• 5-6 ears equal 3 cups kernels
• 1lb equals 5-6 ears
Eat Corn Fresh!
If you must store harvested ears, keep them refrigerated. With the husk intact, corn will keep for 3-4 days. You can husk and store in perforated plastic bags for 3-4 days. The flavor loss will be noticeable.
Keep the Crunch In Your Corn-on-the-Cob
Whether you are boiling, steaming, or roasting corn-on-the-cob, do not overcook. Here are some guidelines: (The times may vary depending on the size of the ears).
Boil: 7-10 minutes
Steam: 5-10 minutes
Roast (in husk): 25 minutes
Roast (in foil): 15 minutes
*Soak your corn in water before roasting in husk. This prevents scorching.
Corn Kernels in Recipes
If you are cooking corn in a recipe, you will need to remove the kernels from the ears. Just hold the corncob upright in a bowl and run a sharp paring knife straight down the rows; the kernels will fall into the bowl. The following are cooking times for corn used in recipes.
Blanch: 3-5 minutes
Steam: 4 minutes
Saute: 3-10 minutes
Sauteed Corn Kernels are Delicious!
Corn kernels are delicious sauteed in butter with herbs. Herbs and spices that go well with corn include dill, mint, cilantro, basil, oregano, savory, marjoram, tarragon, chili powder, and curry powder. Grated cheese, peppers, onions, celery, tomatoes, and cooked, dried, or shell beans go well with sauteed corn.
Have a few ears of corn left from dinner? Here are some ideas to use up that extra corn.
First slice the kernels off the ears.
Add leftover corn kernels to your favorite quiche recipe.
Add up to 1 ½ cups corn kernels to your favorite cornbread recipe.
Add up to 1 cup corn kernels to your favorite pancake or fritter batter.
Add corn kernels to chili, vegetable soup or chowders.
To Freeze Corn
To freeze whole kernel corn, blanch cleaned ears, using 1 gallon of water per pound of corn. Blanch 5-6 minutes; cool quickly by placing in ice water. Cut corn from cobs at 2/3 depth of kernels; do not scrape. Fill freezer containers or zip-lock freezer bags, shaking to pack lightly, and leave a ½-inch headspace. Freeze immediately.
12 ears Trax Farms corn
3 eggs, divided
2-4 tbsp. flour
Grate 12 ears of corn. Add egg yolks, flour and salt to grated corn. Beat egg whites and fold into corn mixture. Spoon into hot oil in skillet and fry until lightly browned on both sides. Serve with syrup.
2 oz. thick-sliced bacon, diced
1 lb. white potatoes, peeled and cubed
½ cup chopped onion
2 garlic cloves, minced
1 cup chicken broth
½ tsp. dried red pepper
4 cups milk, room temperature, divided
1 tbsp. cornstarch
1 tbsp. salt
3 cups Trax Farms fresh corn
1/3 cup diced green pepper
1/3 cup diced red pepper
2 tbsp. diced green onion
2 tbsp. chopped fresh parsley
Microwave directions: In a 4-quart microwave-safe bowl, cook bacon at full power until crisp, about 2-3 minutes. Add potatoes, onion, and garlic; stir to coat with bacon drippings. Cover bowl; Microwave at full power for 5 minutes. Add broth and dried pepper. Cover; return it to microwave and cook until potatoes are tender, about 8-10 minutes. In separate bowl, stir 2 tbsp. milk into cornstarch; add to potato with remaining milk, salt, corn and peppers. Stir well. Cover and cook, stirring twice, until vegetables are tender, about 6-8 minutes. Just before serving, stir in green onion and parsley. Yields: 8 servings.
3 medium ears of fresh Trax Farms corn
1 stalk celery, chopped (½ cup)
1 small green sweet pepper, chopped (½ cup)
1 small red sweet pepper, chopped (½ cup)
1 small onion, chopped (½ cup)
1 tbsp. margarine or butter
1 tbsp. snipped fresh cilantro or parsley
¼ tsp. salt
1/8 tsp. pepper
8 cups dry whole wheat or white bread cubes
1-2 fresh or canned jalapeno peppers
1-1¼ cup chicken broth
Remove the husk from corn; scrub with a stiff brush to remove silks. Rinse. Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. Cook corn, covered, in a small amount of boiling unsalted water for 2 minutes; drain well. Set aside.
In a large skillet cook celery, green and red sweet pepper, and onion in margarine or butter until tender. Stir in cilantro or parsley, salt, and pepper. Set aside.
In a large mixing bowl combine cooked corn, bread cubes, and jalapeno pepper. Add celery mixture. Drizzle with enough broth to moisten, tossing lightly.
Transfer stuffing to a 2-quart casserole. Bake, covered, in a 375º oven for 30-35 minutes or until heated through. Makes: 8-10 servings.
Calories 147 / Total Fat 4 g
Protein 5 g / Saturated Fat 0 g
Carbohydrate 26 g / Sodium 467 mg
Cholesterol 0 mg / Potassium 215 mg
2 cups fresh Trax Farms corn
1 cup chopped fresh tomatoes
1 cup chopped cucumber, peeled
½ cup chopped celery
½ cup green pepper, diced
2 green onions, chopped
½ cup bottled Italian dressing
Combine all ingredients. Chill several hours before serving. Yield: 4-6 servings.
1/2 cup reduced margarine, softened
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
8 ears sweet Trax Farms corn, husked
In a small bowl, combine first six ingredients. Spread 1 tbsp. over each ear of corn. Wrap corn individually in heavy foil. Grill, covered, over medium coals for 10-15 minutes, turning frequently, or until corn is tender. Serving size 1 ear of corn - 6 grams fats, 4 fiber .
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