Joy in the the simple wonders of Fried Corn

When our one-and-only son shows up in town on a business trip and journeys out to stay with the parents, we don’t have to ponder long to hatch up a meal idea. Meat loaf, creamy mashed potatoes, fried okra, cornbread—his faves make menu planning a breeze. Just the simple things of life, over and over again, served amid the delight of having him home, even if for only one night.

Since sweet corn is plentiful in the grocery produce bins right now, a simple side to go with this simple meal was easy—Aunt Bonnie’s recipe for Fried Corn. My latest cookbook, Way Back in the Country Garden, presents this beloved recipe as it tells how she lovingly prepared it for Hubby after we first were married and she learned how much he adored it. Although it was included in the cookbook, I never had featured it in this blog, so the recent meal for our son gave me a great excuse to cook it again and to celebrate it here.

Eight ears of the freshest corn are shucked and the kernels removed. The cook mixes milk, salt, and pepper into the bowl containing the corn and in a heavy skillet melts 1/2 stick (4 tablespoons) of butter. After the corn becomes tender from being “fried” in the butter, the cook stirs in eggs and lets the mixture cool. This makes a dish that’s wonderful beyond belief and can bring forth more admiring comments than can the fanciest, most ingenious side.

Hubby and I never sleep as sweetly as we do when loved ones rest under the same roof. A fulfilling meal and a good night’s sleep—thank the Lord for the simple things.

Fried Corn

8 ears fresh corn

1/2 cup milk

1/2 teaspoon salt (or salt substitute)

1/4 teaspoon pepper

4 tablespoons butter

2 eggs (or 1/2 cup egg substitute)

Cut corn from cob and add milk, salt, and pepper. In a heavy skillet melt butter. When skillet is hot, add corn. Cook until tender (this can take anywhere between 5 and 10 minutes). Stir occasionally. Remove from burner, add beaten eggs, and blend well. (Makes 8 servings.)

Long-ago act of kindness recalled by famous chef's fresh corn recipe

With great interest I've been following beloved TV chef Emeril as he has "gone green" and produced a line of low-fat, health-friendly recipes to add to his cooking repertoire.

The July 2010 issue of Prevention magazine features some in this new collection; it offers six "summer sides" that represent Emeril's transformation to "good-for-you" food.

One of them, Creamy Sweet Corn, caught my eye. Hubby and I enjoyed this tasty side of Emeril's during our recent July Fourth long holiday weekend. I always try to choose for the Fourth recipes that are certain standouts so we can have a holiday meal that we remember all year. My summer recipe album is stuffed with clips that bear notations about my July Fourth menus throughout the years. Of course the most memorable Fourth was the one in which our future son-in-law's parents drove over to our RV parked at the lake and Hubby and I met them for the first time. My recipe for "Lemon Grilled Salmon" is labeled "July 4, 2006; made for Casey's parents’ dinner.” That's certainly a recipe we'll never forget.

At any rate, Creamy Sweet Corn (find this on www.prevention.com) was delightful--made with corn kernels cut fresh from the cob and mixed with red pepper, celery, and onion and a sauce with a fat-free evaporated milk base. Although Emeril in Prevention suggested that it be served warmed, we enjoyed it just as much cold and served as a salad. We definitely were happy that Emeril had "gone green" (the next night we enjoyed--from the same Prevention article--Tossed Greens with Watermelon and Feta Cheese, a truly novel and refreshing mixture of the sweet and salty.)

Part of the reason Creamy Sweet Corn caught my imagination, however, had nothing to do with Emeril and his creations for Prevention. This fresh, inventive recipe reminded me of another corn recipe served at another time and an act of kindness by a dear aunt whose thoughtfulness has been remembered down the years though she's been long gone from this earth.

One summer day early in our marriage Hubby and I stopped by Aunt Bonnie and Uncle Bill's Delta County rural home for a visit near mealtime. Aunt Bonnie had just brought in some fresh ears of corn from her marvelous garden; she prepared for us the Fried Corn recipe below. My hubby extolled this to the sky; he never had dined on something so close to perfection. Aunt Bonnie, in her ever-gracious way, wrote down the recipe for him so I could attempt to recreate it for him at home. Hubby was overwhelmed that Aunt Bonnie would take such account of his interests that she would do this for him--a recent family addition and an in-law at that. A host of summers later my husband still can feel his tastebuds spring alive at the mere thought of this dish.

We're so thankful Aunt Bonnie (one of the Three Red-Haired Miller Girls who are the main characters in my new cookbook, Way Back in the Country Garden) took the time to preserve the recipe so Hubby and I can continue to remember her over-the-top hospitality. Long before the term or the concept of healthy eating ever became a household word, this precious aunt was deliciously cooking "green".

Fried Corn

8 ears fresh corn

1/2 cup milk (we use skim milk)

1/2 teaspoon salt (we use salt substitute)

1/4 teaspoon pepper

4 tablespoons butter

2 eggs (we use egg substitute)

Cut corn from cob and to kernels add milk, salt, and pepper. Melt butter in a heavy skillet. When skillet is hot and butter melted, add corn. Cook until tender. Stir occasionally. Just before corn is ready to take up, add beaten eggs and blend in well.