Deep South Dining

Mississippi is blessed to have so many options when it comes to farm raised vegetables. With corn plentiful at the farmers market to day we focus on their sweet golden kernels and the many ways they are served throughout the state. Joining the conversation is Tom Pitts, who carries on his families sweet corn tradition in Indianola. Then Malcolm and Carol talk okra with Chef Enrika Williams from Fauna Foodworks.

By Molly O’Neill

Serves – 4

Ingredients

• 4 ears fresh corn, shucked
•  2 large eggs
•  ¼ cup sugar (If corn is sweet, half the sugar)
•  4 tablespoons unsalted butter, melted
•  ½ teaspoon freshly grated nutmeg
•  ½ teaspoon salt
•  ½ teaspoon vanilla extract
•  1 cups milk
•  ½ cup half-and-half

Directions

1.  Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.

2.  Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes. 

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Serves: 4-6

Ingredients

• 4 tablespoons butter
• 6 ears of corn cut from the cob or one 16-ounce bag frozen corn, defrosted
• 3 tablespoons white sugar or honey (or less if corn is sweet
• 1/3 cup heavy cream
• Salt
• ½ teaspoon black pepper

1.   In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.