No, no, no, People. This is not narsty creamed corn. This is the corn Aunt Charlotte makes. The kind that family members circle like sharks when it appears as part of the offering at Thanksgiving or Christmas dinner. I’ve even fantasized about having a fake coughing fit into it on my way through the food line, in the hopes everyone would no longer want it so it could be mine….ALL MINE!!! Muah haa haa haaa!
It’s that good.
Aunt Charlotte learned how to make it from her mother and we presume she learned it from her mother.
Frankly, I was stoked to get the the call to come learn how to make it and wondered as I got ready to head over to Gatwick Place if we would also be having some kind of YaYa Sisterhood-like candle-lit ritual as part of the process. But there were no headdresses or candle-lit chants over a pot of golden corn.
Fortunately for you, it’s not a secret, so I have been cleared to tell it to the world through TheMommyhood.com. We made a ton with the intention to freeze it, hence the large quantities that follow. Adjust according to your own quantity.
Step 1. Buy corn. From a farmer or farmer’s market. Naturally, different kinds of corn are available at different times of year. I learned the preference for the Pioneer Women of Gatwick is a white corn called Silver Queen. But that wasn’t available, so Aunt Charlotte got 12 dozen ears of Peaches and Cream (yellow and white corn) from a local farmer for $48.
She said there were a lot of people scurrying around to get the corn. In my mind it was kind of like the running of the brides. The running of the corn, who knew!?!?
Step 2. Shuck the corn. The kids helped.
Step 3. Wash the corn. The kids helped with that, too.
Step 4. Cut the corn off the cob. Took me a while to get the hang of it, but basically you set the tip of the corn in a shallow dish and use a paring knife to make shallow cuts off the corn, cutting all sides about three times. Then you take the knife and rake it across the cob in a downward motion scraping all the “milk” off of it into the bowl. With three of us working on 144 ears of corn, it took a couple of hours to do. We had a good time cutting up the corn and cutting up with each other in Aunt Charlotte’s kitchen. Tips: Wear an apron, the corn “milk” splatters. For easier clean up, consider taping newspaper to the backsplash near the place you are cutting corn.
Step 5. Melt a stick of butter in a wok. Add the a large mound of cut corn, two tablespoons of sugar and a 1/2 cup of water. You adjust the sugar and water ingredients based on the amount of corn you have. (It’s not an exact process, so just wing it).
Step 6. Cook the corn on just under medium heat, stirring occasionally for about 20 minutes until “glistening.”
Step 7. Allow to cool. Then measure and bag the corn. We did 2-cup bags and tried to remove all the air from the bags when we closed them up.
Step 8. Freeze the corn. It’s probably not a bad idea to write the date on the bag, too.
And…enjoy summer corn year-round! To cook the corn, thaw it ahead of time in the refrigerator. Heat in a pan with 1/2 stick of butter for about 20 minutes. Add salt and pepper and serve. It’s a good thing there will be no leftovers, because that would just guarantee a fight.
Thanks, Aunt Charlotte and Miss Mammy for showing me the way to the golden corn. Love you guys!