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Updated on June 19, 2017

Sweet corn

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.

Microwave creamed corn to freeze

Shuckin the Corn

Freezing corn on the cob


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    • Fiddleman profile image

      Robert Elias Ballard 7 weeks ago from Zirconia, North Carolina

      Thank you Helen for stopping by to read and for your comment. Yes, getting hungry for some corn on the cob. I see you live in Georgia so your crops are ahead of ours. But just any day there should be plenty in the you pick fields near our home and plenty to begin putting into the freezer.

    • Karen Hellier profile image

      Karen Hellier 7 weeks ago from Georgia

      This post makes me hungry for corn on the cob which I haven't had since last summer. Nicely done and good media too!

    • Fiddleman profile image

      Robert Elias Ballard 2 months ago from Zirconia, North Carolina

      Hello my friend Bob, Always good to see you have read and made comment on one of my hubs. lol I now have dentures and I was worried corn on the cob might have become something lost but fortunately for me I can still enjoy corn on the cob the old fashioned way.

    • Fiddleman profile image

      Robert Elias Ballard 2 months ago from Zirconia, North Carolina

      FlorishAway, Yes ma'am! Cream corn is so good and I sometimes like to dip mine over fried okra if available on the table. Thanks for stopping by to read and taking time to comment.

    • Fiddleman profile image

      Robert Elias Ballard 2 months ago from Zirconia, North Carolina

      Thanks Fullerman5000 for reading and taking time to comment. Corn on the cob is also one of my favorites. We are blessed her in WNC to have an abundance of sweet corn most years and not too terribly expensive. Someone told me last week five ears for a buck at the grocery store they were shopping.

    • Fullerman5000 profile image

      Ryan Fuller 2 months ago from Louisiana, USA

      I think corn on the cob is one of my favorite side dishes especially when I am grilling. The sweet corn is my favorite but is often hard to get down here in Louisiana. But when I visit my family up north, I am a corn eating machine.

    • diogenes profile image

      diogenes 2 months ago from UK and Mexico

      I used to enjoy the whole ears more when I had whole teeth! I usually eat them off the cob as served often in Mexico: in a cardboard cup with mayonnaise...prefer butter, lots of it.

      We rarely see them in British supermarkets, although the groomed ones in packets are there, no leaves of hair. Cheap and great.

    • FlourishAnyway profile image

      FlourishAnyway 2 months ago from USA

      I often freeze corn for later in the year as well. There's nothing like good sweet corn.