Sweet Corn Recipes

1. Fresh corn and Tomato Casserole

Ingredients

• 4 slices bacon
• 8 ears fresh corn
• 1/4 cup butter
• 1 teaspoon salt
• 2 large tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
2. Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
3. Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
4. Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

2.  Fresh Corn Pudding

Ingredients

• 1/2 cup butter
• 2 eggs, beaten
• 2 teaspoons salt
• 2 tablespoons white sugar
• ground black pepper to taste
• 2 cups milk
• 3/4 cup all-purpose flour
• 2 cups fresh corn

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
2. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
3. Bake in preheated oven for 1 hour or until set in center and golden brown on top.

3.  Fresh Corn Salad

Ingredients

• 8 ears fresh corn
• 1 tomato, chopped
• 1 zucchini, chopped
• 1 cucumber, peeled and chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup Italian-style salad dressing

Directions

1. Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.