Cooler Corn

Chilliwack...

famous for sweet smelling country air and Chilliwack corn!  

From early July until sometime in fall we enjoy the best sweet corn around.

We cook it many different ways...

usually on the grill or the stovetop.

Today I will give you another method for cooking corn-on-the-cob.

If you are expecting a crowd for dinner...
or need a simple way to cook corn while camping...
or are planning to serve corn at a family reunion...  

here is an easy way to prepare your corn.

Cooler Corn:

• Picnic cooler
• Shucked corn cobs
• Boiling water (several kettles)

1. Place corn cobs in clean picnic cooler
2. Carefully pour boiling water over the corn (to cover) and close the lid immediately.
3. Allow to sit for at least thirty minutes...with no peeking.
4. Serve with butter and seasonings.

The corn will keep its temperature for several hours as long as the lid remains closed. Do not drain. Perfect and simple!

Corn on the Cob Supreme

We have fresh Chilliwack corn available on every corner at this time of the year, and it is so good!  Over the years I have shared several different ways of preparing corn-on-the-cob...including 'cooler corn for a crowd' and microwaved corn-on-the-cob for one or two. Today I am posting a recipe for butter boiled corn...resulting in juicy, tender and sweet corn that is delicious!  As the cobs are lifted from the pot, the butter coats the kernels and there is no need to add more butter.

 Milk and Butter Boiled Corn-on-the-Cob

• 6-8 ears corn, husks and silk removed
• 1/2 cup butter
• 1 cup milk

1. Add water to a large pot (about half-full or enough to cover cobs) and bring to a boil. 
2. Add milk and butter. 
3. Add corn and reduce heat.
4. Simmer corn for about 6 minutes. 
5. Remove cobs with tongs; season and serve. 

 * For 2-3 cobs, use a smaller pot and half the amount  of milk and butter. 



'Tis the season for corn.  Enjoy!

Microwave Corn-on-the-Cob

Fresh Chilliwack corn-on-the-cob is at its prime right now...and we are enjoying it often.  Last year I shared a tip for cooking corn-on-the-cob for the masses in a picnic cooler.  It's perfect for that backyard BBQ when the whole gang is coming.

But what if there are just two of you?  Or even one?  Here is the best way to cook and husk a few cobs of corn!  Pick out fresh cobs, fully ripe with the husks and silk intact.  Then place them in the microwave and cook on high  for 3-4 minutes per cob (4 minutes for a large cob).  Remove from the microwave oven with an oven mitt or a hot pad.  Then comes the magic part!

1. Place corn cob on cutting board, holding with the hot pad on silky end.
2. Cut about 1" off bottom end of cob.
3. Squeeze from the top and the cob will slip out the bottom. Ta-da!
4. Yield: 1 perfectly cooked and silk-free cob of corn!

Smother in butter and season as you like.  Enjoy!

Harvest Corn Chowder

Our area is known for growing some of the best tasting corn in the country.  It is readily available all summer and folks drive a great distance to get it fresh at the roadside markets.  Those little stands will soon be closing for the season...but in the meanwhile I continue to be a regular customer. As the days turn cooler, a hearty corn chowder may be just what you need on your menu.

• 2 tablespoons oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 pound smoked farmer sausage, chopped  (or four slices bacon, chopped and fried crisp)
• 3 cups chicken broth
• 3-4 cups fresh potatoes, cut into small chunks
• 4 ears corn, kernels cut from the cob (or 4 cups frozen whole kernel corn)
• 1 medium-sized zucchini, cut into chunks
• 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 cups whole milk (or use half milk and half cream)
• 1/3 cup chopped  flat-leaf parsley

1. Heat oil in heavy soup pot over medium heat.  Add onion, pepper and pieces of smoked sausage.  Cook until onion and pepper are soft.
2. Add chicken broth, potatoes, corn, zucchini and thyme.  Simmer until potatoes are tender.
3. Combine flour, salt, black pepper and cayenne pepper.  Add 1/2 cup milk and whisk until smooth. Blend in remaining milk.
4. Add milk mixture to soup pot.
5. Cook while stirring until mixture thickens and comes to a boil.
6. Add chopped parsley. Stir.
7. Remove from heat and serve.

 

Wild Rice Blend Soup

Cooler days are here, soup's on. I love to have soup on hand at this time of year. We really enjoyed it, a nice change from the usual soups that I cook.

• 1/2 cup butter
• 1/2 cup onion, chopped 
• 3/4 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 green pepper, chopped
• 1 1/2 cups fresh mushrooms, sliced
• 2/3 cup corn
• 1/2 cup flour
• 5 cups chicken broth
• 1 1/2 cups chicken, cooked and cubed
• 1 1/2 cups wild rice blend, uncooked, I used a blend of wild and brown rice
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 teaspoon thyme
• 3/4 teaspoon mustard powder
• 3/4 teaspoon curry powder
• 1 tablespoon fresh parsley, chopped
• 1 1/2 cups 10% cream or you can use whole milk

1. Melt butter over medium heat in your soup pot.
2. Stir in onion, celery, carrots, and green pepper, saute a few minutes until tender crisp.
3. Add mushrooms, corn, flour, and stir until well combined.
4. Add chicken broth, bring to boil, stirring constantly.
5. Stir in chicken, rice, all the seasonings, and cream.
6. Simmer until done, stirring occasionally, approximately 2 hours.

Rocky Road Fudge

Perhaps you haven't made home made fudge yet this Christmas.

If you haven't. .

the ingredients listed are either in your kitchen or else.. .

easy to find.

You'll need a candy thermometer and a heavy pot.

Read through the instructions first before beginning.

• a few tablespoons cold butter for buttering your pan and the thermometer
• 3 3/4 cup white sugar
• 2 cups mini marshmallows
• 1 - 2 cups lightly toasted walnuts. . .coarsely chopped
• 1 1/2 cups heavy cream
• 4 ounces unsweetened chocolate
• 3 tablespoons white corn syrup
• 1 teaspoon salt
• 1/2 teaspoon instant coffee
• 2 tablespoons butter

1. Lightly butter your thermometer and your foil lined pan.
2. Put your sugar,chocolate, cream, corn syrup, instant coffee and salt in a heavy saucepan. The pot should be large enough to cook pasta for a family and the bottom should be heavy to avoid burning on the bottom.
3. Stir well with a wooden spoon or a heat proof spatula until well combined. Continue to stir and bring the mixture to a full boil over medium heat.
4. When the mixture comes to a boil . . put the lid on for 2 minutes to allow the steam to clean the sides of the pot. You don't want any hard crystals forming which could later fall into your fudge.
5. Now put the candy thermometer onto the side of the pot but make sure it does not touch the bottom. Do not stir but allow the boiling mixture to come to 236º F. This will take a few minutes. Do not leave the stove at this point.
6. Remove from heat but do not stir. Add the butter and do not stir. Let it sit with the thermometer still attached to the side of the pot until it cools to 110º F. Do not let it cool more than this because if it cools too much you will not be able to beat it smooth. (I made this error and fought to smooth it into the pan) My fudge had absolutely smooth texture but it was difficult to beat because I let it get too cool. If you beat it when it is still too warm it will form crystals and you will not be able to get rid of them.
7. While you are letting it cool. . .put a piece of foil into your square pan and let the edges hang over so that you can remove it easily to cut. Butter the foil. Set aside.
8. Once the mixture has cooled to 110º F use a hand mixer to beat the fudge until it begins to lighten in cooler and it begins to thicken slightly.
9. Add the nuts and marshmallows and pour into your pan. Do not scrape the sides of your pot just in case it has some hard crystals.
10. Score the fudge into squares before it gets completely set. This makes it easier to cut neatly after it has chilled several hours.
11. Store in your refrigerator.