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Sweet Corn fresh from the Garden
From the time I was old enough to hold an ear of corn at the dinner table,sweet corn has always been a summertime favorite. We called them roast-nin-ears." My daddy always planted several rows of sweet corn in our garden and most families in and around our county also grew corn. There were always the friendly debates as to which variety was best and in my youth the two main varieties were yellow and white. Both tasted good and it didn't really matter as long as we had fresh butter to slather over the kernels and a little bit of salt added to enhance the flavor.
Golden Queen and Silver Queen were among the varieties we often grew and ate. Later a variety called Merritt began to make an appearance in gardens. Merritt had long ears and a very good flavor. As time went on we began to see several varieties of hybrid sweet corns. Candy corn and several of the bi-colored corns. Farmers found them easier to grow and the yield greater.
Each year my wife will preserve sweet corn by freezing. Her corn has gained a reputation at family dinners and social events where contributing a single or multiple dishes make up the entire meal. We like the bicolor corn best of all and recently there have become more more and more varieties of bicolor-corns.
My dad always like the old Hickory Cane variety of corn. Hickory Cane was mostly grown to feed livestock and to shell out to make hominy or cornmeal.
Tool for making cream corn
Microwave and Freeze
My wife likes to freeze fresh corn and the process is rather simple. If you are like our family, we like to have plenty on hand for those Sunday dinners and church family meals. Living in a rural farming area as we do there is usually an abundance of bi-color corn and it is sold in bags containing five dozen ears. Some families I know make a whole day of preparing and preserving their entire supply of corn for the year. Creaming the corn and freezing takes up less space in your freezer but corn can also be frozen on the cob.
We begin by shucking the bags of corn. Area farmers spray their crops so their corn is free of worms. Shucking is an art in and of itself and if done properly most of the corn silks can be removed when shucked. Still having a small utility brush comes in quiet hand to complete the process. My wife has a tool that she uses to remove the kernels into a microwavable dish. A couple dozen will yield approximately one gallon of creamed corn which she cooks in the microwave. She uses the high setting and pauses a few time to stir.
Once the corn has been microwaved she then puts into gallon freezer bags allows to cool and then they are ready to be put into the freezer. We try to do only one bag or five dozen at a time but sometimes we will do two bags at least. It will take about six bags or sixty dozen for our family each year. A little work sure pays off for some tasty corn later during the year. Properly done, the creamed corn will be free of freezer burn and taste.