Corn is at its absolute peak right now, and we’ve been taking full advantage of the season. Last week we blitzed about thirty cobs to get a small part of the harvest packaged and in the freezer.
The boys -and Clara, as she is 18 months-going-on-eight-years and must be involved in anything we do – shucked, and I removed the kernels with my nifty trick involving a bundt pan and a chef’s knife.
If you’re wondering what do to with corn, aside from rolling it in butter and sprinkling it with salt, I may have a few good ideas. But first, you need to add todays harvest corn chowder to your weeks’ menu plan.
