When I was 11 years old, I spent the summer with my father in Illinois. I have quite a few memories from this particular summer, but the one that stands out the most in my mind is of my daddy coming home with bushel after bushel of sweet Peaches n’ Cream corn, fresh from the Farmer’s Market. I had no idea why in the world he had purchased SO much corn, but it didn’t take long for me to find out! My sister and I helped him shuck and de-silk every last cob, and then we had the luxury of standing back to watch him work his magic.
His creamed corn is SO delectable; I could make a meal out of this, and this alone. It puts canned corn to shame! (I won’t touch the stuff) His corn melts in your mouth, and leaves you craving more! It is definitely a family favorite! My sister and I have attended a lot of pot luck dinners throughout the years at my father’s church, and this is one of his most requested dishes. His talent in the kitchen amazes me and a multitude of others, and the recipes that he has passed down to me stay under lock and key.
I have decided to share his process, but as I am not generally a follow the recipe kind of girl, there are no set measurements. I throw in a little of this and add a bit of that until it tantalizes my taste buds. It has taken a good 6 years to master his corn, but I finally have it down. When my son saw me shucking corn the other night, he was actually going to throw away an opportunity to go to his buddies house, just so he could stay home and eat some corn. If that doesn’t just say it all! So, without further ado, let’s begin.
Although money is super tight right now, I saw 10 ears of corn at the store for $3. I concluded that life was short, so I decided to splurge.
Purchase your corn and get it home
Shuck and de-silk each cob (The silk kills the overall quality so make sure to get EVERY strand)
Wash each corn cob well
Place corn in a boiling pot of water-I use my Lobster Pot when making corn
Boil corn until you can smell it through the house
Dump hot water from pot and refill with cold water-add ice
Gather clean pot and corn scraper tool (unsure of the proper name). I drape a towel over the microwave. I find it easiest to wedge the tool between the microwave and my stomach to maintain stability while slicing. It will take your fingers off if you’re not careful!
Place corn on top of tool and scrape across the blades towards your body
Scrape each row more than once. You want all the juices that you can squeeze out of it
This is what it should look like when you are done
Time to add some flavor…you will be using butter or margarine, sugar, and salt
Add a bit of butter, several dashes of salt, and some sweet sugar. It should have a nice mixture of the three flavors. Sweet and Salty… Delicious!
Dish it up or store and freeze…ENJOY!
Do you have a fond “Food” memory from your childhood?