There’s nothing like Nebraska sweet corn. We bought an old four row planter just for planting our favorite summer delicacy. In February we special order from a company in Illinois extra sweet corn with names like “Sugar and Gold” and “Dynamite Duo” because we like the kind with both white and yellow kernels.
The sweet corn patch is situated along the quarter mile long lane from the road to our house so it’s handy to pick a dozen ears for dinner. We don’t just plant four rows of corn but eight rows with half that will be ripe about the end of July and the other half that will be ready mid-August so that we can eat fresh sweet corn for thirty days straight.
What do we do all this sweet corn? Some of it the raccoons get. Some of the corn we’ll freeze. The kids help pick about 200 ears which we’ll clean out in the machine shed to keep some of the mess out of the house. It’s then cut off the ears, cooked on top of the stove and frozen. The rest we give away-enough so that a few other families can fill their freezers with corn, too.
Gotta love corn season. Golden nougats and white pearls gleaming with melted butter. With a grilled rib eye steak, it’s the perfect summer feast.