Eckert's Corn O'Brien
Are you enjoying homegrown corn season as much as me? Our Pick-Your-Own veggie fields are full of ripe corn and my kids have been picking it every night for dinner. Theo sometimes eats an ear raw on his way back up the hill! This week was the perfect week for me to freeze some homegrown goodness for those colder days that lie ahead.
This family recipe comes from our great aunt, Juanita Eckert. Juanita’s niece, Ginny, gave this recipe to Jill and me when we began assembling the recipes for the summer cookbook. Ginny recalls many summer days at Aunt Juanita’s home on the farm, when she helped shuck corn for “Corn O’Brien Freezing Day.” The kids did the shucking while Juanita made batches for the freezer.
This Eckert family summer tradition carries on today. We make this recipe in our own homes and in Eckert’s Cooking Classroom for our cooking school guests. It's a colorful and delicious way to enjoy homegrown corn all-year! I hope you will give it a try soon.
Eckert’s Corn O’Brien
4 Tbs. butter
5 cups fresh corn, cut from cob (about 10 ears)
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup sweet onions, diced
1 cup water
Salt/pepper to taste
Melt butter in a large skillet. Add corn, peppers, and onions with 1 cup of water. Bring to a low boil. Stir frequently for 5 minutes.
Serve immediately or pour corn onto a rimmed sheet pan to cool. Once cooled, *freeze corn in plastic quart freezer bags.
*TO DEFROST CORN: Place corn in a microwave-safe container. Microwave on medium heat 6 to 8 minutes or until hot. Makes 4 to 6 servings.