Waiting for us when we got home from being away was the corn. The first batch, anyway. Thankfully, our sister-in-law had a day off work and came over to help us (Thank you, Kim!). I missed out on a good portion of the work due to a midwives postpartum check up (Do your kegels, ladies!).
The kids helped with the husking. Jamey and Kim got the corn ready to freeze and I came home just in time to help finish bagging 18 pints in all.
The plastic wall Jamey rigged up was for keeping the corn from spraying all over the kitchen as it's being cut from the cob. And for keeping children from spitting in it (just kidding, although we would not want that either). Also of note...I found a kernel in Miriam's ear while I was nursing her later that afternoon. She might have been sleeping a little too close to the action.
Freezing Corn (See pictures above)
Husk and remove silk from ears. Boil ears of corn in water (ears should be covered by the water) for 5 minutes. Let cool slightly. Cut corn off ears, bag and freeze. That's it.
Corn Fritters (Jamey's Mom's recipe as was told to and shown to Jamey who then made them splendidly from memory as he took note of the amounts as he was making them. As you can tell I am an outlaw when it comes to sentence structure.)
1/2 cup flour
1 tsp. sugar
1 tsp. salt
1/4 tsp. black pepper
milk (see below)
2 1/2 cups corn (fresh or frozen, cooked or raw)
In a bowl, combine flour, egg, sugar, salt and pepper. Add milk slowly until it resembles pancake batter. Add corn and combine well. Coat a frying pan with cooking spray and heat to high heat. Pour a 1/2 cup of the corn fritter batter into the pan as you would pancake batter. Make more fritters as you have room in your pan. Check the bottom of the fritters frequently, flipping them when they are a medium brown. When both sides are nicely browned, transfer to a warm plate and continue making fritters until all the batter is gone. Serve immediately. These are lovely, I tell you.