Corn com­ing in clas­sic sum­mer recipes

Times-Record - - Community - By MARIE SAV­AGE Food Colum­nist

Fresh corn was al­ways a wel­comed treat from the coun­try gar­den. My par­ents planted it in stages, so we would have fresh corn most of the sum­mer months. With the abun­dance of fresh corn, Mom would can and freeze enough for the win­ter months. Our fruit closet, un­der the front stair­way in the liv­ing room, would look like an aisle in the gro­cery store, packed full of pick­les, rel­ishes, jams, jel­lies, beets and much more. One of my fa­vorite times was when we would shuck bas­kets of corn, clean the ears well and place them in large pots of boil­ing wa­ter. We cooked un­til ten­der, re­moved, let cool and sliced corn from the cob, putting it in freezer bags to be used in the win­ter for soups, frit­ters and side dishes. It was a lot of work but Mom never com­plained. Her hard work to feed a large fam­ily was al­ways ap­pre­ci­ated. To­day, I clean an ear of corn, wash it in cold wa­ter, wrap it in a damp pa­per towel, mi­crowave it for four min­utes and have a ten­der ear of fresh corn. I won­der if Mom would have ever cooked her corn that way!

Easy corn chow­der

Fry three slices of cubed ba­con in a large skil­let un­til crispy; add two sliced hot dogs and brown slightly. Add 1/2 cup chopped onion, two peeled and diced pota­toes, 1-1/2 cups fresh corn, 1 tsp. salt, 1/2 tsp. black pep­per and 1 cup wa­ter. Cover and cook over low heat un­til pota­toes are ten­der. When pota­toes are ten­der, add 1 cup canned milk and heat just un­til hot — do not boil. This is a very old recipe but give it a try and you may like it.

Corn frit­ters

Mix 1 cup fresh corn, a dash of salt, 3 cups flour, 1 tsp. vanilla, 2 tbsp. bak­ing pow­der, 1 cup sugar, two beaten eggs and 1/3 cup milk. Mix well and drop by ta­ble­spoon­fuls in hot oil and fry un­til golden brown on each side. De­li­cious with your fa­vorite meat, but fresh fish is my fa­vorite.

Corn pud­ding

Com­bine 1-1/2 cups fresh corn, two beaten eggs, 2-1/2 tbsp. sugar, 1 tbsp. flour, 1 tbsp. mar­garine and 1/2 cup milk. Mix well and pour into a but­tered bak­ing dish. Bake at 375 de­grees for about 90 min­utes. There are many recipes for corn pud­ding; this one is quick and easy and tastes great.

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