Enjoy some delicious local sweet corn this summer and thank the dedicated farmers of Eastern Iowa for their hard work this season.
Close your eyes and think back to your childhood summers spent on the farm. Those days included playing outside all day and coming inside for dinner with a side of golden, Iowa sweet corn. There’s nothing like summer meals filled with sweet corn.
Although sweet corn is an Iowa delicacy, it would not be here without the help of dedicated Eastern Iowa farmers. Security State Bank is bringing you sweet corn recipes, thanks to the great farmers of Iowa.
Ingredients:
- 6 ears corn
- 3 tablespoons flour
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ cups water
- 3 tablespoons butter
Directions:
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk.
Combine flour, sugar, salt and pepper in a bowl, then add 1½ cups of water. Stir with a fork or whisk or combine.
Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
- 6 ears of corn, husk and silk removed
- 2 tablespoons melted butter
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1 tablespoons chopped cilantro
- 1/2 cup crumbled queso fresco
- 1/4 teaspoon salt (or to taste)
Directions:
In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled. Cut kernels off the cob into a large bowl. Set aside.
In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro. Pour the chili lime mixture over the corn and mix to coat. Add the crumbled queso freso and stir. Season with salt to taste. Serve at room temperature. Refrigerate leftovers.
Ingredients:
- 4 slices bacon, diced
- 3 cups corn kernels
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1 jalapeño, seeded and diced, optional
- 4 ounces cream cheese, cubed
- 2 tablespoons milk, or more, to taste
- 2 green onions, thinly sliced
- 1 teaspoon sugar, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Stir in green onions and sugar; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon.
Now that you have these mouthwatering sweet corn recipes. Security State Bank wants to take the time to thank the dedicated farmers of Eastern Iowa for their hard work and persistence this season. Contact us today to learn about our agricultural lending options.