September 04, 2024

Hello Foodie Friends

Here's a great way to make the most of the still plentiful corn harvest. This is still 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.


Enjoy!
Marzee
Email your comments

SPICY CORN CASSEROLE

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

MARZEE's CORNER

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!