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.


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.


Unblanched Whole Cobbs

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.


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. 


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


  • 18 cups corn, cut off raw
  • 1 pint half and half
  • 1 lb. butter


Bake in roaster for 1 hour in 325 oven; stir every 15 minutes. Cool; Package and put in freezer.



Michele Gee's favorite recipe for Thanksgiving


  • 1 sugar pumpkin (2 cups)
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk


Cut pumpkin in half and remove seeds. Place cut side down on cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 30-40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from peel. Either mash or puree in small batches in a blender. Increase oven temperature to 450 degrees F. In a large bowl slightly beat eggs. Add brown sugar, flour, salt, 2 cups of pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake 10 minutes at 450 degrees F, then reduce oven temperature to 350 degrees F. Bake an additional 40-50 minutes, or until toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, refrigerate overnight for best flavor.


Cook Time:

Different varieties and sizes of popcorn will differ in cook time length. Listen carefully! When the popping begins to slow, take the bag out of the microwave.


  • 1 dried corn on the cob
  • 1 small paper bag
  • Salt
  • Melted butter


Place your dried corn on the cob in the paper bag. Fold over the bag twice to secure the end. Place it in the microwave for 1 1/2-2 1/2 minutes or until the popcorn starts popping slowly. Transfer your popcorn into a bowl and toss with salt and melted butter. If you decide to shell your popcorn, cook as you would popcorn kernels you buy at the store. 



  • 4 cups pumpkin puree
  • 3 cups brown sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 12 tablespoons lemon juice


  1. In a 6 quart crock-pot combine all ingredients and stir well to mix in spices.
  2. Cover crock-pot and cook low for 8 hours; giving it a stir every hour or two to prevent sticking.
  3. Finished pumpkin butter will mound up on the spoon when done.
  4. Store in jars and freeze for 6 months or refrigerator for 4-6 weeks.


Prep: 45 Minutes | Level: Easy | Cook: 45 minutes | Serves: 6


  • 2 whole small pumpkins
  • When using your pumpkin puree, make sure to drain the excess water before use. Then measure amount for recipe.


  1. Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don’t have to be too thorough with this.
  2. Repeat until all the pumpkin pieces are largely free of seeds and pulp.
  3. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be light golden brown when done.
  4. Peel of the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
  5. Pulse the pumpkin until smooth. If it looks to dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
  6. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done. 
  7. You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use. 
  8. To store it in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, and then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.



  • 1 c. cornmeal
  • 3 c. all-purpose flour
  • 1⅓ c. sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup. melted butter
  • 2 Tablespoons. honey
  • 4 eggs, beaten
  • 2½ cups whole milk


  1. Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
  2. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
  3. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
  4. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
  5. Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

Grandma Gruhlkey's Pumpkin Bread


  • 3 ½ cups flour
  • 3 cups sugar 2 teaspoons soda
  • 1 ½ teaspoons salt 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 eggs 1 cup vegetable oil
  • 2/3 cup water
  • 1 cup pecans
  • 2 cups pumpkin puree


Add 4 eggs, 1 cup vegetable oil, 2/3 cup water, 1 cup pecans and 2 cups pumpkin puree to the dry ingredients. Mix and put into 2 loaf pans. Cook 350 degrees for 55-60 minutes.

Christina's Pumpkin Roll


Powdered sugar
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s pumpkin
1 cup chopped walnuts (optional)

Filling: 1 8-ounce package cream cheese, softened 1 cup sifted powdered sugar 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar


Preheat the oven to 375 degrees. Grease 15 by 10 inch jelly-roll pan; line with wax paper. Great and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin.

Pour onto the wax paper. Sprinkle with nuts.

Bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Mayberry after Midnight Pumpkin Bread

From the Mayberry Cookbook


6 eggs
3 cups sugar
2 curs oil plus 4 tablespoons
3 1/2 cups pumpkin puree
4 1/2 cups all purpose flour
2 1/2 teaspoons baking soda
3 teaspoons baking powder
3 teaspoons vanilla extract
2 teaspoons salt
3 teaspoons cinnamon
3 cups walnuts


Grease and flour five 1 pound coffee cans. In a large bowl beat the eggs. Add the sugar and beat well. Add the oil and pumpkin, mixing well. Mix in the remaining ingredients. Fill the cans equally with the batter. Bake in a 350 degree oven for 50 to 60 minutes. Turn out onto a cooling rack.

This bread freezes well.

Makes 5 loaves.

Grandma Gruhlkey's Pumpkin Cake


4 large eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
1 cup pumpkin puree


Mix all ingredients together until smooth. Bake in a greased and floured bundt pan for 1 hour at 350 degrees.

You can also make cupcakes by baking them for 20 minutes at 350 degrees.

Frosting: 2 3-ounce packages cream cheese, softened 1 tablespoon vanilla extract 3 cups confectioner’s sugar

Beat until mixed. Spread on cooled cake.


Sally Sidman's Southern Pecan Pie

From Mrs. Bromley’s Cookbook
(Foods served in her Dining Room in Clarendon, Texas)


  • 3 whole eggs
  • 2/3 cup sugar
  • 1 cup karo syrup
  • 1/3 cup melted margarine
  • 1 tablespoon flour
  • 1 cup pecans
  • 1 teaspoon vanilla


Beat eggs, sugar, salt, flour, Karo, and melted butter. Pour into unbaked pie shell. Sprinkle pecans on top. Bake at 350 degrees F. For 50 minutes Cool and serve.

Chocolate Toffee Fudge

From the Kitchen of Michele


  • 1/2 cup butter
  • 3/ 4 cup brown sugar
  • 1/2 cup chocolate chips
  • Pecans to cover bottom of 8×8 pan


Grease 8×8 pan and spread pecans on the bottom. In a saucepan, melt butter and brown sugar until it boils. Boil for 7 minutes stirring constantly. Pour over pecans and sprinkle 1 /2 cup chocolate chips. Cover the pan. Spread chocolate chips when melted. Refrigerate and break into squares when set.

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