Fresh ways to savor sweet corn, all day long

It's a wonderful time of year. The birds are singing, flowers are blooming and the spring and early-summer crops of sweet corn are heading your way.

Crunch, natural sweetness, sunny color, vitamins: fresh sweet corn from Florida has all these assets, making it a favorite with everyone. And there are so many good ways to enjoy the ears piled high in supermarket bins. Steamed, boiled, microwaved, roasted -- and grilled, of course. Eat your fill, and then think about enjoying this fresh bounty in exciting new ways, both on and off the cob. Fresh corn is terrific any time of day -- lunch and dinner, sure, but also in the morning and don't forget snacks.

Start with breakfast or weekend brunch: Sweet Corn Pancakes. Tender corn kernels are cut off the cob and scooped into pancake batter, which gets a second hit of good corn flavor from cornmeal. This is definitely a worth-getting-up-for breakfast, especially when you top the cakes with sweet-spicy syrup made with maple syrup, apricot preserves and a touch of hot red pepper. These corn-flecked pancakes also make an easy and comforting supper - and if the kids object to the hot pepper, just leave it out.

Still thinking outside the corn crib, toss uncooked kernels of fresh corn with black beans, quinoa and a tasty mustard vinaigrette. If you feel like it, add some baby shrimp. This nutrient-packed salad is a full-on main course, perfect for lunch or dinner. Corn is a good source of vitamin C, thiamin and folic acid and also supplies the antioxidants lutein and zeaxanthin. Not familiar with quinoa? Might be a good time to get acquainted, because it's considered a super-grain, supplying all eight essential amino acids.

When it's time for dessert or a snack, fresh corn turns out to be a surprising but very appealing option. Corn on the Cob "Lollipops," from the kitchen of Florida chef Michelle Bernstein, are one irresistible treat to try. The ears are cooked until crisp-tender, then rolled in butter and spiced brown sugar. A way to eat your veggies and your dessert at the same time -- what could be better?

You're probably thinking about where your food comes from, so here are the facts: The delicious corn in season now is grown by farmers in Florida, the leading producers of fresh sweet corn. To preserve freshness, the ears are chilled immediately after harvest, packed within 24 hours and rushed to markets. Once you take the corn home, be sure to refrigerate it. You can count on this traditionally bred corn to stay fresh and sweet for up to a week.

For more ideas on serving sweet fresh corn in unexpected ways, visit the newly relaunched www.sweetfreshcorn.com. And try this great recipe:

Corn on the cob lollipops

Ingredients:
4 ears sweet fresh corn each cut in thirds
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons unsalted butter, melted
12 lollypop sticks

Directions:
With the tip of a knife, poke a hole in one end of each piece of corn. In boiling salted water, cook corn for two minutes. Meanwhile, in a small bowl, combine brown sugar, salt, red pepper, cinnamon and ginger. Pour melted butter into a pie plate. Drain corn well. Roll each piece in butter; insert a stick into one end; sprinkle with brown sugar mixture.

Courtesy of ARAcontent
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Save money while hosting smashing family gatherings

(ARA) - Whether it's Christmas, New Year's, Winter Solstice, Hanukkah, or Kwanzaa, chances are you plan to host at least one family gathering this holiday season. Which means it's time for you to think of some creative ways to keep expenses down, but still have excellent food and festivities.

Here are some tips to save you time and money on your holiday planning:

* Entertain at home rather than eating out. Walmart has great deals on all the fixings you need to create fabulous holiday meals for eight people for as low as $30.

* Stock up on non perishable items ahead of the party - when sales happen. Beverages, dried and canned goods and even produce can be stored to help spread the cost out and get you the best prices. Blanch and freeze fresh vegetables so all you'll have to do is grab the freezer bag and toss in the veggies while cooking your favorite dishes.

* Plan your meals and your shopping list in advance using your grocery circular. For example, if you're serving bacon for breakfast, hang on to four strips to add in to Creamed Corn Gratin for dinner (recipe below). Or if you fix mashed potatoes for one dinner as a side dish, use the leftovers for a shepherd's pie to serve on a different night.

* Disposables may make life easier and allow you to spend more time with friends and family rather than clean-up in the kitchen. You can spice up the table decorations with paper plates and napkins featuring holiday prints, or mix and match different patterns for cups so everyone can remember which cup is theirs. However, if you have a large family gathering, the cost of using disposables might add up quickly, so consider using the dishes in your cupboard instead, and make sure you have plenty of dish detergent or dish washer soap on hand to tackle the pile.

* Look for simple-to-prepare recipes that don't require a lot of time in the kitchen, so you can spend more time visiting with your guests. A good meal doesn't have to be super fancy to be a success.

Food Network star Melissa d'Arabian has created great holiday recipes for Walmart so you can enjoy flavorful and wholesome meals for your holiday gathering and stay on budget. Here are two recipes to make for your next gathering:

Creamed Corn Gratin

Ingredients:
4 strips bacon, chopped
2 medium sweet onions, chopped
1 tablespoon fresh thyme or 1 teaspoon dried thyme
3 cans creamed corn
Salt and pepper
1 tablespoon butter (for greasing)
1/4 cup parmesan cheese

Directions:
In a large saute pan, cook bacon over medium heat until crispy. Remove bacon pieces from the pan and in the remaining bacon fat, cook onions slowly over low heat until caramelized, stirring occasionally, about 20 minutes. Add back the bacon, and the thyme and cook another minute or two to release flavors. Add creamed corn and cook over a low heat for 10 minutes. Add salt and pepper to taste. Heat broiler to high. Place the corn mixture in a buttered gratin dish. Top with parmesan cheese and broil until golden brown and bubbly, about two minutes.

Warm Cinnamon Caramel Sauce

Ingredients:
3 tablespoons water
1/2 cup sugar
1 tablespoon butter
1/2 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch salt

Directions:
In a medium heavy saucepan, mix water and sugar and then place on medium high heat. Allow to boil (without stirring; only swirl pan if needed) until the mixture turns a pale golden brown, approximately seven minutes. Watch this closely, sugar burns quickly. Remove the mixture from heat, add butter and cream and stir vigorously (mixture will bubble). Return to heat and bring to boil and then remove from heat. Stir in vanilla, cinnamon and salt. Allow to cool a few minutes before drizzling over pumpkin roll cake, pie, or vanilla ice cream.

Courtesy of ARAcontent

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A Kernel of Truth: New Study Reveals Health Benefits of Corn Products

(ARA) - For generations, children have been told to eat their carrots because it was good for their eyes. A new study may have moms saying the same about corn bread, corn flakes and other breakfast cereals.

The Journal of Agricultural and Food Chemistry recently published a new study that shows milled yellow corn products are rich in antioxidants, especially carotenoids such as lutein. Carotenoids are yellow and orange plant pigments known for their association in the prevention of chronic diseases including cancer, cardiovascular disease and macular degeneration.

The study found that milled yellow corn products have a high level of bioaccessibility, which is the amount of nutrients available for absorption by the body after digestion. In fact, the process of milling corn products makes key vitamins and nutrients more easily utilized than from many other foods.

“The available bioaccessibility of carotenoids from milled corn products is as high if not higher than many other foods such as spinach, carrots and tomatoes, which are well-known for their high levels of carotenoid antioxidants,” explains Dr. Mario Ferruzzi, associate professor, Department of Food Science, Purdue University and author of the study.

Milled corn is found in a wide variety of food including corn meal, grits, corn flour, corn flakes and breakfast cereals. In addition to being rich in antioxidants, milled corn foods are delicious, making it easy to get essential nutrients such as carotenoids into one’s diet.

“Vegetables remain an important source of carotenoids but this study demonstrates that consumers of all ages can feel good about eating milled corn products knowing that they provide essential nutrients to keep the body healthy,” says Judi Adams, MS, RD and president of the Grain Foods Foundation.

Here are some easy and delicious recipes using milled corn products to help boost your antioxidant intake.

Corn Bread

1 cup cornmeal
1 cup flour
1 Tbsp. baking powder
1/2 tsp. salt
2 to 4 Tbsp. sugar (optional)
1 egg
1 cup fluid milk
1/4 cup canola oil

Mix cornmeal, flour, baking powder, salt, and sugar (if used). Set aside. Beat egg. Add milk. Add canola oil. Add to cornmeal mixture and stir just enough to mix. Fill a greased pan half full. Bake at 425 F for 20 to 25 minutes until lightly browned.

Recipe provided by North American Millers’ Association

Golden Almond and Pear Cobbler

6 cups sliced ripe pears (about 6 medium)
1/4 cup almond flavored liqueur (substitute 1/4 cup water and 1/4 teaspoon almond extract for almond flavored liqueur if preferred)
1/4 cup sugar
1 teaspoon cornstarch
1/2 cup yellow corn meal
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 tsp. baking powder
1/4 cup (1/2 stick) margarine
1 egg, slightly beaten
2 Tbsp. milk
1 Tbsp. sugar
Heat oven to 425 F. Combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix well. Spoon into 8-inch square glass baking dish. Bake 10 minutes. Combine corn meal, flour, 1/4 cup sugar, almonds, baking powder and salt; cut in margarine until mixture resembles coarse crumbs. Stir in combined egg and milk, mixing until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake an additional 15 to 18 minutes or until golden brown. Serve warm with sweetened whipped cream or vanilla ice cream, if desired.

Recipe provided by Quaker

For more information about the benefits of milled corn products, visit www.grainpower.org.

Courtesy of ARAcontent

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Corn And Peppers Add Zest To Potato Cakes

(NAPSI)-You can bring life to leftovers by adding new flavors and ingredients.

For example, leftover mashed Idaho Potatoes can reappear as zesty potato pancakes studded with Southwest corn and multi-colored peppers. These are baked, not fried, yet they still brown nicely. Serve with a dollop of reduced-fat sour cream, if you like.

Zesty Idaho Potato Cakes

Cooking spray

2 cups leftover mashed Idaho Potatoes (homemade works best)

½ cup corn kernels (if frozen, thaw first, then squeeze out excess water)

⅓ cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)

1 egg white

½ cup shredded taco cheese (cheese blend with added seasonings)

4 tablespoons all-purpose flour

1 tablespoon minced, dried onion

1 teaspoon salt

¾ teaspoon chili powder

⅛ teaspoon ground cumin

Optional garnish: ¼ cup shredded taco cheese

Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray.

In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon.

Spray a ⅓-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand. Invert the filled cup over the prepared baking sheet to release the potato mixture. Continue to scoop, making 8 portions (you may need to respray the cup once or twice to help release the potato mixture). Gently press the portions with your palm to form pancakes about ¾-inch thick.

Spray the tops of the pancakes lightly with cooking spray. Bake for 20 minutes. Using a metal spatula, flip the pancakes and bake another 15 minutes. Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.

Serves 4.

For more ideas, visit www.idahopotato.com.

Approximate nutritional analysis per serving: 198 calories, 17 mg cholesterol, 979 mg sodium, 8 g protein, 6 g fat, 31 g carbohydrates.

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Cabbage Roll Up

My mouth was watering as I read the recipe for the Onion Pie. It would be delicious using our very own Vidalia onions! I'm most definitely going to try the Corn and Shrimp Soup, too. I have a recipe for Confetti Soup which has a lot of the same ingredients but no shrimp. I may have to toss some seafood into the Confetti Soup to see what that would taste like. I'll share that recipe later since we already have one corn soup in County Cuisine for now.

Here's another idea for a side item to go with the Onion Pie:

Cabbage Roll Ups

1/4 stick butter (or margarine)
1 cup cooked rice (brown rice works well as does regular white rice)
1 large head cabbage
1 1/2 lb. ground round steak
2 Tbsp. minced fresh onion (I usually increase the amount of onions)
1 can tomato sauce OR 1 can tomatoes
garlic salt to taste

Cut around the core of the cabbage and remove. Put head of cabbage into boiling water. As leaves soften, remove and drain. Add cooked rice to raw meat in separate bowl. Saute onions in the butter. Add onions to meat and rice mixture. Mix well by hand; if the mixture feels too dry, add a little bit of the canned tomatoes or sauce.

Holding a cabbage leaf in hand, put a scoop of the meat mixture into center and fold the leaf around it.

Layer in foil lined baking dish. Cover with any remaining cabbage leaves. Pour tomato sauce or tomatoes over the top. Cover tightly with foil and bake at 275 degrees for approximately 2 hours. You'll need to watch it closely as the cabbage will burn. I usually end up adding more tomato sauce.

As a variation you might want to try some of the excellent canned tomato mixes (Italian, Mexican and others).

Putting a little sausage in the mixture (best to cook it just a bit first, although not completely) adds a nice bite.

Happy New Year!
Claire

I suggest Corn and Shrimp Soup!

Cindy, I've never tried onion pie but it sounds like something I might have to try. I may cut back some on the butter and try substituting egg beaters for the eggs. I'm always thinking of my cholesterol and calories.

I have a perfect suggestion for a soup that will set the onion pie off to a T. See what you think about this:

Corn and Shrimp Soup

4 - 3 green onions or scallions
1/2 green bell pepper
4 - 6 stalks celery

Chop the vegetables and then saute in butter or margarine. Set aside.

1 cup water
1 (46 oz) can V-8 Juice (hot or regular)
2 cans cream of mushroom soup*

Simmer water, juice and soup in large pot briefly, just long enough to heat and mix. Add sauteed vegetables. Bring to a boil.

When boiling add:

2 (10 oz) pkgs. frozen corn OR 2 cans niblet corn**

1 to 2 lbs fresh, peeled and deveined shrimp

Cook at medium to medium / low for 10 - 15 minutes (or until corn and shrimp are done). Do not overcook shrimp!

Add to taste any of the following (I suggest all):
salt
pepper
oregano
parsley
cayenne pepper (good for your circulation!)
thyme
sweet basil

Don't overdo it on the spices. Add a pinch or two of each. Simmer for a minute, then sample.

If you'd like to make a richer version add lump crab meat! You can also add chopped carrots and / or red bell peppers to liven up the colors (and the taste). It makes a beautiful presentation.

*Campbell's makes a low sodium and a Healthy Choice mushroom soup that works great if you're watching your health
**I highly recommend using frozen corn, it has a much better flavor and consistency

- Judy P.