More from our upcoming Thanksgiving menu…
Recipes in this Post
I’ve been working my way through our Thanksgiving 2013 holiday menu. If you haven’t read any of the former posts, you might want to start here. If you’re OK with starting in the middle of the meal, that’s fine with me. Join the conversation right here!
As with many of the items on our Thanksgiving table, I’ve got a very simple recipe for corn. Basically, we simply heat our corn in a pot on the stove. Growing up in Illinois, corn was plentiful, cheap, and offered at many meals. Now that I live in Kansas, it’s still pretty common. In fact, when possible I purchase corn on the cob in bulk, prep it, and freeze it for the winter. It ends up being the same price as frozen corn bought from the store, but like so many things grown closer to home, the taste is tons better.
Unfortunately, this year we were doing a lot of traveling for sports during the summer and I didn’t prep as much corn as I would have like. We’ve been out of home-prepped corn for quite a while now.
When I have to buy corn, I prefer frozen to canned. While there are low-sodium varieties available now, the canned corn used to be too salty for my taste. I’ve got lots of friends who swear by canned corn for their meals, but I simply prefer frozen. I also tend to buy corn in the largest freezer bag available. I have to admit, corn is probably the most universal vegetable that my kids eat. Well, maybe with the exception of potatoes. But in any case, we go through a lot of corn.
We have seen some variations to the way corn is served in our larger family gatherings. The most popular is another slow cooker variant. The huge advantage to this method is that the corn stays warm longer, and it’s easy to transport. There is some lobbying going on at our house for this variation this year.
Right now, I haven’t made a final decision.