More Ways to Use Corn
Corn is in abundance right now, but unfortunately the season is never long enough for us. In talking with some of the local growers, it sounds like we may be enjoying corn for at least a couple of weeks more. After that, we will rely on the corn that we have put in the freezer. We have found that scraping fresh uncooked corn off the cob and placing it directly into the freezer in plastic zipper bags gives us the ability to enjoy recipes such as the ones in this week's column during other times of the year.
The corn fritter recipe is a very light, delicate one rather than the one frequently seen which has a much heavier batter. These fritters are wonderful with almost anything. The succotash and grilled dolphin* recipe is taken from Magnolia's Southern Cuisine by Donald Barickman (Wyrick & Company, 1995). We enjoy eating at Magnolia's at every opportunity and we have been very pleased with Mr. Barickman's cookbook, from which we have tried a number of dishes. The first time we made this particular recipe, we had all the ingredients on hand except the fish. We made the succotash and served it over steamed rice and found it was wonderful that way, as well.
* A footnote concerning 'dolphin' - Living on the coast of South Carolina, the last thing we would do is offer recipes for a protected fish. If you check the definition of "dolphin", after the part about the Flipper-type of dolphin, you will find an explanation on "bony food fish - genus Coryphaena) that are served regularly in restaurants (and homes) all over the country. Some places have gotten over the freak-out factor that comes with using the word dolphin and use the less threatening term, "mahi mahi" on their menus. One other point of interest according to fishermen in the area, dolphin (again the Flipper-type) would be almost impossible to catch because they are amazingly bright.
