Our Favorite Popcorn Recipe:
Pop right off the Cob! This one is pretty much magic. Don’t take that popcorn off the cob! Remove all husks, but leave the kernels on the cob. Put the popcorn cob in a paper bag (lunch bag size). Fold the bag closed (fold twice). Put it in the microwave and choose the popcorn setting. Open the microwave if popping slows significantly. Carefully empty the hot bag into a bowl, and wait for popcorn to cool. Not all kernels will pop, and those still on the cob can be VERY hot. Enjoy!
Sweet Corn Recipes:
Microwave (single serving- perfect for kids): We learned this recipe from DeeAnn Schriener, who as Food Service Director for the Atlantic Community School District, often sent kids home with food they could cook themselves.
- Put 1 to 2 ears of un-shucked corn in the microwave.
- Microwave for 3 minutes. If you like softer corn or if your ears are particularly large, microwave for an additional minute.
- Wait for the corn to cool before shucking. The corn will stay warm in husks. Shuck just before serving.
The Basic Boil (cooking quickly for a group): The basic recipe for immediate consumption. Approximately seven ears cook in a large pot.
- Fill a pot 3/4 full of water. Salt the water, and bring to a boil.
- Add shucked corn to boiling water and cover.
- Cook for 5-8 minutes (the longer you cook it, the chewier it will be).
Laura’s Oven Corn: In memory of Laura Olsen, this is a delicious recipe from a woman who enjoyed cooking and growing food. You’ll probably want to sing while cooking. You’ll likely want to enjoy this recipe with friends and family.
Ingredients: 2 dozen ears of corn, 1 pound butter, 1 pint half and half.
- Preheat oven to 350.
- Shuck corn and cut off the cob with a serrated knife.
- Mix together corn, butter, half and half.
- Bake in roaster, stirring occasionally, for 1 hour.