OK, so 'tis almost the season for corn. I can hardly get enough of it myself during good years. For days when you feel like something a little different, try eating it off the cob. Only use the following recipe if you want them coming back for seconds!

Southern Style Stewed Corn

Quantities may be adjusted depending on the size of your dinner party!

Ingredients -

6 ears of fresh corn (Silver Queen is my preference)
1 stick of salted butter
1/2 cup of milk
A little salt
A lot of black pepper!

1. Shuck and clean the corn 'til all the silk is removed.

2. Cut the butter up into an iron skillet.

3. Using a sharp knife, cut the kernels off of the cobs into the skillet with the butter. Cut them about 2/3 of the way to the cob - not all the way!

4. With the back (dull) side of your knife, scrape the cobs, allowing their heavenly residue into the skillet with the corn.

5. Warm the corn and butter over low heat until the butter is melted. Add a little salt, and enough black pepper to make you sneeze.

6. Heat the milk in a microwave oven for about 30 seconds, then add it to the mix.

7. Stir with a wooden spoon, and bring the heat up for a couple of minutes until lightly boiling. Continue stirring for a couple of minutes, reduce the heat to low, and stir some more until the boiling stops. On a hot day you should start a small sweat.

8. Add a little more pepper if you'd like.

9. Cover the concoction and let it sit over very low heat for a couple of hours. Stir from time to time as an excuse to get up and give it a little taste. Stewed corn generally gets better as the water in the milk evaporates.

10. More or less milk may be needed depending on the dimensions of your skillet. OK, so it can be cooked in something other than iron, but only if you're short on proper utensils.

11. I have never seen a little more pepper hurt this recipe.

My family required at least two ears per person for this on hungry days. Of course, I may have had a teensy bit more than my share

Stewed corn is dynamite as a re-heated leftover, too!
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05-17-04, 04:03 PM
Lydia

quote:Originally posted by coldfuse:
On a hot day you should start a small sweat.



Fuse - is this the "a little salt" that you were referring to? ICK!!!!!

Hey - - add some cut up taters to this and thicken it a bit and it sounds like corn chowder (or chowdah as we say here in MA!!) Big Grin

Sounds yummy - - I think I'll give it a try come season!!! In the meantime, I'm still enjoying your recipe for corn puddin' - that stuff is AWESOME!!!

05-19-04, 04:40 PM
coldfuse
Lydia, you may "glisten" if preferred; and if you make this for others you will surely shine Smile

05-22-04, 08:47 AM
gizmogram
Smile This sounds suspiciously like a dish my sister in law calls "Scalloped Corn". I had asked her several times for the recipe, but she was unable to provide it since it was one of those she just threw together.

Thanks Fuse!

This message has been edited. Last edited by: DorianGreyed,