Corn on the Cob

Today I spent my morning with 40 ears of corn on the cob. Corn has always been one of my favorite veggies. I grew up in a small town outside of the big city I now live in where my mom and dad had a huge backyard garden. Every year they grew corn, tomatoes, watermelon, peppers, squash, and cucumbers, just to name a few. My mom and dad would pick the vegetables, can, and/or freeze them for us to eat year round. So you could say that my dad's sweet corn, sweet pickles, and tomatoes are among my top comfort foods, along with my mom's roast beef.
At the end of June each year my dad brings me fresh corn and tomatoes from his garden. The tomatoes are so delicious that you could eat one like an apple. Chris and I will be having BLT's for the next two weeks. Tomatoes are what I call a low maintenance veggie, you just wash 'em and slice 'em. Fresh sweet corn however is a high maintenance veggie. First they must be shucked (outside of course in July heat with flies swarming so there are not tiny silky hairs all over your kitchen). Second they must be thoroughly checked for worms and bad spots (gross I know).

Third they have to be blanched in hot water, cooled, and last stored in freezer bags on the cob or Tupperware cut off the cob.
Now I know to a normal person this sounds like a lot of work for a vegetable that you can buy for $2.00 a bag in the frozen food section at Kroger. And I will say that you are right... it is a lot of work. I put up about 40 ears of corn today and it took me about 3 hours total from start to finish including clean-up. But I will tell you that there is nothing better than my dad's sweet corn on the cob or off the cob to comfort me year round.