Mexican-style Grilled Corn--a great serving of summer’s gold

Corn, marvelous corn. Hubby had toted home a bucket-load of it and filled the refrigerator’s vegetable bins. I loved the grocery circular’s recipe for Mexican-style grilled corn, designed to be served with a wonderful creamy coating mixture of sour cream, mayonnaise, cheese, and cilantro. But I didn’t want to fire up the outdoor grill just for roasting some ears.

The recipe suggested that as an alternate to grilling, simply cook the corn in a cast-iron skillet set over high heat. That I could do. Then in the end, you take the grilled corn and toss it in the bowl with the mayonnaise mixture to give it an even coating. This is the type of corn that the recipe says you see as South-of-the-Border street food—often served on a stick to simplify the act of walking around with this portable snack.

Best thing was (besides the coated grilled corn being a delight) you could set aside some of the mayo/sour cream/cilantro mixture as a dip for veggies after you used the other portion to surround the corn. Great dip!

Mexican-style Grilled Corn

1 cup mayonnaise

1 cup sour cream (I used fat-free)

1/2 cup freshly chopped cilantro leaves

1 1/2 cups crumbled feta cheese

1/4 cup lime juice

1/8 teaspoon cayenne

2 tablespoons vegetable oil

8 ears corn, husked

lime wedges, for serving

In a large bowl combine the mayonnaise, sour cream, cilantro, cheese, lime juice, and cayenne. Preheat a grill to high (or heat up a cast-iron skillet). Brush the corn with vegetable oil. Grill the corn; turn every minute or two, until it is lightly charred in places, about 5 minutes total. Toss the grilled corn with the mayonnaise mixture. Serve immediately with lime wedges and plenty of napkins. Refrigerate any leftovers. Serve 8. (Source: Kroger grocery circular)

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.)