Return to Content

Homegrown: Corn

Homegrown: Corn
0 votes, 0.00 avg. rating (0% score)
Tags: ,

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England

  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations

Subscribe Today

2 Responses to Homegrown: Corn

  1. Marylee Tharp July 10, 2009 at 11:34 am #

    My fondest child hood memory was when we had a corn roast at our cottage along the Allegheny River in PA – my Dad would build a fire and put a huge cast iron pot (kind you make apple butter in) on a tripod and fill it with water – some times as many as 20/30 people would be there and went through maybe 3 bushels of corn! Of course, had all the picnic goodies that go with a corn roast! That corn just tasted different than any other corn I’ve tasted! – today, there is just the 2 of us, so I husk it and wrap it in wax paper and pop it in the microwave for 3 min. on each side – and it tastes pretty good and you do not have to heat up the kitchen with a hot stove and boiling water!

  2. Carol RS September 6, 2009 at 1:32 pm #

    I made this last week from the magazine and it was awesome. I am in the middle of making it again from this online version and I think there is a cup of flour missing from the crust recipe – I used about 1 3/4 cups of flour to get the same consistency I remember from last week. Please check the quantity of flour.
    This is a wonderful recipe and I even have been to Verril Farms!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111