When I was younger, my birth“day” was a full weeklong celebration. There was the actual day-of family dinner at my restaurant of choice, the lunchtime in-school celebration, complete with cupcakes from my neighborhood bakery, the weekend birthday party for my 30 closest friends, and the exclusive sleepover following the party with my best friend du jour. Oh, and we can’t forget the early birthday presents that I would spot in January and just not be able to wait until February to get my grubby little hands on. Birthdays only came around once a year—what was my nine-year-old egocentric self supposed to do?
While the birthday hype has certainly died down over the years, (celebrating your birthday for seven days straight isn’t as cute when you’re 20… ) there are times when I still feel a pang of sadness for passing holidays. I’m not afraid to admit that I dread the day when the fridge has run out of Thanksgiving leftovers, the sparkle of the last firework on July 4th has faded, and the neighborhood squirrels have nibbled up the last of our decaying jack-o’-lanterns.
Halloween has now come and gone for this year. But, just as my nine-year-old self wouldn’t do with just one day of birthday festivities, I’m going to keep holding on to the Halloween spirit for a few more days. So, when the candy bowl has finally gone dry but you’re not quite ready to say good-bye to Halloween until next October, try out this more savory version of “candy” corn.
Lucy Dana is a junior at Duke University, currently spending the semester in Cape Town, South Africa where she is trying to muster up the courage to conquer the world’s highest bungee jump. Read More…
Adapted from a recipe in my childhood Family Fun cookbook. Although I didn’t have any, scallions would be a great addition.
1 10-ounce package frozen corn
3 tablespoons butter
1-2 tablespoons brown sugar
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 scallions, chopped (optional)
Cook the frozen corn according to package directions; microwave is probably easiest option.
Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the brown sugar and stir until smooth (be careful mixture doesn’t burn). Drain cooked corn and add to the brown sugar mixture with the diced red and orange peppers and scallions, if using. Cook for two minutes, stirring constantly.
Serve hot or cold while reminiscing about Halloween.