CHOCOWINITY — Few foods tempt the summer taste buds quite like sweet corn straight from the fields.

Local farm markets throughout Beaufort County are now stocking the treat, including Chocowinity’s Raised In A Barn Farm.

“We get ours from Don and Justin Hill from right here in Chocowinity,” said market owner Jane Boahn. “When it comes in, you know how fresh it is.”

Boahn, whose family opened Raised In A Barn Farm two years ago, scouts the area for fresh, locally grown produce. This summer’s corn offerings include Silver Queen, a traditional favorite among corn aficionados, and Obsession, which Boahn described as a “bi-color, extra sweet corn,”

Most youngsters who grew up in rural Beaufort County have enjoyed an ear or two of sweet corn, harvested from the field and eaten raw; a few errant silks just add to the dining experience.

Boahn said one of her favorite dishes is stewed corn, prepared using her mother-in-law’s time-tested recipe.

“But I love it on the cob, too,” she added with a smile.

The smell and taste of fresh sweet corn evokes happy memories for some of her customers, as well.

“One person remarked she was getting corn because she wanted to sit and shuck it,” Boahn said. “It brought back memories of shucking corn with her grandparents when she was a child.”

This summer’s corn harvest has inspired Boahn to consider adding a few special items to the farm’s gift line. She’s looking into crafting some corn shuck wreaths and dolls to the inventory.

“And we’ll probably do some corn cob jelly, too,” she added.

Raised In A Barn Farm, located on N.C. Highway 33 east of Chocowinity, is open Tuesdays through Fridays, 10 a.m. to 6 p.m., and Saturdays 10 a.m. to 3 p.m.

 

SUMMER CORN FAVORITES

 

CORN PUDDING

Annie Pigott

American Red Cross

2 cups corn, cut off cob; 2 eggs, slightly beaten, 3/4 cup milk; 2 tablespoons sugar; 2 tablespoons diced onion; 2 tablespoons melted butter; 1 teaspoon salt; 1/4 teaspoon pepper.

Combine all ingredients and mix well. Pour into a lightly greased one-quart baking dish. Bake uncovered at 350 degrees for 30 minutes or until firm.

 

SOUTHERN CORN ON THE COB

Mary F. Cox

The Wilkinson Center

Corn on the cob; butter; salt and pepper.

Pick ears of corn during the season and shuck, making sure all of the silks have been removed. Wash corn. In a big fat pot, place butter, salt, pepper and enough water to cover corn. Bring to a boil and add corn. Cover with lid and turn heat down to simmer 20-30 minutes. Serve on a tray with butter (lots of it) on top. Add more salt and pepper if desired.

 

CORN FRITTERS

Louise Woolard

First Free Will Baptist Church

1 cup corn; 1 egg; 1/2 teaspoon salt; 5 tablespoons flour; 1 teaspoon baking powder; dash of white pepper.

Beat egg slightly; add corn. Sift flour with baking powder and salt; add to mixture. Fry in deep fat at 360 degrees or on a well greased griddle. Serves four.