We picked some sweet corn yesterday,
The coons found my patch so I harvested all that was ready
JD likes sweet corn too
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3108.jpg)
This should last a while
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3109.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3110.jpg)
In cold storage till we get back home
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3111.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3113.jpg)
Takin this to the MWSO
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3114.jpg)
Did I mention JD likes sweet corn? She gets the ones the coons didnt finish
(http://i726.photobucket.com/albums/ww263/OU812_bucket/outdoors/100_3112.jpg)
She cleans the cob better than some kids I know
Geez, thats a whole bunch of corn
We poach N freez some on the cob
Cut off the cob N can some
Cut off the cob N make super sweet outta some
Cut off the cob N make cream corn outta some
And the kids all show up for some ::)
Quote from: OU812 on July 27, 2012, 08:41:22 AM
We poach N freez some on the cob
Cut off the cob N make cream corn outta some
can you share the recipe for (1) poaching; (2) cream corn
Quote from: OU812 on July 27, 2012, 08:41:22 AM
Cut off the cob N make cream corn outta some
Do you use a corn creamer?
(http://i1229.photobucket.com/albums/ee474/Greg_Stoudenmire/CornCreamer.jpg)
Have you ever made Pickled Corn on the Cob? It's an acquired taste, but I love the stuff; especially when it is cold and you eat it on a hot summer day.
Quote from: Habanero Smoker on July 28, 2012, 01:44:04 AM
Have you ever made Pickled Corn on the Cob? It's an acquired taste, but I love the stuff; especially when it is cold and you eat it on a hot summer day.
Interesting!
Do you have more info on this?
Thanks
Sorry for the late response. I was away this weekend.
I used Pickled Corn on the Cob Recipe (http://allrecipes.com/recipe/pickled-corn-on-the-cob/), and added a few ingredients. I don't make that much at a time, so I don't use a hot bath. The directions
As I said in my other post, pickled corn on the cob is unique "pickle", though some may say it is an acquired taste. For me it is a refreshing snack to munch on during a hot day. Next time I will grill the corn and maybe add some smoke flavor, before pickling.
Ingredients
6 ears corn - husked, cleaned and quartered
2 tablespoon salt (divided)
4 cups white vinegar
11/3 cups white sugar
1 tablespoon pickling spice
2 bay leaves
1 (3 inch) cinnamon stick
4 red Thai chiles, stems removed and slit on two sides
1 large red onion, quartered and thinly sliced
Directions:
1. Rinse the corn, and place in a large bowl with one tablespoon of salt and enough water to cover. Refrigerate until needed.
2. Sterilize 4 1-quart jars in simmering water for 5 minutes. Place one chile in each jar. If you want more heat add more chiles.
3. In a 5 – 6 quart stock pot, add together the vinegar, sugar,salt and pickling spice; and stir until sugar and salt is mostly dissolved. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat; stirring occasionally making sure all the sugar and salt is dissolved.
4. Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, cover and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars, alternating with slices of onion.
5. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
6. Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening. Best served cold.