The Snyder’s New Favourite
Since I’m not one to watch a BBQ, throwing the corn, husk and all, into a 350 degree oven for 30 minutes is pretty ‘corn-tastic’! The flavour is so sweet and the crunch is amazing too…and those pesky silks slide right off!

At Snyder’s Sweet Corn our preference is boiling corn as described above! Feel free to experiment with microwaving corn but be sure that it is cooked evenly or the flavour may not be optimal!

1. Place 1 ear of corn in the microwave un-shucked
2. Microwave for 3 to 5 minutes depending on the wattage of your microwave
3. Set the ear on a cooling rack or cutting board to cool. Then cut off the ends and the cob will slip out of the husk, silk and all!

Remove silk from tip of cob and re-close husk. Soak cobs for at least 20 minutes. Remove from water and place on hot coals or on a gas grill.
Turn occasionally until done (about 15 – 20 minutes) or until outside of the husks are burnt. Remove from grill and clean off husks. Season as desired and enjoy!

4 cob’s Snyder’s corn, fresh or frozen, kernelled off cob
3 slices bacon, cut into small pieces
½ medium sweet onion, diced
1/3 cup white wine
¼ cup heavy cream
1 tablespoon butter
In a medium saucepan, sauté bacon until crisp.  Remove from pan and set aside.  Discard most of bacon fat.  Saute diced onion in pan with remaining bacon fat, until onions are translucent.  Pour in white wine and simmer to reduce by half (2-4 minutes).  Add heavy cream and corn and simmer until corn is cooked (3-5 minutes).  Remove pan from heat and stir in 1 tablespoon butter and crisp bacon pieces.  Salt and pepper to taste.  Serve warm.

adapted by Brenda Snyder
INGREDIENTS FOR A LARGE CROCKPOT
(even better the day after!)

7 medium potatoes, peeled and diced
3 cups frozen Snyder’s Sweet Corn
1 cup cubed ham
1 medium onion, chopped finely
3 tbsp oil
1 tbsp of minced garlic
1/2 tbsp salt and
1/2 tbsp pepper
2 pkgs Oxo Chicken flavouring
3 tablespoons cornstarch
250g your favourite shredded cheese

1. Cook cubed potatoes until tender in a large stock pot covered with at least 1-2″ of water. Transfer potatoes with a slotted spoon to your crockpot saving the water.
2. Add the corn to the potato water and bring back to the boil. Transfer the cooked corn with the slotted spoon to the crockpot saving the remaining water.
3. Sauté onion in a skillet until clear and soft. Add the garlic, salt and pepper to onion and set aside.
4. Combine Oxo with 2 cups hot water and whisk in cornstarch and then add to the potato/corn water and heat until thickened. (Should be about 4 cups total)
5. Add the onion mixture and the ham to the thickened broth; stir into crockpot gently.
6. Cook for about 2-3 hours on low. Add the shredded cheese about 1/2 hour before serving.

Cooking Corn by the Snyder Dozen
Remove husks and silks. Drop a Snyder Dozen into a large canning cauldron of boiling unsalted and unsugared water. Make sure the water covers the corn. When the water comes back to the boil, time for ONLY 2 minutes. Place the corn in a pop cooler…the corn will stay hot for a few hours! Any leftover corn at the end of your function can be quickly sliced off the cob and put in the freezer! (We count on 1-1/2 cobs per person)