How's the sweet corn in South Carolina?
- Thread starter lucas80
- Start date
My maternal grandmother was born and raised in South Carolina. She made a good fritter. I assume it was all of the Crisco in them.
Amazing cornbread, too.
We like to eat corn, but grits is the most corn specific dish that is unique to SC I could think of. Corn bread is popular. Sometimes we will grill some corn.
I like virtually all culinary manifestations of corn, but I will never understand why people eat grits. Many years ago I was at a diner somewhere in the South. The breakfast meal I ordered came with choice of grits or hash browns. The waitress didn’t even ask me if I wanted grits. She asked me how I wanted my grits. I politely requested hash browns instead and she looked at me like she’d just caught me in bed with her daughter or something.
Sweet corn in SC is really great but a mid June corn for me as worms get bad in the summer heat
I prefer it grilled in the husk.
option 2 is butter and milk in boiling water for 8-10 minutes
getting ready. To plant some squash and cukes this weekend along with winter crops as Aug 1 triggers get stuff in the ground for winter crops
Most people make it really bad. I cook mine with chicken broth. Give that a try sometime
People overlook adding spices to the grits water
garlic gives it kick
there are lots of other stuff to add
do a google search of what compliments corn and add it to the water
on cheese I hear Goat cheese is great
Seattle sweet corn > South Carolina sweet corn > Iowa sweet corn
Looks like no one has to get introduced to any fists.
I must have cheesy grits, if not shrimp and grits, any time I am south of the Mason Dixon.
We had wetlands and a pond on grandma's farm. Crawdads were plentiful. No need to put on airs.
When I was a lad, for fun, we would hike through underground drainage pipes and systems in my town, in relatively dry weather of course. A differnt era, of boys set free in unorganized summer chaos and risk, to be sure, for our ultimate betterment. Crawdads were plentiful there too. But it was vaguely stinky.
The best I ever had was the Silver Queen (?) variety that my grandad grew yearly down in Piedmont North Carolina. Small white kernels that tasted like candy. As kids, we would shuck an ear in the field and eat it uncooked. Grandmother would can many jars yearly and pull some off the shelf for us when visiting.
The ground there is hard as a rock in the dry times, but it was productive dirt.
He would have rows of tomato seedlings starting that each had a plastic milk carton mini greenhouse over it. He cut the bottom off and put the carton upside down over it to avoid freezing and also help keep the ground moist.
The okra crop was also good, but I hated to pick the bristly stuff.
He stored the potato crop on newspapers laid out on the dirt under the house. We were sent out to bring in the daily needs when visiting. Small, round, white skinned ones that were very flavorful.
The ground there is hard as a rock in the dry times, but it was productive dirt.
He would have rows of tomato seedlings starting that each had a plastic milk carton mini greenhouse over it. He cut the bottom off and put the carton upside down over it to avoid freezing and also help keep the ground moist.
The okra crop was also good, but I hated to pick the bristly stuff.
He stored the potato crop on newspapers laid out on the dirt under the house. We were sent out to bring in the daily needs when visiting. Small, round, white skinned ones that were very flavorful.
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