ckreef Posted July 4, 2018 Report Posted July 4, 2018 @amusedtodeath made me do this Where I work in South GA there are thousands of acres of GA sweet corn. Almost as far as the eye can see in some spots. I know GA is for peaches but the reality is peanuts are the number one crop. Peaches and sweet corn is right behind peanuts. Anyway the local fruit/vegetable stand goes out in the morning and picks fresh sweet corn straight out of the field. Me and Mrs skreef shucked it that afternoon. Some of the best looking corn I've ever bought. Blanched it for 3 minutes. 6 ears at a time. After it cooled we stripped it. This is an awesome kitchen tool. A one trick poney but does it's one trick really well and fast. This is a half sheet cake pan fairly full. We put this in the freezer overnight. After the kernels were frozen we vacuum sealed them 3+ cups to the bag. I have 2 more versions I want to make. 1) Instead of blanching I'm going to grill the cobs before stripping them. Then we can have almost instant sizzle corn anytime we want it (my favorite corn). 2) Homemade creamed corn. I'll have to do some research before doing this. I've made homemade cream corn before but never for freezing. Stay tuned more to come over the next week or two. 7
Tyrus Posted July 4, 2018 Report Posted July 4, 2018 Quote Tis the season. Do they still do the Bakers dozen or is that of a by gone era? Oh, yes, they look delish
Bruce Pearson Posted July 4, 2018 Report Posted July 4, 2018 Yum that corn does look good bet it tastes really good also
ckreef Posted July 4, 2018 Author Report Posted July 4, 2018 23 minutes ago, Tyrus said: Yea we got a couple more than 2 dozen. I really think they just fill a brown grocery sack full and call it a dozen regardless. They were selling full (one dozen) bags so fast the girl filling them really didn't have much time to count. 2
ckreef Posted July 4, 2018 Author Report Posted July 4, 2018 15 minutes ago, Bruce Pearson said: Yum that corn does look good bet it tastes really good also Haven't even tasted it yet but it looked so good and fresh I'm sure it's the bomb. 1
Pequod Posted July 4, 2018 Report Posted July 4, 2018 Very nice and envious of your find. Growing up in Illinois and going to school downstate, we used to get some incredible, fresh picked corn at a particular stand just off campus. Haven't had the like since. When you can get it that good, nothing else will do. 1
ckreef Posted July 4, 2018 Author Report Posted July 4, 2018 52 minutes ago, Pequod said: Very nice and envious of your find. Growing up in Illinois and going to school downstate, we used to get some incredible, fresh picked corn at a particular stand just off campus. Haven't had the like since. When you can get it that good, nothing else will do. My next batch I'll show the fresh picked picture. Not sure why I didn't do it this time other than I was just being lazy with the picture taking. 1
MacKenzie Posted July 4, 2018 Report Posted July 4, 2018 (edited) I absolutely love fresh sweet corn, I could eat 8 of those cobs right now. When I was much younger I ate 16 cobs and only stopped then because everyone was done and waiting for me to finish. I can't believe I did that. Edited July 5, 2018 by MacKenzie 1 4
tony b Posted July 5, 2018 Report Posted July 5, 2018 19 hours ago, Pequod said: Very nice and envious of your find. Growing up in Illinois and going to school downstate, we used to get some incredible, fresh picked corn at a particular stand just off campus. Haven't had the like since. When you can get it that good, nothing else will do. Our local stands should be popping up here soon. Can't wait!! Picked in the morning, cooked the same day on the grill - nothing better in summertime (although fresh homegrown tomatoes are right up there!!) 2
Paul Posted July 5, 2018 Report Posted July 5, 2018 1 hour ago, tony b said: although fresh homegrown tomatoes are right up there!!) You're right @tony b. Nothing beats a fresh homegrown tomato.
5698k Posted July 5, 2018 Report Posted July 5, 2018 When I was a small child, I was attacked by tomato, left horrific scars, wounded me for life. Sent from my iPad using Tapatalk 1 3
tekobo Posted July 5, 2018 Report Posted July 5, 2018 @ckreef fresh corn is awesome. I grow it on my allotment and make a rule of picking it just before I leave, getting home and popping it in the pot and eating it just as soon as I can. The sugar levels are said to drop massively from point of picking and it is worth trying a cob - either boiled, or better still, cooked in its skin on the KK as soon as you possibly can after acquisition. I got all dramatic and got one of my friends to have her pot of water boiling so that she could pop the corn in as soon as I dropped it off at her door. This was the email she sent me shortly afterwards: "THANK YOU very much! I thought that when I reached the age of 70 there wouldn't be any great new experiences to be had(plenty of nasty ones tho', mostly health related) but the sweet corn you delivered to me yesterday....and greedily devoured within ten minutes ,were a wonderful new experience.You did warn me didn't you,saying if I hadn't eaten corn straight from the plant then I had missed a great experience....how right you were. The sweetness was almost unbelievable. A real teat,thank you very much" Needless to say, I was delighted. That said, I have had good results from freezing cobs whole and putting them on the KK in the depths of winter. A great memory of summer. 3
MacKenzie Posted July 5, 2018 Report Posted July 5, 2018 I totally agree, get the water on to boil, go to the garden and pick the corn. That is what I did when I grew it. Now that the raccoons steal it all I stopped growing it. 1 3
tony b Posted July 5, 2018 Report Posted July 5, 2018 I've never been that hardcore to cook it ASAP after picking, but I understand that time is of the essence - at least 50% of the sugar is converted to starch within 24 hours of picking (you can slow this reaction down a bit by putting the ears in the fridge.) I buy it in the morning from the roadside stand - picked fresh daily, then put it into a slightly salted water bath when I get home until tossing on the grill, in the husks, for dinner. If it's early season corn, so not at peak sweetness, I'll peel the shucks back, remove the silk, slather butter, S&P and the "secret ingredient" - fresh tarragon, on it, then tie the shucks back up with butcher's twine, then onto the grill. The tarragon adds some perceived sweetness to the corn. But once the "good stuff" starts coming in, I do nothing to it until it hits the plate, then it's just butter and S&P. 4
amusedtodeath Posted July 5, 2018 Report Posted July 5, 2018 22 minutes ago, MacKenzie said: I totally agree, get the water on to boil, go to the garden and pick the corn. That is what I did when I grew it. Now that the raccoons steal it all I stopped growing it. Deer, raccoon and bears, oh my! 23 hours ago, ckreef said: @amusedtodeath made me do this Well, I guess if that's my worst sin...(it's not) 3
ckreef Posted July 7, 2018 Author Report Posted July 7, 2018 Batch #2. Grilled corn to be used for quick weeknight sizzle corn. Batch #3 will be creamed corn, I just haven't decided on the recipe I want to try yet. Will probably give this idea a go Saturday night. 4
tony b Posted July 7, 2018 Report Posted July 7, 2018 Making me jones for some nice grilled corn, but our roadside stands aren't out yet - soon, hopefully very soon!!
DennisLinkletter Posted July 29, 2018 Report Posted July 29, 2018 On 7/5/2018 at 5:44 AM, ckreef said: @amusedtodeath This is an awesome kitchen tool. A one trick pony but does it's one trick really well and fast. How cool is that tool.. Do you know if it's available online? Thanks 2
