Golden Goodness
If you’ve never had sweet corn direct from the field, I extend my deepest sympathies.
The last portion of our holiday journey brings us to the ‘inlaws’ in the heartland of America..the land of corn and soybeans. Amongst the endless fields of grain crops lay hidden patches of sweet corn. It’s worth coming to America for that alone.
When summer heat and humidity is at its early August peak, there is an annual ritual in this land, which is observed with a faithfulness to rival any ancient rite. When the sweet corn comes into harvest, it is the staple of our diet…lunch…dinner…breakfast, if you want—for there is a super abundance of this sweet golden goodness.
But as any gardener will face, there is the question of what to do with the surplus. Father-In-Law-David is known throughout these parts for his generous nature by giving sweet corn to friends and neighbours. And still there is bounty. Thus comes the day, when the corn is at its peak of sweetness that we have Corn Day.
Early in the morning, before the heat of the day is oppressive, the corn is picked.
And the weathered experienced hands…
…teach the young and tender hands how to remove the shucks and the silks from each ear.
Attention: Age Old Secret for Perfect Corn Ahead
Time is of the essence in this work. From the moment an ear of corn is picked, its sweetness is being sacrificed to starchiness. So any good farmwife (Mother-In-Law-Phyllis among ‘em) worth her weight in wisdom will have the water boiling before the corn arrives. If the corn is picked at its peak of flavour, nothing needs to be added to the water. Boil the corn for no more than 3 minutes. Slather on heaps of butter, a dash of salt if you wish and dig in!
Thus, a few hours of work yield a good portion of corn for the freezer to be enjoyed during the harsh winter months…a warm reminder of summer sweetness.
And what shall we do tomorrow? Of course, you know…Corn Day 2.
Oh I can taste that sweet corn smothered in butter and salt…yummy
04 Aug 2007 at 11:07 pm
Fabulous!
04 Aug 2007 at 11:16 pm
Oh I can taste that just picked taste, yummmmmmmm
04 Aug 2007 at 11:37 pm
It’s also yummy when you’ve got someone to grill the corn while it’s still in the husks, but boiling it is faster and easier. And you’re right about time being of the essence. MIL thinks that anything will keep in the fridge for a week. Now, it’s not so important for the silver corns and the hybrids, but there are tons of corn fields around here and tons of roadside SWEET CORN stands, so there’s no sense in picking up corn for TOMORROW’S dinner.
05 Aug 2007 at 1:44 am
Corn is just starting here! I can hardly wait!
05 Aug 2007 at 11:04 am
Oh Yeah, there is NOTHINg like the taste of freshly picked sweetcorn. Nothing.
05 Aug 2007 at 1:46 pm
brings back memories of visiting an aunt during corn picking time. yum! yum! yum!
05 Aug 2007 at 10:53 pm
Now THAT’s sweet corn! Oh, you’re making my mouth water. Having grown up in the midwest, I can tell you that there is nothing like it. I was very disappointed when I moved to the South and first bought what was sold as “sweet corn” here. Horse corn! Sweet corn is one of the things I miss.
06 Aug 2007 at 4:22 am
Thanks for your sympathies, I can only imagine how fab direct from the field sweet corn is - enjoy!
06 Aug 2007 at 9:24 am
Mmmm! I wish we’d had sweet corn a few more time when we were back in the Midwest.
07 Aug 2007 at 6:30 am
I can’t even adequately convey how much I miss fresh corn during the summer.
08 Aug 2007 at 1:06 pm
The corn looks yummy. and I’ve never tasted it straight from the ground. Recently though I bought some at our local country market and we barbecued it with all the outer leaves and silks on and it was really yummy. Very simple and satisfying food.
09 Aug 2007 at 1:30 pm