Posts Tagged ‘local corn’



The first corn of the season was simply boiled and eaten as is.  There are lots of debates on just how to prepare corn on the cob.  Personally, I love it best in the husk on the grill, but that only occurs when we are out of the city.  When boiling, some put the husked cobs into boiling salted water, some into boiling water that has been seasoned with lemon juice, sugar, and salt.  Some prefer putting the corn into cold water and bringing it to the boil.  Some just steam it, in or out of the husk.  I like to bring it to a boil in unsalted water, cover, and turn off the heat.  Then, I let the corn rest in the water for about 10 minutes or until I think it is done.  Works for me!   This first crop was not awe-inspiring, so we only ate one ear each.  I had an aunt who loved to make a contest of corn on the cob – I remember when I was about 5 or 6 years old or so and I watched in awe as she ate 8 ears and challenged everyone at the table to do better.  I’ve never beat her record.

The second green market find was absolutely sweet, tender, and delicious.  However, since I wasn’t trusting the outcome of leaving it on the cob, I stripped the kernels and added them to a mix of sliced broad beans, fava beans, and sweet pepper for an almost succotash.  I only added a pat of butter, about a couple of tablespoons of heavy cream I found in the fridge, and salt and pepper.  The mix was sweet, crisp, and sang of summer.




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Fresh off the grill – the taste we’ve been waiting for all winter!  If this first batch tells the story, it’s going to be a great summer for corn.

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My canning leaves a bit to be desired.  I never plan ahead, but just tackle the job when I have more produce than I know what to do with.  This time, it wasn’t me, but my buddy Lynn who saved bags full of corn which she had generously cut off the cob.  I didn’t check to see if we had all of the ingredients my mom used to make her relish, but simply forged ahead .  I will give you mom’s recipe ‘cause I know it works.  I used a little of this and a lot of that to make mine – it ended up being a little hotter than usual, but still tasty.  This should make about 4 pints.

6 cups fresh corn kernels
2 cups finely shredded green cabbage
2 cups chopped onions
1 cup diced red bell pepper
2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon ground turmeric
1 teaspoon dry mustard powder
¾ cup sugar
1 cup white vinegar

Combine the corn with the cabbage, onions, bell pepper, celery seed, mustard seed, turmeric, mustard powder, and sugar in a large heavy-duty pot.  Stir in the vinegar and place over high heat.  Bring to a boil; then, lower the heat and simmer for 20 minutes.
Remove from the heat and pack into hot, sterilized jars.  Cover, tightly, and either cool, upside down on wire racks, and refrigerate or place into a canning pot and process in a boiling water bath for 10 minutes.  Remove from the canner and cool, upside down, on wire racks.

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