Appalachia Appalachian Food

Putting Up Corn

Silver queen corn in brasstown
This time of the year I’m eagerly awaiting the first mess of fresh corn from the garden. One or two rows of ours is almost ready-actually it may be waiting for me right now. While I’m off to the garden to see if I can have fresh corn for supper-click here to see how we put up corn. The post is from August of 2008-I’m hoping no one gets hurt this year when we’re putting up corn for the winter.



You Might Also Like


  • Reply
    July 22, 2011 at 9:56 am

    After yesterday, I’ve had enough corn!!!
    At least until next July!
    Keep cool.

  • Reply
    Suzi Phillips
    July 20, 2011 at 10:18 pm

    Can’t wait for fresh corn!!!I just love this time of year, but it makes me wish we had air-conditioning to make putting up fresh veggies just a little more comfortable. Yep, I’m spoiled, whiny,& know it!

  • Reply
    July 20, 2011 at 8:18 pm

    Most of the corn in our area in Central NC has burned to a crisp because of the drought and will only be good for animal forage.
    It’s leaving many farmers in sad states, as if farmers need anymore heartache.
    God bless.

  • Reply
    Pat in east TN
    July 20, 2011 at 6:40 pm

    We’ve been eating corn from our garden for about a week now and this morning had enough to freeze a good amount, and there will be more coming.
    In my opinion, there is nothing better then corn right from the garden! Yum!

  • Reply
    July 20, 2011 at 5:45 pm

    This is Jennifer, Ken’s daughter. All this “corn talk” really has me even more excited than ever to get in Daddy’s garden next weeked. The only thing better than a good supper (with fresh picked corn) is adding good fellowship to it! I’m looking forward to finally meeting you and your family.

  • Reply
    July 20, 2011 at 4:55 pm

    I love corn fresh from the garden! I do freeze it when I get enough, but we’ve not had very good crops the past two years, so this year we didn’t plant any:(

  • Reply
    July 20, 2011 at 4:14 pm

    My sister nearly lost a hand putting up corn. Ma was chopping the ears in half, to freeze as “niblets” and my sister, who had been warned more than once, reached across her for some reason.
    Luckily, Ma pulled her downswing at the same time sis pulled her hand back, so it only shaved a piece of skin back like a banana peel.
    After all the excitement was over and sis was stitched up, we had dinner, featuring some of that fresh, delicious corn. All corn, to this day, is compared to that good ole Louisiana corn.

  • Reply
    Mike McLain
    July 20, 2011 at 10:45 am

    Another favorite from the garden. On the cob, off the cob, fried, creamed, corn pudding, corn fritters, pickled, hominy. No such thing as bad corn.
    Then there is cornbread and stone-ground grits. I am sure I left something out, but whatever it is, I like it!!

  • Reply
    July 20, 2011 at 2:16 pm

    I just put up a bushel of Peaches & Cream the husband brought back from KY. yesterday. It should be really GOOD this winter

  • Reply
    July 20, 2011 at 1:48 pm

    What a glorious thought…fresh corn! I promise that I can taste it in my mind right now..
    Here’s a query for ya’ll–Have you ever eaten your fried corn with butter beans and sliced tomatoes piled all together, then stirred up until it looks kind of like succotash??
    My husband’s family Always ate their corn this way..First time I saw that, I thought it looked like a fine mess…I was so wrong..It was delightful, especially with a huge pie shaped cut of golden cornbread!!
    This year, down here in South LA and over in MS, there has been very little corn juicy enough to eat because of drought. SAD state of affairs, for sure !
    Since we have had a little bit of significant rain in spots down here, I am hoping somebody will have enough for us to ‘put some by’ after all.
    We always hand cut our’s like I saw on your previous post, blanched it until it just started to smell like corn, cooled it, and stored it in sealed bags in the freeZer..
    We now have to ration ours since we have to hunt good corn every year to put up.
    What a wonderful time that was – when the whole summer was spent putting by green butter beans, purple hull field peas, purple runner snap beans, glorious corn, tomatoes, okra to boil and fry, squash, pickled beets, Pepper sauce, and tiny new potatoes!
    Add to that fig preserves, watermelon rind preserves, pear preserves and salad halves, tomatoes, and can’t forget those rabbit eye blueberries for muffins all year ’round.
    Oh my goodness…I’m having a senior moment with the memories about all the family working together all summer long, and later enjoying those “groaning board” Sunday dinners out in the country in MS…Pass the cornbread and the cat head biscuits, please!!
    Thanks for stirring up the memories!

  • Reply
    July 20, 2011 at 1:11 pm

    Hope you get to enjoy your Silver
    Queen for supper. Mine was planted
    2 months later this year but I’m sure hoping to pull a bunch before
    dinner on the 30th. There’s nothing like fresh corn on the cob. That “angel hair” in the above picture sure is beautiful.

  • Reply
    July 20, 2011 at 1:09 pm

    Beautiful fresh corn, we just don’t see that here like we did when we lived in MI. Could it be the weather! It’s been a very cool one in the PNW.

  • Reply
    July 20, 2011 at 1:03 pm

    Boo-hoo!! No corn for me this year; first it was too wet, now everything is bone dry.
    I also like raw corn.

  • Reply
    July 20, 2011 at 12:45 pm

    beautiful corn silks.. and been a while since i had any fresh picked, i love it scraped off the cob and fried down. yum. been about 40 years since i have seen it growing like this.

  • Reply
    Miss Cindy
    July 20, 2011 at 12:25 pm

    Oh my, that picture is absolutely beautiful and makes me long for good corn!

  • Reply
    B. Ruth
    July 20, 2011 at 9:53 am

    Did you put your water on to boil before you left to go to the garden?…
    “They” say that is the best biled corn you ever ‘et…
    I’m sure you’ve heard to put the kettle of water on…go out to the garden, quickly gather a few ears, shuck’em on the way back, silk’em at the sink and drop’em in the kettle…That will be the freshest best tasting corn you’ll ever eat…
    I have put up corn once this year…We do a little at a time..I bought more corn at Muddy Pond yesterday, a few to give away, a few for supper and some for the freezer. We also picked blueberries they were cheap and huge…Glad they did’nt weigh us before going in the bushes and again coming out..ha..I was sure the blueberry stain on my face was a dead giveaway! ha
    The heat index is supposed to be 100 to 105 degrees here today…so be careful out there..don’t want more than corn a cookin’….
    PS..We put up Peaches and Cream corn variety..One of our favorites…
    PS..(2) The best tastin’ blueberries are the little low bush berries, picked up in the NC mountains where the snakes and bears live…such memories..
    PS (3) ..We have been selling cucumbers to a little country store down the road..Ha.. I am so over cucumbers! The trial plants worked for us good day as well as bad day. They all caught up and produced well..
    Thanks Tipper,

  • Reply
    Jim Casada
    July 20, 2011 at 9:38 am

    Tipper–You must have gotten your corn in a bit late this year. The first crop in Bryson City has come and gone (tried one of those new, fast-growing hybrids, and it was basically a disappointment when it came to taste) and the second planting (tried-and-true Silver Queen this time) has matured and is already slightly past its prime. Don has another late planting in, although it will be touch-and-go as to whether it makes.
    Corn fresh from the field is hard to beat. I’m mighty partial to roasting ears and can go through two of ’em slathered in butter and nicely salted and peppered like a dose of salts passing through a body. I also love to eat corn raw, right off the cob, while I’m in the patch a-pickin’.
    For those who haven’t tried raw corn, here’s a simple recipe well worth giving a try.
    Cut freshly picked and shucked corn from the cob (it needs to still be in the “milky” stage, not a step more mature where it is beginning to turn to starch). Add a bit of half-and-half, salt and pepper to taste, and serve cold. Mighty fine fixin’s on a hot summer day.
    Jim Casada

  • Reply
    Sue Crane
    July 20, 2011 at 9:31 am

    my Dad always ate his corn last — he said it was “dessert”

  • Reply
    July 20, 2011 at 9:10 am

    I hope the garden has a fresh mess of corn for supper tonight!
    Mine is almost ready! Yay! First corn I’ve been able to grow in the 17 yrs. we’ve been here.
    Now…how long do you boil that corn???? I’m hoping to put some corn up this year. Keep your fingers crossed.

  • Reply
    Sheila Bergeron
    July 20, 2011 at 8:58 am

    God bless you! I hope you can have your corn tonight

  • Leave a Reply