Directions: |
Directions:Using a sharp knife, double cut the corn from the cob. Cut barely through the first time, then deeper into the corn. Finish by scraping the cob. Scrape it one way and then the other. Place corn in a large skillet. Add salt and pepper, water, sugar and margarine. Cook until corn is tender. Stir in flour-water mixture, blending well. Constantly stir as corn continues to cook until desired thickness. Add additional salt and pepper to taste. |
Personal
Notes: |
Personal
Notes: Growing up, we rarely, if ever, ate store bought frozen or canned vegetables. Having been raised in the country, Grandmommy and Papaw knew how to grow and preserve their food. One of the highlights of summer for Harriett and the grandkids (probably not so much for the grown-ups!) was "corn day". Every summer, for as long as I can remember, Papaw would drive to uncle Donnie's farm in Timmonsville, SC and return with a pick-up truck bed full of silver queen corn. It was understood that mom, dad, Wayne, Charlee and anybody else who was available would drop whatever they were doing to come to Grandmommy's and help "do corn". Papaw would chop off the ends, others would shuck, while some would silk. The production would then move inside where the corn would be double cut from the cob, blanched, cooled and packaged in freezer bags where it would be frozen and enjoyed for the rest of the year.
As a child, I didn't recognize the work that was involved in this effort. For me, it was a chance to spend the day playing with Harriett, eat fresh watermelon, catch lightening bugs and go snipe hunting. Now, every time I remove a package of Green Giant corn from the freezer, I'm appreciative of this family tradition even more.
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This recipe for Fresh Corn is from