4 of my favorite corn recipes!

My most favorite part of this time of year is the unlimited amount of fresh fruits and veggies you can get at the farmers and supermarket. I absolutely love corn on the cob, it makes me think of when I was a little girl and we lived in Cherokee Gardens, my mom did a huge garden every year, and planted every kind of vegetable that you can imagine. I would follow her out there as a child while she would weed in her flower garden and pick the veggies. We would always can a lot of them. I remember in the winter when I would walk into the kitchen and see a couple of jars of tomatoes on the counter; I knew that mama would be making vegetable soup, my favorite winter food.


I often wish that my grandmother, Nanny wrote down the way she cooked things. My mom does this same thing, when I got married and had a desire to first start cooking, I would call my mom and ask her how she made something and she would tell me, add this, this, and this, but she would never know how much, she just did it. My Nanny would make cream corn from the cob, and I remember it tasting so good, I asked my mom several years ago how she would make it and she said that she just added a little, milk, flower, sugar, salt and pepper.

About five years ago I started writing down my favorite recipes in a book that I hope to pass down to my daughter some day and I hope that she has the memories of food and family that I do.

Here are my favorite corn recipes.

Cream Corn
8-10 ears of corn
1 cup whipping cream
2 teaspoons salt
1 teaspoon sugar
2 teaspoons butter
2 teaspoons flour
1/3 cup grated Parmesan cheese

***Cut corn from the cob and place in saucepan with whipping cream, bring to a boil, reduce heat and simmer for 5 minutes. Stir in salt and sugar. Melt the butter in a small pan and stir in flour (do not brown). Stir this roux into the corn and cook until slightly thickened. Turn corn into oven-proof dish. Sprinkle with cheese and dot with additional butter. Brown under the broiler and serve.

Corn Chowder
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
salt and pepper

***Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. (I leave out the carrots sometimes)

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Easy Corn Pudding [sweet]
1 can regular corn
1 can cream corn
8oz sour cream
2 eggs beaten
1 box of jiffy cornbread mix
2 tablespoons melted butter
1 table spoon sugar [if you like it sweeter]

mix everything together and put in a sprayed baking pan. Cook uncovered at 325 for about 50-55 minutes. Cook until golden.

Corn Pudding
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

***Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.   In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.  Bake for 1 hour.

Happy Cooking!