Although most corn lovers would agree that the best way to eat their favorite vegetable is right off the cob, other recipes come in handy for variety`s sake during corn`s peak season. Here are some good ones adapted from cookbooks.
BACON-FRIED CORN
Preparation time: 15 minutes
Cooking time: 10 to 12 minutes
Yield: 4 servings
Adapted from ”Hollyhocks & Radishes” by Bonnie Stewart Mickelson
(Pickle Point Publishing, $13.95).
4 strips bacon, diced
1 small onion, chopped
2 cups fresh corn, from about 4 ears
1/2 red bell pepper, diced
2 tablespoons minced parsley
2 tablespoons milk
Salt, freshly ground pepper to taste
1. Fry bacon until crisp in a heavy skillet. Remove with a slotted spoon and reserve. Drain all but 2 tablespoons bacon fat. Add onion to bacon fat and cook until soft, about 5 minutes.
2. Stir in corn and red pepper and cook until barely soft, 3 to 4 minutes. Add parsley, milk, salt and pepper, mix well and remove from heat. Sprinkle with reserved bacon.
HARVEST CASSEROLE
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 55 to 60 minutes
Yield: 10 to 12 servings
This hearty casserole is from ”The Best Midwest Restaurant Cooking” by Margaret Guthrie (Iowa State University Press, $22.95). Guthrie collected it from The Ronneburg in Amana, Iowa.
2 medium eggplants, peeled, diced
4 medium zucchini, sliced
Salt
2 pounds lean ground beef
3 large tomatoes, seeded, chopped
2 green peppers, chopped
4 ears sweet corn, cut from cob
1 1/2 cups cooked white rice
3 tablespoons chopped parsley
Freshly ground pepper
1/2 cup melted butter
2 cups freshly grated Parmesan cheese
1. Place the eggplant and zucchini in a colander and sprinkle liberally with salt. Let stand for 30 minutes to drain then squeeze to remove excess liquid.
2. Heat oven to 375 degrees. Grease a large baking dish.
3. Brown the ground beef then drain off the excess fat. Transfer to a large bowl and add all the vegetables, rice and parsley. Season generously with salt and pepper. Transfer to baking dish and pour melted butter over.
4. Cover and bake 45 minutes. Uncover and sprinkle cheese over top. Return to oven and bake until cheese is melted and vegetables are tender, 10 to 15 minutes longer.
LIGHT CORN CUSTARD
Preparation time: 10 minutes
Cooking time: 60 minutes
Yield: 4 to 6 servings
This recipe, from ”The Victory Garden Cookbook” by Marion Morash
(Alfred A. Knopf, $16.95), can be flavored with fresh garden herbs or a minced hot pepper. For a lighter, almost souffle-like texture, beat the egg whites separately and fold them in.
4 ears sweet corn, cut from ears, about 2 cups
4 eggs
1 cup whipping cream
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Dash nutmeg
2 tablespoons melted butter
1. Heat oven to 350 degrees. Butter a 6-cup baking dish.
2. Combine all ingredients and transfer to baking dish. Place baking dish in a shallow pan and add boiling water to the outer pan so it comes halfway up the sides of the baking dish.
3. Bake until a knife inserted in the center comes out clean, about 1 hour. Serve hot.
