Recipe Corner (Aug. 28, 2008)

 Recipes for corn lovers

Aug. 28, 2008
By Ginger Isham

It is the season and the corn is good! Leftover corn can be cut off the cob and used in many ways, including the following:

Corn fritters

1/2 cup milk

2 cups of boiled corn cut from the cob

2 cups flour

scant teaspoon salt

1/4 teaspoon pepper

3 teaspoons baking powder

1 tablespoon oil

2 eggs, well beaten

Blend milk and corn; add rest of ingredients and mix well. Drop by spoonfuls into fat at temperature of 375 degrees (use electric fry pan). To test if fat is hot enough, drop in a piece of bread. It should brown in 60 seconds. Drain on paper towels and serve immediately. Taken from a 1929 cookbook titled, “Anyone Can Cook.”

These next two recipes come from “Soups & Salads for Spring and Summer Days” by Liza Fosburgh, which I purchased at Fort Ticonderoga Gift Shop.

Creamy corn chowder

2 bacon strips

1 medium onion, chopped

1 potato, peeled and chopped

1 sweet red pepper, seeded and finely chopped

2 tablespoons flour

1/2 teaspoon dry mustard

1 can evaporated milk (14 ounce), or half and half or light cream, heated

4-5 ears of cooked corn cut from the cob (scrape cob to get all sugary liquid)

1 cup plain yogurt

Cook bacon until crisp; remove and crumble and save. In bacon drippings, sauté onion, potato and red pepper until soft. Sprinkle on flour and mustard and mix well. Gradually add milk/cream, stirring constantly to thicken. Stir in corn and yogurt. Season with salt and pepper and serve hot with crumbled bacon.

Pepper corn-stuffed tomatoes

4 large ripe tomatoes, cut in half, scoop out meat and chop

2 cups cooked orzo (pasta)

1 cup cooked corn kernels

1 red pepper, seeded and chopped

1/4 cup fresh parsley, minced; or cilantro

1/4 cup plain yogurt

1/4 cup olive oil

2 tablespoons lime juice

lettuce leaves

Combine tomato meat, orzo, corn, pepper, parsley, yogurt, oil and lime juice. Season with salt and pepper. Fill the eight tomato halves with this mixture. Serve on a bed of lettuce.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.