Corn

I would love to try Mexican grilled corn!

Mexican-Grilled-Corn-6.jpg
 

I'm a 10 but I don't eat it very often.

I like leftover corn fried in butter or bacon fat for breakfast also corn fritters or corn oysters with maple syrup.

Corn salad is a quick inexpensive side for a backyard barbecue, picnic, or potluck.

Corn Salad/Relish adapted from a recipe by Marion Cunningham.

4 cups fresh or frozen corn
1 red pepper
1 green pepper
6 ribs celery
2 onions

Pickle
1 cup sugar
2 t dry mustard
2 t turmeric
2 t celery seed
2 1/2 cups white vinegar
1/4 cup water

Chop the vegetables roughly the size of corn kernels. Put everything into a pot and bring to a boil, simmer for 15 minutes, cool and refrigerate overnight.
 

1 or 2 for me. I prefer 2.

hollydolly said:
I checked and 2 of our major supermarkets have stopped stocking it for reasons which are not given....
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You Brits seem to dislike corn, in general. A great family friend who spent several years in Canada absolutely detested corn. It was meant for cows. Other Brit friends are marginal if they’ll eat it.

peramangkelder said:
and also Corn Relish Dip but you can make it yourself
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That‘s one I’ve never heard of. Do you have a recipe?
 
@Aunt Bea I was wondering if your were referring to Mrs. Cunningham from Happy Days. I see there’s a chef with the same name.

Does that recipe keep long in the fridge?
 
Jules said:
@Aunt Bea I was wondering if your were referring to Mrs. Cunningham from Happy Days. I see there’s a chef with the same name.

Does that recipe keep long in the fridge?
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Yes, it's a good salad to have on hand in the summer.

You can also can it in a water bath canner for longer storage but it's so easy to make I wouldn't bother.
 
#1 for me. We have a variety here that is called Silver Queen. It is a very late white corn but so tender and sweet.
When we first moved here the farms around us were planted with field corn or cow corn as we call it,
We would pick it when it just started to show very small kernels. That lasted about 3 days before it got tough but during those 3 days we enjoyed corn every night.
I wondered if the farmer ever noticed that none of his corn had ears at the edge of his property.
 
I like fresh sweet corn boiled, steamed or roasted on the cob, slathered with butter, is best (still have my natural teeth).
followed by the same cut from the cob, again with butter.
followed by frozen whole kernel sweet corn off the cob, I typically nuke single portions.
followed by fresh YOUNG field corn steamed boiled or roasted; it has to be young or it is too tough to really enjoy, IMO.

IMO, cans casseroles or other preparations, just can't compare.

Popped corn is also great but its not really the same, IMO.

Corn bread is also good to great (depending on the recipe and what, if anything, it is served with).

Enjoy!
 
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Pappy said:
All the above, but maybe corn on the cob would top the list. If memory serves me, my grandma use to mix corn in our pancakes too. Or, maybe I’m having a brain fart.
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Corn fritters. My mom would make those. For some reason, I just can't make them. I follow the recipe too..lol
 
At the Minnesota State Fair, there are many, many places to eat all manner of food. Most of it is high calorie sweet stuff. The one spot my wife and I like to go to is the roasted corn booth. Other than that, we prefer to eat at one of the local restaurants on the day we go to the fair because they are much less expensive for what you get, and much healthier.

At home, we simply heat up canned whole kernel corn for the convenience of it.

Tony
 
I think that fresh creamed corn using the kernels and milk cut/scraped fresh from the raw sweet corn cooked with butter, S&P, a splash of cream, etc... would make a nice country version of eggs Benedict.
 

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