Hayden Smith enjoys an ear of sweet corn, fresh from the garden.
"Tis the Season" For Sweet Corn
by: Bobby McDonald
With floods in the Mid-West destroying thousands of acres of corn in the heartland and ethanol production driving corn prices "through the roof," it's made many look at the food budget and question ways to "cut-down" on their spending. However, here in East Texas, it is the season for one of the great staples for the table, sweet corn. "There's nothing sweeter than fresh sweet corn," exclaimed one person sampling an ear of the new crop. "This is sweeter than watermelon!"
Warner Gamblin shows the proper way to remove the kernels
from the cob, as he prepares sweet corn for the freezer.
By the end of June, most people who planted sweet corn in their garden have an abundance of the vegetable ready to harvest. And, with the good moisture, this season, sweet corn has done well. Others will "connect" with local farmers, gardeners, or the "fruit" stand to find a ready supply of corn available.
Warner and Mary Gamblin, former owners of K-Bobs, are spending their retirement putting up
sweet corn for future consumption. "The only problem is having to shuck and silk the ears,"
exclaimed the Gamblins.
J.R. Fisher comes from his "truck patch" in Reilly Springs with an
arm-load of fresh sweet corn, ready to be sold or preserved for winter
consumption.
Try the following recipes for the sweet corn you are harvesting:
Creamed Sweet Corn
1/2 large onion, finely chopped
2 tablespoons butter
8 ears of corn, husks and silks removed
1 teaspoon sugar
1/8 teaspoon nutmeg
1/2 cup heavy cream
Coarse salt and freshly ground pepper, to taste
In a large saucepan, melt 1 tablespoon of the butter on medium heat. Add the
chopped onion and cook 2 to 3 minutes, until translucent.
While the onion is cooking, remove the kernels from the corn cob. Stand the cob
vertically over a large shallow pan and using a very sharp knife, use long downward
strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to
scrape the sides of the cob, to remove the remaining pulp.
Add the corn to the onions and butter, in the saucepan. Add 2/3 cup water and the
remaining 1 tablespoon of butter. Bring the mixture to a simmer, reduce the heat
and cover. Cook for 10-15 minutes, until the corn is tender. Add the sugar, nutmeg,
and cream to the corn. Cook uncovered, for 5 to 6 more minutes, stirring to prevent
sticking to the bottom of the pan. Add the salt and pepper, to taste and remove
from heat.
Serves 6
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Barbequed Sweet Corn
Take 6 ears of sweet corn and remove the husks and silks.
Take 2 large sheets of tinfoil and place the corn on the
shiny side. Add 3 to 4 ice cubes, slices of butter, and a
dusting of salt and garlic salt to the ears of corn. Wrap
in the tinfoil so that the water doesn't leak.
Place on the grill and cook for 15 to 20 minutes at
medium heat.
Open the tinfoil, being careful not to get burned by the
accumulated steam and coat the corn with your favorite
bar-b-que sauce and let it cook for 2 or 3 more minutes,
giving the sauce time to heat.
Serves 6
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Corn Chowder
1 tablespoon unsalted butter
1 strip of bacon, or 1 teaspoon of bacon drippings
1/2 large yellow onion, chopped
1/2 large carrot, chopped
1/2 celery stalk, chopped
3 ears of sweet corn, kernels removed from the cob
(cobs reserved)
1 bay leaf
3 1/2 cups whole milk
1 medium potato, peeled and diced
1/4 red bell pepper, chopped
Coarse salt and ground pepper, to taste
1/2 teaspoon fresh thyme leaves
In a large saucepan, melt the butter over medium heat.
Add the bacon strip or bacon drippings, and cook.
Add the onions and saute for 4 to 5 minutes, until
soft. Add the carrot and celery and cook 4 to 5 minutes.
Break the reserved corn cobs in half and add them to the
saucepan. Add the milk and the bay leaf. Bring to a boil
and reduce to a bare simmer. Cover the pot and cook for
30 minutes, making sure the heat is as low as possible and
still maintain the gentle simmer. Discard the cobs, the bacon
strip, and the bay leaf, raising the heat and add the potato dices,
red pepper, salt, and pepper. Bring to a simmer and cook for
approximately 15 minutes or until potatoes are tender.
Raise the heat and add the corn kernels and the thyme. Bring
to a boil, reduce the heat, and simmer for 5 more minutes.
Serve hot with your favorite garnish and crackers.
Serves 4
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