While searching for a vegetable to make for a family gathering, I found a recipe for stewed corn in my 1877 cookbook. It uses fresh corn. It was delicious! You might want to make extra for a large crowd because many folks will come back for seconds.
This recipe is based off 3 pints of corn and I had no idea how many ears of corn made that much. I purchased 8 ears of corn and, to my surprise, that made 3 pints!
Shuck the corn and remove the corn silks. Rinse the corn.
Shave the corn off the ears with a sharp knife. Always work toward the bowl. I start about halfway down the ear and then turn it over and do the other side. Don’t shave the vegetable so closely that you cut the cob.
Pour the kernels into a cast iron skillet. Add just enough water to cover the corn. Add 3 tablespoons of butter, 1 teaspoon of salt, and pepper to taste. (My husband isn’t big on pepper so I used 1/8 teaspoon.)
Cover and cook over a medium low heat about 45 minutes. Stir occasionally. Add more water if necessary because the corn shouldn’t brown. The aroma as it cooks will make you hungry!
Meanwhile, stir 1 teaspoon of flour into ½ cup of cream. Add this cream mixture to the corn in the last 3 to 5 minutes of cooking. Stir and replace the lid.
Bina, the original cook, served this with roast beef, escalloped tomatoes, and mashed potatoes.
Delicious! Everyone complimented the corn dish and went back for second and third helpings. It was so good that I warmed it up and ate some for breakfast the next day. Yummy!
It’s so hard to find ways to make vegetables like corn into a special side dish. This recipe earned compliments at my house and chances are good it will earn them at yours.
I’d love to hear if you try it.
-Sandra Merville Hart
Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.