I finally made some last summer with Silver Queen cobs after stripping the kernels. Turned out tasting kind of like cornbread, pop corn, roasted corn, etc. And it was light brown in color, like chicken broth. Not sure I'll ever make it again, but I might try it with red cobs instead of sweet cobs and see if there is a difference. Now that I've been watching DD&D and seeing how some restaurateurs make soup bases by simmering cobs, shucks, and silks, I might have to add a lot more than just cobs to try next time. Young stalks are actually quite sweet and juicy in spots. About the time baby corn is ready, the stalks are edible. Or at least not too fibrous yet. I had Trucker's Favorite volunteers last fall that grew about a month when I was picking. Really interesting.

I put up sweet corn that we grow every year, but I cut it off the cob cream style. I do it this way for two reasons, my corn has worms (we don't spray it) and I can cut around them and it doesn't take as much space in the freezers. I have two freezers and two refrigerator freezers and I don't want any more. We grow Ambrosia and it is a super sweet bi-color corn. My DH used to grow Silver Queen and another corn and let them cross polinate to make bi-color, but I bought Ambrosia seed one year and we have never went back. We have probably about 3 acres of corn, with three plantings about two weeks apart, so putting a little oil on the tassel is out for me. I will put up a few of the good (no worms) ears whole every year, but I just wash, silk and blanch. When we have a few ears left over that I have cooked I cut them off the cob whole kernel for soups and casseroles. At the end of the last planting when the corn is just almost getting too hard I grill several ears and cut them off the cob, whole kernel for roasted corn and black bean salsa. My DIL and I put up 40 quarts and I think 37 pints of cream style corn this year. If you grow your own corn and like sweet corn try Ambrosia seed. Although the last two years we have had a hard time finding it and it is a little expensive, but worth it for us. Can you tell that we like corn!

Many people just toss the ears with the husk on in a freezer bag and freeze. They say that's closest to garden fresh and doesn't have the over cooked taste of corn that has been cooked for 10 minutes. And it sure is easy! I have never done it but have eaten it when other people have frozen it that way. I wouldb't be keeping it for more than 7 or 8 months though....not that it would hurt you but the enzymes that you haven't destroyed by boiling it might cause a loss of quality. Linda C

method of preparing corn is to cook it in the husk over coals. When the coals are ready pick the corn and put it on the grill. The corn can actually go directly on the fire. The moisture in the husks keeps it from burning. Keep an eye on the husks, turning frequently. When the husks get brown, before they start to burn, the corn will be done. Pull back the husks, this is a little hot on the fingers but it is a good time to show off. Hand the ears around with the husk as handle. It cools in the air shortly after you have burned your fingers. We serve this with a stick of butter to rub the corn across. Sweet corn can be frozen on or off the cob and canned. It can also be dried.