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!

Gee Family’s Gourmet Sweet Corn Prices

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

Cooking Our Gourmet Sweet Corn

Boil it up

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.

Microwave It

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!)

Grill ‘Em!

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.

Freezing Our Gourmet Sweet Corn

Unblanched Whole Cobs.

This is the easiest and quickest method:

  • Shuck, add to freezer bags, extract air, and toss in the freezer. 
    (It takes literally minutes, which is why there’s always a few corn cobs in our freezer. The cons? The cobs aren’t as easy to use as cut kernels in recipes or to sauté).

Best way to cook frozen whole cobs:

  1. Bring a large pot of water to boil.
  2. Drop frozen ears of corn into boiling water.
  3. Cook 3-5 minutes or until done to your liking.

Unblanched Corn Kernels

This is the second easiest method, since you don’t need to cook the corn first. 

  • Shuck and cut the kernels off the cob into a large bowl.
  • Spoon kernels into freezer baggies, remove as much air as possible, seal and freeze.

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: 

  1. Sauté in a bit of butter with additions of chopped onions or peppers if desired.
  2. Bacon and Corn Sauté: cook 3-4 strips of bacon until crisp, remove to a towel-lined plate to drain and cook 2-3 cups of corn kernels in the hot bacon grease until done, about 5 minutes. Season with salt and pepper and serve with reserved bacon crumbled on top.
  3. Add to soups and stews where the corn will cook with other ingredients. 

Blanched Corn Kernels

The third way is the traditional way to freeze fresh corn.

  • Bring a large pot of water to boil.
  • Drop shucked ears into boiling water and cook 2-3 minutes.
  • Remove from water to a large bowl and let cool a few minutes until you can handle them.
  • Cut kernels off of cobs, spoon into freezer baggies, remove as much air as possible (again using a straw), seal and freeze.
Even though it takes the most time, I still like to have baggies of cooked corn in the freezer for eating fresh in salads and things without having to cook first. Plus, I often cook a pot of corn cobs for dinner during the corn season and have leftovers which are easy to just bag up after dinner.

Best ways to use blanched cut corn: 

  1. In any fresh salads like this quick chopped salad.
  2. You can also use this frozen corn in any recipe that calls for corn, just like the unblanched method, so it's pretty versatile.

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.

Contact Us

Gee's Family Gourmet Sweet Corn Farm
7651 South Whitaker Rd. Amarillo, TX 79118

(806) 346-5677