Fast and Easy Ways to Cook Vegetables by Penny Noepel

Author:Penny Noepel
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1990-03-25T16:00:00+00:00

Corn

CORN PUFF

1 cup sweet corn (cooked and cut from cobs), or frozen, or canned

1 egg, slightly beaten

½ cup milk

1 tablespoon butter, softened

1½ tablespoons flour

½ teaspoon salt

dash pepper

Preheat the oven to 350°F. Mix all the ingredients together, combining well. Bake in greased individual souffle or other baking dishes, or in a small casserole dish. To serve 4, double the ingredients and bake in a quart casserole.

MAKES 2 SERVINGS.

BAKING TIME: APPROX. ½ HOUR

CHILI CORN

To cook on the grill.

3–4 ears corn

¼ cup (½ stick) butter

2 tablespoons chopped green pepper

1 tablespoon pimento

½ teaspoon salt

¼ teaspoon chili powder

Husk the corn just before preparing this. Whip the butter until light. Stir in the green pepper, pimento, salt, and chili powder. Place each ear of corn on a square of double thickness heavy-duty aluminum foil. Spread them with about 2 tablespoons of the butter mixture. Wrap securely in foil, twisting the ends. Roast directly on medium coals 10–15 minutes, turning once.

MAKES 3–4 SERVINGS (1 EAR PER SERVING).

Foil-wrapped corn may also be baked in a preheated 425°F oven for about 25 minutes.

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