It's sweet corn time!

It is sweet corn time here at our house.  We had such high hopes to be able to sell sweet corn this year, but I guess the Good Lord had other intentions.  We didn't get the BT spray ordered in time and so it had worms in it of course, and I just don't feel right trying to sell it with worms in it. and we didn't get as good of a stand as we needed to supply us and be able to sell.

The way we put our corn up is the old fashion way of cream style corn.  It is a lot of work, but it is well worth it.   There is nothing like a skillet of corn in the middle of the winter to remind you of the summer.

This years corn field!  We plant a mix of G90 and Silver queen.  

This is the first pulling that we did.  The mix of G90 and Silver Queen gives you a mix of yellow and white cobs.

I cut my corn of the cob and scrape it.

This is the secret to cream corn.  I "milk" the cobs.  As you cut the corn off you put it in water and then ring the water out of them, what you get is a white milky looking substance.  You use that to add back into the corn when you place it on the stove to blanch it.  You have to add water anyway or you will scorch it.  And by doing this, you are adding the startchy water back and it will make for a much creamier corn.  And besides you don't won't to waste anything from these little cobs of gold!!

Finally it is blanching time!  I can not tell you how long this step takes, but it is a while.  Slow and steady so you don't scorch it.  When you begin to smell it and it turns a slightly different color then you know that it is blanched long enough,  

I think everyone in the south has their own way of doing corn and this is just my own little version.    It is one of our family favorites!

God bless ya,

Tara