I promised to share my tips to avoid gluten contamination in naturally gluten free foods this (ok, now past) weekend. Well, I’m still working on that post. So, stay tuned for part 4 of that series.
Sweet corn is in season & boy howdy did we get a boatload truckload at the farmer’s market on Sat. We didn’t intend to come home with so much corn, but we were given an offer we couldn’t resist.
We got to the market late & I wasn’t sure there would be much left…As we finished up, (Yea! There was some stuff left!) a farmer we buy from regularly pointed to a pick up truck filled with sweet corn…His crop had come in & while he had sold a lot that day, that truck still had sweet corn stacked in the bed about a quarter full.
“Ten dollars & that corn is yours.” Oh, my! What would we do with all that corn?
Well…I had to think just a second or two…”Yes. We’ll take it.”
What were we going to do with all that sweet corn? You know this stuff doesn’t keep & we had to move fast. We were on a mission to find good homes for this sweet corn. (That means we gave away a lot.) The boys working at the lumber yard got a corn “tip” when they fetched the lumber hubby bought. A single mom with 5 boys got almost half of the load and we still got home with more corn than I knew what to do with…I felt kinda like a corn fairy or something.
It was short lived, ’cause then we had to do this:
So, 2 silk worms were in a race. Did you hear the outcome?
**one more scroll**
I love corny jokes. My husband doesn’t. So, he didn’t appreciate the time, as newlyweds, we were driving past a donut shop & I turned to him & said, “Honey, I donuts over you…” Hey, Christian…are you out there? My best sister loves corny jokes too…
Ok – back to corn…I made LOTS of creamed corn to freeze. We left some on the cob & some still in the shuck to freeze. We heard (from a very reliable source) that you can freeze corn in the shuck. We like to grill corn, so we decided to try this method too. I’ll let you know how that turns out. I also made a huge pot of creamed corn to freeze.
Here’s my recipe formula – here’s how I make creamed corn:
First, cut off kernels of fresh sweet corn. Put cobs in a large pot & cover with water. Bring to boil, turn down heat & simmer for 30 minutes or so. This is your “corn water”.
In a separate large pot, pour your raw corn kernels & just enough “corn water” to allow you stir the corn around easily. You don’t want corn soup here, but enough water to suspend the corn & cook evenly. Bring to gentle simmer & add fresh butter to taste. (I use very generous amounts of raw, grassfed butter that’s bright yellow/orange in color that my local farmer made for me – beautiful!)
Now, add a tad of sugar (totally optional) & salt to taste. Simmer for about 15 minutes or so. Grab your blender. (I use my Vita-Mix) Using a ladle, fill the blender container & puree. I like to pour the puree in a separate bowl & repeat several times. This makes the corn creamy & thick, so you can control how creamy/thick you want it to be. A hand blender would work great too. That’s it. I let the corn cool, then poured into freezer bags & placed oh so carefully into the freezer.
Oh, last night, I made a different type of corn fritter — they were savory & super yummy. I made a few changes to the recipe, so I’ll post it later this week.
Happy Corn Week!