9 Jun

c24              Well, now that summer is here , it won’t be long before there’s fresh sweet corn here in the Midwest.

And the absolutely best Sweet Corn was a variety by the name of Peaches and Cream

Looked like this with white and yellow kernels    c23

When my kids were  little , we’d go over to Mr. Jacks house to pick corn. He had about an acre in just corn. It was planted about a week  apart for 3 weeks . That way the corn would ripen a week apart and there would be fresh corn every week for about a month.

This corn was so sweet and tender that you didn’t need to even cook it. The kids and I would eat it right there in the field.

Man – o – man was that good.

So now I am quite spoiled and that is the high standard to which I compare all others. Have not found any to compare.

You sure won’t find it at the grocery store. You will definitely get better at the farmers market in town ,  the best being on a roadside stand if you can find one .

We pass a couple on the way to Wisconsin and I’ll bet there are some when you travel down state Illinois.

Okay, so how do you cook sweet corn you might ask?

Many different ways as it turns out.

The easiest is when you have your grill fired up for your burgers or chicken or what have you ,

just  put them on the grill for about 15 min and char the leaves.  C6

There is  enough moisture in the corn and the leaves  to steam them little and just warm them up.


There is another school of thought that you need to soak them in cold water first, for about 1/2 hour. I couldn’t tell much difference

And then there is roasting them :

Peel back the leaves  without removing them ,  and use 1 leaf to tie the bunch of the leaves together.

Looks neat and provides a HANDLE of sorts to turn them on the grill and also to hold onto when it’s time to eat them

C4 or you can take off  the leaves and the silk

and just put them on the grill.

Toast them alittle and then turn 90 degrees and toast some more until you have a little color all the way around, cook for 12-15 minutes turning every 5 minutes or so. When finished, the corn should be lightly browned or blackened just enough for the kernels to be cooked (this will be uneven, that’s the way it’s supposed to be!).


And there you are Badda- Boom   Badda Bing  !

This is pretty dog gone good right now.




Sure , you all know  alittle butter is what most folks are use to  ,  here are some others

a bit of sour cream and then a sprinkling of chile powder is good


and or a squeeze of lime.

Butter and Parmesan cheese


Sour cream and Parmesan cheese


If you feel like a little more Mexican Cartoon corn cob in sombrero isolated on white backgroundC

Combine a few more delicious things together. Cotija cheese, crumbled finely (if you can’t find it, a good crumbly feta will do well), Mexican crema (or sour cream), mayonnaise, garlic, cilantro, and powdered chili.

The most delicious thing about all those delicious ingredients is that they become even more delicious when you combine them all together into a creamy sauce.



Then slather this sauce over the  roasted corn.



Okay so it’s still June and the good corn is not ready.

You can kinda fix some corn to taste better than it is .

Put a  2 Tsp. of sugar  per corn cob into a large pot of water .

Stir until dissolved.  Heat water to just simmering , turn off heat.

Take all the leaves and the silk off the corn.

Add corn and let sit for 5 min.

Drain and eat corn.


What ! you can’t get corn on the cob at all.

Okay, Here is a recipe for American Indian Parched Corn

I lb Bacon

( originally they use Bear fat. But not being a bear hunter myself and the grocery store was fresh out of bear fat , I have substituted bacon )

I lb  bag frozen corn   fc2

Frying pan ( cast iron if you got it )

Cook bacon till crisp

Remove bacon and add corn to bacon grease.

On a low heat  , use a straight edged spatula sp22  and scrape bottom of pan to keep the corn from sticking.


Continue for about 10 minutes until most of the bacon grease is absorbed by the corn.



Eat and Enjoy !



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: