In my neck of the woods, sweet corn is in season. Hooray! The problem is, the season for fresh sweet corn seems to last about 5 minutes (OK, maybe 2 or 3 weeks) and then it’s all gone. 😦 Corn and Bacon Chowder freezes well, and is a great recipe for preserving the awesome flavor of fresh sweet corn to enjoy all winter long. I make BIG batches of this soup, based upon a recipe found in an old Better Homes & Gardens cookbook, to stock my freezer. The recipe below makes a smaller quantity, but can be easily doubled. Let’s get started!
Ingredients (Makes 8 servings)
8 ears of corn (or 4 cups corn kernels) Continue reading
My Grandpa Fred grew up enjoying this corn relish on the family dinner table. He remembers it fondly. I found his mother’s corn relish recipe in a treasure box of family recipes and, since my Grandpa is just about the coolest guy around, I’m happy to make a batch just for him whenever fresh sweet corn is available. I love you, Grandpa!
*Note: I’ve scaled this recipe down to a manageable size, as Great Grandma made a LOT of corn relish at once! Original quantities (which I occasionally prepare) are 3 times the quantities listed below.
Ingredients (Makes 8 pints)
8 ears of fresh sweet corn
1 green bell pepper
1 red bell pepper
1 cup sugar
1 1/3 cup vinegar
2/3 cup water
1 tablespoon salt
1/3 teaspoon mustard seed
1/3 teaspoon celery seed
Step 1) Working carefully, use a sharp knife to slice the kernels from each ear of corn.
Step 2) Dice the onions and bell peppers.
Step 3) Combine all ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer gently for 30 minutes. Done!
Step 4) Corn Relish may be stored in the refrigerator for two weeks, or may be canned in sterilized jars, leaving 1/2 inch of headspace. If canning, process jars in a boiling water bath for 15 minutes. Canned Corn Relish will remain fresh for up to one year.