Cooking Corn
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HELPFUL TIPS FOR STORING CORN

Corn prefers to go in the fridge with its ‘clothes on’! I recommend cutting the silks off for storage and keep for up to 5 days in the fridge from fresh! On these very hot days try not to transport corn in the trunk of your car if possible as it will begin to cook!!!
Enjoy your Snyder’s Corn!!!
To reduce waste try freezing any leftovers…easy instructions to follow.

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BOILED CORN ON THE COB

The Snyder’s Favourite
Remove husks, silks and ends from each ear. Rinse in cold water and drop into a pan of boiling unsalted and unsugared water. Make sure the water covers the
corn. When the water comes back to the boil, time for 3 minutes. Drain and serve with butter, salt and pepper if desired.

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MICROWAVED CORN ON THE COB

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!

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BARBEQUED CORN ON THE COB

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!

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GOURMET CREAMED CORN

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.

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SNYDER'S SWEET CORN POTATO CHOWDER

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.

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Corn for the Masses

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)

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FREEZING CORN

Freezing Snyder’s Corn is an easy and delicious alternative to buying packaged frozen corn over the winter. Just buy a little extra corn each time you are at the
Snyder’s stand and plan to use some of it for freezing or make use of any leftover corn from dinner by processing your leftovers after your meal!

Bring your pot of water to a boil and place corn in the pot. Cook all the corn for 3 minutes after it comes back to a boil. Simply cool the cobs you intend to freeze in a sink full of cold water while you eat your meal.

Drain and then cut the corn off the remaining cobs after dinner. Be sure to label and fold the open end of the bag over before filling to keep it free of kernels and give a clean, easy seal! Fill freezer bags with kernels leaving about one inch of head space. Squeeze the air from the bag and seal and lay flat in your freezer.

To enjoy Snyder’s Sweet Corn during the winter, just reheat by placing it in a covered microwave safe dish with a bit of water and heat on high for 5-8 minutes. Strain and stir in a bit of butter, salt and pepper and it will taste just like summertime!

 

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TIPS FROM OUR KITCHEN to YOURS

I recommend actually counting the weeks…(from September till July is about 45) and then doing the math of 1 cob=1 cup for how much you will need to get your family through the winter! 4 cobs will fit nicely in a medium Ziploc.
1 bag feeds my family of 8 at a meal with NO leftovers so I need about 45 bags to eat it once a week. That means I would need to freeze a Snyder 1/2 Dozen 3 times a week after supper during the season to be happy, happy, happy all year long!

 

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TOOLS WE USE

The Kernel Cutter from Pampered Chef to make quick work of a cob
(an electric knife for larger amounts although I really like the Kernel Cutter!)
and an angel food pan which has a handy hole on top of the
cone to hold the cob in place and the tray to catch kernels!

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