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CORN, CORN, AND MORE CORN

© Vaudie E. Harrison

At this time of year you will be able to find lots of fresh sweet corn on the cob. You can purchase the corn in the local supermarket or, even better, from a local road side fruit and vegetable stand. Purchasing your corn directly from the farmer will insure the freshest produce possible short of growing it yourself--the best way of all.

Most people will take the corn home, boil, broil or grill it right on the cob and enjoy it right away. I eat it, myself, many times each year prepared just that way. However, corn on the cob is only one of the ways to prepare this taste treat.

We'll take a look at some other ways to use this golden bounty of the earth.

STEWED CORN AND TOMATOES

1 Medium Bell Pepper (cored and diced)

2 Tablespoons of Butter (or Margarine)

1 Small Onion (peeled and minced)

1 teaspoon Salt

1 teaspoon Sugar

1/8 teaspoon of Black Pepper

4 Medium or Large Tomatoes (peeled and sliced)

4 Ears of Corn

In a large skillet, melt the Butter and cook the Bell Pepper in the Butter for about two minutes. Add the Onion, Salt, Sugar, Pepper and the Sliced Tomatoes and cook gently for about five minutes. Slice the corn kernels from the Ears of Corn with a sharp knife and add the other ingredients. Continue cooking for another eight to ten minutes. Serve while piping hot.

CREOLE CORN AND SAUSAGE

1 Pound Link Sausage (your choice of Hot or Mild)

1 medium Onion (peeled and chopped)

1 medium Bell Pepper (cored and chopped)

1 Tablespoon of Flour

1 Large Can of Tomatoes (cut into pieces)

2 Cups of Cooked Whole Kernel Corn

1 Bay Leaf

1/2 teaspoon of thyme

1 teaspoon of Salt

1/8 teaspoon of Black Pepper

Cut the Sausages into bite size pieces and cook slowly in a heavy skillet until browned. Add the Onion and Bell Pepper and continue cooking until the Sausage is well done. Blend in the Flour. Slowly add the Tomatoes. Add the Corn and cook slowly until slightly thickened. Add the remaining ingredients (seasonings) and simmer for about 20 minutes. This goes great with fresh baked cornbread on the side.

ROAST CORN-ON-THE-COB

For those of you who insist on having your corn left on the cob, try cooking it this simple way.

Pull back the corn husks from the ears and remove the silk. Replace the husks over the corn ears and tie in place. Soak the ears of corn in salted water for 5 to 10 minutes, then remove and drain the excess water. Roast on Bar-B-Q grill over HOT coals for 10 to 12 minutes, turning frequently. Serve with Butter or Margarine and Salt and Pepper. NOTE: A herb flavored Butter makes a nice change of pace for these freshly roasted delights.

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