Friday, August 15, 2014

Frugal Foodie Friday - When the Corn is as High as an Elephants Eye

From the kitchen of One Perfect Bite...One of the great delights of living in the part of Oregon that I call home, is our proximity to truck farms and orchards. While our weather, of late, has been wildly unpredictable, local farmers have had a great summer and the bins at farm stands are sagging under the weight of this year's harvest. Each summer,  the Silver Fox and I make a pilgrimage to our favorite farms for fruit and produce to put by  for the winter ahead. This is very picturesque country and the journey takes us into valleys where the clock seems to tick more slowly and the eye captures a panorama that rotates and changes  at a slower pace than the cities that surround it. We count ourselves especially blessed because many of these farmers sell their produce in forms that are near-ready for the kettle or the freezer. If I'm willing to buy in quantity, I can purchase pitted cherries, cut beans and corn that is scraped from cobs before my very eyes.  Many of these farmers are also willing to share old family recipes with customers they consider to be regulars. One of the places we frequent each year is Hentze Family Farm and I want to pass their recipe for frozen corn casserole on to you tonight. I make it at this time of year, but I hide four bags of it the back of my freezer for our Thanksgiving and Christmas dinners. The recipe is simple and I thought it would be perfect addition to my Frugal Foodie Friday recipe collection. I hope those of you who can buy corn in bulk will give the recipe a try. Here is how the freezer version of corn casserole is made.

Frozen Corn Casserole...from the kitchen of One Perfect Bite courtesy of Hentze Farms

17 cups cut corn
1 pound salted butter, melted
1 pint light cream or half and half
Salt and Pepper to taste

1) Preheat oven to 325 degrees F.
2) Mix corn, butter and light cream in a roasting pan. Season to taste with salt and pepper. Cover corn with  parchment or wax paper to prevent browning.  Bake for 1 hour, stirring often.
3) Set pan on a tray of ice to cool. Adjust corn mixture with salt and pepper to taste. Package in zip-lock freezer bags, leaving bags open. Place bags upright in another tray of ice to cool. When chilled completely, squeeze air from bags and zip shut. Freeze. Yield: About 5 pounds or 5 bags of freezer corn.
4) To serve: Thaw corn and heat only until hot. Do not overcook.

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Alicia Foodycat said...

Fresh corn - such a treat!

David said...

Mary, Corn, butter and cream! It's a can't miss recipe... Take Care, Big Daddy Dave

Tricia @ Saving room for dessert said...

Absolutely amazing Mary! I've said it before, but it's worth repeating - your writing is so rich and interesting. You bring me with you - so thanks. Corn, corn, corn - yes please - this is a great idea / recipe. Have a great weekend!

Ola said...

that's what I love on a coutryside - fresh food, stroight from the garden/field and open, warm people. many recepies I've got are from farmer's wife I buy my veg from - must say she is a brilliant cook. as a corn lover I will also try to convert my home grown corn into your casserole, as it seems to be easy to heat up when you have unexpected guests, or just you have to lift yourself up after a harsh day. lovely recipe. all the best! xx

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