CHARLES TOWN – Terry Dunn’s just-picked corn on the cob makes for a terrific corn casserole, says his wife Frances.
[cleeng_content id="930320120" description="Read it now!" price="0.49" t="article"]She agreed to share her recipe just in time for the corn-on-the-cob season.
Every July, corn lovers look for Dunn’s yellow and green sign along W.Va. 51 just west of Charles Town. From his driveway next to his 122-acre farm, Dunn, his wife and other helpers offer corn picked just that day to hungry customers from 9 a.m. to 7 p.m. seven days a week.
Dunn grew up helping his parents and six older siblings on the family poultry farm in Middleway and bought his farm in 1972, the same year he graduated from Charles Town High School.
Since 1987, he’s been known for his bicolor sweet corn and for his dog Rusty, who eats corn on the cob, even going into the field herself to grab an ear when hunger strikes.
“She loves our corn,” Dunn said. “Once it’s ripe, she hardly eats any dog food.”
The Dunns say they don’t get tired of eating their corn either. Here’s the recipe from Frances:
Dunn’s Corn Casserole
1/2 cup sugar
3 Tablespoons cornstarch
2 eggs, slightly beaten
2 cups fresh corn, creamed
1 13-ounce can evaporated milk
Combine sugar and cornstarch in a medium bowl. Add eggs, corn, and milk and mix well. Pour into a greased or sprayed 1 1/2 qt. casserole dish.
Bake at 350 degrees until center is firm, about 60 minutes.
*To thicken or cream corn: add corn to 2 c. boiling water and 2 tsp. salt and cook for 5 minutes. Whisk together 3 Tbsp. flour and 3 Tbsp. milk or water and add to cooked corn. Stir well. Cook additional 2 minutes.
Serves 6-8 people.
Want to know more?
* Terry Dunn sells corn daily from 9 a.m. to 7 p.m. at his farm at 2520 Middleway Pike, a mile off W.Va. 51 just west of Charles Town. For additional information, call Beckwith Farms at 304-725-8158.