Sweet Gold

| 8/29/2008 11:28:48 AM

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Golden Sweet Corn

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!

Sweet Gold and SunshineAs 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!

9/3/2008 6:19:51 AM

Cindy, Thank you so much! This sounds wonderful, I can't wait to try it!

Cindy Murphy
9/2/2008 11:37:38 PM

Here it is, Lori. It's nice and hearty, very easy, and pretty darn quick to make. Double Corn Chowder 2 slices of bacon, cut into 1" pieces, (I often substitute ham or chicken) 1 smalled onion, chopped 1 large potato, peeled, cut into 1/2" pieces 1/2 red bell pepper, chopped 2 cups low-fat (2 percent) milk 1 chicken bouillon cube 1 can (15 oz) creamed corn 1 cup fresh or frozen corn kernels 1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme Salt and pepper to taste 1. In large saucepan over medium heat, cook meat and onion until lightly browned. Add potato and red pepper; cook 2 minutes. 2. Add milk and bouillon cube. Bring to a simmer, (don't boil), over low heat until vegetables are tender and soup thickens slightly; about 8-10 minutes. 3. Add creamed corn, corn kernels, and thyme. Heat through, 3-4 minutes. Season to taste with salt and pepper. Makes 4 main-dish servings. It can be prepared a day ahead, and reheated over low heat, stirring frequently. Thin with more milk if needed.

8/31/2008 7:43:10 AM

Hi Cindy! I did know there was a strand of silk for each kernal of corn, but I didn't know the numbers! No wonder it seems like you can never get all the silk off! I would love your corn chowder recipe! You could post it here if you like, or you can email it to me. If you want to email it, my email address is; chickadeezl@yahoo.com . If you post it here, everyone else could try it as well! ;^)

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