9—Lancaster Farming, Saturday, August 21, 1965
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
SWEET CORN
Sweet corn is a native American food
that makes delectable eating all year around.
A favorite for summer cookery, indoors or out
doors, is succulent corn on the cob.
If you grow your own corn, or if you
buy it, look for fresh, green ears and plump,
milky kernels that feel firm, but not hard,
when you press them. If the kernels look
too small, or are soft and undeveloped, the
corn is immature and will be flavorless when
cooked. Large, hard kernels are overmature
and do not taste sweet when cooked.
“Grow the corn near the kitchen door,
and run to put the picked corn into the
boiling water,” used to be the rule. So much
haste is no longer believed to be necessary,
store, ‘be sure it has been kept
but it is still true that fiesh co when you roast corn
pared foo^after picking. Corn awa y from home ’ have the
is best if it is kept cool after
picking Natural sugars in the
corn will start turning to
starch very soon if the coin
’
SPENCE
is too warm
If you ibuy corn fiom a
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PEACHES
South Haven Sun High
Summer Rambo Apples
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KAUFFMAN'S FRUIT
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Rte. 340 2 miles East
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Please Bring Baskets
Open Eves, ’til 9
- '- v 1 — :
corn ready for cooking; wrap
the corn in damp towels and
place in a container with
blocks of ice. Be sure to keep
the corn out of the melting
ice.
For old-fashioned steamed
corn on the cob, remove the
husks and silk. 'Cook only as
many ears as needed for one
serving apiece. If desird, cook
more while the first batch is
being eaten. Drop the corn
into a kettle of lightly salted,
boiling water. Boil gently, cov
ered, for five minutes only.
Serve at once with melted but
ter and salt.
Roasted corn on the cob can
be roasted in the oven in
doors or over the coals out
doors it is delicious either
way. Don’t tear the husks off;
pull them down and remove
the silk. Brush the kernels
with melted butter and re
place the husks. Tie the husks
securely with twine.
To roast the tied corn in
the kitchen, preheat the oven
to 350 degrees. Place the corn
on a cookie sheet and roast
for 40 minutes. Serve hot,
with additional butter and
salt. To cook outdoors, place
the tied corn over hot coals.
Turn frequently for 15 or 20
minutes or until the husks
torn brown and dry. Again,
serve hot with butter and
salt,
If you prefer to husk the slightly, providing a more at
corn before roasting, brush tracts® and compact pack.
each husked ear of corn with Some homemakers have cxb
melted butter and wrap tight- jected to blanching corn on
ly in heavy-weight aluminum the cob because they 'believe
foil. Grill or bake the same a makes the corn soggy. To
way as you would corn in the reduce the amount of addl
husk. For a delightfully dif- tional moisture and eliminate
ferent flavor wrap each ear sogginess, steam blanch the
of corn with a strip of bacon corn and cool with ice culbes.
before replacing the husk if To do this, place a few ears
you’re leaving the husk on. vertically in a basket or cheese
Fresh sweet corn can be a cloth hag suspended above'{he
year round treat if you freeze surface of the boiling water,
some now. Freeze quickly af- (Continued on Page 9)
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ter picking and be surd to
blanch. Blanching is neceunry
to stop the action of enzymes,
molds and yeasts in the corn.
The flavor, texture and color
of frozen corn is best when
it has been blanched. Blanch
ing also shrinks the com
Hager’s