Food /
TINNED CORN (MAIZE) GALORE IN POLAND [11]
Well, here is a response from a genuine Iowa farm girl. Sweet corn has always been a major vegetable in the United States and is nearly my favorite. I never regarded it as the poor person's vegetable. We ate corn, green beans, yellow string beans, -- in the spring and summer also lettuce, radishes, and asparagus from the garden -- and then in the late summer comes the tomatoes.
When I was growing up, my father planted rows of sweet corn just across the driveway from the house. One put a pot of water on the stove and walked across the driveway to pick the ears of corn. They went into the pot of water only about 5 minutes after coming off the stock. This quick cooking helps the corn to stay sweet; when corn got old, that is starchy, my dad always said it was ready for the animals.
One eats corn on the cob with plenty of butter and salt. One of my grandfathers also added pepper. I feel sorry for anyone who has never had treat of corn on the cob. Since I grew up in the 1960s freezing had become the major way to save food, rather than canning. We also picked the corn on the cob and cut it off the cobs and froze at least 60 quarts to last all winter until the next season.
I find it strange to find corn in so many unusual foods in Poland. Yes, we make cole slaw (cabbage salad) in the midwest of the United States, but no one puts sweet corn in it. Vegetables such as peas, corn, and green beans are eaten rather simply in the U.S, not mixed up with other things. The only thing I can think about adding corn to would be vegetable soup.