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1. Potato-Herb Batter Bread

2. Baked Tomatoes with Corn Custard

3. Lime-Marinated Grilled Salmon with Corn, Tomato, and Black Bean Salsa

Book Description

Nothing is more sublime than the taste of the first fresh corn of the season, steaming hot, slathered with butter, and lightly salted. Award-winning cookbook author Olwen Woodier explains how to best enjoy fresh corn, as well as how to freeze or preserve that farm-fresh taste so that corn lovers can add the nutritious goodness of corn and cornmeal

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Corn : Roasted, Creamed, Simmered and More

Authors: Olwen Woodier

Date: July 2002

ISBN: 158017454X

Publisher: Storey Publishing, LLC

Paperback

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Kate Zurschmeide of Great Country Farms in Bluemont, Virginia (see page 160), says this is a versatile recipe that works equally well as a starter or a side dish. It also makes a good dish to serve for brunch or a light supper accompanied by salad greens and bread or muffins.

Servings: 6

• cooking oil spray

• 6 firm medium-large tomatoes

• 1 tablespoon butter

• 2 tablespoons finely chopped onion

• 2 tablespoons finely diced red bell pepper

• 1 egg

• 1/4 cup light cream

• 2 cups cooked corn or canned corn, drained

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 3–4 tablespoons grated Cheddar or Parmesan cheese

1. Preheat the oven to 400°F and lightly spray a baking sheet with cooking oil.

2. Cut the tops off the tomatoes, scoop out the seeds and pulp, and turn them upside down on paper towels to drain.

3. Melt the butter in a small skillet over medium heat, add the onion and bell pepper, and sauté for 2 minutes.

4. In a medium bowl, beat the egg and cream together, then stir in the corn, onion mixture, salt, and pepper.

5. Spoon the mixture into the tomatoes and sprinkle the tops with the cheese.

6. Arrange the tomatoes on the baking sheet and bake for 15 minutes, until the cheese has melted and the filling has set.

More From This Book:

1. Potato-Herb Batter Bread

2. Baked Tomatoes with Corn Custard

3. Lime-Marinated Grilled Salmon with Corn, Tomato, and Black Bean Salsa

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