We’ve been enjoying fresh corn from a garden just down the road for about two weeks now. Oh my it is so good. The farmer grows silver queen which is what we prefer. Our favorite way to eat it is to plunge it into boiling water for about three or four minutes and then eat with butter and salt. It is so good!
Before the corn started coming in I purchased some at the local produce stand as well as at the grocery store. When you’ve not had fresh corn grown just down the road since last year it’s not bad, but once we taste the wonderful freshness of the corn our neighbor grows it’s hard to eat the store bought stuff.
There are several ways I like to use corn that just isn’t that great or that has began to get hard. The first way is to cut it off the cob and fry it in bacon grease with salt and pepper.
If the corn has began to harden I love to make gritted bread. We had some last week and it was so good!
Another way is to cut the corn off the cob, chop up a tomato fresh from the garden, some sweet pepper, and a little onion. Cook onion and pepper in butter for about four or five minutes seasoning to taste. Next add corn along with any milk you get from the cob. Mix well and adjust seasonings if needed. Add tomato and cook another five minutes or so. A sprinkle of sugar can be added to cut the acidity of the tomato. This quick way to use corn that’s not at it’s freshest makes a good side dish to about any meal.
Last night’s video: Harvesting in Appalachia – Beans, Taters, and Worms!
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My dad used to bring tomatoes and corn in from the garden early in the morning. Mom would make biscuits and fry bacon. What a great biscuit sandwich that made! He liked that Silver Queen best too and insisted that we cut and freeze it the same day it was picked to prevent sugars developing. I remember how my grandma’s eye glasses would get splattered with the corn squirting on them.
This mix of corn with bell pepper, tomato and onion is very close to the Cajun dish called Maque Choux. They may include garlic and celery. Bon appetit!
When my uncle was alive, he grew Silver Queen corn and it was the best. Mama took leftover corn on the cob and cut it off and fried it in butter in an iron skillet. It was so good. I shucked many an ear of corn as a child.
That corn and tomato mixture would be delicious in tacos with pulled pork or chicken, too! Just gave me an idea for this week’s menu.
Alas! Corn is no longer on my menus. It raises my blood sugar.
But, don’t feel bad for me. I ate it for 70 years. 🙂
Good old southern cooking…it’ll make you swaller yo’ tongue!
Your way to fry the corn & tomatoes is an EXCELLENT way to use up the little bits and bobs that grow before the big harvest comes in. I will have this tonight!
I love it!
Well now, we had corn “every which way”. We didn’t always grow it because it takes up so much room and needs so much fertilizer. So we just supported our neighbors who did grow it and we’d buy it from them.
Over the years older family members would stop growing tomatoes because the older we got, the less our stomachs tolerated ‘maters. I don’t think it was the acid or maybe it was just the type of acid. At some point all that was grown by the older family members were the different types of beans, greens and squash, especially the candy roasters. They’d mix up the beans and squash with the corn to make what some called succotash and Cherokee bean bread.
Hot dawg, Tipper! Those skillet meals you share using fresh corn sound and look simply delicious! Once you get a taste for garden fresh, store bought is a big downer!!! “I can’t go back. I won’t go back!” Lol. I do see some tomatoes turning now. The beans and corn seem to be coming. Dug onions 2 days ago and they’re drying. Mainly I am learning more than tomatoes and cucumbers this year. It’s a challenge and nerve grinder… lol Gardening ain’t for punks and sissies!!! Lol
Was reading comments and thinking about the corn fields at my cousins’ house where we all played hide& seek. I grew up in the midwest. Gardening & eating fresh was often raved over. Canning? Yes! Aunt Polly was partial to freezing food. In our small town was a huge building that was like a walk-in freezer one could rent space. Because I was like 4 or 5 yrs of age, never went in. But every couple weeks or so she’d stop to collect food items to take home for the next couple weeks in her home freezer which didn’t hold much.
Canning was a group activity that grandma, her daughters and my dad would do together. (Uncle would only participate in the eating part.)
More recent…when in TN, our hairdresser a mountain gal took her produce down to the local commercial kitchen & do her canning there.
Oh my goodness, fresh boiled corn, kernels stuck in your teeth, butter dripping down your chin and then we hold it for the dogs to get the last little bit. Summertime at its best.
My hubby and I like fresh corn on cob boiled with salt and butter. Honestly, I’ve never fixed it any other way.
I too LOVE fresh corn. The recipe you gave with the tomatoes, pepper and onions I will try…..as always…Thanks Tipper for sharing your life with us….❤❤
My favorite way to eat corn is to go to the garden, pick and shuck an ear and eat it right where I stand. No cooking involved. Sweet as candy. In Maryland a popular way to eat a roastin’ ear is to cook it, butter it and sprinkle it with Maryland’s own Old Bay seasoning – the same seasoning used on delicious Maryland crabcakes and steamed shrimp.
In the 70’s a neighboring farmer planted crops on their farm. He always planted several rows of sweet corn for the family to eat. We would freeze a lot of it as well. It is the best.
We built on 8 acres of the farm and this year we planted sweet corn again. Our growing season is behind yours and ours is just starting to come in
This brought to mind a memory of my childhood. In the 1950′ when we would stop at a gas station the attendant not only filled your tank he also washed your windshield. Several stations in our area had attendants that used an old corn cob, dipped in a bucket to wet the windshield, then dry it off. Does anyone else have a similar memory?
The farm I’m referring to is my husband’s family farm
New recipes for me to try…thanks…
Fresh corn is such a treat.
There’s a vendor that is local who has corn and veggie stands around the county and that is where I buy. Our garden is way too small for a corn patch but we have tomatoes, onion and bell peppers. My Hubby will be making skillet corn and tomatoes like you describe too.
Alas Silver Queen doesn’t do well in Utah but my favorite is one that the corn growers find that works here in Utah, and that’s the way it goes.
Now you have brought up a mystery. Only two ways I ever knew corn when I was growing up.was on the cob or off the cob. We had not dish of corn with other vegetables mixed in. The mystery to me is why we didn’t.
That recipe is halfway or more toward the Mexican dish of corn with creme. I guess one could say that is a combination of creamed corn with your recipe. Makes me want some just to think about it.
Have you never had tomatoes, corn and okra or triple succotash (tomatoes, corn and lima beans)? Both are Southern delicacies.
Mr. Ammons, if you are asking me; No, I never did. Guess I’ve been deprived. Shucks, I never wanted them folks who thought I was poor to ever be right.
My in laws grow sweet corn for me to sell at my roadside stand & it is delicious. Now I know something to do with it when its a day old & didn’t sell. My BIL has grown it for several years for all the family to come and pick as they wish – FOR FREE. Guess what? No one will commit the minimal effort to pick except for my MIL’s sister & me, because we want it for canning. So he’s given it over to me to sell if I want. I love it canned – tastes like summer in February. It’s not my favorite thing to work on for canning, tho. Very time consuming! Now do you all think this tomato & corn recipe could be pressure canned? I make a corn relish with lots of zing, that I put back as gifts for my FIL. He’s crazy about it. I think this recipe would be great to have in a jar come winter time! Our corn has about 2 more weeks till picking.
Patty-I think it would be wonderful canned 🙂
That does dound good my father used to cook it exactly like that.
When you mentioned adding a wee bit of sugar to cut the acidity of the tomato, I was taken back to my childhood. We lived in Wisconsin and raised a garden. For lunch ,my Mom would send us to the garden for tomatoes and she would slice them,sprinkle sugar on them and place them on buttered Wonder bread. Some if those big tomatoes would cover a slice of bread. Mom was Norwegian so we would often eat them as open faced sandwiches.
Now I live in Southern California and my neighbor told me I could have some of her tomatoes while she was gone. I think I know what I am having for lunch tomorrow !
Tim grows the very best corn. Every year I wait for his crop to get ripe then I eat as much of it as I can because when his corn is gone, I probably will not be able to find any more of the real old-time corn not the genetically grown stuff.
Good fresh corn is real treat, and I make the best of it!
I love corn and tomatoes together. Your way of cooking them with the onions and peppers sounds very good! Thank you for this post! I enjoyed it!
Donna. : )