Recipes from Cooking with Doyle Moore on Focus 580

July 8, 2004:  Corn

DRIED CORN /PENNSYLVANIA DUTCH

Use Dehydrator or 200 degree Oven

Cut the corn off of the cob by turning the knife over and using the back to scrape out all of the juice.  Mix with sugar.  Use about sixteen cups of corn and about one and one half cups of sugar.  Add some cream and cook very slowly, until all of the liquid disappears.  Then spread onto two cookie sheets.  Dry in 200-degree oven for between 18 and 24 hours.  Do not cook overnight in order not to burn it or not to dry it too fast.  Take it out of the oven at night and put back in the next morning. Watch and stir about every two or three hours so it doesn’t stick.  Cook until all liquid is dried up and dehydrates, then put it away. Can be frozen at this point (optional).

To reconstitute, soak it in water.  One half cup of dried corn per person is covered in water and soaked for four hours.  Drain water off.  Simply heat it with a little butter, salt and pepper.  The sugar and the concentrated drying change the flavor to something that is absolutely exotic. 

• (can also be purchased on internet - search for "dried corn" - also more dried corn recipes are available on line)

• Other recipes can be found in the food journals of Lewis and Clark expedition.

ROASTED CORN ON THE GRILL

(Direct or Indirect)

Mexican cooks chop their corn into little pieces about three or four inches long. They roast their corn right on top of the grill (direct).  Another place in which this was done was in Greece.

The other way (indirect) is that you peel the husks down (don’t rip them down) then soak the corn in ice water with the husks peeled back.  Then pull husks back up and tie something around them to hold them closed.  Put them on the grill and cook until husks are black and they fall off.  The corn isn’t really hurt, but it has a little bit of a different taste; kind of smoky, tender and tasty. This is sort of a steam/smoked flavor, and the kernels aren’t bothered in any way.  On the other hand, in the direct way, you want them to be a little bit black and you turn them and roll them so you get a little charring.  Don’t put any butter on until they are taken off the grill. A paste made up of limejuice, chili powder and olive oil can also be put on instead of butter, salt and pepper.  

CORN FRITTERS

( From Indonesia) (also Pennsylvania Dutch)

• 1 drained can of corn

• 1 tablespoon Corn starch

• garlic powder to taste

• soy sauce to taste

• green Onions chopped small amount

• parsley leaves chopped small amount

• bouillon cube (mashed)

Make a batter, shape like small pancake or cookie, deep fry in very hot oil.   About 2 minutes.  They will look like a small cookie.

CALABACITAS (NOT A CORN RECIPE!)

• yellow squash

• corn

• green peppers (medium hot canned work best) (2 cans)

Sauté, cook down, can add some garlic.