SUMMERS ARE ENJOYED AT THE FLEISCHMAN RESIDENCE

A Corny Way
To Enjoy Food

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

W

e love corn on the cob in about 2 minutes at a low tem-
this house. We make perature. Add the cucumbers and
whole meals around it; cook for 4 minutes more, stirring
face it, any food that is often. Add milk and corn kernels
this easy to make has got to be and simmer for 20 minutes. Dis-
perfect. I discovered this in my solve the cornstarch in the water
20s shortly after I was married. and add, stirring until thick. Re-
On a quest for the perfect ear move from heat. Beat yolks and
of corn, I discovered something, sour cream together. Add a little
if you stand in the middle of a of the corn mixture to the yolk
corn field on a hot summer day mixture, stir and then add the
you can hear it growing. This yolk mixture to the soup. Serve
original city girl was amazed. Up at once and top with a dollop of
to this point I thought corn came whip cream. Croutons go great
from the grocery store. I figured with this.
they grew it somewhere in the
back of the building.
CORN WALNUT DIP

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3 KOSHER MEALS A DAY
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1 packages (i oz. each) softened
cream cheese
1/4 c. vegetable oil
1/4 c. lime juice
1 T. ground red chilies
1 T. ground cumin
1/2 t. salt
dash pepper
1 1/4 c. corn
1 c. chopped walnuts
1 small onion, chopped

FOR MORE INFORMATION PLEASE CONTACT:

KARI KUTINSKY PROVIZER, A.C.S.W.

DIRECTOR OF RESIDENT SERVICES
FLEISCHMAN RESIDENCE / BLUMBERG PLAZA
6710 W. MAPLE ROAD, WEST BLOOMFIELD, (810) 661 2999
(LOCATED ON THE JEWISH COMMUNITY CAMPUS)

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130

Most peo-
ple just husk
their corn, throw
it in their pot or mi-
crowave and cook it
within an inch of sog-
gy. Don't do that. All the
corn needs is 7 to 8 min-
utes at a rolling boil or 3
to 4 minutes per ear in the
microwave. I should still be crisp
when it comes out. You can roast
it on the grill for 10 to 12 minutes
with the husk on and the silk
removed. It takes a little work
but it's wonderful (brush the ear
with a little butter or or mar-
garine before you pull the husks
back up).
Eating the corn right off the
cob is a great way to enjoy it. In
fact, that's where most people
stop. I, however, have collected
some really great recipes .that use
corn from the cob in unconven-
tional ways. Some of them take
a little work but they're worth it.
So, if you have a few extra ears
or you just feel like experiment-
ing have fun. Just a note, two
large ears of corn equal one cup.

CUCUMBER CORN
CHOWDER

1 lb. cucumbers, cut into small
cubes
1 T. chopped dill, fresh is best
1 medium leek, chopped
1 oz. butter
2 c. milk
1 c. corn
1/2 oz. corn starch
2 T. water
2 yolks, beaten
2/3 c. sour cream
1/2 c. whipped sweet cream

Saute dill and leeks in butter for

In a mixing bowl beat together
all the ingredients except the
corn, walnuts and onion. When
the rest of the ingredients are
blended, stir in the corn, walnuts
and onion. Serve with tortilla
chips or pita bread.

AVOCADO CORN
SALAD

3 c. cooked brown rice
1 avocado
1 c. corn
1/2 c. toasted almonds
1 small onion finely chopped
2 t. lemon juice
2 t. olive oil
2 t. rice vinegar
2 t. soy sauce
lettuce

Cook brown rice according to the
directions and set aside to cool.
Peel and pit the avocado and chop
into small pieces. Add the avoca-
do, corn, almonds and onion into
the rice. Mix very well. Combine
the lemon juice, oil, vinegar and
soy sauce together. Mix well and
pour over the rice mixture. Mix.
Refrigerate for several hours and
serve over lettuce.

QUICK CORN AND
ZUCCHINI SAUTE

1 large red pepper, cut into strips
1 large green pepper, cut into
strips
2 medium zucchini, sliced
2 c. corn, fresh uncooked
1 t. garlic salt
1 t. Italian seasoning
3 to 4 T. olive oil

In a large skillet saute peppers
and zucchini in the oil until the
crisp-tender stage. Add the corn,
garlic salt, Italian seasoning and
cook until heated throughout.
Serves 6, this can be doubled.

© Eileen Goltz 1994