Corn and tomato recipes

By Ginger Isham

Fresh corn and tomatoes are abundant now and there is no better time to make these recipes than when the vegetables are fresh from the garden. You may substitute frozen corn if fresh is not available, but there is no substitute for fresh tomatoes. These recipes are from my files — or maybe from farm magazines.

Corn Pudding with Fresh Herbs

3 cups fresh corn cut from the cob

1 tablespoon cornstarch

1 teaspoon sugar

pinch of salt

2 tablespoons fresh dill, chives or thyme, chopped (or combination)

4 tablespoons melted butter (I use only 3 tablespoons)

3/4 cup half-and-half (substitute whole milk for part of this)

3 large eggs (separated)

Mix corn, cornstarch, sugar, salt, herbs and melted butter in a bowl. Mix egg yolks and half-and-half together and add to corn mixture. Beat egg whites until stiff and fold into the corn mixture. Pour all this into a buttered 1 1/2 quart baking dish. Bake at 350 degrees for 30 minutes. Serve right away.

Tomato Chutney – low calorie

Heat 2 teaspoons of oil in a pan and sauté for a minute or two 1 tablespoon minced fresh ginger (peeled) and 3 cloves of garlic (chopped fine). Add 5 cups chopped fresh tomatoes (seeds removed), 2 tablespoons sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. I would suggest adding 1/2 teaspoon cumin and less salt. Taste and add more if needed. Cover and simmer for 5 minutes. Serve warm or chilled with rice, chicken or fish.

Broiled Tomatoes with Zip

4 large tomatoes

spicy brown mustard

pinch of salt

1/4 teaspoon black pepper

pinch of ground red pepper

1/2 cup grated Parmesan cheese

1/2 cup Italian-seasoned breadcrumbs

1/4 cup melted butter

Cut tomatoes in half crosswise. Place in baking dish. Pat with paper towel to remove extra moisture. Spread mustard lightly over cut side of each half of tomato. Combine salt and peppers in bowl and mix well. Sprinkle this over the tomatoes. Mix cheese, breadcrumbs and butter and spoon over tomato halves. Bake for 5 minutes at 400 degrees and then broil until lightly browned. Serve as side dish with green salad.

Food Hint: When making your favorite corn chowder, add a little cumin to make it come alive!

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.