Learn about Our Gourmet Sweet Corn
Gee Family’s Gourmet Sweet Corn is sh2 (super sweet). We plant both yellow and bi-color sweet corn.
Sweet corn season starts long before the Farmers Markets open. We start in March preparing our field by disking in compost and pre-watering. We irrigate our sweet corn field using drip irrigation, which conserves and uses water more efficiently
By April 10th, we have already planted our first 3 to 4 acres of sweet corn. Then approximately every two weeks after, another round of corn is planted. It is never planted near another corn field, so cross pollination is never a problem. This allows for the sweetest corn we can grow!
Our sweet corn is very special. As it is being picked with our corn picker, the sweet corn is hand sorted for quality assurance. It is then loaded into a trailer that is equipped to cool your corn until it is in your hands!
5 ears/$2.00
13 ears/$5.00
65 ears/$25.00
Bulk loads are available for pick-up only. Call Tim for details and rates. (806) 346-5677
Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil.
Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn that’s a few days old, go for six to eight minutes.
We like this microwave method if we’re just cooking a few ears of corn for dinner and don’t want to trouble with boiling a big pot of water. Leave the corn in their husks and microwave them two at a time on HIGH for four to six minutes, depending on the age of your corn. Let them cool enough to handle and then strip off the husks and silk. (As a bonus, we think shucking is easier after microwaving!)
Roasting on the grill gives the corn a smoky flavor we absolutely love. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil.
Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.
This is the easiest and quickest method:
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Best way to cook frozen whole cobs:
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This is the second easiest method, since you don’t need to cook the corn first.
Corn that has been frozen this way definitely has different texture than blanched corn and we found it needs to be cooked to use – this isn’t the way to freeze corn that you’d like to use in salads or salsas. |
Best ways to use unblanched cut corn:
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The third way is the traditional way to freeze fresh corn.
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Best ways to use blanched cut corn:
Because there are lots of different ways the Gee Family likes to eat corn, you will find corn preserved in our freezer each of these ways – one way just isn’t enough for corn. It is nice to have the options, though, especially if time is short or you’ve got an abundance to freeze all at once. |
“Special” Frozen Corn
Bake in roaster for 1 hour in 325 oven; stir every 15 minutes. Cool; Package and put in freezer.