Brittany's PantryFried Corn
Brittany wrote this on 1 June 2011
chives, corn, cornmeal, gluten-free
A year or two ago I read a book called Life Is Meals: A Food Lovers Book Of Days. It is a non-fiction book written by foodies, for foodies, but is wildly entertaining for just about anyone. Meant to be read in daily format (I just kept on going like a novel-I’m such a rebel!), it is full of fascinating stories, witty anecdotes, wonderful culinary history (did you know there was an Earl of Sandwich), and random recipes that the writers have come to rely on during numerous dinner parties over the last several decades. In the beginning, they explain about a sort of ‘food journal’ that they have kept so that they always remember what they served, to whom they served it, and when. Scribbled in the margins were phrases like ‘Make this again! Fantastic!’ and ‘Never invite Joe Johnson and Lisa Anderson to the same dinner party again!’ I distinctly remember thinking to myself at the time, “Self? This is a fantastic idea!” Did I do it? Nope.
Which brings me to my recipe for today. There is a slim chance good chance very good chance strong probability that I have made this for you if you have ever come to visit me. Michel’s work BBQ? Check. Kids birthday parties? Mmm hmm. Unexpected guests in the middle of winter? Yup. I actually am pretty good at keeping all of the menus filed away in my head, but since I have kept no such journal as previously mentioned, I am just not sure. So when it comes to this dish, Fried Corn, I think I may have hit my limit. Your only chance of me making this for you is if you have never eaten at my house in the last 5 years. Or actually, at a few of my close friends’ houses either since most of them have this recipe already. And I suppose, now that I am posting it here, you all will have it and I can never serve it to guests again because you will have made it yourselves and I try really hard NOT to serve just the same ‘ol thing when we have people over, and who wants to take a vacation to central IL and when they get home have a friend say “How was your trip?” and you would have to say, “Great! We went to the train museum, shopped on the square, saw Lincoln’s Memorial-and I ate the exact same thing I made last week at home.” Not me. No siree.
So here it is; the recipe that I will probably never make for you and you will just have to make yourself. And trust me. You will want to make this. Again and again. And the people you serve it to will want to make it too, after they ask, “What is this?!” It is sweet and creamy and downright fantastic with anything grilled. But because it is warm, I make it all winter, especially with ham.
Mmmm…haaaammm…
Yes! Back to the recipe! It goes with everything. Absolutely everything. I really like to feed it to picky eaters. It has sugar in it. What child would turn down veggies with sugar mixed in?! Heck, what adult for that matter? Don’t think. Don’t hesitate. Just make this. I won’t even mind if you make it for me when I come visit you…
Fried Corn
This recipe is adapted from somewhere, but I have been making it so long, I have no idea where it came from originally. I have no idea what it was even called, but Fried Corn is my name for it. My favorite part about this recipe is that it takes no prep and the ingredients are always in my kitchen. You don’t even need to defrost the corn. ‘Nuff said.
1 bag (1lb) frozen corn
2 T butter
2 T sugar
1 T cornmeal
salt and pepper to taste
chopped fresh chives, optional
In a medium pan, stir together the first four ingredients over medium heat. Stir occasionally until the butter melts and the corn starts to thaw. Keep stirring every minute or so, careful not to let the mixture stick to the bottom and scorch. After a few minutes, the moisture from the veggies and the butter and the sugar will soften and cook the cornmeal, going first from something sorta grainy, to something creamy and almost thickened. If you are unsure, taste a bite, and if the cornmeal is still hard and course, give it another minute or two. Taste for seasoning and sprinkle with fresh chives.
Honorable Mention: The original recipe had no chives, double this amount of butter, and another tablespoon of sugar. You be the judge. The chives are an amazing balance of flavor (as is a significant amount of black pepper), but if I am serving them to a group with kids, I generally leave them out. Very finely diced bell pepper is a tasty and gorgeous addition as well. I don’t like to take this into a creamed corn type of recipe, but if you really want to have something fantastic, add another tablespoon of cornmeal and at the end of the recipe, stir in about a 1/2 c of cream. Stir and cook till it all comes together. Outstanding.
Strawberry Watermelon Cooler
Brittany wrote this on 31 May 2011 ginger ale, gluten-free, lime, strawberries, watermelon
Memorial Day is over and sadly, it is back to reality for most of us. But you can prolong that easy, relaxin’ feeling with this drink.
Its smooth. Its sweet. Its delightfully refreshing. And just in case you needed one more reason, it is good for you and uses up all the leftover fruit you may have in your fridge after the rounds of cookouts last weekend!
Throw it all in the blender and whiz away! Your kids will drink this. Your guests will drink this. And you will drink this. Aaahhhhh. (That is the sound of the tension releasing from my muscles as I drink mine. I would like to say that my glass looks like the charming ones in the picture above, but sadly it is a plastic, blue, fish cup with an orange fishy tail as my handle.)
Depending on the type of weekend you had, you may want to spike yours. I don’t drink so I don’t have the foggiest idea what you would add to this, but if you come up with an interesting combo, feel free to let everyone know in the comments section below. Tequila? Vodka? Rum? *shrug* Sorry. I’m clueless.
Strawberry Watermelon Cooler
I froze the leftovers, minus the pop, in pop-sickle molds for my kids. Okaaay. For me too. Delightful.
1/2 pound strawberries, chunked (about 2 c)
4 c chunked watermelon
1 T lime juice
1/4 c simple syrup*(see note)
Sprite, Sierra Mist, 7-Up , or Gingerale
Put all ingredients except the pop in a blender and puree till smooth. Strain through a fine mesh strainer into a pitcher. Fill glasses halfway with fruit puree and top off with pop. It is also perfectly wonderful without the soda. If you have a particularly good watermelon, skip the added sweetener. You won’t need it.
*Note: I have mentioned this before but on the off chance you missed it, here it is again. Simple Syrup is just equal parts sugar and water, boiled on the stove until the sugar is dissolved. Cool to room temp and store in the fridge. It will last for months and I keep it on hand always. Why? Use it to sweeten anything you don’t want the grittiness of sugar in. Smoothies, iced tea, mixed drinks, granitas or sorbets-sometimes I even brush it on the layers of a cake to keep it moist.
I had a birthday the other day.
No biggy. Just a birthday. Nothing to make a fuss over. I grew up with my parents instilling in me that while a birthday usually warranted a cake, that was about the extent of the hullabaloo. It stuck. I do my best to see that the day passes as normal as possible. My husband and children, however, don’t agree. They spoiled me and I feel blessed and loved. They are such lovelies…
Speaking of birthdays, this is another dish I served at my daughters party last weekend. It is so fast, so easy, and goes good with just about anything. The citrus in it makes it perfect for serving with fish (my favorite thing to eat it with) but it also cuts through the strong flavors of anything barbecued. It is good hot, cold, or any temp in between so feel free to make it ahead of time or bring it along to a potluck. Orzo, rice shaped pasta, seems to have some sort of magical powers when it comes to children and this version is mild enough for sensitive palettes. It is one of those side dishes that I make again and again because it is good, simple, fast, versatile, and we never seem to get sick of it.
I like the flavor and texture of this recipe with the orzo, but it is equally yummy with rice, white or brown. When I make it with brown rice I usually add some veggies diced very small, making it super healthy and colorful. Dare I say even a little festive. Just right for a celebration.
Lemon Thyme Orzo
The secret to making this successful is salt. Don’t be afraid to sprinkle in a little more if you taste it and it seems a little flat.
1 lb Orzo, cooked according to package directions
zest of one lemon, or more if you prefer
1 T chopped fresh thyme
salt and pepper to taste
extra virgin olive oil
Combine first four ingredients in a large bowl. Drizzle liberally with olive oil. Toss together, adding more oil if necessary to make a nice, lightly moist dish. Taste for seasoning.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
