We are no longer growing sweet corn in 2017.  We had to cut back for health reasons, as we can no longer work as long and as hard as when we were in our 40’s.  We don’t know how to delete this page on our web site.  So until we get technology help, some of this information will remain.  At least you have our advice on cooking and freezing corn, and a recipe.  In fond remembrance of all the good years of sweet corn.

Sweet Corn Freezing Instructions

You’ll have maximum flavor with minimum freezer space by blanching the corn first, then cutting it off the cob. Here’s the step by step procedure:

  1. Husk corn, pull off silks, trim away any defects
  2. Use a large Dutch oven kettle. Fill it with water to a depth of 2 inches and bring to a boil. You’ll need to add water occasionally to maintain this depth.
  3. Place 3 or 4 ears in the boiling water and stack another 3 ears in a second layer lying across the first. Cover the kettle.
  4. After 3 minutes, pull the bottom layer to the top with a tongs and cook another 3 minutes.
  5. Remove immediately and place in a sink full of ice water to cool. Or, working outside, use a large tub that you fill with your garden hose. The water needs to be maintained as cold as possible, so turn the hose on frequently.
  6. Remove the corn from the cooling tub after 5 minutes, or just before you bring the next hot batch to cool.
  7. Cut the corn from the cob with a very sharp knife. Cut off only ¾ of the kernel, then remove the rest by scraping the cob with the back of your knife. This is the sweetest part, and is vital to your cream style product.
  8. Corn can be cut into a cake pan and scooped into freezer bags as the pan fills.
  9. Place filled bags in a single layer on a cookie sheet and freeze immediately.

Recommended Cooking Instructions

  • Fresh Corn:
    Husk corn, trim off tip and stalk to fit the pan. Use a large Dutch oven kettle and fill water to a depth of 1 inch. Bring to boil and add corn in two layers, with the top layer criss-crossing the bottom . Once the water boils again, boil for 5 minutes. Halfway through that time, pull the bottom layer to the top, so both layers get some time in the boiling water.
  • For your health.
    Our super sweet corn has so much flavor, you don’t even need butter or salt. Try it and you won’t have to feel guilty about eating a half dozen by yourself.
  • For frozen corn:
    Under the tap, warm block of corn just enough to slip it out of the freezer bag.
    Place “block” of corn in shallow pan under low heat and add ¼ to ½ cup milk.
    Cover pan and slowly cook, flipping the block of corn as you would a frozen package of hamburger, scraping off the corn as it thaws.
    Result: cream style sweet corn as though it came right from the stalk. Enjoy!

Sweet Corn Recipes

Corn Custard (the way Bill Bauer likes his sweet corn)

Prepare 4 cups corn, cooked and cut off the cob, add ½ cup milk. If using frozen corn thaw in 1/2 cup milk.
Mix together:

  • 2 eggs
  • 2 T flour
  • ½ t salt

Pour hot corn into the egg mixture and then pour this into a greased 1½ quart casserole dish.
Top with 1 cup soda cracker crumbs or ½ cup Grape Nuts, ½ cup sesame seeds, or sunflower seeds.  Ground golden flax seeds work, too.
Bake at 350 for one hour, uncovered, and enjoy!

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