Henry County's Cooking with Garden Delights
By Susan Howington
Corn is plentiful in Georgia right not and who better than Susan Howington, Family and Consumer Science Agent with the Henry County Cooperative Extension Office, to share her healthy and tasty recipes for delicious corn-inspired dishes? Susan is not only a gardening and food safety expert, she is an excellent cook, and can be seen regularly on Garden Delights, a gardening and cooking show that she co-hosts with colleague Frank Hancock, Agriculture and Natural Resource Agent. The show is produced in cooperation with Henry Television, the government access channel of the Henry County Board of Commissioners through the Communications Office.
Susan prepares corn salsa on the latest episode of Garden Delights Special photo
Also featured in the programs latest episode, Frank gives us an update on the condition of his yearly garden and instructs how to get rid of bugs on vegetables and fruit plants using other plants.
Started in 2013, Garden Delights combines local gardening tips with simple, delicious recipes, and is peppered with a little humor as well. A new episode is taped monthly, with each program featuring a different fruit or vegetable, and what viewers should be doing in their gardens that month to ensure a bountiful harvest.
Garden Delights airs on Henry Television channel 180 on
Charter Cable and channel 99 on AT&T U-verse several times a week and is available on demand through the County’s website at henrycountyga.org.
2 large eggs, beaten
1 1/2 cups light sour cream
2 cups fresh corn kernels, uncooked
2 cups shredded Monterey Jack cheese
4 oz. salsa
Salt and pepper to taste
1/2 cup shredded Cheddar cheese
Combine eggs and sour cream, stirring until well blended. Stir in remaining ingredients except for Cheddar cheese. Pour into a prepared 8” casserole dish. Top with remaining cheese. Bake uncovered at 350º for 35 minutes or until center to done. Yields 6 servings.
Nutrient Analysis, per serving: 231 calories, 14g. carbohydrate, 9g. protein, 14g. fat, 185mg. sodium
Grilled Corn Salsa
3 large ears corn
1/4 cup red onion, diced
2 ripe tomatoes, diced
1 jalapeno pepper, seeded and chopped
1 Tbsp. garlic minced
2 Tbsp. olive oil
Sea salt and ground black pepper to taste
Juice of one lime
1/3 cup fresh cilantro, chopped
To grill corn, leave the husk on and grill it first until charred, remove the husk and strings and put back on the grill for a little color for 2-3 minutes, rolling it.
Once grilled, slice corn off the cob and add to a bowl with remaining ingredients and stir. Serve with pita chips
Serve immediately and keep covered in fridge for several days. Makes 4 servings.
Nutrient Analysis, per serving: 44 calories, 10g. carbohydrate, 1.6g. protein, 0g. fat, 151mg. sodium
Skillet Fried Corn
4 slices of bacon
1 small green pepper, chopped
1/4 cup finely chopped onion
3 cups fresh corn, cut from cob
1/4 tsp. salt
Fry bacon in a large skillet until crisp; remove bacon, reserving the drippings. Crumble bacon; set aside. Add green pepper and onion to drippings in skillet; cook over medium heat, stirring constantly, until vegetables are crisp-tender. Stir in corn and cook over medium heat 8-10 minutes, stirring frequently. Stir in salt, top with bacon. Yields 4 servings.
If you'd like to nominate yourself, a friend or family member to be our Cook Of The Week, email the Editor here.