Bixby sweet corn a tasty treat however it's prepared
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, June 27, 2012
6/27/12 at 8:49 AM
Vernon Conrad doesn't mess around with fancy recipes to prepare his tender, sweet corn.
He has even eaten it straight from the stalk.
"I have eaten it right there where it grows. We have made a little fire there in the field when they are harvesting it. I have to test it," Conrad said.
"There are a hundred different ways to eat corn, but I like it best simply pulling the husk back and putting butter and salt and pepper on it and then throwing it on the grill."
For many, summer starts when the corn is ripe and ready at Conrad Farms in Bixby, said Jacquie Young, a longtime Bixby resident who coordinates the vendor sales at the Bixby Green Corn Festival.
"When that sign goes up at Conrad Farms saying the sweet corn is ready, it is amazing. It's like lightning in the air. It's electric. I am always shocked to see how much of an effect that corn has on the community."
Young said the festival always features the best corn that the community has to offer. A man who has been cooking the corn at the event for more than two decades roasts it to perfection, she said.
"People come from all over to get that corn," Young said.
Conrad Farms typically has about five or six plantings, Conrad said. Like many crops this year, the corn came early.
"The first field is about finished, and we are ready to start the second field," Conrad said last week. "We planted March 30, but we probably could have planted a little earlier."
Conrad's father, Chester Conrad, grew corn in Kansas but decided to move to Oklahoma when he heard about the good farmland that was available. He grew several crops in addition to corn, and in the early 1950s Chester Conrad starting shipping the produce to surrounding towns and eventually nationwide.
He estimates that Conrad Farms produces about 8,000 to 9,000 bushels a year - almost 300 tons - depending on how wet or dry the season is.
Here's a simple way to prepare the corn on your grill, plus two recipes that will showcase the sweet corn flavors.
Conrad Farms has veggies
In addition to corn, Vernon Conrad said his farm has several other crops ready to buy.
"We have cucumbers, tomatoes, and we are ready to start squash. We just started picking green beans," Conrad said.
He said that they also have improved pinto beans, pickling cucumbers and purple hull peas.
Conrad Farms
7400 E. 151st St., Bixby
918-366-8942
CORN PUDDING WITH BACON AND LEEKS
Serves 4 to 6
5 slices uncooked bacon, chopped roughly
1 tablespoon olive oil
3 ears fresh corn, kernels removed (2 to 2 1/2 cups)
1 cup leeks, white part only, cleaned and chopped
1 clove garlic, chopped roughly
1/3 cup red bell pepper, seeded and diced small
Salt and freshly ground black pepper
Tabasco
2 cups heavy whipping cream
3 large egg yolks
1/2 teaspoon mustard powder
1/2 teaspoon Worcestershire sauce
1/2 tablespoon coarsely chopped fresh Italian parsley
1/2 tablespoon chopped fresh chives
1. Preheat the oven to 350 degrees. Spray an 8-by-8-by-2-inch casserole dish (or similar size) with nonstick cooking spray and set it aside.
2. Sauté the bacon in a skillet over medium heat until crisp. Remove the bacon and drain on a paper towel.
3. Drain two-thirds of the bacon fat out of the skillet and add the olive oil to the remaining bacon fat. Add the corn, leeks, garlic and red bell pepper. Sauté over medium heat for about 5 minutes, or until all of the vegetables are just cooked.
4. Remove the pan from the heat. Add the bacon bits and mix until well-incorporated. Season with salt and pepper to taste, then season with the Tabasco to your preferred level of heat.
5. In a large mixing bowl, mix together the cream, egg yolks, mustard powder, Worcestershire, parsley, and chives.
6. Place the corn mixture in the bottom of the prepared baking dish and spread it out evenly. Pour the cream mixture over the top and bake for 55 minutes. Let cool slightly, about 5 minutes, then serve hot.
- By private chef-author Jackie M. Lee of New York, from "I Love Corn" by Lisa Skye/Andrews McMeel Publishing
GRILLED FRESH CORN
4 ears fresh corn, in their husks
Butter (or an herb butter) for serving
1. Prepare your grill, gas or charcoal, with direct, high heat, about 550 degrees.
2. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3. Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
4. Serve hot, with butter, salt and pepper.
- adapted from Simply Recipes
CHEF ROCCO DISPIRITO'S MEXICAN GRILLED CORN
Corn in husks
Fat-free mayonnaise
Chili powder
Cotija cheese
Cilantro
1 lime
1. Leave corn in their husks and place on grill for 10-20 minutes. Then, remove husks and char corn slightly.
2. In a separate bowl, combine fat-free mayonnaise and chili powder. Mix thoroughly.
3. Spread chili mayonnaise mixture over corn. Sprinkle cotija cheese and cilantro on top. Finish off with a few squeezes of fresh lime.
FRESH CORN GAZPACHO
Serves 4
2 small ears corn, unhusked
1 medium-size tomato, seeded and chopped (preferably Jersey fresh)
3 cups tomato juice
1 large unpeeled cucumber, diced
1/2 cup finely diced white onion
1/2 jalapeño, seeded and minced
1 clove garlic, minced
3 tablespoons freshly squeezed lime juice
1/4 teaspoon freshly ground black pepper
Salt
2 tablespoons minced fresh basil leaves, for garnish
1. Preheat the grill to 325 degrees. Grill the ears of corn with the husks on for 10 to 15 minutes, or until the husks are burned, turning every 4 to 5 minutes. Remove the ears from the grill and let them cool.
2. Remove and discard the husks and then slice the kernels from the cobs. Measure 1 cup and either discard the rest or set it aside for another use.
3. Combine all the ingredients, except the basil, in a large bowl and stir until mixed together. Season with salt to taste. Refrigerate for at least 1 hour before serving.
4. To serve, ladle the gazpacho into bowls and garnish with the minced basil leaves.
Author note: This recipe is great to make a day in advance so the flavors have more time to meld together.
- by Executive chef Guillaume Thivet | Cadaqués Brooklyn, N.Y., From "I Love Corn" by Lisa Skye/Andrews McMeel Publishing
GRILLED FRESH CORN
4 ears fresh corn, in their husks
Butter (or an herb butter) for serving
1. Prepare your grill, gas or charcoal, with direct, high heat, about 550 degrees.
2. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3. Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
4. Serve hot, with butter, salt and pepper.
- adapted from Simply Recipes
GREEN CORN FESTIVAL
When: Thursday-Saturday
Where: Charley Young Park, downtown Bixby
The Green Corn Festival is a kick back to the good old-fashioned family-oriented picnics. The annual festival features great music, arts and crafts, food, bingo, carnival, and great games and contests.
There is a youth talent show Friday at the Community Center, and the annual Green Corn Parade entertains the masses Saturday morning.
Also, 6 p.m. Friday and 11 a.m. Saturday the Bixby police and fire department lodges are teaming up for the Dunk Tank Fundraiser. The firefighters and police will be taking turns in the dunk tank.
Original Print Headline: Versatile sweetness
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
A crew walks the rows of sweet corn, picking ears for harvest and throwing them into a tractor-drawn trailer at Conrad Farms in Bixby. MICHAEL WYKE / Tulsa World
Corn grows on a large section of the 400 acres of land at Conrad Farms in Bixby. Tulsa World file
Corn pudding with bacon and leeks
Rocco DiSpirito's easy-to-make barbecue Mexican corn offers big flavor without giving you a big gut. MATTHEW MEAD / AP
Beat the heat with this fresh corn gazpacho. Courtesy
Corn is easy to grill while still in the husks. JAMES GIBBARD / Tulsa World file
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