Food Topic: Corn
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Freezing is the quickest and easiest method for preserving the quality of sweet corn. Husk and trim the ears, remove silks and wash in cold water. Blanch ears 4 minutes in boiling water.  Cool down in an ice water bath for approximately 4 minutes, until the corn is cooled down. Drain and cut corn from the cob.  To keep the kernels from flying everywhere, I place a small cutting board inside a larger sized sheet or baking pan to catch the rolling kernels.  Fill freezer bags or boxes and freeze.

 I recommend keeping a log of the produce and foodstuffs you put up for future use. I keep a log of where and when I got the produce and what I did with each item.  For example, on July 19, I picked 18 dozen ears of corn, gave 4 dozen away, blanched and cut up 5 dozen ears for youth meals at church, served 3 dozen fresh and blanched and froze the rest. This helps me keep track of the quantity of food I need to process for each year.

 Sweet corn requires warm soil for germination (above 55°F for standard sweet corn varieties and about 65°F for supersweet varieties). Early plantings of standard sweet corn should be made at, or just before, the frost-free date unless you use special soil-warming protection such as clear polyethylene mulch film.

For a continuous supply of sweet corn throughout the summer, plant an early variety, a second early variety and a main-crop variety in the first planting. Make a second planting and successive plantings of your favorite main-crop or late variety when three to four leaves have appeared on the seedlings in the previous planting. Plantings can be made as late as the first week of July.


Boiled Corn on the Cob

Drop shucked and washed corn into a pot of rapidly boiling water. Boil for 4 minutes. Serve with butter and salt and black pepper.

 Mexican Corn

3 T butter

¼ c minced onion

1 clove minced garlic

1 ¼ c corn kernels

1 4.5 oz can chopped green chilies

½ c shredded Monterey Jack cheese

2 T minced fresh cilantro

¼ tsp salt

1/8 tsp pepper

Sauté the onion and garlic in the butter for 1 minute. Add the corn and cook for 3 minutes.  Add the green chilies and cook 1 more minute.  Remove from heat and stir in the cheese, fresh cilantro, salt and pepper until well blended.  Serve.  Makes 6 servings.

Opt:  add ¼ c chopped fresh tomatoes at the same time as the green chilies

      : fresh chilies or peppers can be used instead of the canned green chilies



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