Plated: Be All Ears This Fall - Go for Corny Recipes
Corn stalks make for a beautiful, simple fall decor. But corn has more to offer in the autumn months. While corn on the cob remains delicious year-round, there are various ways to cook with corn kernels, including in the skillet, salads, soups, sides, and more. Here are some simple ways to serve up more corn this fall.
Reinvent boiled kernel corn by cooking it in a skillet. Skillet corn is crispy, chewy, buttery, and easy to prepare. Melt a little butter in a large nonstick pan or skillet over medium heat. Once the butter has melted, add enough kernelled corn (fresh, frozen, or canned) to cover the bottom and salt and pepper to taste. Cook on medium heat, stirring often, for 20 to 40 minutes. Frozen kernels take longer to cook, and canned corn should be well drained. Add Cajun seasoning, diced jalapenos, crushed garlic, or fresh herbs like parsley to try new flavors. Taste as you go and stop once the corn is to your liking.
Keep the skillet and elevate a weeknight dinner by making a corn sauté or succotash. Succotash is a Thanksgiving tradition for some, but it doubles as a ready-in-minutes weeknight side, pairing well with baked chicken. If you like street corn in the summer, bring that to the fall dinner table by quickly sauteing corn and bell pepper with a big squeeze of Sriracha and a handful of crumbled Cotija or feta cheese.
Corn is naturally sweet, making it suitable for desserts. You must leave your comfort zone to put corn dishes on the dessert table, but don’t knock it until you try it! Sweet corn and corn meal make yummy cookies, crips, pudding, and cake. Pastel de elote uses typical cake ingredients: flour, eggs, sugar, and vanilla extract, with some recipes including condensed milk and cinnamon. Canned corn kernels are usually drained and blended into a smooth consistency before adding to the batter. Authentic pastel de elote is often drizzled with a caramel sauce and served with ice cream or whipped cream.
Few things compare to fresh summer corn, yet kernelled corn can be on the table year-round. Next time there’s a lonely can of corn in your pantry, consider turning it into one of these fall-approved recipes.
To sub canned corn for fresh ears, there are two ears of corn in one can.
Next in Picture This:
Send us photos of a beautiful Mississippi tree. Maybe it’s a tree on your land, or one in or near your neighborhood, or at some other location in Mississippi you have visited. Maybe it’s a group of trees. Let us know the location of the tree. The photos must be high-resolution JPG files of at least 1 MB in size. Please attach the photo to your email and send it to via email. Each entry must be accompanied by photographer’s name, address, and co-op.
Submission Deadline: November 1
Select photos will appear in the January 2024 issue.Submit a Photo