Hoosier Home Cookin'

In week two of Corn Fest 2007, I'm sharing some delectable hot recipes made with Indiana sweet corn. Creamy Corn Chowder is sweet and velvety. Make extra to freeze for the winter ahead (just make sure to leave out the crackers). Corn Pudding is absolutely delicious and different from my standard corn pudding recipes with its addition of vanilla and cornflakes. Trust me. This one is delicious! And, corn soufflé is kicked up with cayenne and Parmesan cheese. Don't be intimated. This soufflé is simple and no fail.

Happy eating. Next week: it's a wrap on corn.

Corn Chowder

8 ears corn, washed, silks removed

5 medium potatoes, peeled and

cubed 4 T. butter 1 medium Vidalia onion, sliced 5 C. whole milk salt and pepper to taste 8 saltine crackers, crushed

Cook corn in a covered pot with enough water to cover for about 10-12 minutes. Remove corn and add onion and potatoes to corn water. Cook slowly, just until potatoes are just tender. Slice corn from cob, add to pot with milk and butter. Bring to a boil, then simmer for 5 minutes. Add salt and pepper to taste and simmer for another half hour. Five minutes before serving, add crackers. When corn isn't in season, substitute fresh corn with two cans of creamed style corn.

Corn Pudding

12 ears corn, cooked until tender 4 eggs, separated 2 T. flour 1/2 C. sugar 2 C. milk 1/4 C. melted butter 1 tsp. salt 1 tsp. pepper 1 tsp. vanilla Corn flakes

Scrape corn from cooked ears (you'll need 2 cups). In a large bowl, beat egg yolks. Heat milk and add to beaten yolks. Add sugar and flour, mixing well. Add corn, butter, salt and pepper to yolk mixture. In another bowl, beat egg whites until stiff. Gently fold into yolk mixture. Pour into a greased casserole dish and sprinkle with crushed corn flakes. Bake 45 minutes at 350 degrees.

Corn Souffle

2 T. grated Parmesan cheese 6 ears corn, cut from cob 1 C. milk 1/2 C. cornmeal 1/2 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cayenne pepper 2 T. butter 4 eggs, separated with whites

stiffly beaten thyme to taste

Preheat oven to 350 degrees. Grease a 1-quart soufflé dish. Coat bottom and sides with 1 T Parmesan cheese. Place half of corn, milk, cornmeal, salt, nutmeg and cayenne in a blender. Puree until smooth. Cook over medium heat until thickened. Stir a small amount of corn mixture into egg yolks, then return to corn mixture, stirring constantly. Remove from heat and fold in egg whites. Pour into soufflé dish and sprinkle with remaining Parmesan and thyme. Bake at 350 degrees for about 35 minutes. Serve immediately.