Serves 4 to 6
This delicious dish is a bit of a fuss to make but it is well worth the trouble. It was a “show off,” dish that farm wives liked to make for church socials, pot lucks and such where they wanted to strut their stuff.
6 to 8 slices of lean bacon
About 3 cups of finely chopped pre-cooked chicken meat
½ cup heavy cream
4 eggs, lightly beaten
1 teaspoon mixed dry herbs (Italian Seasoning) or minced favorite fresh herbs
¼ cup minced fresh parsley
1/2 cup finely chopped sweet red bell peppers
1 green onion, finely chopped including the greens
¼ cup finely chopped black olives
8 ears of fresh corn, husks on
Salt and fresh coarse ground black pepper to taste
Gently fry the bacon until crisp. Drain on a paper towel, then crumble. Put into a bowl with the next none ingredients and mix.
Carefully pull the husks back from the ears of corn but do not remove them. Snap or cut the ear free from the place where the husks are attached, in such a manner that the husks are left attached to each other at the bottom. Remove all silk from both the reserved husks and the ears of corn. Carefully cut the kernels of corn from the ears. If you do this in a large bowl the kernels won’t fly all over the kitchen. Add to the chicken mixture and mix.
Now, here comes the tedious part. Rearrange the husks so that they form a sort of boat that you can stuff with some of the corn and chicken mixture. After stuffing with about a cup of the mixture, carefully draw the husks up and gently reform them to look like an ear of corn again. Tie shut with strips of husk or kitchen twine. Place in a steamer and steam for about thirty minutes after the water in the steamer has come to a boil.
If you don’t have a steamer you may steam them in a wok with Chinese steamer baskets, a spaghetti cooker or a colander set in a large pot with a tight fitting lid.
Serve hot. Allow each guest to “husk,” his own ear of chicken stuffed corn. This dish is colorful and delicious and a lot of fun for some special summer time meal.