Thursday, August 26, 2010

Corn in the Kettle


Sweet Corn has been a special treat in GriggsDakota for as long as I can remember. The old-timers in the area sometimes preferred eating regular field corn. There is a big difference in flavor. They cooked the field corn in sugar water and some still claim it is the best eating. I disagree. Our family was treated to the luxury of delicious sweet corn from a patch that my parents raised each year. They are still at it and now we have corn. I cook it the old fashioned way. Remove the husks, put it in a kettle, add water, a tablespoon of butter or margarine, cover, bring to a boil, turn off the heat, eat it as soon as you can.
I have been adding corn to our harvest meals. After removing the cooked corn from the kettle, I wrap each cob in foil.
Then place the corn in the oven set at 250 degrees fahrenheit.
I do this with hot sandwiches, as well. It only takes a few minutes to warm up the foil which keeps the hot food hot.
 From the oven to the bags, to the box, to the pickup, to the field, to feed the harvest crew.
Fresh corn is a treat that makes Farmer Fred grin as he heads back to the combine in GriggsDakota.  

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