Take Advantage of Fresh Corn

Shaw is a free-lance writer in Los Angeles.

It's time for fresh corn once again. This rich blend of cornmeal and fresh corn is a maize-lover's bowl of paradise.


2 ears corn, husks removed

2 tablespoons cornmeal

2 tablespoons sugar

2 cups milk

Salt, pepper

Scrape kernels off corn. Combine corn, cornmeal, sugar and milk in work bowl of food processor or blender. Process or blend until well combined, but not thoroughly liquefied.

Transfer mixture to top of double boiler and cook, stirring often, until thick, about 20 minutes. Season to taste with salt and pepper. Makes 4 to 6 servings.

These tamale-like treats take far less time to make than the real thing.


2 ears corn, husks removed and reserved

2 tablespoons cornmeal

2 tablespoons half and half

2 tablespoons sugar

1 medium egg, beaten

1/2 teaspoon baking powder

Salt, pepper

2 tablespoons sharp Cheddar cheese, optional

Scrape kernels off corn. Process in blender or food processor until coarsely chopped, taking care not to liquefy. Transfer to mixing bowl and add cornmeal, half and half, sugar, egg, baking powder, salt and pepper to taste and Cheddar cheese. Stir well to blend.

Divide mixture into 6 portions. Spoon portion onto wide length of reserved husk, about 2 inches from bottom. Roll husk to enclose. Wrap in single layer of foil. Repeat until all 6 portions of corn mixture have been used.

Place steaming rack in deep saucepan or Dutch oven. Add water to just below rack and bring to simmer. Set corn wraps on rack to steam. Cover and steam 50 minutes, checking water level often. Remove, unwrap foil and serve immediately. Makes 2 to 4 servings.

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