We are up to our hips in sweet corn since four dozen ears were forgotten on Labor Day and so I have been making chowder like crazy. Andy took the used ears back to the compost and Bella, a dainty little dog, carried an ear back to the house for a private banquet. She is not too proud to compost dive when there are left overs to be had for the taking.
I must say sweet corn is forgiving. Our basement is very cold and the ears kept beautifully. I know you are to use them right as they are picked from the stalk, but hey, I am not about to throw away this lovely corn. I started off by taking the corn off the cob. I sauteed (is that spelled right?) it with onions and colorful peppers and we had a nice meal of that along with sliced tomatoes from the garden. Then I got down to the business of making pots and I mean pots of chowder. Chowder with bacon, chowder with shrimp, chowder with bacon, shrimp and Nate's potatoes from the garden. If you come here this week, you know what you'll be eating. I am freezing bags of it as well for the time when the snow falls and I am dreaming of an ear of corn and a slice of tomato...that time is not far off.
My friend, Celina, emailed this recipe for corn relish. She took pity on me. LOL
Doris
I have a son that can't get enough of this "Corn Relish"
Very easy to make and goes with everything and keeps well in the jars,
Corn Relish (makes about 5 pints)
I never made it with fresh corn or tomatoes because I didn't have them on hand
but, it could be done.
Two 1-lb cans of yellow whole kernel corn, drained
Two 1-lb cans of tomatoes, drained
1 cup chopped unpeeled cucumber
1 1/2 cups chopped onion
1 cup chopped green pepper
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon each of mustard seed, celery seed and salt
Mix all ingredients in large pot. Bring to a hard boil...remove from heat.
Ladle at once into hot sterilized jars and seal.
Got this from Stephenson's Restaurant in Kansas City
Your Bella reminds me of our Roxie; if it's food, she wants it.
Take care, Celina
I have a son that can't get enough of this "Corn Relish"
Very easy to make and goes with everything and keeps well in the jars,
Corn Relish (makes about 5 pints)
I never made it with fresh corn or tomatoes because I didn't have them on hand
but, it could be done.
Two 1-lb cans of yellow whole kernel corn, drained
Two 1-lb cans of tomatoes, drained
1 cup chopped unpeeled cucumber
1 1/2 cups chopped onion
1 cup chopped green pepper
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon each of mustard seed, celery seed and salt
Mix all ingredients in large pot. Bring to a hard boil...remove from heat.
Ladle at once into hot sterilized jars and seal.
Got this from Stephenson's Restaurant in Kansas City
Your Bella reminds me of our Roxie; if it's food, she wants it.
Take care, Celina
