Since I was a young child I can remember my Mom's family getting to together and "putting" up fresh corn. We didn't can our like most people did, we froze ours. We all sat out in the back yard and shucked corn for HOURS them My MawMaw Achord with go in the house with a bucket of corn to cut off the cob.
| Nobody's corn taste as good as my Moms. It is natural sweet and tender. Once you taste this corn you will not want it out of the can again. I like to call it a creamed Kernel corn. The cutter my Mom has has been in the draw for as long as I can remember and I'm nearly 50 so it has lasted the test of time. |  |
I found these cutters at the hardware here in Kabelin Ace Hardware in Plymouth Indiana when we first moved up here. They have since closed but you could check with the store they still have in Walkerton Indiana. Or buy it offline from http://leemfgco.com/Item/Corn-Cutter-Wooden
What you need:
Corn
Corn cutter
large bowl
Large pot
freezer containers or Foodsaver bags
Shuck your corn. Set the knife on the corn cutter to the depth you prefer. I prefer to have kernels in my creamed corn, so I set the knife to cut high. Then proceed to cut off you your corn. (This is time consuming but so worth it.) Making sure to get all the "milk" out of the ear by running the ear over the cutter another time or two AFTER the corn has been removed. Place corn in the large pot and pay attention to the color of the corn. At this point it is a pale yellow. Cook on a very low heat as it tends to burn easily. As soon as you see the color change to a brighter yellow you can remove it from heat and let it cool. Once cool place in freezer containers and freeze.
The cooking of the corn when you take it out of the freezer has as much to do with the flavor as the cutting does. Place a couple pats of butter into an iron skillet and melt. Place the FROZEN corn in the skillet. Simmer on medium and flipping it over every few minutes to scrap off the cooked corn. Continue this until corn has cooked, an corn is heated through. Add salt and pepper to taste. Eat and enjoy you labors.
What you need:
Corn
Corn cutter
large bowl
Large pot
freezer containers or Foodsaver bags
Shuck your corn. Set the knife on the corn cutter to the depth you prefer. I prefer to have kernels in my creamed corn, so I set the knife to cut high. Then proceed to cut off you your corn. (This is time consuming but so worth it.) Making sure to get all the "milk" out of the ear by running the ear over the cutter another time or two AFTER the corn has been removed. Place corn in the large pot and pay attention to the color of the corn. At this point it is a pale yellow. Cook on a very low heat as it tends to burn easily. As soon as you see the color change to a brighter yellow you can remove it from heat and let it cool. Once cool place in freezer containers and freeze.
The cooking of the corn when you take it out of the freezer has as much to do with the flavor as the cutting does. Place a couple pats of butter into an iron skillet and melt. Place the FROZEN corn in the skillet. Simmer on medium and flipping it over every few minutes to scrap off the cooked corn. Continue this until corn has cooked, an corn is heated through. Add salt and pepper to taste. Eat and enjoy you labors.
