Friday, August 10, 2012

Corn: From Field to Freezer in One Day

My Aunt Ruth always said that the pot of water should be boiling before the corn was picked if one wanted good corn.  She happened to have a field of corn just beyond her kitchen window.  We were city folk.  Mother had to go to the city market for corn that was pretty darn good.  She had two ways of preparing those fat yellow ears.  Quite often, they'd be placed in a pot of boiling salted water.  We'd add butter, salt and pepper before cleaning the cob, row upon row.  I think her second method was my favorite.  First a big pot of green beans would simmer until "almost" done (meaning they had cooked for at least an hour).  Mother would then add new potatoes and summer squash on top of the beans and allow them to "cook down".  Lastly the ears of corn would be placed on top where they steamed for a few minutes.  This lovely vegetable concoction would be served with a platter of fresh tomatoes, cucumbers and onions accompanied by thick wedges of cornbread.  What a delicious memory!

My friend Diana called the other day to ask if we could use some corn.  "Yes, please!"  She had to come into town the following day and said she'd pick some for us early that morning.  Since there would be more than the two of us could eat fresh, I decided to "put some by" for our winter's enjoyment.



The Baker kindly offered to shuck the corn.  I admit to pulling the old "remember my broken wrist is still healing" card.  In defense of that, I believe I heard that a broken bone needs at least a year to completely mend--or, is it five years?


I did take on the task of removing the silks, putting the pot of plain (no salt added) water to boil, adding the ears, timing them for three minutes and plunging them into a big bowl of ice water.  I then cut the kernels from the cob, put them in freezer bags and popped them into the freezer.

Now I'm looking forward to the winter winds blowing and a pot of corn chowder bubbling away on the stove.

16 comments:

  1. Sounds like a productive day! I would love a phone call like that-enjoy:@)

    ReplyDelete
  2. my job when i lived at home, one of many, was to shuck the corn, and get rid of all those nasty little strings, and when i was older, they added cutting it off the cob.... i thought i was abused. i love corn on the cob and off the cob. the meal your mom made sounds wonderful to me.

    ReplyDelete
  3. Isn't it nice to stock up on fresh?Feels so good afterwards.

    ReplyDelete
  4. Corn sitting on the counter. The vegeatble dish you describe sounds amazing as well.

    ReplyDelete
  5. There's nothing like opening up a little bit of summer in January! I can't wait to do my own corn again! Mmm, corn chowder sounds just delicious too!

    ReplyDelete
  6. Yum! I should do this too.
    : ) Kris

    ReplyDelete
  7. You've evoked many a memory of "Putting Up Corn" in the hot South. Ours was several all-day marathons, from the pulling up of the pickup to the back door, laden each time with several hundred ears, to the cut, scrape and blanch of all that lovely white field corn, destined to be baked with butter in a black skillet into the most wonderful Summer dish of all.

    rachel

    ReplyDelete
  8. I remember visiting a farm when I was young. The corn was harvested, cooked and dunked in a coffee can of melted butter - all in a matter of minutes. The best corn I've ever tasted!

    Hope you are enjoying the cooler temps!

    ReplyDelete
  9. mmmm, this made me so hungry,

    ReplyDelete
  10. Who wouldn't love all of that freshly picked corn. You are a lucky girl. And a smart one to freeze it for winter.
    Sam

    ReplyDelete
  11. What a wonderful gift, a pot of gold so to speak with all the farmers corn not making around the country. You will thoroughly enjoy your corn in the freezer this winter. BTW, your memory of the beans cooking and your mother adding the potatoes and other veggies, my grandmother did the same thing on weekends when I would spend the summer with her. You stirred a nice memory and I have her pot that she always used. Haven't pulled it out in a long time but will now.

    Carolyn/A Southerners Notebook

    ReplyDelete
  12. Yum to the thought of corn chowder come winter (or before!) It was interesting to read your definitive take on how to cook the corn. I've been microwaving fresh corn lately. Probably not quite the same,

    ReplyDelete
  13. My dad would always tell my mom to start the water boiling because he was ready to pull the corn for supper. :) There's no substitute for "real" corn- what a treasure to have in the freezer for a rainy (snowy?) day. :)

    ReplyDelete
  14. You made me think of my grandmother in Fredericksburg,Virginia. She was a southern cook and your veg dish reminds me of how she cooked.
    I hardly cook my corn on the cob at all. Maybe 30 seconds to get it hot. It is sweet and crunchy just how I like it.
    Did you see the video on youtube of how to put an unshucked corn into the microwave for 4 minutes per cob. Take out wit oven mitts, lay on cutting board and using a serrated knife, cut the cob part off. Then hold onto the upper husks and shake the corn out. IT comes out with no silks at all.

    ♥charlotte

    ReplyDelete
    Replies
    1. We cook our corn very quickly too but I have just eaten it fresh off the cob!!

      Delete
  15. Hi Bonnie! Oh, how I love corn just about any way you can fix it! I love corn chowder and a big ole slice of cornbread. I can eat it in the summertime too!
    Thanks for popping in to see me and you know, I've got to be careful as I don't want to go to prison!
    be a sweetie,
    Shelia :)

    ReplyDelete

I always enjoy hearing from you, my blogging friends.