Published August-01-02
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 3.08
Fried Corn
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As a girl, I heard many conversations about Corn.
Quite a few people grew a bit in their back gardens, and would enjoy telling how they had the water boiling on the stove, before going to make their harvest. That was the signal for a lively debate as to whether Corn should be boiled or fried.
Others would speak of a Sunday drive, when they had bought the bounty from a stand right next to a field. There was much said about color. The general opinion being that white was for people, and yellow for horses.
The joyous rituals of Summer, barbecues and beach picnics always included Corn on the cob.
In Autumn, our national feast, Thanksgiving Day, was enjoyed at a table invariably decorated with a centerpiece containing ears of multicolored "Indian" Corn.
When Winter's chill descended, we were warmed by a bowl of corn chowder.
In Spring, folks ate food accompanied with the Corn relish which had been made the previous year, and discussed the preparation of their gardens for a good crop.
Times are more busy now.
The corn we eat most often comes from a supermarket, and may be frozen or tinned. It matters not; our appetites are unabated.
Corn is one of the few vegetables that almost every child will eat. That is a major consideration these days as most of us attempt to increase our intake of fiber, and consume the recommended number of servings for fruit and vegetables.
There is always something to be learned from tradition. That is particularly true, when the tradition is as tasty as in these classic methods for preparing our country's favorite vegetable.
Here are some recipes from yesterday, which I hope will form the basis for tomorrow's memories.
Fried Corn
4 tablespoons Butter or Margarine
1 cup minced Onion
3 cups cut Corn, fresh or frozen
1/2 cup minced Parsley
2 teaspoons Sugar
Salt and Pepper to taste
Melt the butter in a 12-inch skillet.
Add the minced onion, and cook, over medium heat until the onion is browned.
Add the cut corn, minced parsley, and 1/4 cup water.
Stir together, and cook over medium heat, stirring constantly, for about 15 minutes, or until the grains are soft.
Season with Salt and Pepper to taste.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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