John Copes Stewed Corn Recipes

TOASTED SWEET CORN PUDDING

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
• Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
• Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

CREAMED DRIED SWEET CORN WITH ONION AND CHIVES

Steps:

• Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
• Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
• Season to taste with salt and pepper. Top with chives.

STEWED CORN AND TOMATOES WITH OKRA

Steps:

• Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
• Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.