OT-Cooking sweet corn

PS : Yup ! I spent a lot of time in the early years growing up in GA . till I was 15 .

I typically plant about 1/2 acre in Silver King, NK 199, and Silver Queen. That gives a steady supply of corn for about 3+ weeks.

We freeze all of our corn not eaten during the processing. Invest in a corn creamer, much more efficient especially if you have a large qty. of corn to put up.

Locally they run about $5.00 at the feed store. With this thing you can make cream corn (family likes this) or kernel corn (I prefer this). Do not get the metal one as that milk gets slick and to easy to cut yourself.

We have 4 hardwood ones and put the teenagers doing this after the shucking and silking is done.

Like others have said we parboil then cream, kernel and whole ear freeze. Mesure out in wide mouth quart jars, dump into zip lock backs and stack in freezer like bricks.

I do like the idea of freezing in the husk, saves some time and worm can be saved for tequila :-)

My favorite recipe:
Fry up 2 lbs bacon almost crispy
minced jalepenos (optional)
Baking dish with oven at 350

Add Layer of corn in baking dish
Salt and pepper with butter dots
Sprinkle with crumbled bacon & optional jalepenos
Add layer of fresh vine ripe maters (tomatoes)

Repeat layering until pan is full; top layer should be corn. Bake in the oven at 350 until done or corn on top is golden brown.

Have some country ribs, potatoe salad and gallon of sweet tea; icy cold mint julep at the end of the day after the tractors are parked.

MMM, mmm, Man now I gotta go get some lunch - some 99 cent heart attack vs. good home cookin'

• Peas and Corn Co

We freeze all of our corn not eaten during the processing. Invest in a corn creamer, much more efficient especially if you have a large qty. of corn to put up.

Locally they run about $5.00 at the feed store. With this thing you can make cream corn (family likes this) or kernel corn (I prefer this). Do not get the metal one as that milk gets slick and to easy to cut yourself.

We have 4 hardwood ones and put the teenagers doing this after the shucking and silking is done.

Like others have said we parboil then cream, kernel and whole ear freeze. Mesure out in wide mouth quart jars, dump into zip lock backs and stack in freezer like bricks.

I do like the idea of freezing in the husk, saves some time and worm can be saved for tequila :-)

My favorite recipe:
Fry up 2 lbs bacon almost crispy
minced jalepenos (optional)
Baking dish with oven at 350

Add Layer of corn in baking dish
Salt and pepper with butter dots
Sprinkle with crumbled bacon & optional jalepenos
Add layer of fresh vine ripe maters (tomatoes)

Repeat layering until pan is full; top layer should be corn. Bake in the oven at 350 until done or corn on top is golden brown.

Have some country ribs, potatoe salad and gallon of sweet tea; icy cold mint julep at the end of the day after the tractors are parked.

MMM, mmm, Man now I gotta go get some lunch - some 99 cent heart attack vs. good home cookin'

• Peas and Corn Co

Last summer I spent a weekend up in the North Woods NW of Duluth, between Tofte and Ely, off The Lake. Built myself a hot bed of coals, put a couple of ears with husk'n'all in and let cook for a while. When the husks get nice and crisp, you've got yourself a real treat. Just add butter.

Hobo and Rick's freezing method is how we do ours too. You want to "blanch" the corn for 5 minutes in boiling water, then immediately transfer cobs into a sink of ice cold water to stop the cooking.

Colin, MN

I cook our sweet corn in the micro-wave oven a newer high powered one....shuck and clean the corn.....say 6 ears,put it in a clean plastic grocery bag with no holes.....add 1/3 cup water,tie bag closed with its handles.....put it in the micro wave for 14 min. on high....thats 2 min.per ear + 2 min..... for less ears only +1 min..... remove, carefull of the steam...dump corn in a boul to cool some or run cold water over it then dry it..... add butter and salt to taste..... .

David in SC

Mahalo,
doogdoog

I open up an ear, hold it under the faucet to run some water in, close it up and through it on the grille for I guess 10 minutes or so on high, with the corn on the top rack...seems to take longer than a burger.

I'll also do it over medium in 15 minutes or so -- just enough I can throw it on the grill, go jump in the shower, and throw on some clean clothes and get dinner hot off the grill :)

Have quick hands as you play hot potato trying to shuck it afterwards.

I also sometimes shuck it first, wrap it back in the leaves and run water in...lot easier on the hands afterwards since it's already shucked, but I tend to burn a few kernels that way.

Course, since you say you're only cukin for yourself, probably just keep doin it the way you are now. Do something special on the weekends.