By Susan Shinn
sshinn@salisburypost.com
How wonderful to have fresh corn this late in the summer. Thanks to Miller’s Produce, visitors to the farmers market can still can reap a fresh, sweet harvest.Darrell Blackwelder, cooperative extension agent, estimates that the corn will be available through mid-September.
“It’s kinda unusual,” he says.
But well received.
Blackwelder says that the Millers sold some 200 dozen ears of corn by 9 a.m. Saturday morning.
The Silver King variety is similar to Silver Queen, but with a bigger kernel, Blackwelder says.
So if you’ve purchased several dozen ears of corn and put them up for later, here are some recipes if you’d like something other than corn on the cob ó which, admittedly, is hard to beat.
A serving of corn ó one medium ear or a half-cup cooked ó has 80 calories and is considered one serving of starch/bread for diabetic or Weight Watchers exchange, according to Robin Fisher, a local licensed dietitian and nutritionist. It’s also cholesterol-free, sodium-free and lowfat.”It’s a moderate source of vitamin A and potassium,” Fisher adds, “and kids like it!”
Sara Pitzer, our resident freelance food writer, sends this recipe from her book, “Whole Grains: Grow, Harvest and Cook Your Own,” which she is revising for Storey Publishing.
Sara writes, “The recipe is Pennsylvania Dutch. Simple and good, just right for Sunday night supper. It will use surplus tomatoes as well as corn.”
Corn Casserole with Tomatoes and Eggs
4 C. cooked or canned tomatoes
1 C. (or more) fresh corn
2 slices stale bread, torn into small pieces
1 Tbsp. sugar
1 Tbsp. butter
Salt and pepper
4-6 eggs
Heat the tomatoes to boiling and pour into a six-cup baking dish. Stir in the corn, bread and sugar. Dot the top with butter. Sprinkle with salt and pepper. Break four to six eggs, depending on how many people you want to feed, onto the top of the tomatoes and bake, uncovered in a 350 degree oven, until the casserole is bubbling and the eggs are set. Makes 4-6 servings.
Corn Soup
This recipe from Sara also comes from her “Whole Grains Book.”
Corn cut from a dozen lightly cooked ears4 C. chicken stock
1/4 C. butter
1/4 C. flour
1/4 C. nonfat dry milk
1 C. milk
1 Tbsp. sugar
Put the corn cobs with corn removed into a kettle with the chicken stock. Simmer about half an hour. Remove cobs.
Melt butter and stir in flour. Cook and stir over low heat until flour and butter have formed a light rown roux. Gradually whisk in hot stock.
Dissolve nonfat dry milk in whole milk and add to thickened stock. Bring almost to a boil, but do not let mixture boil. When it is hot, add corn, sugar, sat and pepper to taste. Serve with chopped fresh parsley or watercress on top. Makes about 6 servings.
Spicy Black Bean Salad
I got this recipe years ago from a dear friend’s daughter. I have used it many times over the years but this weekend was the first time I used fresh corn. It made the salad even better. This salad is especially good after it sits a day or two.
I have doubled the original recipe, so if this seems too much for you, cut all the ingredients in half.
2 cans black beans, rinsed and drained
1 C. (or more) fresh cooked corn, or one can corn, rinsed and drained
8 ounces Monterey Jack cheese, diced (you can use regular or the kind with jalapeno for an extra kick)
1 bunch spring onions, diced
2-3 stalks of celery, diced
1 red pepper, diced
1 jar salsa
2 T. olive oil
4 T. lemon juice
2 garlic cloves, minced
Combine beans, corn, cheese, onion, celery, pepper.
Combine salsa, oil, juice, garlic. Pour over salad.
Southern Corn Custard
This recipe was passed down from Jessie Ralston Miller, Lifestyle Editor Katie Scarvey’s grandmother, to Joyce Miller, Katie’s mom.
It’s a Thanksgiving favorite at the Miller house, Katie says.
3 eggs, slightly beaten
1 generous tsp. salt
1/8 tsp. pepper
1 Tbsp. sugar
1 tsp. dried mustard
2 C. fresh, frozen or canned corn (in order of deliciousness), drained
2 Tbsp. melted butter in 2 C. scalded milk
1 Tbsp. finely chopped mild onion
Mix all ingredients together; pour into a 1-1/2 quart baking dish; set inside a larger baking dish with at least an inch of water. Bake in moderate oven 350 degrees for 35-45 minutes or when an inserted knife comes out clean.
Serves 6.