Yesterday we talked about some of the issues surrounding overproduction of feed corn, and now I’ll make something yummy with non-genetically modified sweet corn. This is sweet field corn grown on a nearby farm. Since I’ve met the farmer, I can ask if they use harmful pesticides, if they plant organic or at least non-genetically modified seed, and if they are far enough from genetically modified corn fields that their corn does not get contaminated by wind pollination.
Get sweet corn when it is in season and cut it off the cob to freeze in zip plastic bags. Buying frozen is fine; it just may not have the same field-fresh flavor. I have a friend that remembers picking vegetables as a child with his grandmother and the farmer would tell everyone picking, “Save the best for frozen.” They didn’t want to send any sub-standard produce for freezing. It’s also frozen fairly soon after picking so you don’t lose nutrients, like you do if you buy transported (non-local) produce.
This is a recipe modified from one that I cut out of a newspaper many years ago – like ten – it called for margarine so you know it’s old. I did not note which paper it was and it has really yellowed; I think it was the Detroit News. I never made the recipe because I didn’t feel like cutting the corn off of the cob. Once you cut corn off a couple of times it is not a big deal and it tastes so sweet and flavorful in recipes compared to canned, so freeze as much as you can while it’s in season.
Scalloped Corn
2 T butter
1/2 C chopped onion
1/2 C chopped bell pepper
2 T flour
1/4 t salt
1/4 t ground mustard
Fresh ground black pepper
3/4 C milk
2 C corn (3-4 cobs)
1 egg, slightly beaten
3/4 C panko bread crumbs (or crushed corn flakes)
Preheat oven to 350. Melt 1 tablespoon butter in a pan over medium heat. Cook onion and pepper 3-5 minutes. Stir in flour, salt, mustard, and sprinkle with pepper. After one minute, remove from heat and stir in milk. Once combined, return to heat and bring to a boil, stirring constantly. After boiling for one minute, remove from heat.
Stir in the corn and egg. Pout into a sprayed casserole dish. Mix the panko crumbs with the other tablespoon of butter and sprinkle over the corn mixture. Bake 40 minutes.
