Preparing Your Sweet Corn
(SWEET CORN MUST BE REFRIGERATED)
(SWEET CORN MUST BE REFRIGERATED)
To enjoy your sweet corn throughout the year takes a little more preparation time, but it is well worth it in the winter months. Take the extra time and follow these suggestions in order to "Savor the Flavor."
Sweet Corn must be refrigerated as soon as possible.
DO NOT store on countertops, in garages or in basements. The milk-iness of the corn will turn starchy (which causes the corn to lose flavor) & could become sour.
Preparing Fresh Corn
Freezing Kernel Corn (This is what we do in our family)
- GRILL: Soak corn (optional) in cool water with husks on for at least 30 minutes. Place corn on grill, turning ears until husk is brown. If you put your hamburgers/steaks on at the same time as your corn, they will be ready at the same time.
- MICROWAVE: Put husked and cleaned ears of sweet corn in covered microwave bowl. Microwave on high 2 minutes per ear, rotating the sweet corn ears halfway through the cooking time.
- COOK: Place cleaned sweet corn ears in a large kettle of boiling water. Don’t salt during cooking, since salt can harden the kernels. Cook the ears of sweet corn for 4-6 minutes.
- Husk & cut off the ends – wash with water – drip dry – put in Ziploc freezer bags.
- Husk – clean without water – cut ends – put in Ziploc freezer bags.
- DO NOT HUSK – cut off ends – put in Ziploc freezer bags.
- Husk ears and remove silk without water – Blanch ears in boiling water for 4 minutes – Chill in cold water – dry – package in Ziploc bags.
- MICROWAVE: Place frozen ears in covered microwave bowl. Microwave on high 5-7 minutes.
- COOK: Place frozen sweet corn ears in boiling water. Boil approximately 6-8 minutes depending on number of ears.
Freezing Kernel Corn (This is what we do in our family)
- Husk – wash with water – Blanch in boiling water for 2 minutes – Place in ice water to chill – drain – cut off the cob with Kernel Kutter – put in Ziploc freezer bags and flatten to freeze. (This has the best taste throughout the year and takes the least amount of space in your freezer.)
Some of our favorite RECIPES
FRESH CORN DIP
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Raw fresh Gaeddert Sweet Corn, cut off the cob
Bacon strips, cooked Feta of Blue cheese, crumbled Lime or Lemon juice |
Cherry tomatoes, halved
Avocado, cut in bite-sized pieces Fresh cilantro or parsley Green onion, chopped |
All amounts according to your own taste. Mix all together and serve with garlic toast bagel chips. Wonderful!!
CORNY CORN BREAD
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1 c. all-purpose flour
1/4 c. sugar 3/4 tsp. salt 1 c. milk 1 c. fresh corn kernels |
1 c. yellow cornmeal
4 tsp. baking powder 2 slightly beaten eggs 1/4 c. cooking oil 4 slices bacon, crisp-cooked, drained & crumbled |
In a mixing bolw, combine flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and cooking oil. Beat until smooth. Stir in corn and crumbled bacon. Turn into a greased 9x9x2-inch baking pan.
Bake the corn bread at 425 degrees for 20-25 minutes or until golden brown. Makes 8 or 9 servings.
Bake the corn bread at 425 degrees for 20-25 minutes or until golden brown. Makes 8 or 9 servings.
PATIO SALAD
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1/2 c. sour cream
1/3 c. mayo or salad dressing 1/2 tsp. dry mustard 4 c. fresh corn, cooked 1 c. diced unpeeled cucumber 1/2 c. chopped onion |
2 Tbsp. vinegar
1 Tbsp. sugar 1/4 tsp. salt 1 c. diced celery 2 tomatoes, seeded & diced |
In a small bowl, combine sour cream, mayonnaise, vinegar, sugar, mustard and salt; set aside. In a large bowl, combine corn, celery, cucumber, tomatoes and onion. Add dressing and toss lightly. Cover and chill until ready to serve. Yield: 8-10 servings.
PUFFY SKILLET CORN FRITTERS
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1 Tbsp. butter
1/4 c. chopped green pepper 1/4 c. flour 1/2 tsp. salt 2 beaten eggs 2 dashes bottled hot pepper sauce |
2 c. fresh corn
1/4 c. chopped onion 1/2 tsp. baking powder 1/4 tsp. pepper 2 Tbsp. milk 2-3 Tbsp. cooking oil |
In a medium saucepan, melt butter. Add corn, green pepper, and onion. Cook, covered, for 8 minutes, stirring occasionally. Cool slightly.
In a mixing bowl combine flour, baking powder, salt, and pepper. Add egg, milk, and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.
In a large skillet, heat cooking oil over medium heat. Drop corn mixture by heaping tablespoonful's, 4 or 5 at a time, into hot oil. Flatten slightly with the back of a spoon. Cook about 4 minutes or till brown, turning once. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm with meat or poultry. Make 12 (3.5 inch) fritters. 6 servings.
In a mixing bowl combine flour, baking powder, salt, and pepper. Add egg, milk, and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.
In a large skillet, heat cooking oil over medium heat. Drop corn mixture by heaping tablespoonful's, 4 or 5 at a time, into hot oil. Flatten slightly with the back of a spoon. Cook about 4 minutes or till brown, turning once. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm with meat or poultry. Make 12 (3.5 inch) fritters. 6 servings.
SPECIAL CREAMED CORN
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1/2 c. butter
1/2 c. flour 1-1/2 c. whipping cream 1-1/2 c. milk |
1-1/2 tsp. salt
dash of pepper 7-1/2 c. fresh/frozen corn, drained |
In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, salt and pepper. Bring to a boil and stir for 2 minutes. Add corn and cook until hot. "This is one of our FAVORITE corn recipes."
SPICY CORN ON THE COB
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Mayonnaise
Parmesan Cheese |
Chili Powder
Fresh sweet corn, on the cob |
Remove husks and silk from corn. Slather corn with mayo using brush. Sprinkle chili powder over corn. Roll corn in parmesan cheese. Wrap roasting ear in foil. Place on grill for 10-15 minutes turning every 5 minutes for complete tenderness. Serve warm.
MEXI-CORN DIP
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16 oz. sour cream
1 sm jar (16 oz.) Hellman's mayo 1 red onion, chopped 1 bag Mexi-Cheese |
1 can green chilies
1 small jar jalapenos 2 c. fresh corn, cut off cob |
Mix all together and serve with Fritos.
CORN AND TOMATO RELISH
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1/2 c. sugar
4 c. sweet corn 2 c. onion, chopped 2 c. green pepper, chopped 1 c. celery, chopped 1 tsp. crushed red pepper 2 Tbsp. cornstarch |
1 Tbsp. turmeric
2 c. tomatoes, cut up 2 c. cucumber, peeled and chopped 1 c. vinegar 2 tsp. mustard seed |
In 8-10 quart kettle or Dutch over combine sugar, 2 Tbsp. salt and turmeric. Add vegetables, vinegar and mustard seed; bring to boiling. Reduce heat; simmer, uncovered, 30-40 minutes. Stir 1/4 c. cold water into cornstarch; blend well. Add to vegetables; cook and stir till slightly thickened, about 5 minutes.
Ladle mixture into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Makes 4-1/2 pints.
We love this on taco salad and tortilla chips.
Ladle mixture into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Makes 4-1/2 pints.
We love this on taco salad and tortilla chips.