When the sweet corn is ready: A how-to

The sweet corn is mature, despite the South Dakota winds that nearly uprooted it last week. With the garden nurtured the best I could, all one can do is wait for the green to turn and the vines to grow.

If the farm dogs worked for their food, they’d be starving by now. Ol’ girl is not doing her job as coon chaser, so many of our sweet corn ears have fed those furry thieves.

I suppose the coons think they’re something special now, sneaking into our garden and enjoying the fruits of our labor. We’ll pick that battle later…

We harvested buckets of corn, to be shucked and plucked and baked and froze.

South Dakota sweet corn

A sample of many ears

Last night was a perfect evening for preparing corn to be frozen. Country Man and I (and dogs and kitty)  peeled back corn, revealing a sweet harmony of yellow and whites nuggets smelling of sugar and honey.

South Dakota sweet corn

This one is particularly tempting me...

South Dakota sweet corn

As tasty as it looks!

All this crop stuff comes so naturally to my husband, like second-nature. His respect for the land and patience for the growth is a quality I admire in him, a lot to do with the fact that this is not a second-nature to me… more like an eighth.

My gifts come in loving the animals …

South Dakota kitty

See how gifted I am! I have a way with them...

Once done shucking the sweet corn, it’s time to bring it inside and cut the corn from the cobs. The goal is 20-22 cups, but we will supersede that goal easily.

South Dakota corn

South Dakota sweet corn

South Dakota corn
After measuring out the 22 cups, we poured in a pint of Half n’ Half and a pound of butter (or margarine).

Next, we stirred it up, dividing in to two 9×13 pans and placing in the oven at 325 for an hour (stirring 2-3 times).

Once the buzzer dinged, the pans were placed on ice to cool off. Last step is freezing, scooping two cups at a time into freezer bags until corn is gone.

There. Done!

Piece o’ cake, right?

We thought so.

South Dakota kitty

I don't know about that look in his eyes... think he's mad about the corn?


42 thoughts on “When the sweet corn is ready: A how-to

  1. Very interesting that you posted this. I LOVE corn on the cob (actually off the cob, I cut it off instead, less teeth hassle later) and have been trying to think of how I could freeze some. So basically cooking it in the oven for an hour with that butter will par cook it? How do you reheat it? I have a vacuum sealer and was going to think of a way to package some up for later. Ideas?

  2. I looooooooooooved this post.
    Purrfectly Purrfect.
    I want the sweet corn w/ melted butter. Now!
    ——loved the photos.
    And especially, that little blck kitten covered in husks.
    She. Is. The. Star 🙂

  3. Another lovely post! I remember picking the sweet corn, shucking it and freezing and canning it! This brought back a lot of those memories. And I gotta love how you referred to your gift of caring for the animals . . . that’s so important! Thanks for writing.

  4. Fresh corn on the cob straight from the field is one of my favorite summer treats. I go early, when the corn is just being brought in from the field, all nice and warm from the summer sun. Then I bring it home and we eat it the same day – SO sweet and delicious when it’s field fresh!

  5. My sister lives up in Hadley, Massachusetts — the asparagus capital of the world — and because she’s surrounded by farmers, they always have the freshest corn ever. And it’s SO delicious — just looking at your photos made me hungry! What a great post … and love that sweet gray kitty!

  6. Great pictures, and very interesting how you prepare the corn for freezing. Corn sells for 50 cents an ear here, so I don’t think I’m going to be freezing any. I have to laugh because my daughter lives in corn country in Michigan and can get corn a dollar a dozen.

  7. Your kitty is getting so big (and so adorable. All healed up, I bet). BOY did you bring back memories. Grew up in NW Pennsylvania among corn fields aplenty. And each summer, my sister and I were mom’s little helpers, husking corn, parboling it, bagging it and freezing it. to this day, I cannot eat corn in a can because the REAL STUFF tastes so much better. YUM… Made me hungry.

  8. One day I will have a garden. I have never heard of putting in half and half and butter to prepare the corn for freezing, but it sounds delicious! You two will be glad you did the work when the snow is blowing outside and the taste of the summer’s crop is on your tongue. Jealous!!!

  9. I love fresh corn! That looks so delicious! And I just clicked over to your working dogs post and laughed out loud. Reminds me of my lazy dog, just waiting to be fed. I love it! And such great photos of the little cat too.

  10. We had our first sweet corn this week. Yummy dinner with fresh tomatoes. Think I could be a vegetarian for the summer if I could eat all the fresh veggies from the garden.
    Thanks for sharing the lovely pictures. Yummy.

  11. #1 You made me very hungry. For corn. For corn with lots of butter.
    #2 I enjoy reading your blogs because I love how you are able to find such joy in the simple things of life. You do know that is a gift, right? I’m serious.
    #3 The cat looks like she (or he?) is plotting some mischief. I’d be on guard if I were you:) Meow.
    I hope you are having a nice weekend, my friend:)

  12. The corn is overflowing at the farmers’s market here in NYC. I just picked up several ears myself. I can’t wait to dig in. I like eating it right off the cob.

    Country Man looks to be an expert at cutting it off the cob. I always have to use a bundt cake pan. I stick the cob in the hole in the tube to steady it and then the corn falls into the pan. LOL 🙂

  13. Oh no and all our sweet corn is finished, and we are feeding the stalks to the cows. Will try it next year. It is such a sociable thing isn’t sitting together shucking the corn. c

  14. Pingback: no more rain dancing for me | The Simple Life of a Country Man's Wife

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