Corn Stew
I rarely cut the corn off the cobs, being the purist that I am. But, with more mature ears, i.e. not as tender as might be, I did so this time. I mixed just a slight amount of butter/olive oil in bottom of pan, cut the corn off of four ears, as first layer in fry pan. Then chopped some onion (about 1 part to 5 parts corn) as second layer, then on top I added 6 or so diced Roma tomatoes. Covered pan and put it on notch above warm so I didn’t have to watch it. In about half hour I simply stirred it all up and laced it (VERY lightly) with a mix I keep handy of pepper/cayenne and about 1/2 tsp of salt – certainly optional. Notched up the heat a bit and it simmered , but not for long…maybe 10 or so minutes.
The tomato provided the liquid to steam the corn and I the onion provided a measure of extra sweetness. It turned out absolutely delicious. I kept mine slightly under-cooked as it is a big batch. Some will go into my Roma tomato soup.
Submitted by: Karen P.
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