The midwest is mostly about field corn, not necessarily sweet corn. Sweet corn is pretty much grown nationwide.
fresh corn question
- Thread starter cal1956
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No we actually have farms out east...of course nothing the size of those in the mid-west. We also have a thriving winery businesses that are pretty recognized around the country.I’m in! Nothing beats Iowa sweet corn! I thought Long Island only had organic neighborhood gardens
Brokenhandle is my go to for this, but until I was in high school I never even knew they grew corn outside the Midwest! I’ve de-tassled a few hundred miles of corn! I’ve had a lot of time to ponder
poacherjoe
Smoking Fanatic
sadly, I have never removed corn from the cob always eat on the cob. Too high in carbs for my diabetes to eat it as often as I would like.
put 2-3 tablespoons of oil in a cast iron skillet add the cream corn with a little salt and black pepper, cook for 20-30 minutes and put it on a plate with homemade smoked sausage and cornbread and you have yourself a fine meal !!!
Back then, it was your basic yellow corn now it Brentwood Super Sweet either white or bi colored or Brentwood Diamonds yellow corn.
I prefer the yellow or the bi color.
Sugar offsets the starchiness and loss of sweetness caused by the freezer.
Peaches and cream corn is my favorite, I wasn't sure if it was the real name or just what the local farmers named it.
the owner of the farmers market that we go to said thats what it is called ,
as i understand it the" peaches and cream " is a fairly new breed of sweet corn, i can say that it is very sweet and oh so good !!!
as i understand it the" peaches and cream " is a fairly new breed of sweet corn, i can say that it is very sweet and oh so good !!!
i found this on the internet as to why we blanch vegetables :
Why blanch vegetables before freezing? Blanching vegetables before freezing them is critical to their quality, but not their safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses.
Why blanch vegetables before freezing? Blanching vegetables before freezing them is critical to their quality, but not their safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses.
Peaches and cream is a sugar enhanced variety that has been around a few years. This quad sweet variety was introduced last year https://www.gurneys.com/product/sweet-corn-temptress. I grew it and it was good both fresh and frozen. I gave a friend some seed, and he liked it really well too.
I'll admit I'm as biased as Jed,
bauchjw
is with Iowa sweet corn! But it's the only corn I've ever had so can't compare it to any others. We plant a yellow and white sweet corn...but not peaches and cream...that is a sweeter variety. We plant a 1/3 of an acre every year. Corn is cut off cobs, cooked in water, salt, and a touch of lemon juice then cooled in the tub in ice water, bagged in ziplocks and froze. Is there other ways...yes. But we love it this way, plus that's the way my wife's mother did it (and still helps) her grandma, and so on. Recently shared some with someone new to the area and they said it's the best he's ever had...so that works for me! Actually, two of our dogs had trained themselves to let us know when it was ready. Sadie (no longer with us) would go and start bringing the whole stalk up on the lawn about a week before it was ready. Her son, would go down but only pick the ears and bring them back to the house to eat them. So yes our lawn looked like a corn field at harvest but it was their reward for keeping the coons out of the patch.
Ryan
bauchjw
is with Iowa sweet corn! But it's the only corn I've ever had so can't compare it to any others. We plant a yellow and white sweet corn...but not peaches and cream...that is a sweeter variety. We plant a 1/3 of an acre every year. Corn is cut off cobs, cooked in water, salt, and a touch of lemon juice then cooled in the tub in ice water, bagged in ziplocks and froze. Is there other ways...yes. But we love it this way, plus that's the way my wife's mother did it (and still helps) her grandma, and so on. Recently shared some with someone new to the area and they said it's the best he's ever had...so that works for me! Actually, two of our dogs had trained themselves to let us know when it was ready. Sadie (no longer with us) would go and start bringing the whole stalk up on the lawn about a week before it was ready. Her son, would go down but only pick the ears and bring them back to the house to eat them. So yes our lawn looked like a corn field at harvest but it was their reward for keeping the coons out of the patch.Ryan
That's good, but to make it great be sure to add some crumbled bacon.
That's what I figured---Field corn in the Mid-west.
I never tried to claim Pennsylvania grows the best Sweet Corn, because New Jersey is the best We've ever had. And I believe it's true, because a lot of people from surrounding states agree---NY, NJ, MD, DE, PA, and some of NE agree that New Jersey (The Garden State) grows the best sweet corn.
All of the other states only have their own residents saying theirs is best.
Just my 2 Piasters,
Bear
hey i don't care what part of the country its from i love it all !!!!!
my dad used to swear a watermelon from a certain county was steeter than the others , but truth be told they all tasted the same. but as long as he beleived it that was ok with me ,they were all red ripe and oh so good haha
my dad used to swear a watermelon from a certain county was steeter than the others , but truth be told they all tasted the same. but as long as he beleived it that was ok with me ,they were all red ripe and oh so good haha
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If any of y'all don't know the microwave corn method, here's a great way to cook and shuck fresh corn.
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