Amish Corn On The Cob Recipes

AMISH BAKED CORN

Steps:

• Beat eggs into milk.
• Combine corn eggs, milk, seasonings and 2 tbs melted butter.
• Pour into casserole dish.
• Mix remaining butter and bread crumbs and sprinkle on top.
• Bake 350 degrees for 40 minutes

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

CAJUN CORN AND BACON MAQUE CHOUX

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

GLORIA'S CORN SALSA

Steps:

• Combine all ingredients except dressing in a large bowl. Add dressing and mix lightly.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Steps:

• In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
• When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
• Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
• Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Chop cooled chicken meat and add to soup.
• In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

AMISH CORN ON THE COB

Steps:

• NOTE: This is NOT a "tidy" dish to make, so create it in an area that corn kernels can safely "fly away" and not mess up anything. When the Amish make it, they have every item to be added, at the ready, so when the corn is cut from the cob in the deep bowl, the rest of the ingredients are dumped in, stirred and served within one minute of processing. The corn needs to be served HOT so the butter melts and the cheese becomes soft.
• Determine pot size to boil corn in, based on volume of corn cobs. I use a 6 quart Dutch oven to boil 4 ears in, a large canning kettle to boil up to 12 ears.
• Heat the water in your kettle to boiling. I do NOT salt my water for this, as I want the corn to be as sweet as possible and also, the Amish I learned it from do not salt their water for this recipe, either.
• While the water is coming to a boil, shuck your corn but leave on at least 2" of the stalk end, so you have a handle to grab when you are cutting the corn kernels off off of the cob. The Amish use a pot holder or kitchen towel to hold the hot corn but I use a handful of sturdy paper towels to save my hand from the heat.
• Dice the Swiss cheese into the same size as the corn kernels. Place the diced cheese, the soft butter and the dash of cayenne pepper into a small serving bowl. Set aside; this will be added to the corn bowl immediately after shucking.
• Before placing corn cobs into the water, have the following items ready: a pair of tongs to remove the corn cobs; a pot holder/paper towels to hold the hot corn; a kitchen towel or paper towels to blot the water off of the corn cob and keep them warm; a super sharp knife to cut off the kernels, and a WIDE and DEEP heat-proof bowl to cut the corn kernels into. This deep bowl is where the cut corn and Swiss cheese will be mixed and served.
• When the water has reached boiling, add corn cobs. Heat for ONLY 1-2 minutes, only until corn is almost just blanched. The kernels should be crisp and *pop* in your mouth when eaten.
• With the tongs, remove the hot corn cobs and place onto the kitchen towel, to blot the water and stay covered, to keep in their heat while processing each ear of corn.
• Using the pot holder or paper towels, grab the handle of the corn and using the sharp knife, cut the kernels off the cob into the deep bowl, starting at the top and working down. The faster you work, the hotter the corn kernels will be. It's okay if they come off as "strips" of corn; they will break up when you stir them with the other ingredients.
• After the corn has been cut from the cooked ears, immediately add the diced Swiss cheese, butter and cayenne pepper to the hot corn kernels and stir until the butter is melted, about 30 seconds. The cheese should still be in chunks, not melted. Taste to see if a wee dash of more cayenne should be added.
• Serve immediately. Since this dish is to be served very hot, what the Amish do is make multiple batches if more is desired. So, they'll make the 1st batch, eat it and enjoy it, make another batch, eat and enjoy that one, equally. As with many agricultural families, when a first crop comes in of anything: corn, tomatoes, potatoes, the farm family will make their first meal nothing but the featured food. So, with the first harvest of corn, the Amish make this corn dish the entire meal, nothing else is served except a dessert. This is also the way that I grew up, so I found nothing odd about this celebration of the first season's harvest.

PENNSYLVANIA DUTCH CORN FRITTER RECIPE

Steps:

• Mix corn, seasonings, and wet ingredients.
• Add dry ingredients and mix well.
• Heat a thin layer of oil in a skillet over medium/high heat.
• Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake.
• Fry for about 2 minutes on each side, or until golden.
• Place onto paper towels to drain any excess oil. Serve immediately.
• Serve plain, top with sour cream, green onions, and bacon, or drizzle with maple syrup.

CORNCOB JELLY

Steps:

• Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes., Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary., Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.