5089 Wellington Rd 32, Guelph 519-822-1070
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Tasty Corn Recipes
Baked Corn
Corn Fritters
Frozen Corn
BBQ Corn
Corn @ Work
Ingredients
• 2 cups of corn
• 1 teaspoon pepper
• 2 eggs
• 2 tablespoon butter
• 1 teaspoon salt
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 cup milk
Directions
• Pre-heat oven to 350° F
• Mix ingredients in a bowl and transfer to baking dish
• Bake for 30–40 minutes
Ingredients
• 2 cups corn
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon baking powder
• 2 tablespoon cream
• 1/8 teaspoon pepper
• 1/4 cup flour
• 1/8 teaspoon pepper
Directions
• Pre-heat griddle
• Combine ingredients throughly in a bowl
• Drop corn mixture by spoonfuls into 4 tablespoons hot oil on the griddle.
Frozen Corn – Creamed Style
Best freezing varieties are available in late August and early September.
Directions
• Place cleaned cobs in boiling water; bring water back to a boil, boil 3-4 minutes.
• Chill immediately. Cut off top part of kernels and scrape out the remaining germ with the back of the knife.
• Exclude air from the container and freeze immediately.
Barbeque variations
Sweet Corn can be prepared in many ways. On the barbeque (with or without husks), roasted over a campfire, fried in batter...
Let us know your favourite methods. Email us at info@strom.ca
Quick Corn at Work
Provided by our valued customer Bill Wong.
Directions
• Just remove the silk and most of the husk (leave on 1 or 2 layers).
• Place corn on a paper towel and microwave for 3-4 minutes depending on the size of the cob.
• Carefully peel off the remaining husks and have the butter and salt ready. Enjoy!
Pumpkin Recipes
Pumpkin Soup
Sausage-Stuffed Squash
Pumpkin Puree
Ingredients
• 1 Strom's 'Small Sugar' pie pumpkin to get 500g (1lb), chopped
• 30g (1oz) butter
• 1 onion, finely chopped
• 2 cloves of crushed garlic
• 750 ml (3cups) chicken or vegetable stock
• 15 ml (1Tbsp) tomato paste
• 5 ml (1 tsp) cayenne pepper
• salt & pepper to taste
• 15 ml (1Tbsp) grated parmesan cheese
Directions
• Chop pumpkin into cubes, discard skin & seeds.
• In large saucepan, sauté onion & garlic in butter until tender.
• Add pumpkin and sauté for two additional minutes.
• Add additional ingredients except cheese.
• Cover & simmer for 20 min or until pumpkin is tender.
• Blend smooth a with mixer.
• Serve sprinkled with grated parmesan.
Directions
• Cut squash in half lengthwise. Scoop out seeds. • Pierce skin in several places with sharp knife.
• Rinse and place cut-side down on a large microwaveable plate, placing thicker ends toward outer edges of dish.
• Microwave on High Power for 14 to 16 minutes or until tender. Rearrange halves or rotate dish for even cooking.
• Crumble sausage into a medium-sized microwaveable casserole, add onion, green pepper, and garlic.
• Cover and microwave on High power for 4 to 6 minutes or until sausage is no longer pink.
• Stir often to prevent meat from clumping. Drain off liquid, stir in Italian seasonings and tomatoes, cover and microwave on High power for 2 minutes or until hot. Season to taste with salt and pepper.
• Divide mixture between squash halves, sprinkle with cheese and reheat at High power for 2 to 4 minutes to melt cheese.
Ingredients
• 2 small Acorn Squash
• 1 1/2 tsp (7ml) Italian seasoning
• 2 (about 1/2 lb/250g) sweet or hot Italian sausage
• 2 medium ripe tomatoes, halved, seeded, and chopped
• 1 large onion, chopped
• salt and pepper
• 1/2 green pepper, chopped
• 1/2 cup (125ml) grated parmesan cheese
• 2 cloves garlic, minced
Serves 4 • Preparation time: 10 minutes • Baking time: 25 minutes.
Note: recipe tested in a 700 watt microwave oven.
Recipe taken from Foodland Ontario Collections
Ingredients
• One Strom's 'Small Sugar' pie pumpkin
Directions
• Wash outside of pumpkin.
• Cut in half and scoop out seeds. Cut halves in half again.
• Place in pot with small amount of water.
• Bring to a boil then simmer with lid on for 15-20 minutes (until flesh is soft like a potato). Don't let the water boil dry.
• Remove from pan and scoop flesh out of shell.
• Mash with a potato masher or put in blender.
• Add to your favourite recipe or freeze for later use.
Makes about 3-4 Cups (750-1000 ml).