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summer fest: a vintage look at fresh corn

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I WAS TEMPTED TO POST A RECIPE FOR ETHANOL to celebrate Corn Week—Part 2 of our third annual Summer Fest recipe swap—but I don’t have the secrets to ethanol’s success figured out, sad to say. Rather than look forward, then, I’m looking back: with a vintage slideshow of our corn-filled American history, and a homey creamed corn that basically contains (you guessed it) mostly just cream and corn. The recipe’s as American and at least as old as the corn-motif Bennington porcelain pitcher (top) that lives here with me—sharing my view of acres of rolling cornfields.

First, a word about Summer Fest, which I co-founded in 2008: It’s a giant round-robin of sharing themed to a single garden-fresh ingredient each week. Get all the details and latest links below, just before the comments, and stock up on delicious ideas from around the web—or add your own.

I READ UP ON CREAMED CORN this week (as did many of my Summer Fest colleagues—see the links below), and found a lot of variations included cornstarch or flour as thickeners, sugar, and even Parmesan cheese or bacon or any manner of extras. Once I shucked the fresh-picked corn from down the road, I thought: I can’t do that to this beautiful stuff, and went the ultra-simple route. Even adding cream seemed like gilding the lily. But I did.

No-Frills Creamed Corn

Thinly slice ¼ cup or so of shallots or small onions;
Sautée in 1-2 Tbsp. of butter till soft;
Add kernels cut from 5 ears of fresh sweet corn (about 2½ cups);
Add ½ cup or so of cream (depending on the volume of kernels, but start there);
Cook gently until tender, and the juices and cream thicken;
Add salt and pepper to taste;
Add fresh parsley or other minced herbs as desired.

Note: I like it even better Day 2, cold, over a bed of tender salad greens. Heavy cream will (of course) yield a thicker result than light.

Corn in Historical Imagery

MY VINTAGE PITCHER GOT ME THINKING how much a part of our heritage corn has been, and so I set off again to the Library of Congress. The show below includes a mere sampling of thousands of relics—from the Victorian era Corn Palace in South Dakota, above (its facade covered in 3,500 bushels of corn, or so the caption says) to a Seneca chief whose name translates as Corn Plant, to surprisingly social shucking-day images.

Click on the first thumbnail to start, then toggle from slide to slide using the arrows below the photo. Enjoy.



When to Pick: Determining Peak Corn Readiness

TO BE ITS MOST TENDER, corn has just a few days of peak readiness…so if you pick too late that can affect the thickness of the outer covering of each kernel and add to toughness. The time to pick is right as the silk turns fully dark and withers; a few days too late and the quality declines. Early morning or evening picking is best, when temperatures are relatively cool.

The top kernels will be juicy and fully formed, and the liquid in them will neither be sticky or thick, nor watery…but more like milk. The peak moment is about three weeks after the plants tassel.

More corn tips, and a corn pudding recipe, are here.



How You Can Join in Summer Fest:

So now it’s your turn: Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays, you can contribute in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Mattbites.com).

The 2010 Schedule:

  • Wednesday, July 28: CUKES AND ZUKES. Read it here.
  • Wednesday, August 4: CORN.
  • Wednesday, August 11: HERBS-BEANS-AND-GREENS WEEK (any one or both/all, your choice).
  • Wednesday, August 18: STONE FRUIT.
  • Wednesday, August 25: TOMATO WEEK. How do you like them love apples?
  • And then…more, more, more if you want it (potatoes? sweet potatoes? root veggies? winter squash?). You name it.

And in case I forget what week it is, won’t somebody remind me on Twitter? Thanks. We’ll be talking it up there, too.

That’s how a Summer Fest works.

This Week’s Corn Links

  • Nicole at Pinch My Salt: Creamed Corn with Bacon and Rosemary
  • White on Rice Couple: BBQ Chicken and Corn Pizza
  • The FN Dish: Creamed Corn-Off: Battle of the Southern Cooks
  • Alison at Food2: Freezing Corn
  • Toby at Healthy Eats: Candied Corn and 4 other recipes
  • Michelle at Cooking Channel: Browsing Corn Porn
  • Judy/Tuscan Diva: Fried Polenta Crostini with Porcini Ragu
  • Jennifer of Gilded Fork: Corn: Sweet Versatility (history, uses & recipes from cocktails to cornbread)
  • Chef Mark: Gettin’ Corny! (Musings from childhood, tips & fresh-corn recipes)
  • Caron of SanDiegoFoodstuff: Chino Corn Risotto with Chanterelles and Burrata
  • Caroline at The Wright Recipes: Pickled Corn with Summer Onion and Basil
  • Shauna at Gluten Free Girl and the Chef: a sweet corn risotto (and how to make corn stock with husks and mirepoix)
  • Tigress in a Jam: Cream Corn Scones (perfect way to use up left over roasted or boiled corn)
  • Alana at Eating from the Ground Up: Corn on the Kabob (invented by her artist husband)
  • Cate O’Malley at Sweetnicks: Corn and Spinach Stuffed Portobello Mushroom Caps
  • Kelly at Just a Taste: Caramel Corn (plus pics of corn in its various popping stages)
  • Paige Orloff of The Sister Project: Life-Changing Corn Pancakes
  • Tara at Tea and Cookies: Farro Corn Salad with Tomatoes and Herbs
  • Food Network UK blog: Talking Corn
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57 comments
August 4, 2010

comments

  1. Dahlia says

    August 4, 2010 at 5:24 pm

    I’ve posted another corn recipe
    Corn Pancake

    Reply
  2. Candylei says

    August 4, 2010 at 6:10 pm

    This looks like it’s going to be so fun, Margaret! I can’t wait to see what everyone posts about tomatoes!

    Reply
  3. Terri says

    August 4, 2010 at 6:14 pm

    I am joining the SummerFest party!

    Check out my Thai Shrimp & Corn Cakes:
    http://urbanrecipe.com/2010/08/thai-shrimp-corn-cakes/

    Reply
  4. Debby says

    August 4, 2010 at 7:28 pm

    Fabulous pitcher, Margaret! I immediately visited ebay, and found a Parian Ware Pottery Corn Pitcher–merely reminiscent of yours, but lovely, and a bargain price too. I did not buy it, but another reader might be tempted.

    Reply
  5. alison says

    August 4, 2010 at 8:47 pm

    I love your idea! I love your site! Here is my post for corn this week for Fresh Corn-Tomato and Basil http://www.ingredientsinc.net/2010/08/summer-fest-2010-fresh-corn-cherry-tomatoes-and-basil/

    Reply
  6. Karen from Prospect the Pantry says

    August 4, 2010 at 8:48 pm

    Hello Margaret. Thanks for this exciting blog event. I’ve been following it for 2 years. My kids set up my blog site a year ago as a birthday present, and now I can respond. I’ve been part of the Tigress Can Jam and offer a curried corn relish (canned) and also added to coleslaw and potato salad.

    Here’s the link.
    http://200birdies.wordpress.com/2010/08/03/curried-corn-relish-and-a-couple-of-salads/

    Reply
  7. Trish says

    August 4, 2010 at 9:40 pm

    The corn palace! I remember getting a postcard from a friend who had visited the Corn Palace, and I totally didn’t believe it was real! Apparently it is though, right? :)

    I’ve made some Fresh Corn and Black Bean Salsa to celebrate Summer Fest. Cheers!

    Reply
    • Margaret says

      August 5, 2010 at 6:41 am

      Welcome, Karen. Nice kids! :) Glad you found us via the Tigress connection — I am enjoying her world, which I discovered this season.

      Welcome, Trish. Yes, hilarious — right? What a a lot of work, to say the least. Makes even the most ambitious Martha craft projects I witnessed at my old job seem like nothing. Thanks for the salsa! (I ate brown rice and pinto beans and barely-sauteed fresh corn kernels and regular salsa yesterday for lunch, ole!)

      See you both soon again, I hope.

      Reply
  8. Suna - The Hungry Turk says

    August 4, 2010 at 11:08 pm

    Corn came early to Quebec this year. So early that people weren’t buying it, thinking it was all imported. Here is my contribution to this week’s topic: a corn and quinoa salad. Enjoy!

    http://www.thehungryturk.com/2010/08/and-god-created-corn-and-quinoa.html

    Reply
  9. Purple Cook says

    August 5, 2010 at 7:05 am

    Enjoying Summer Fest!

    Here is my post about Creamy Corn Soup.
    http://purplecook.blogspot.com/2010/07/creamy-corn-soup-and-grilled-peaches.html

    Reply
  10. pam kueber says

    August 5, 2010 at 9:56 am

    oh my goodness — i LOVE that slide show! this whole week of posts is making me HUNGRY, too. – corn fed pam

    Reply
  11. Laura says

    August 5, 2010 at 11:46 am

    I can’t wait to see all the other recipes, but here is my simple contribution….

    I could eat this salad all summer long…..http://cafebacaro.blogspot.com/2009/07/tomato-corn-salad.html

    Happy summer!

    Reply
  12. Kai Harper says

    August 5, 2010 at 11:49 am

    My corn dish is: sauted corn with onions, green chile, fresh basil and pinto beans…when the veggies and beans are cooked I add reduced cream.

    I’m wondering if you know of Betty Fussil who has written several books
    about corn, including the history of corn.

    Reply
    • Margaret says

      August 5, 2010 at 2:59 pm

      Welcome, Kai. I do not know of the author — but thanks for the tip…will go in search of her.

      Welcome, Laura. Simple is the best; it’s the way I like to eat, especially this time of year.

      See you both again soon!

      Reply
  13. dd says

    August 5, 2010 at 11:51 am

    That is the most beautiful pitcher I have ever seen!

    Reply
  14. Kathleen says

    August 5, 2010 at 3:36 pm

    Thank you for Summer Fest. Enjoying all the wonderful recipes and information. This is a favorite salad, Tomato, Corn and Onion Salad http://dejavucook.wordpress.com/2010/08/05/tomato-corn-onion-salad

    Reply
  15. Lana says

    August 5, 2010 at 8:20 pm

    Margaret, I love your dishes! And thanks for tips on picking corn. I read my post to my 12-year old, and she did not agree with me that kernels are supposed to be milky. That’ how I remember them as a child, picked right from the plant and eaten a couple of hours later.
    I am contributing a story of first love and grilled corn, simple and delicious.
    http://bibberche.com/2010/08/grilled-corn-with-chipotle-lime-butter/

    Reply
  16. marla {family Fresh cooking} says

    August 6, 2010 at 8:30 am

    Cream corn is so decadent, delicious and classic.
    I had so much fun with this corn pick for Summer Fest.
    Here is my Strawberry, Roasted Corn & Avocado Salsa:

    http://su.pr/1CYkMZ

    xo

    Reply
  17. Kristi says

    August 6, 2010 at 3:34 pm

    Margaret,

    Love the recipe event, and love your blog.

    Here is my family recipe (I can’t take much credit for it) for dried corn. It has a wonderful rustic flavor, that compliments a roasted chicken or turkey like nobody’s business.

    http://morrowfarmfresh.blogspot.com/2010/08/dried-corn.html

    Reply
  18. Louise Mellor says

    August 6, 2010 at 9:35 pm

    Not only am I new to blogging but definitely new to “Summer Fest”- I am so enjoying it so far. I love the simplicity of your recipe, I agree fresh seasonal food needs but a loving touch and a stir. I made Grilled Corn Serrano Salsa with Lime Cumin Vinaigrette.
    http://2besatisfied.blogspot.com/2010/08/summer-fest-corn-and-serrano-salsa-with.html

    Reply
  19. Amy (Minimally Invasive) says

    August 8, 2010 at 4:14 am

    I absolutely adore gilding the lily, but you’re so right about drowning the poor dear in thickeners. What a crime to do that to the beautiful corn we have in market right now.

    For this week’s theme, I have a couple of dishes to contribute — grilled corn with harissa:
    http://chimeraobscura.com/mi/from-the-market-week-8/

    and smoked corn chowder:
    http://chimeraobscura.com/mi/from-the-market-weeks-9-10/

    Reply
    • Margaret says

      August 9, 2010 at 8:31 am

      Welcome, Amy (great mind think alike, tee hee). Smoked corn chowder! I am off to have a look…

      Reply
  20. Jane says

    August 8, 2010 at 4:17 pm

    This has been a good year in the veggie garden but I have a mystery in the flower garden. One of my summer chores is taking care of the flowers outside our local library (Zone 5). Anyone know what could be taking ALL the white petals off our ‘White Swan’ coneflowers?

    Reply
  21. JB says

    August 11, 2010 at 2:23 pm

    I’m a little behind the times here. Didn’t realize SummerFest was featuring sweet corn – what perfect timing! I’m doing a week-long ode to sweet corn on http://pourhouse.wordpress.com. Looking forward to browsing the recipes listed on the blogs that have already been posted above!

    Reply
    • Margaret says

      August 11, 2010 at 6:56 pm

      Thanks, JB — and welcome! Looks great — and do come again for other installments, yes?

      Reply
  22. gayle says

    August 11, 2010 at 9:16 pm

    Last week in Mn. with fresh corn. this is a great old recipe. 12 cobs of corn, cut off cob with cob put in angel food pan. Put corn in 9 by 13 pan. Add 1 stick butter,3/4 cup cream or half and half, salt and pepper and dash sugar. bake at 350 for 45 min. Cool all the way. Bag in freezer bags in amount for you! Heat in micro or pan for next meal. Cream is decadent!

    Reply
    • Margaret says

      August 12, 2010 at 7:39 am

      Welcome, Gayle — and yes, cream is decadent! I loved every spoonful of my creamed corn last week and you are right — good to make more to freeze, thank you.

      Reply
  23. ann says

    August 29, 2010 at 10:12 am

    Corn is not meant to be made into ethanol. Have you checked economy lately? Even if it is only buying seed, plants, or farm produce, many items are priced beyond my means. Ethanol is cost prohibitive at any time but in these times of economic restraint and government spending borrowed money, any recipe for wasting this wonderful grain would be flaunting affluence. I know of no ethanol plant that has been successful but do know about CORN PALACE. Cream and Corn are perfect partners.

    Reply
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.

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