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SWEET CORN RECIPES HINTS:
KEEPING YOUR FRESH SWEET CORN FRESH!
So, you just picked more corn than you're going to eat tonight, but you just LOVE that 'fresh picked' flavor. No problem. . .just put the
corn (on the cob, in the husk) in a container of ice water for a while (maybe an hour or so) before you store it in your refrigerator. The ice water will cool it much quicker than the cold air in the refrigerator. Once you get it down to 30-some degrees, you stop the starching process, and keep the sweetness longer!!
TRY IT - YOU'LL LOVE IT!!!
DELICIOUS FROZEN SWEET CORN
Pick sweet corn, husk, and cut off the cob. DO NOT BLANCH!
20 cups of corn
1 cup sugar
1/4 cup salt
5 cups ice water
In a large bowl, combine above ingredients. Place a large gallon bag
full of ice on top of this mixture to begin getting it chilled.
Put about 2 cups of the corn mixture with liquid into 1 quart bags.
Remove as much air as possible and lay flat for easy storage. (On a
cookie sheet works best.)
When you cook the corn, bring it to a boil and simmer for about 10minutes.
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SPECTACULAR SWEET CORN
20 c fresh cut sweet corn1/2 lb butter
1 pt. half and half
Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes.Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.
FROZEN SWEET CORN
10 c raw sweet corn1 1/2 c boiling water
1 1/2 tbs. sugar
1 tsp. canning salt
1/2 c butter (no substitute)
Simmer for 10 minutes. Cool enough to put into bags. Freeze.
In small mixing bowl, mix together the butter, chili powder, oregano,cumin,
and cilantro. It should be soft but not melted. Set aside at
room temperature.
Submitted by Customer (I hope to get his name listed soon!)
Butter casserole dish. Mix corn, flour, milk, sugar, pepper andbeaten
eggs. Dot with butter. Bake 1 hour at 350 degrees.
Submitted by Mrs. White
Cover chicken with water and cook until done. Remove chicken andadd
water to make at least 3 quarts of broth. Add potatoes, corn,onion;
cook until done. Add eggs, chopped chicken and parsley. Bring to
boil and serve.
Submitted by Mrs. White
Grilled corn develops a light and sweet smoke flavor that you don't get from
other methods of cooking corn. Leaving the husks on while grilling protects the
delicate corn from becoming too tough and dry.
Submitted by the Stockton's
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CORN ON THE COB WITH MEXICAN BUTTER
8 tbs unsalted butter (room temperature)
1 1/2 tsp medium-hot chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
2 1/2 tbs minced cilantro
12 ears corn, husked
2-3 tbs olive oil
salt
lime wedges
Brush the ears of corn lightly all over with olive oil. Place on
cooking grate and grill, turning occasionally, until the kernels are lightly
browned and blistered all over, about 8-10 minutes.
Brush the Mexican butter on each ear of corn and sprinkle with salt to
taste. Serve immediately, accompanied by lime wedges for squeezing on
corn.
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BAKED CORN
2 cups corn
2 tablespoon butter
1 1/2 tablespoon flour
1 cup milk
1 tablespoon sugar
1/2 teaspoon pepper
2 eggs
(Mrs. White does not follow this recipe exactly. She brought us
a sample of her baked corn and it was really good!)
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CHICKEN CORN SOUP
1 stewing chicken
2 cups potatoes (diced)
2 pints fresh or froze corn
1 small onion (diced)
3 hard cooked eggs (diced)
1/2 cup celery (finely chopped)
salt, pepper and parsley to taste
(Mrs. White does not follow this recipe exactly (either). Shesays
this comes the closest to what she uses. She substitutes eggnoodles
for the potatoes. She freezes it for winter, so she doesnot use the
eggs - says they don't freeze well. She also broughtme a sample of
the Chicken Corn Soup - MMmmmm good!!)
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GRILLED CORN-IN-THE-HUSK WITH ROASTED GARLIC BUTTER
1 each: Roasted Garlic and Basil Butter
(see recipe below)
6 each: ears of corn, fresh, withhusk
Prepare the roasted garlic and basil butter. For the corn, remove the tough dark
green outer leaves. Reserve a few of the dark leaves to use in step 4. Pull
back, but do not remove, the pale green inner leaves. Remove and discard
all of the corn silk. Rub the corn completely with the roasted garlic and
basil butter. Pull the still attached leaves back up and around the corn.
Make this butter ahead and use it
for seasoning your favorite grilled or sauteed meats and vegetables and
SWEET CORN!
Prepare the grill. Cut one of the longer dark
green leaves into long, thin, 1/4-inch wide strips. Tie the strips around
the top of the corn to hold the husks in place. Arrange the coals to one
side of the grill and replace the grill rack. Place the corn on the
grill side that is opposite of the coals. Cover the grill and cook until
the corn is tender and the husks have turned brown, about 45 minutes to
1 hour. Remove the corn when cooked. Serve it hot off the grill while still
in the husks with extra roasted garlic and basil butter on the side.
(Recipe found on Internet)
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ROASTED GARLIC AND BASIL BUTTER
1 garlic head
1/4 pound unsalted butter, softened
1 tablespoon fresh basil, chopped fine
1/2 teaspoon salt, to taste
1/4 teaspoon freshly cracked black pepper, to taste
Roast the garlic. When the garlicis cool enough to handle, squeeze the pulp from the skin and place in abowl. Mash the roasted garlic into a paste. Add the butter, basil, salt and pepper. Mix well to thoroughly combine. The butter may be used right away or wrapped and sealed tightly and kept in the refrigerator or freezer.
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