July 18, 2007
IS THAT A RECIPE OR A VICTORIA'S SECRET CATALOGUE?:
COUNTRY-FRIED CORN (ELIZABETH PUDWILL, 7/16/07, Houston Chronicle)
* 6 ears cornPosted by Orrin Judd at July 18, 2007 9:07 AM
* 3 to 4 slices bacon
* 2 tablespoons sugar
* 2 teaspoons cornstarch
* ΒΌ cup milk
* 1 to 2 tablespoons butter
* Salt, to tasteScrape the corn kernels off the cob using a sharp knife, getting as much ``milk'' from the cob as possible. Set aside.
In a heavy skillet, cook the bacon until crisp. Remove the bacon onto a plate lined with paper towels, leaving the drippings in the pan, and set aside.
Stir the corn kernels into the hot drippings. Cook for 15 to 20 minutes. Add 2/3 cup water and sugar. Stir until most of the liquid gets absorbed and the mixture starts to thicken.
Mix the cornstarch with the milk. Add it to the corn, stirring as it thickens further. Stir in the butter and salt. Top with crumbled bacon slices.
I don't see the point of taking peak of season fresh corn, cooking it forever, and then adding sugar water. In-season corn takes only a couple of minutes to cook and most varieties have been bred for sweetness with most of the corniness taken out. This recipe is essentially pan gravy with corn. Just cook the bacon, remove, add the cornstarch/milk mixture, thicken, and add the corn and bacon to finish.
Posted by: Rick T. at July 18, 2007 9:43 AMCorn is devoid of taste and nutritional value. It exists to be gussied up.
Posted by: oj at July 18, 2007 9:55 AMI have a similiar recipe for smothered cabbage which basically is a slab of bacon with a side of shredded cabbage thrown in and some onion, green pepper, salt, red and black pepper for flavor.
Basic rule of cooking in my house: Bacon makes it taste better.
Posted by: Buttercup at July 18, 2007 10:54 AMYes, most modern sweet corn is fairly tasteless because it has been bred for additional sweetness and the ability to delay the turning of sugar into starch. Similar issues abound with almost all our modern fruits, vegetables, livestock, and flowers.
I missed the post on nutritional value as criterion for recipes on this site. Sorry! :-0
Posted by: Rick T. at July 18, 2007 12:11 PMMaybe East Coast corn is devoid of taste, Left Coast only "needs" butter.
However, for any "Coast" corn, following is too die for!
Mike
Roasted Red Bell Pepper Butter:
2 red bell peppers
1 pound butter, at room temperature
1/4 cup basil leaves
2 tablespoons lime juice
Salt and freshly ground pepper
Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month. It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.
Yes, the point of corn is that it is a delivery system for butter, which tastes great.
Posted by: oj at July 19, 2007 8:38 AM