If you want to eat your fresh corn off the cob, you have to take it off the cob. First remove the shucks and silks. Cut the end off the cob and all the shuck will release quickly. Remove the silks. This can be tedious, but don't quick now. Hold the ear upright with the small end in the bowl and cut the corn with a smooth downward stroke. Now do it again, etc. There is a kitchen implement called a corn cutter or a kernel cutter available in kitchen specialty shops. If you have a large garden or a true love of fresh corn, it may be worth you trouble to find one. (See related article below.)
To prepare whole kernel corn, cut all the kernels from the cob. Put one or two tablespoons of butter in a skillet over low heat. Add the corn and salt to taste. Do not let it burn. Add liquid if necessary. Simmer for 5 to 10 minutes. Serve immediately. Canned and frozen whole kernel corn may be served this way.
Cream style corn requires a little different technique than whole kernel. When you cut the corn from the cob, make a shallower cut than with whole kernel leaving about half the corn on the cob. With the back of the knife, scrape the corn and juice into the bowl too. You may cook it like whole kernel with butter over low heat. It will stick easily. Add a little water and stir. Salt to taste and enjoy.
I am including two of my favorite recipes for cream style or whole kernel corn. Tip: If you want to turn whole kernel corn into cream style corn, whiz it up in the blender for a few spins. Be careful not to make baby food out of it.
Corn Pudding
In a medium size bowl place the contents of one can of corn or two cups of fresh corn. Add:
1 cup milk
3 eggs
1 cup meal or flour
1 cup or less of sugar
1/2 teaspoon baking powder
1 stick melted butter
2 to 3 tablespoons mild or hot peppers, optional
Pour into a 9X13 inch baking dish. Bake at 350 degrees for 45 minutes or until top is browned and mixture is set. Serve hot or cold.
Mexican Corn Bread
To one recipe of cornbread batter add:
1 cup grated cheese
1 can of corn (2 cups)
2 or 3 chopped jalapenos
3 slices of crisp bacon
Mix well. Pour into a hot greased skillet. Bake for 30 to 35 minutes in a 375 degree oven until browned. Serve with chili, soup, or stew. It is also good as a snack.
Corn Pudding
In a medium size bowl place the contents of one can of corn or two cups of fresh corn. Add:
1 cup milk
3 eggs
1 cup meal or flour
1 cup or less of sugar
1/2 teaspoon baking powder
1 stick melted butter
2 to 3 tablespoons mild or hot peppers, optional
Pour into a 9X13 inch baking dish. Bake at 350 degrees for 45 minutes or until top is browned and mixture is set. Serve hot or cold.
Mexican Corn Bread
To one recipe of cornbread batter add:
1 cup grated cheese
1 can of corn (2 cups)
2 or 3 chopped jalapenos
3 slices of crisp bacon
Mix well. Pour into a hot greased skillet. Bake for 30 to 35 minutes in a 375 degree oven until browned. Serve with chili, soup, or stew. It is also good as a snack.
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