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Summer Stalk

August 10, 1986|BETSY BALSLEY | Betsy Balsley is food editor of The Times.

Pick it, boil it and pass the butter

is the purist's way to serve fresh corn. But

with just a little more effort this

wholesome favorite can become something

special. A sampling of delicious but quick

recipes can be found on Page 34.

GREEN CORN CASSEROLE 2 cups fresh corn kernels 4 cups milk 1/2 teaspoon salt 1 cup hominy grits 2 tablespoons butter or margarine 2 teaspoons sugar 1 cup shredded Swiss cheese 1 4-ounce can green chiles, seeded and chopped 3 eggs 1/2 cup shredded sharp Cheddar cheese

Heat corn, milk and salt just to boiling and slowly stir in grits. Cook and stir over medium heat until smooth and thickened, about 5 minutes. Beat in butter, sugar, Swiss cheese and chiles. Beat eggs lightly and stir a little of the hot mixture into them. Stir eggs back into hot grits. Blend until smooth and turn into a shallow, greased 2 1/2-quart casserole. Sprinkle Cheddar cheese on top. Let stand 30 minutes. Bake at 350 degrees until golden on top, about 1 hour. Serve warm. Makes 8 servings.

CORN IN TOMATO AND GREEN-CHILE SAUCE 2 tablespoons oil 1 onion, chopped 1 green pepper, chopped 4 large ears corn 1 7-ounce can green-chile salsa 1 8-ounce can tomato sauce 1 4-ounce can chopped black olives 1/2 teaspoon dried savory 2 tablespoons vinegar Chili powder, salt, pepper

Heat oil in 10-inch skillet. Add onion and green pepper and cook until soft but not browned. Cut corn from cob and add to vegetables. Continue cooking over low heat while adding salsa, tomato sauce, olives, savory and vinegar. Cook and stir about 5 minutes. Add chili powder, salt and pepper to taste. Cover and cook over low heat about 30 minutes or until slightly thickened, stirring occasionally. Makes 6 to 8 servings.

MICROWAVE CORN CASSEROLE 2 cups cooked fresh corn kernels, about 4 ears 1/4 cup whipping cream 1 tablespoon chopped chives or green onion tops 1/2 small clove garlic, minced Salt, pepper 1 tablespoon butter or margarine, cut in chunks 2 tablespoons grated Parmesan cheese

In 1-quart microwave-safe dish combine corn, whipping cream, chives, garlic, salt and pepper (to taste) and butter.

Microwave at 30% power (DEFROST or MEDIUM LOW), covered, stirring twice, about 7 minutes. Sprinkle with Parmesan cheese. Let stand, covered, about 5 minutes, or until cheese melts. Makes 4 servings.

LANCASTER COUNTY CORN PIE 1 11-ounce package pie crust mix 3-1/2 cups fresh corn kernels, about 6 ears 3 hard-cooked eggs, sliced 2 tablespoons minced onion 2 tablespoons minced parsley 1 tablespoon flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter or margarine 3/4 cup whipping cream or half and half

Prepare pie crust according to package directions and roll out half of dough 1/8-inch thick. Line a 9-inch pie plate with rolled pastry.

Layer uncooked corn kernels, eggs, onion and parsley in pie shell. Combine flour, sugar, salt and pepper and sprinkle over mixture. Dot with butter and pour cream over mixture.

Roll out remaining pie crust 1/8-inch thick and place over corn mixture. Seal edges and make cuts in crust for steam to escape. Bake at 450 degrees 8 minutes. Reduce heat to 350 degrees and bake 50 to 60 minutes longer or until crust is lightly browned. Makes 6 servings.

TABLE FROM PANACHE, PASADENA

PRODUCED BY ROBIN TUCKER

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