Hoosier Home Cookin'

The famed Indiana Sweet Corn is in full season. Roadside stands commonly display "sold out" signs only hours after opening. While virtually nothing beats tender ears slathered in butter or cut corn in a skillet, this week's recipes provide a few tasty alternatives. Bacon Fried Corn provides a variation from more traditional fried corn recipes. BBQ Corn combines butter and spices for a grilled treat. Frozen Sweet Corn will help make your favorite vegetable last until next season.

Happy eating! Next week: more corny recipes.
Bacon Fried Corn



6 ears corn
1/4 C. bacon drippings
2 T. all-purpose flour
1 T. sugar
1 C. water
1/4 C. milk
Salt and pepper to taste

Shuck corn, wash and remove silk. Cut the kernels in half with a sharp knife, the cut the kernel off (cream-style cutting method). Scrape juice off the corncob into the corn in a bowl. Heat bacon drippings in a large cast iron skillet. Add remaining ingredients and bring to a boil, stirring constantly. Cover skillet, reduce heat and simmer until the corn is tender (about 20 minutes). If corn begins to dry out, add a little hot water.
BBQ Corn



6 ears corn in husks
3 T. butter
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
2 T. water

Carefully pull back corn husks so husk remains attached to bottom of ear of corn. Remove silks. Wash and pat dry. In a small saucepan, melt butter. Add seasonings and stir until well blended. Brush butter mixture on each ear of corn. Pull husk up and tie ends with a string. Place ears on a medium high grill and cook for 30 minutes, turning every few minutes. Or place corn in a 9 X 13 baking dish, sprinkle with water, cover with foil and bake for 30 minutes at 350 degrees.
Frozen Sweet Corn



18 to 20 C. uncooked sweet corn
1 pint half and half
1/2 C. butter
1/2 C. margarine

Cut corn off the cob. Mix all ingredients together in a roasting pan. Bake uncovered for one hour at 325 degrees, stirring every 15 minutes. Cool. Place in bags or plastic containers and freeze.