Sweet Corn in Season

It's sweet corn time all across the country. No summer time picnic, BBQ or family supper would be complete with fresh steamed corn on the cob dripping with butter on the table. Back when there were two varieties of sweet corn to choose from ; yellow or white. Each had their fans. Today the most popular sweet corn in the country is a hybrid of white and yellow named peaches and cream. I can't get enough sweet corn in season and always buy extra to freeze for use during the winter months. Besides steaming or roasting ears of corn, I also like to fry my corn , sometimes on the cob , sometimes cut off the cob.

To fry corn add equal amounts of butter and olive oil in a frying pan and bring to medium high heat.. Add corn on or off the cob to the hot oil. Sprinkle with coarse salt and fresh ground black pepper. Stir the loose corn or turn the cob corn allowing the sugars in the corn to caramelize. Be careful not to burn. When the desired color remove from heat and serve. Several years ago I came across Mexican Street Style Corn. OMG, it is so messy yet so good to eat ...and fun!!

To make Mexican Street Style Corn begin by roasting the corn on the grill . ( I have cooked it on the stove-top ). When done, brush with butter, then slather on mayonnaise, yes I said Mayonnaise, sprinkle with salt, black pepper, parmesan cheese , chili pepper or red pepper and fresh cilantro. Yum Yum !! or as they say in Mexico Yum Yum !!! To freeze corn remove corn from cob with a sharp knife. Place corn in a pot of boiling water for one - three minutes to blanch. Remove corn from boiling water and pour immediately into a large bowl filled with ice and water. Cool quickly. Drain thoroughly and pack into freezer bags. I also like to dry a small amount of corn to use in a dried corn casserole to serve at Thanksgiving. While this isn't my favorite corn casserole, to me it's tradition dating back to the Pilgrims and Native Americans and the first Thanksgiving. To dry corn, cut corn off the cob. Place in a single layer on a cookie sheet lined with parchment paper. Place in the oven at 200 or 225 degrees turning every 20 minutes until dried out. Depending upon the moisture in the corn this could take anywhere from 1 hour to two hours. Allow to cool completely and then store in a glass jar with a tight lid. I hope you enjoy this sweet corn season as much as we do 'Around Our Country Home and Garden'.