake at 350 degrees for 45 minutes. Very easy and quick! Try adding a can of chopped green chiles for a spicy variety.

 

Quick and Easy Corn Fritters

2 cups water
1 egg
Pinch of ground black pepper
¾ cup Bisquick baking mix (more or less if needed for spooning consistency)
¼ cup milk
1 (11 ounce) can whole kernel corn
Vegetable or your choice oil for frying

In a mixing bowl combine water, egg, and pepper; stir with a fork until well beaten. Stir in Bisquick mix; continue stirring until combined. If the mixture is dry and crumbly add ¼ cup milk. Mix in the corn, cover and let stand 10 minutes or until firm.

Heat oil at medium high in a large skillet. After heating for 5 minutes spoon mixture in 2 tablespoon size lumps into skillet. Do not crowd the skillet. Flip each fritter after the bottom side is golden brown. Drain on paper towels and repeat until the mixture is gone.