Cornurishment

I have been a bit under the weather this week…since Monday night actually.  Achoo!  Sniffle sniffle.  

When did I catch this cold, or more precisely, when did it catch me? 

I was blaming it on the air conditioning that suddenly appeared everywhere once the temperature hit 80 or so. What was life like before a/c ?  Its like asking how did we survive without the Internet…we did and it wasn’t half bad, it was actually enjoyable if I remember right.  I am a sucker for a fresh summer breeze through the windows and front porch swings and truly enjoying a summer evening.  Smiling.

Back to my sniffles.  I was blaming it on the a/c, however when speaking to dad today he reminded me that I did wallow in mud on Saturday…could it be from that?  I suppose so…I had forgotten!  That mud wasn’t very sanitary I suppose, since I was rolling around in it with a few hundred other people.  The more I think of it, the more grossed out I get.  And to think that I am looking forward to next year’s race already. 

Fraggle Rock?  Anyone?

Since I am not on my death bed I figured I should soldier on in the kitchen.  I have been wanting to try a corn recipe I read about on another food blog – Eat Live Run, check it out its wonderful!  I have been putting it off for several weeks for no apparent reason.  I am kinda glad I did.  It turned out to be a perfect summer comfort food, which is exactly what I needed. 

This recipe is simple and delicious.  From the original recipe I strayed a bit, adding diced vegetables and Parmesan cheese.  The final product results in a buttery, creamy (not like creamed corn though) side dish that is warm and comforting, but light enough that it can be eaten in the summer heat.  The kernels of corn remain crisp and sweet, which is refreshing.  Yes, I have fallen head over heels in love with this dish. 

The dry ingredients 

Skillet Corn

Serves 3 to 4

Prep time: about 15 minutes (dependent upon knife skills)

Cook time: 45 minutes

Ingredients

•  4 ears of sweet corn, shucked
• 1/2 Red pepper, diced
• 3 Green onions (green and white parts), diced
• 1 Jalapeno, seeds removed, and diced (keep some seeds in if you like heat)
• 2 Tablespoons all-purpose flour
• 1 + 1/2 Teaspoon white sugar
• 1/2 Teaspoon salt
• Pepper to taste
• 1 Cup Water
• 2 Tablespoons butter
• 1/2 to 2/3 Cup shredded Parmesan cheese

Hey I know that hand…

Directions

1. Using a sharp knife, cut off the kernels of corn from the cob.  Best way to do this is to get a medium sized bowl or casserole dish ( 9 x 13 deal) – this will catch kernels that fly off, and set the ear of corn upright in the bowl so it sits flat.  Cut from top to bottom getting as close to the cob as possible. 
2. Once all the kernels are removed, take the back of the knife or with the side of a spoon (much safer route) and scrape the corn cobs to extract the creamy/starchy corn milk.   (see 2nd picture)
3. To the kernels of corn add the diced red pepper, green onions, and jalapeno.  ( I bet fresh peas would be great too).  Set aside for a moment.
4. In a small bowl, mix together the flour, sugar, salt, and pepper. 
5. Whisk the dry ingredients into the cup of water until its completely combined.  It will look like murky water. 
6. Melt butter in medium saucepan over medium-low heat. 
7. Pour the water mixture into the bowl of vegetables.
8. Add everything to the saucepan, giving it a good stir.  Keep heat at medium – low. 
9. Cook on stove top for 45 minutes, stirring occasionally ( every 10 to 15 minutes worked for me).  If you start to have sticking on the bottom of your pan, just turn the heat down a bit. 
10. In the last 2 to 3 minutes of cook time, add the Parmesan cheese and stir to combine. 
11. Serve warm ( note to Jeff, this is also good cold!)

*I am not sure how frozen or canned corn would work in this recipe.  I think the key to the whole dish is the corn milk, which sadly is not included in the frozen/canned varieties. 

Enjoy!

Love

Mal