CORN PUDDING

The Taste of Country Cooking by Edna Lewis.

A champion of fresh ingredients, Edna Lewis was a major influence on the early revival of farm to table cooking and folks like Alice Waters. I’d say Full Sun Farm, and all the great farms of this region might not be here without her, and the Virginia farm recipes she shares with us.

2 cups of corn, cut from the cob
½ cup sugar
1 tsp. salt
2 eggs, beaten
2 cups whole milk
3 tbsp. melted butter
½ tsp. nutmeg – fresh if possible

Cut the corn from the cobs into a mixing bowl. Don’t get to close to the cob. And scrape the rest off.
In another bowl sprinkle in the sugar and salt, stir well, mix the beaten eggs and milk together, and pour the mixture on the corn.
Add the melted butter and mix thoroughly and spoon the mixture into a well-buttered casserole.
Sprinkle over with the nutmeg
Set the casserole into a pan of hot water and put into a preheated 350 F oven for 35 or 40 minutes or until set. Test by inserting a knife into the center of the pudding. If it comes out clean it is done. The pudding should be golden brown.

A DIP FOR GRILLED CORN

The Border Cookbook – serves 6

6 tbsp. unrefined corn oil – Unrefined oil tastes like fresh corn. Not good for cooking because it has a low smoking point, but good in uses like this and salads and for drizzling. Spectrum and Arrowhead are examples.
2 or 3 liquid from a jar of pickles jalapeno peppers
½ tsp. cumin seeds, toasted and ground
¼ tsp. salt
A pinch of sugar if you like

Grill the corn and serve with the liquid as a side that can be drizzled on it.

Corn and Black Bean Salad

1 can black beans
1 cup uncooked fresh corn kernels
1 large ripe tomato, diced
1 small red onion, diced
2 Tbls parsley
2 tsp. minced garlic
2 Tbls. white wine vinegar
1/4 cup olive oil
1 tsp chili powder
1/4 tsp. ground cumin
1 tsp sugar
1/2 tsp. salt
1/2 tsp. ground pepper

1. place the lack beans, corn, tomato, onion, and parsley in a large bowl and stir gently to combine
2. place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper in a small bowl and whisk to combine.
3 pour the dressing over he bean mixture and toss to coat.

Corn & Black Bean Salad

1 can black beans
1 cup uncooked fresh corn kernels
1 large ripe tomato, diced
1 small red onion, diced
2 Tbls parsley
2 tsp. minced garlic
2 Tbls. white wine vinegar
1/4 cup olive oil
1 tsp chili powder
1/4 tsp. ground cumin
1 tsp sugar
1/2 tsp. salt
1/2 tsp. ground pepper

1. place the lack beans, corn, tomato, onion, and parsley in a large bowl and stir gently to combine
2. place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper in a small bowl and whisk to combine.
3 pour the dressing over he bean mixture and toss to coat.

Corn and Barley Salad on Arugula

Ingredients:
1 cup pearl barley
Salt
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional

Directions:
1. Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
2. Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
3. If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
4. To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.