Knee high by July ... well that is what my native Hoosier husband says anyway. Corn has been so good this year. Big ears, juicy and plentiful. When I was in Indiana corn season seemed to last forever. It was so good and so sweet.
(ok this post would be really great if I had a field of knee high corn but I had to make do!)
My mother grew up in Indiana and her father loved corn. In fact they had a victory garden that they basically lived off of. He was practical and conservative. She ate a lot of corn! She doesn't prefer it so much today but I love it. And my kids too!
Personally I like corn right from the cob. Grilled with some salt ok, yes and some butter. But it is so good. I like it in salad, salsas, as a garnish or as a dish. But I wanted to push myself a little and decided to get all fancy and make a corn flan. Now it sounds fancy - but it is EASY, friends really easy. Milk, eggs, a bit of sugar and that is it!
If you like corn and hanker for a little something different give this a go and see what you think. Kids and adults liked it in my household. And my son poured some maple syrup on it for breakfast the next day. Brilliant!
corn flan by ann west
3 cups whole milk
3 tbls sugar
2 egg yolks
4 ears corn (I think you can use frozen too!) Cooked and cut from the cob
Can you believe that is it? Ok so here is what you do...
I used an 8in pie plate. Once you have cooked the corn pulse it in a food processor with 1 cup of the milk. In a sauce pan heat the remaining 2 cups milk and sugar in a sauce pan. Whisk the eggs and yolks in another bowl. Pour the hot milk into the eggs while stirring. Push the corn/milk mix through a sieve and into the milk egg mixture. I added a large scoop of the solids that were remaining and tossed the rest. Add a pinch or two of salt and some pepper. Pour the milk/corn mix into the pie plate and place in a pan which you can fill 1/2 the way up with water. (although I have used the water bath I wonder if you really need it). Place in a 350 degree oven for 30 minutes or until set. enjoy!
The only thing I would change is what I served it with. I think next time I would serve it with some seared scallops or a lovely fish. It was a bit delicate for the beef!