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*** A WORD FROM THE KITCHEN ***
This is a great time of year for corn and there are umpteen
different ways to eat it besides just on the cob...here's one
I bet you didn't have for SPICY CORN BAKE that makes a great
side dish. Don't be scared away by the jalapenos because you
can just eliminate them if you're not one for spice and replace
with more green or red sweet peppers.
(check out my corner today below for some great tips for
various ways to cook corn on the cob!)
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: SPICY CORN BAKE
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INGREDIENTS:
1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 C. Onion, diced
1/3 C. Celery, diced
1/3 C. Green Bell Pepper, diced
1 stick, Butter (1/4 lb.), plus 2 Tbsp. melted,
1/4 C. Milk
1 can (13.5 oz. ) Cream Style Corn
1 can (13.5 oz. ) Whole Kernel Corn
2 Tbsp. Jalapenos, chopped fine
2 Tbsp. Pimentos, chopped fine
1 tsp. Salt
1 Tbsp. Sugar
2 C. Corn Bread Muffins, Crumbled
DIRECTIONS:
In a large skillet over medium heat, cook bacon until crisp.
Add onion, celery and bell pepper and saute 2 minutes over
low heat; set aside. In medium-size pan, melt 1/4 pound
butter; add milk, corn, jalapenos, pimentos, salt and sugar;
heat over low heat. Add bacon-vegetable mixture and 1 C. corn
bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8-inch-square-by-11/2-inch pan. Moisten
remaining corn bread crumbs with remaining margarine and
sprinkle on top of corn mixture. Bake at 350 degrees until
crumbs are light brown
Yield: 8 Servings
Category: Vegetables, Side Dishes, Casseroles
http://www.thedailyrecipe.com
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MARZEE's CORNER
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STILL GREAT TIME FOR CORN ON THE COB...HOW TO COOK IT?
Boiling: Length of cooking time depends on the freshness
of the corn. If the corn is young, fresh and tender (picked
that morning), remove the husks and cook for 2 minutes
maximum in rapidly boiling unsalted water (salt makes the
kernels tough) and forget the sugar, the corn is sweet enough.
If the corn is a bit older or has been refrigerated, boil it
for 4 minutes.
Microwave: Best for cooking only one or two ears of corn.
Cook with husks off at the highest setting (one ear for 2
minutes, two ears for 5). Rub ears with butter or olive oil
before cooking, if desired.
Roasting on the grill: Husks on or off, there's really no
need to soak the ears or remove the silks (they'll come off
with the husk). Place on hot grill. If husks are on, let
them char a bit to impart a wonderfully smoky flavor to the
corn and grill six to eight minutes. Or remove husks for
beautiful color and taste (the heat caramelizes the sugar
in the corn) and grill for 3 minutes.
Roasting in the oven: Set temperature to 450 degrees and
roast six to eight minutes with husk on. If you desire
seasoning, first pull back the husk, rub with flavored butter
or olive oil and pull the husks back over the tops.
ENJOY!