Three great (and easy) Thanksgiving sides recipes, part 2: Pennsylvania Dutch baked corn

Editor’s note: This week in the three days leading up to Thanksgiving, we will feature three ideas for sides that you can pull together with a minimal amount of ingredients and little stress. Today’s second recipe is Pennsylvania Dutch baked corn.

If you grew up in York, Pa., like me, then you grew up around a lot of Pennsylvania Dutch food. A lot of this stuff is not found elsewhere in the country, or even in parts of Pennsylvania away from Amish country. When I lived in Pittsburgh, I looked forward to family holiday visits because I knew there would be at least a few PA Dutch items on the table, and one of these was baked corn.

Baked corn is actually a sort of savory hot custard, and to some it may seem a bit odd (like many PA German dishes). However, it is absolutely delicious, slightly sweet, and buttery. It is made with dried corn, a culinary treat that is not found outside of our region. John Copes is the brand we used, and the cartoon Amish man on the package makes me instantly think of family Thanksgiving dinners. Dried corn’s flavor is a bit more intense than regular corn, and is best described as nutty.

Plus, it’s very easy to make. If you can mix things together in a baking pan and put it in the oven, you can make baked corn.

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Tags: recipe | Thanksgiving | corn | PADutch |

A summery soup for a winter evening

Growing up in York, I was exposed to a lot of Amish cuisine. My mother cooked a variety of Pennsylvania Dutch dishes, such as pot pie, pork and sauerkraut, and perhaps my favorite, chicken corn soup.

Believe it or not, chicken corn soup is considered a “summer soup.” Made to take advantage of the bounty of fresh corn in southcentral and southeast Pennsylvania, this corn was a July-August staple in my house as a kid. My mother would make it year ‘round, however, and I always looked forward to it. It’s a simple soup, with subtle flavors.

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Tags: recipe | chicken | corn | eggs |

I’m Fed Up With Industrial Food

I am really fed up. And it isn’t just because I am an increasingly irascible, old curmudgeon.

I’m fed up with the behavior of government agencies like the FDA, the USDA, and the EPA, dancing like puppets in the hands of Monsanto, ConAgra, Dow, Big Pharma and their ilk. The FDA dilly-dallies by continuing to allow antibiotics in animal feed to promote “efficiency” and profits, when it is clear that the practice promotes the proliferation of antibiotic-resistant bacteria that threaten our health.

I’m fed up with the EPA constantly approving new pesticides that are known to kill pollinators. (Who needs insects anyway?)

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Tags: supermarket | corn | opinion | factoryfarming |

Squash and corn soup perfect for blustery fall days

For me, fall always means changing colors, cooler temperatures, and soups. When my wife was alive we would love putting together a soup or stew, throwing it in a crockpot and heading out to enjoy the fall season. When we got back the whole house smelled of soup. We would warm up by the fire with our bowls of soup and a big slice of bread smothered in butter. To this day those are some of my fondest memories. So to me fall is soup and soup is love and comfort. Here is one of the recipes we used to make on those blustery days, squash and corn soup:

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Tags: recipe | fall | squash | corn |

Corny memories

When I was a little kid our family didn’t have a lot of money and things were tight. My mom was a single mother and struggled to make ends meet like a lot of single mothers do. We lived near a farm and the farmer got to know us kids as we wandered over hill and dale exploring and just being kids. Sometimes he would give us odd jobs for which he paid us in eggs and vegetables out of his truck patch. The one thing I remember most was that he grew corn for feed. If he was out plowing and I knew he was going to be in the fields all day I would bring him some iced tea in a thermos or jug if I was heading out that way in my explorations. He started to leave a small corner of his field unplanted with field corn. He instead planted sweet corn or bread and butter corn there. He told us to pick as much as we needed. We never took advantage of his generosity but only took enough corn for a meal or two.

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Tags: recipe | corn |

Corn Fritters with Sweet Tangy Chili Soy Sauce

I rarely find the time to sit down and watch TV, but when I do, you better believe it is almost always going to be food-related.

I recently caught a re-run episode of The Best Thing I Ever Ate on Food Network. This particular episode was about crunchy food and featured the Indonesian Corn Fritters served with a sweet tangy chili soy sauce from E&O Trading Co. (now known as E&O Asian Kitchen) in San Francisco. They looked and sounded pretty heavenly. Since I don’t have any plans to visit San Francisco in the near future, my next step was to re-create the dish in my own kitchen.

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Tags: recipe | summer | corn |

Corn and Zucchini Bisque

Making soup is one of my greatest pleasures. After you know the basic models and processes, you can do just about anything and use up just about anything. Plus, it is obviously about the best comfort food you can find.

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Tags: recipe | summer | zucchini | corn |

Change is in the Air and a Recipe for Vegetable Soup

The unusually wet and cool weather of mid-September must be a prelude to a fabulous Indian Summer coming our way. Nature has its signals in every season, and the fall is no exception. The dizzying activity of insects and migrating birds, the prolific blooming of goldenrod and asters, and the breathtaking color transformation of the native Sumac all confirm the change that is in the air. And even though the tomatoes are slowly slipping away, the abundant greens, hearty squashes, pears and more, are ready to make their debut and step in where the others are leaving off. Oh, how lucky we are!

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Tags: recipe | fall | soup | celery | onions | garlic | carrots | potatoes | greenbeans | tomatoes | corn |

Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn

Tomatoes of all shapes and colors are still in abundance at the local markets. Pick up a box and let us know how you use them! Share your recipe by August 31st for your chance to win a $25 gift Elk Creek Cafe + Aleworks in Millheim.

Continue reading for one of Kristin’s favorite simple late summer recipes.

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Tags: recipe | summer | tomatoes | corn | bread | garlic |

Grilled Mexican Corn

Please welcome Kristin Camplese who will stop by occasionally to share recipes from her popular food blog, Cuizoo.com!

My family and I recently pledged to eat local sweet corn for the last 30 days of summer vacation. It is not a hard task given how delicious it is. And while most nights we could eat it simply slathered with butter and salt, this recipe is one of our favorites. It is really a meal in itself as it combines rich seasonings, garlicky mayonnaise, and lots of cheese. Finish with a sprinkling of cilantro and a
squeeze of lime juice, and you will be licking your fingers and buying another dozen ears for tomorrow.

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Tags: recipe | summer | corn |

Winner of the Sweet Corn Recipe Contest

Congratulations to Amanda Bachmann of State College and her recipe for Sweet Corn Ice Cream! She is the winner of the July contest and the recipient of a $25 gift certificate to Nature’s Pantry.

Thank you to everyone who participated—continue reading to see all of the sweet corn recipe submissions!

And don’t forget to enter our August recipe contest. What’s your favorite way to prepare summer’s tasty tomatoes?

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Tags: recipecontest | corn |

Grilled Corn Salsa

Stacks of sweet corn can still be found at many farmers markets. Are you picking some up for the weekend? If so, try this Grilled Corn Salsa from Steve Spanelli of Tait Farm.

Or make your own recipe and share it with the Local Food Journey for your chance to win a $25 gift certificate to Nature’s Pantry in State College. Entries must be submitted by midnight on Sunday, July 31st, and the winner will be randomly selected and announced by noon on Monday, August 1st. Good luck!

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Tags: recipe | summer | corn |

Corn Salad with Sweet Chili Lime Vinaigrette

It’s no wonder that sweet corn is right up there with tomatoes as America’s favorite vegetable. Nothing beats the flavor of fresh picked corn. Whether you eat it on the cob, or turn it into delicious salad, the time to enjoy it is now!

Try this nice, light, and refreshing salad courtesy of Cindy Tait Law. And don’t forget to share your favorite sweet corn recipe before July 31st for your chance to win a $25 gift certificate to Nature’s Pantry in State College!

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Tags: recipe | summer | corn |

Corn on the Cob with Basil-Parmesan Butter

Grilled corn on the cob is a popular item on the menus of backyard BBQs and picnics across the country. Try this version with an herb butter that makes the corn seasoned and succulent. It’s a perfect summer treat.

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Tags: recipe | summer | corn |

Sweet Corn Recipe Contest

Sweet corn season is here! Do you grill it in its husks or boil it on the stove top? Do you eat it on the cob or off? What’s your favorite way to prepare this popular Pennsylvania treat?

Share your favorite corn recipe with the Local Food Journey blog for your chance to win a $25 gift certificate to Nature’s Pantry in State College.

Recipes must be submitted by midnight on Sunday, July 31st. Entries will be featured throughout the month, and a winner will be randomly selected and announced by noon on Monday, August 1st. Enter today. Good luck!

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Tags: recipecontest | corn |

Corn Tomato Cilantro Salad

This quick and simple side dish makes use of two popular August ingredients: corn and tomatoes. Add spicy jalapeños and fragrant cilantro and serve alongside your favorite Mexican main course. 

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Tags: recipe | summer | corn | tomatoes | peppers | cilantro |