There is nothing like it! Those first mouthwatering ears of corn, plucked at just the right time, made dripping with butter and seasoning … AAHHHH, YUM!
I just finished freezing the last of our corn for the year. It is nice to finally be done with it. As with all the foods I “put up,” as my Grandma might say, I get great satisfaction out of looking in the freezer, or pantry, and seeing our own food that we grew. I know what went into it, and I don’t have to worry about what sprays or pesticides it might have had on it. It’s also nice to think of the money that will be saved at the grocery store!
As a child, I remember helping to “do the corn.” I never minded the husking, but I hated trying to pull all that silk off of the ears! It reminded me of Barbie Doll hair for some reason! The best part was after mom was finished cutting the corn from the cob, she would put butter on the cob, and let my brother and me suck what was left of the corn and the buttery yummyness out of it! We took this job seriously! After all, nothing should go to waste, right? Till we were finished, there was not one kernel of corn left on that cob!
Back then, corn was as much of a staple at our table as meat and potatoes. I know that we had lots of other veggies, but in my memory, none quite so often as the corn.
I found a wonderful cookbook last year called Pennsylvania Dutch Cooking by Mary Emma Showalter. It has a great recipe for "Scalloped Corn" that our family loves!
The recipe is as follows:
2 cups cooked or canned corn
1 cup milk
2/3 cup cracker or bread crumbs
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
1 teaspoon minced onion
Beat the eggs and add milk and crumbs.
Add the corn, onion, seasoning, and melted butter.
Mix together well and pour in a greased casserole.
Bake at 350 degrees for 40 minutes. (Serves 6.)