Summertime Corn


During this time of the year it seems as if corn is available from lots of sources. The neighbor next door, local markets, and even our very own gardens. Fresh corn on the cob is a great treat and a good addition to any meal. Corn offers health benefits by being low in fat and cholesterol.

When purchasing corn look for tightly wrapped, grassy green color and slight dampness. The corn silk should be dry but not rotting. The stem should be moist, not yellowed.

Should silk and husk be removed?

Husks and the corn silk should be removed right before you cook it. Even if you intend to cook the corn on the grill or roast it in its husk, you still need to remove the corn silk.

How should corn be prepared for grilling?

Pull the husks down, but do not remove the husk off of the stem. Remove the silk and rewrap the husk using a tie to hold the top together. Soak husked corn in water for ten minutes. Then roast for fifteen minutes.

How long should I boil corn?

Remove the husk and silk from the corn. Drop the shucked ears in a large pot of rapidly boiling water. Cook for three to five minutes and serve immediately.

Canning Guidelines


Corn Whole Kernel

Husk corn and remove silk. Wash. Cut corn from cob at about 3/4 of the depth of the kernel. Do not scrape cob.

Hot Pack


Add 1 cup boiling water to each 4 cups of corn and bring to a boil. Simmer 5 minutes. Pack hot corn into hot jars, leaving 1-inch haeadspace. Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Raw Pack


Pack corn into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure.

Pints....55 minutes
Quarts...85 minutes

Freezing Corn


Corn on the Cob

Boil in water small ears-7 minutes, medium ears-9 minutes, large ears-11 minutes.

Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze.



Whole Kernel Corn

Water blanch 4 minutes. Cool promptly, drain and cut from cob. Cut kernels from cob about 2/3 the depth of the kernels. Package, leaving 1/2 inch head space. Seal and freeze.



Recipes


ZESTY CORN SALSA

6 ears fresh corn, shucked
1/4 cup fresh lime juice
2 teaspoons olive oil
1/2 teaspoon grated lime rind
1 small jalapeño pepper, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin

Grill corn, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes on each side or until browned on all sides. Remove from grill; cool.

Cut corn from cob into a bowl; stir in juice and remaining ingredients.


CREAMED CORN

1/4 cup butter or margarine
2 1/2 cups fresh corn kernels (about 8 ears)
1/2  cup milk
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt

Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.
Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately.


CORN SPOONBREAD

1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) can cream-style corn
1 (8-ounce) can whole kernel corn, drained
1 (8-ounce) container sour cream
1/2 cup butter or margarine, melted
2 large eggs

Stir together all ingredients, and pour into a greased 11- x 7-inch baking dish.

Bake at 350° for 35 minutes or until golden.

Please contact Evelyn DeLoatch, Family and Consumer Science Agent with any questions.