Thursday, June 21, 2012

Oh Shucks . . .

June means fresh sweet corn in our area.  We have a local fruit and veggie stand where you can get watermelons, cantaloupe, onion, green beans, corn, squash, zucchini and so much more.  The man who runs it is a retired Agriculture teacher from our school district so you know his fruits and veggies are going to be well taken care of.

We stopped by there the other day and bought 2 bushels of bi-color sweet corn which is approx 50 ears of corn.  The kids love corn-on-the-cob so I decided that they needed to see what it takes to go from fresh picked corn to corn-on-the-cob on their plate.  So we took the bushels outside to the backyard, pulled up our chairs and started shucking.  I taught them how to pull the shuck down and remove the threads then I chopped off the ends and put them in the freezer bags.  They did really good and had it all shucked within an hour then we went in and cooked some for dinner.

If you have never shucked corn don't be scared to do it.  It is super easy (remember my kids can do it) and it is nice to buy it fresh and freeze for future use.

1. Pull the shucks down
2.  Pull/remove the threads 
3.  Chop off both ends
4.   Place in freezer bags (DO NOT WASH)

Pull the shuck down
Pull/remove the threads
Chop off both ends and place in freezer bags then freeze

If you get your corn with the shuck on , be aware that you may come across worms that have gotten in and started eating the top of the cob.  Don't worry though cause you will be chopping off the ends of the corn anyways.  Here is a pic so you know what to look for and hopefully it wont spoil your appetite but it is life!

Then when you are ready to eat, just boil the corn in water for 10 minutes.  We usually just smear it with butter and salt.  How do you eat corn-on-the-cob? Are you a typewriter going side to side or do you go around the cob?  Just wondering.

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