FARMINGTON HILLS, MI 48334
28857 ORCHARD LAKE ROAD
Open Your Ears:
It's Corn Season
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Oak Park, MI 48237
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6421 Orchard Lake Road
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I
t's hard to resist roadside
stands offering fresh delicious
local produce. Silver Queen
corn is one of my favorites.
True corn lovers wait all year for
the harvest of local summer
corn. They know a good thing.
There is nothing better to go
with any dinner than those fresh
crisp ears.
I pick the thinner long ears
and open the husks to hopeful-
ly reveal small crisp kernels.
And if you're lucky enough to get
a few "magic ears" or "crazy
corn" — that is, the white mixed
with some yellow — you're in for
a real treat!
CORN SALSA (PAREVE)
1 cup fresh corn kernels
1 medium chopped tomato
1/4 cup finely chopped red bell
pepper
1/4 cup finely chopped green
pepper
1/4 cup finely chopped red onion
1/4 cup peeled, seeded chopped
cucumber
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh julienned
basil
1 teaspoon seeded and finely
chopped jalapeno pepper,
optional
1/2 teaspoon salt
1/4 teaspoon pepper
in flour, salt and sugar. Cook un-
til bubbly. Add milk, slowly, and
cook until thick, stirring occa-
sionally. Stir in corn, eggs, mar-
joram and nutmeg. Pour into a
well-buttered 2-quart casserole.
Top with slices of cheese. Place
casserole in a hot water bath and
bake for 45 to 50 minutes.
Serves 6.
AUTHENTIC GOURMET
SANTA FE CORN BREAD
(DAIRY)
1 1/2 cups yellow cornmeal
1/2 cup unbleached white flour
2 teaspoons baking powder
1 teaspoon salt
3 eggs, well beaten
1 1/4 cups buttermilk
1/3 cup unsalted butter, melted
1/4 cup honey
1 red bell pepper
1/4 cup pine nuts
3 serrano chiles, stemmed (and
seeded, if you desire less spicy
bread) or 1 teaspoon Asian
chile sauce (optional)
3 cloves garlic, very finely
minced
kernels from 2 ears of white
m
114c corn
chopped fresh cilantro
or parsley
--/\
Preheat oven to 400 degrees.
Lightly butter or oil an 8- to 10-
inch cast iron skillet and heat in --\
Combine all ingredients in a the oven for 20 minutes. Place
bowl and refrigerate several the cornmeal, flour, baking pow-
hours, stirring occasionally. der and salt in a large bowl and
Serve with fish, chicken, meat mix well. In a separate bowl,
or even on top of a cold summer combine the eggs, milk, butter
and honey. Finely chop the red
soup.
pepper. Place the pine nuts on a .... i
baking sheet and toast in the _
oven until light golden, about 5
SPICY CORN STIR-FRY
minutes. Very finely mince the
(PAREVE)
1 red bell pepper, chopped
chiles. Add the pepper, pine
1 tablespoon minced jalapeno
nuts, chiles, garlic, raw corn ker-
pepper, seeded
nels, and cilantro to the milk
2 tablespoons margarine
mixture.
1 1/2 teaspoons ground cumin
Stir this into the cornmeal
2 cups fresh cooked corn (or 16
mixture. Mix only until the dry
oz. pkg. frozen corn)
Stir fry the bell pepper and ingredients are moistened, leav-
jalapeno in the margarine in a ing plenty of lumps. Remove the-̀---\
heavy skillet or wok over medi- cast iron skillet from the oven,
um heat for 5 minutes. Add the then pour the batter into the
cumin. Stir fry for 30 seconds. pan. Return the pan to the oven
Add the corn. Stir fry for 2 more and bake the corn bread until
a knife blade pushed deep into
minutes or until heated through.
the center comes out clean,
4 servings.
about 25 to 30 minutes. Cut the
corn bread into slices and serve. c _,
CALIFORNIA CORN
Serves 8 to 10. –\
PUDDING (DAIRY)
Note: This bread can be baked
114 cup butter
in advance. Before serving, split
1/4 cup flour
the bread in half horizontally,
1 teaspoon salt
brush on garlic butter and toast
1 1/2 tablespoons sugar
1 1/3 cups milk
under the broiler until crisp and
3 cups fresh corn
reheated. You can also use the
3 eggs, beaten until frothy
cast iron pans that are indented
1 teaspoon dried marjoram
with corn cob-shaped moldsci_,
leaves
Leftover bread can be frozen. –"
1 teaspoon fresh grated nutmeg
Use it in place of bread crumb:: ,
5 slices cheddar cheese
Preheat oven to 350 degrees. on stuffed summer tomatoes or
Melt butter in a saucepan. Stir in stuffing for chicken or turkey.