We needed a simple side dish, to go along with some bean burgers, and I recalled these three ideas from an old Stokely-Van Camp ad.
Since these recipes were apparently created to celebrate the one hundredth anniversary of Stokely-Van Camp, I am tentatively dating this recipe to 1961, the centenary of the founding of Gilbert Van Camp’s food company. (The brand is best known for their baked beans, pioneered by Gilbert’s son in the 1890s; the whole Van Camp brand was bought out by the Stokely brothers, who owned a tomato cannery, in 1933.)
This corn is supposed to be extravagant, and I love extravagance. So let’s get to it!
(Although, really, how extravagant can a recipe with only four ingredients be?) We take some corn and heat it in the microwave. The microwave wouldn’t have been available in 1961, which just makes this recipe even more fabulous!
A little bit of margarine melted on top. Then I added lemon juice. I wasn’t quite sure how much to put in. I know how much “a dash” of a dry ingredient is (although I’m not sure how close my standard dash is to the nominal value of one eighth of a teaspoon), but I do not have the same intuition for a liquid dash. I ended up adding about a quarter of a teaspoon.
Fresh chives are not in season, so I rehydrated some dried stalk pieces.
The chive bits were liberally sprinkled over the top.
And serving was simple.
I thought it tasted pretty good, but everyone else at the table felt that the lemon juice was annoying. There were no comments on the chives; the combination of dehydrated chives and their small quantity made them almost unnoticeable. However, good quality corn kernels with a little margarine are hard to criticize, and the kids were soon asking for second helping. So “flair” might be a bit of a stretch, but these certainly was very edible corn.