Hi everyone, Jess here…
First, we ate and froze the kernels. Sunday, we used the husks to make Tamales. In the spirit of using the whole corn, I decided to try out a Corn Cob Jelly! It sounds quite odd and perhaps off-putting, but I’ve been smearing it on toast this morning and watching in relative disbelief as my five and two-year old boys have been coming back for more!
When chatting with Farmer Jamie about the idea of posting a Corn Cob Jelly recipe, she recalled her grandmother making it in the past, and if she finds the recipe I’ll be sure we post it!
Today’s recipe is not a Jess original. As this was my maiden voyage with corn cob capers of this magnitude, I did not go rogue as I often do, and I did some research. The chosen recipe that most fit my style of cooking was that of a lovely farmer and fellow food blogger Suzanne McMinn. Many recipes called for food coloring, I wasn’t into that if it could be avoided. Suzanne does a great job breaking down the process and making it simple.
So there you have it! Corn Cob Jelly. Who knew? Many sincere thanks to Suzanne McMinn for the guidance on this one! Please check out her site, she’s got some great stuff!
As so much of this week was spent featuring the corn, we have many other ideas highlighting some of the other CSA veggies in tomorrow’s “Honorable Mentions” post. See you then, and as always, thanks for reading!