We’re entering birthday season in our family—three of the five of us within one month. I love when people tell me what they’re hungry for, and when I’m cooking, the birthday person gets to choose the menu.
Good chance there will be corn each time for these three birthday meals. Merle has never caught up on corn since he spent a summer in Europe when he was in college. The Europeans told him that corn is cattle food. He was incensed—and it made him hungrier than ever for his all-time favorite vegetable.
Humble as it is, corn with all its sweet milkiness can be prepared all kinds of ways. Here are our four favorites:
● Creamed. Cut it off the cob with a grater, then cook it on the stove-top. (Look away, dietitians.) Then you slather it with chunks of butter and plenty of salt.
● Cut off the cob. Use a knife, which leaves most kernels whole. Steam this on the stove-top in a bit of water. And dress it up, too, with butter and salt.
● Dried. I don’t dry it myself. I buy the corn dried from a health food store. You soak it overnight in milk, then add some beaten eggs, butter, and salt, and bake it until it sets up.
● Baked. I like to mix creamed and whole-kernel corn for this. Mix it with the same ingredients as you do for dried corn. And bake it until it’s all custardy.
Here’s a luscious slow-cooker version of baked corn. You can use creamed or cut-off corn for this. Zip, and you’re done prepping. The slow cooker does the rest.
from Fix-It and Forget-It Christmas Cookbook
Makes 8 servings
Prep Time: 5-10 minutes
Cooking Time: 3¾ hours
Ideal slow cooker size: 2- or 3-qt.
1 qt. fresh, or 2 1-lb. bags frozen, corn, creamed or whole-kernel
2 eggs, beaten
1 tsp. salt
1 cup milk
1/8 tsp. pepper
2 tsp. butter
3 Tbsp. sugar
3 Tbsp. flour
1. Combine all ingredients well in greased slow cooker.
2. Cover. Cook on High 3 hours.
3. Stir. Then continue cooking on Low 45 minutes.
Tip: If you use home-grown sweet corn, you can reduce the amount of sugar.