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.)

The Fourth of July corn dish that wasn’t—but it sure was on the Fifth!

This is the saga of the Fourth of July dish that wasn’t. On the morning of the Fourth, last Monday, I asked Hubby to heat up the backyard grill to prepare food for our guests. When the fire was ready, I gave him a plate of fresh veggie kabobs to put on. “That’s all?” he asked, puzzled. “I fired up the grill just for this one item?” “Sorry,” I replied. “The chicken tenders bake in the oven, so you won’t be fixing them.” I had a nagging sense that I actually DID have something else for him to grill, but I reviewed my written menu. Nothing.

Then during the week this week I looked in the vegetable bin of the refrigerator and found some waiting ears of corn. Eureka! I had been supposed to cook a fabulous Southern Living suggestion for the 2011 Fourth entertaining: Grilled Jalapeno-Lime Corn on the Cob. Terrific, I muttered. Too late. My written menu for the Fourth still lay atop my microwave. I looked again. Not listed. I had followed my menu to a T but simply hadn’t written down Grilled Jalapeno-Lime Corn on the Cob originally. No wonder Hubby had looked at me a little quizzically.

Sorry, holiday lunch guests (you know who you are). Here’s what you would have enjoyed. (We actually had had no room on our plates or in our bellies for another helping of anything. I don’t think anyone pushed back from the table hungry.) Nice thing was, I whipped up the corn dish forthwith. That same night, Hubby and I dined on it—corn that’s been roasted to perfection and then rubbed with a great mixture of softened butter, jalapeno, garlic, lime juice and zest, and cilantro.

A way-novel suggestion for cooking some delicious, different corn—a recipe I’ve already placed in my Fourth of July 2012 folder! And next year, I may be a year older, but I promise not to forget!

Grilled Jalapeno-Lime Corn on the Cob

8 ears fresh corn, husks removed

vegetable cooking spray

salt (or salt substitute) and freshly ground pepper

1/2 cup butter, softened

1 jalapeno pepper, seeded and minced

1 small garlic clove, pressed

1 tablespoon lime zest

1 tablespoon fresh lime juice

2 teaspoon chopped fresh cilantro

Preheat grill 350 to 400 degrees (medium-high heat). Coat corn lightly with cooking spray. Sprinkle corn with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown. Turn corn occasionally. Meanwhile stir together butter and next 5 ingredients. Remove from grill the roasted corn ears; cut them into thirds. Serve corn with butter mixture. If desired garnish with extra cilantro. Makes 8 servings.