Great Corn Dishes

Arizona Baked Corn recipe
1 tablespoon lard
1 onion, minced
1 tablespoon finely chopped celery
2 tablespoons butter
2 tablespoons chili powder
1 cup tomato purée
3 cups raw, tender corn cut from cobs
Salt
Freshly-ground pepper
1/4 cup grated Monterey Jack cheese

Preheat oven to 350 degrees F.

Heat lard and sauté onion without browning; then stir in celery and cook for 5 minutes more.

Add butter and stir in chili powder, then tomato purée and corn. Season to taste with salt and pepper. Pour into a casserole, top with cheese, and bake, covered, for 45 minutes. Remove the cover and continue baking for 15 minutes more.

Makes 4 servings.

Buttermilk Fried Corn recipe
2 cups fresh corn kernels
1 1/2 cups buttermilk
2/3 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper Corn oil

Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn. Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 0. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.

Makes about 2 cups fried corn.

Corn on the Cob with Cayenne and Lime recipe
6 ears corn, shucked
6 tablespoons unsalted butter
1 to 2 teaspoons cayenne pepper
Juice of 2 limes
1 teaspoon salt

Bring a large pot of salted water to a boil. Add corn and cook 4 minutes, no longer. Meanwhile, in a small saucepan, melt butter with cayenne over medium heat. Add lime juice and salt. Drain corn. Slather with the cayenne-butter mixture and serve immediately.

Serves 4 to 6.

Deep Fried Corn on the Cob recipe
Oil for deep frying
3/4 cup cornmeal
1/2 cup grated Parmesan cheese
1/3 cup all-purpose flour
1/2 to 3/4 teaspoon garlic salt
3/4 cup milk
2 tablespoons vegetable oil
1 egg
2 packages Green Giant Nibblers Frozen Corn-on-the-Cob, thawed
1 cup cornflake crumbs

In deep fat fryer or heavy saucepan, heat oil to 375 degrees F.

In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

Yields 12 servings