Smothered Fresh Corn Recipes

SMOTHERED FRESH CORN

Steps:

• Saute in oil, onions until brown, about 10 minutes.
• Add 1/4 c water.
• Cook for 5 minutes.
• Stir in tomato sauce, simmer for 20 minutes.
• Add 1/2 c water.
• Cook 10 minutes more.
• Add corn, water, sugar and salt.
• Cook for about 40 more minutes.
• Add pepper to taste.

CAJUN SMOTHERED CORN

Steps:

• Put bacon into saucepan, set over medium heat and fry until crisp.
• Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Crumble bacon; set aside.
• Add onion, bell pepper, celery and garlic to pan.
• Saute‚ 3 minutes.
• Cover pan; cook 5 minutes.
• Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
• Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
• Add bacon and lime juice.
• Stir 1 minute; serve.

MAQUECHOUX ( SMOTHERED CORN)

Steps:

• With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
• With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
• In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
• Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
• Uncover for the last five minutes to allow the mixture to thicken slightly.
• Just before serving, beat the remaining cream to a froth with the egg and add to the corn.

SMOTHERED OVEN-ROASTED CORN ON THE COB

Steps:

• Cut 10 squares of foil 1 ½ times the size of the corn; place each ear of corn in the center of a piece of foil.
• In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
• Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
• Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil.
• Note-after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.