5 classic summer corn recipes
Recently, my local produce market received its first large shipment of summer corn. The sale price was five ears for $1 — a bargain. After gathering a few grocery items, I paid $25 for onions, avocados, peppers, garlic, butter and canned goods, and supplemented with fixings from the kitchen and garden. Using the additional ingredients, I prepared five classic summer corn dishes. (Text: Enrique Gili)
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Put the corn (husk and all) in the microwave on high for 4min. 44sec. (this timing is for one corn cobb). When finished cooking husk and corn silk comes off easily and the corn is delicious.
corn is one of the best veggies , you can fry it, bake it, boil it, grill it and just heat with a few other fresh veggies, i have been frying corn for over 40 years and i still enjoy it as one of my favorites
The best Southern Fried Corn (no matter the recipe) is best done in a heavy hot cast iron (seasoned) skillet
Sorry, but you absolutely can not have Southern corn without bacon grease!! Cook 4-6 slices of bacon, remove, then add the corn with water. Let it cook about 30 minutes and taste, add salt and pepper to taste. NO milk necessary. Mix a 2 t of cornstarch with 1/2 cup water thoroughly and add to bubbling corn. Mix all together, add bacon back until corn is thickened. DELICIOUS !!!
After shucking and silking, cut off ony the top third of the kernels. Then, take the back of the knife and go around the cob again releasing all the "milk". I find I'm more accurate if I pull the knife toward myself when removing kernel tops. The opposite motion is best for releasing the milk. Place at least two cups in a skillet with 2 TBS of butter. Stir very frequently. When it starts to bubble, add some milk (cream is better!) and cook a little longer.
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