By Kevin Williams
Sweet corn is a staple in most Amish gardens. Usually there are a few rows devoted to the stalks. And the most common way to enjoy it is simply salted and slathered in butter. And, wow, there are few things better than the perfect ear of corn salted and slathered. Get a bad ear of chewy corn, not good...but find that perfect ear with just the right amount of crisp crunch and you've got heaven on an ear....
Still, there are other ways to enjoy these golden kernels of summer, and here are 5 favorite recipes:
HOMEMADE CORN FRITTERS: Mmmm, who knew maple syrup and corn were a good combo? Click here for the recipe.
SCALLOPED CORN SUPPER: Mmmmm, I could eat something like this every night...click here for the recipe.
AMISH BAKED CORN: This is pegged as a Thanksgiving dish, but you can eat it anytime. Click here!
AMISH CORN PUDDING: And, from another website, take a look at the photos and recipe for this corn pudding. Wow, now THAT is something else I could eat everyday....suddenly, I am really craving corn....Click here for the recipe.
GLORIA'S CORN SALSA: I tried some of this and, wow, you'll never want to dip your nachos into anything else!
- 4 tomatoes, chopped
- 1 cup cooked fresh corn kernels
- 1 /4 cup finely chopped red onions
- 1 /4 cup chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 /4 cup Zesty Italian dressing
- Combine all ingredients except dressing in a large bowl. Add dressing and mix lightly.
Corn on the cob is my all time favorite veggie. I just eat it plain , no butter or salt. Some asian co-workers ate it that way. I thought it was strange decided to try it and have eaten it that way ever since. You get the sweet juicy pure flavor, and of course it has to be crisp. If you over cook it it will be chewy. I put the corn in a pan fill half way with water. put a lid on the pan bring to a boil, turn the burner off leave lid on for five minutes . Perfect every time. yum.