Fresh Corn is in abundance in our area right now. It makes me feel guilty when I look at the horrible drought in the midwestern part of the United States. Their corn fields are literally drying up. I remember a few years ago when the opposite happened and we were in a drought and how sad and hopeless it can make you feel. We are having an unusual amount of rain for late July and August and therefore our produce has been plentiful. I am hoping and praying the situation improves for the middle or our country. I mentioned on a blog the other day that I use a recipe for almost everything. I do make fresh corn from scratch and I do not use a recipe. First of all, I buy my corn already shucked at the Farmer’s Market. I like to do that because I can see the quality of the corn as they store it in a clear plastic bag. I come home and cut the corn off the cob and scrape the juice from the cob after removing all the corn. For my recipe, I use about 4 ears of corn.
Fresh Sweet Corn You will need: 2 cups of fresh corn removed from 4 ears of corn (This can be the white corn, yellow corn or the corn that has both the white and yellow corn blended) 1/2 cup of water 3 tablespoons margarine 1/2 teaspoon salt 1/4 teaspoon pepper I place the corn in a microwavable bowl and add: 1/2 cup of water I microwave about 5 minutes and then check it to make sure there is still water in the pot and add about 1/4 cup of water if necessary. If the water level is good, I microwave the corn for another five minutes. I then remove the corn from the microwave and add: 3 tablespoons of butter or margarine, salt to taste (about 1/2 teaspoon) and black pepper to taste (about 1/4 teaspoon) You can also make this on top of the stove in an iron skillet but I love to make it in the microwave as it doesn’t get tough from being cooked to long and it retains it’s flavor so well.