John Copes Stewed Corn Recipes

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CREAMED CORN



Creamed Corn image

Provided by R. W. Apple Jr.

Categories     side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 7 1/2-ounce packages John Cope's dried sweet corn (approximately 4 cups)
6 cups milk
1 cup heavy cream
3 teaspoons sugar
3 teaspoons salt
4 tablespoons butter
Salt and freshly ground black pepper

Steps:

  • Place corn in large bowl with milk and cream. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Add sugar, salt and butter. Transfer to saucepan and bring to boil, stirring to avoid sticking. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Season to taste with salt and freshly ground black pepper.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 14 grams, Sodium 640 milligrams, Sugar 15 grams, TransFat 0 grams

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

TOASTED SWEET CORN PUDDING



Toasted Sweet Corn Pudding image

Provided by Ian Knauer

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Corn     Family Reunion     Christmas Eve     Potluck     Buttermilk     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
  • Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
  • Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

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