|
Chopped Corn
There are variations to this
recipe, but the one I give is the one I grew up on. Some times Mom
would make a batch using tomato in it, but our favorite was
without it. The one I liked is the recipe I give. Everyone
helped with, the process. I watched my Mom and Grandma do this so
many times, I think I could do it in my sleep. Now when we put up
corn it might have been a two day affair. Mom never got just a few
ears of corn, it was always "SACKS" and sacks of corn on
the cob.
8 Cups Cut Sweet Corn on the Cob (about 20 cobs or
frozen cut corn, not near as good, but if you gotta...)
4 medium Onions (chopped fine)
1 # Butter (I know, but it is worth it in the end)
Salt
Sugar
Put the butter and chopped onions in an 8 - 10 quart pot and sauté
until onions are translucent.
To cut the corn off the cob, get a big bowl. Stand the corn up in
the bowl and with a sharp knife cut the corn off the cob, taking
care not to cut to deep into the cob. After you have gone all the
way around the cob cutting the corn, take your knife and scrape
the corn and "milk" from the cob, going all the way
around the cob again.
Add corn to onions and cook for about 1 ˝ to 2 hours. Taste
it to see if the corn is tender. I like the corn to still have a
little firmness to it.
Add salt and sugar to taste. If the corn is a really good and
sweet corn, you won't have to add but a little sugar to help draw
out the natural sugar of the corn. Serve or bag and freeze to use
later. I do
that with a lot of vegetables, it makes for such quick side
dishes.
|
