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Scott's Zellwood Sweet Gourmet Corn

Grown on the farm since 1963, Scott's Zellwood Sweet Gourmet Corn is the ultimate in gourmet flavor. Our triple-sweet, extra-tender, bi-color corn is hand-picked daily for maximum freshness. Once you try it, we think you'll agree that it is the best corn you've ever tasted. Unlike the big commercial corn producers, we grow the corn that tastes the very best - not the corn that yields the very best!

Did you know...?

• We are the only farm left that still grows Zellwood Sweet Corn
• Scott's Zellwood Sweet Corn is available only at our Market, special local Produce markets, in gourmet food stores or shipped directly to your home to guarantee freshness and convenience
• We own the trademark to the name - "Scott's Zellwood Sweet Corn" If it doesn't say Scott's Zellwood Sweet Corn, it's not the REAL Zellwood sweet corn
• Scott's Zellwood Sweet Gourmet Corn is grown from a new, hard-to-grow variety of seed that is so delicious and tender that each and every kernel is bursting with sweetness
• Each year, we provide all the Zellwood Sweet Corn for the Zellwood Sweet Corn Festival - about 160,000 ears

Our Zellwood Sweet Corn is also sold at:

Kim's Cabbage Patch, Clermont

Three Ladies - Umatilla

Fresh Market - All Southeast locations

Gary's Seafood - Orlando

 

Storing, cooking & freezing Fresh Sweet Corn...?

STORING CORN
Keep husks on and keep cool, best to store in refrigerator. Scott’s Zellwood Fresh picked Sweet Corn will keep for up to two weeks this way.

BOILED CORN ON THE COB
Remove husks, silk and ends, from each ear. Rinse/brush corn in cold water and drop into a kettle of vigorously boiling unsalted water, making sure water completely covers corn. The fresher the corn the less time it needs to cook. Fresh corn should only be in the boiling water about 3 minutes.

To Steam Corn on the Cob
Remove husks and silk from fresh corn and place corn upright in large kettle with one inch of boiling water. Cover. Steam until corn is tender, about 3-6 min., depending on freshness. Corn should turn from creamy yellow to a brilliant, transparent yellow.

MICROWAVED CORN ON THE COB
Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moisture.
Cooking Timetable:
1 ear - 2 minutes
2 ears - 4 minutes
3 ears - 5 minutes
4 ears - 6 minutes
Remove and wrap in kitchen towel, foil or stick in oven mitts for at least 5 minutes. Remove husks and silk (which is easier than when cold) and serve.

GRILLED CORN ON THE COB
(Optional - Take unhusked fresh corn on the cob and submerge in water for about 20 minutes.) Remove corn from water and place into hot coals, or on a gas grill. Turn occasionally until done (approximately 5 to 7 minutes) or until outside of husks are burnt. Remove husks and season with butter and salt.

FREEZE FRESH SWEET CORN ON THE COB
1) Place ears in one gallon of boiling water and blanch 2 minutes after the water returns to a boil. Cool ears down fast with ice water. Then put them in an air tight bag. For best results eat within 3 months.
2) Shuck the ear until there is only 1 or 2 layers of shuck and all the silk is left. Then put them in an air tight bag. For best results eat within 3 months.

FREEZING CORN OFF THE COB
Husk ears, remove silk. Place ears in one gallon of boiling water and blanch 1-2 minutes after the water returns to a boil. Cool ears down fast with ice water and cut kernels from cob about 3/4 of their depth. Do not scrape the cob. Fill pint- or quart-sized freezer bags to a level of 3 to 4 inches from their tops. Squeeze out air, leave 1-inch head space, label and freeze.

 

Corn Recipes

Fried Corn Nuggets

Preparation time: 10 min.
Cooking time: 10 min

2 1/2 cups corn
2 eggs, separated
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl. Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes. Stir egg whites into corn mixture. Heat oil in large skillet over medium-high heat. Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side. Serves 4

 

FRESH CORN SOUP

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.
Active time: 20 min Start to finish: 40 min

8 cups corn kernels (cut from 10 to 14 ears)
6 cups water
1 tablespoon kosher or coarse sea salt
1/4 cup chopped fresh chives

Simmer corn with salt in the water, covered, 20 minutes, or until very tender. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.

 

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD

Can be prepared in 45 minutes or less.

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup fresh corn kernels including the pulp scraped from the cobs(cut from about 2 ears of corn)
1 1/2 cups grated sharp Cheddar
3 scallions, sliced thin

Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.

 

Fresh Corn Patties
1 egg large, separated
1 cup corn cut from cob and drained (about 2 ears)*
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
dash black pepper
2 tablespoons margarine or vegetable oil
powdered sugar (optional)
sour cream Dairy (optional)
Chopped fresh dill or chili powder (optional)

In a small bowl, beat egg white until stiff; set aside.

In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white.

In a non-stick skillet over medium heat, melt margarine. Drop corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm.

Serve immediately with a sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder to taste.

 

 

Corn chowder

6 ears fresh corn, about 3 to 4 cups corn kernels
4 strips bacon
1 cup minced onions
1/2 cup diced green pepper
1 clove garlic, minced
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon oregano leaves, crumbled
1/8 teaspoon ground white pepper
2 cups milk
2 eggs, lightly beaten

Remove husks and silks from corn; cut corn kernels from the cobs; set aside. In a large saucepan, fry bacon until crisp; drain on paper towels. Pour off all but 2 tablespoons of drippings from saucepan. To the bacon drippings add onions, green pepper, and garlic; sauté for 5 minutes. Add corn kernels along with the water, salt, oregano and white pepper. Bring to boiling point; reduce heat. Cover and simmer for 5 minutes or until corn is tender. Whisk together milk and eggs; stir into hot corn mixture. Cook and stir over low heat for about 6 to 8 minutes or until mixture thickens slightly. (Do not boil).
Corn chowder serves 6.

 

Corn Relish

1 quart fresh corn kernels
5 cups chopped green bell peppers
2 cups chopped onion
2 cups coarsely chopped unpeeled cucumber
4 cups chopped red ripe tomatoes
4 cups vinegar
2 cups sugar
1/4 cup salt
1 tablespoon turmeric
1 tablespoon mustard seed

Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed. Heat to boiling, simmer 25 minutes or until the vegetables are tender. Seal in hot, sterilized canning jars. Process for 15 minutes in a boiling-water canner
Makes about six pints.

 

Grilled Corn with Cheese and Chile

6 ears fresh sweet corn, silks removed but husks still attached
1/2 cup sour cream
2 tablespoons milk
3 tablespoons butter, melted
1 lime, halved
1/2 cup shredded queso anejo, queso fresco, or Parmesan
1 tablespoon chili powder
1 1/2 teaspoons kosher salt

Pull husks up to cover the corn ears and place the corn in a large bowl or pot. Cover with cold water and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour.
In a small bowl combine the sour cream and milk and set aside.
While the corn is soaking, prepare a grill or barbecue to medium-high. Adjust the grilling rack so that it sits about 4 inches away from the fire.
Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently. Remove and allow to cool slightly.
Preheat the oven to 250 degrees F.
Pull the husks back to form a handle and brush the ears evenly with the melted butter. Squeeze the lime halves evenly over the ears of corn, and brush the ears with some of the sour cream mixture. Sprinkle the cheese evenly among the corn ears, coating on all sides. Sprinkle the ears evenly with the chili powder and kosher salt. Place corn in a baking dish and put in the oven for at least 5 minutes, or until ready to serve.

 

Corn Bread

1 1/2 cups white cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg, lightly beaten
1 1/2 cups well-shaken buttermilk
1 1/2 sticks (3/4 cups) unsalted butter, melted
Special equipment: 1 (10-inch) well-seasoned cast-iron skillet
Heat dry skillet in upper and lower thirds of oven while preheating oven to 450 degrees F. Whisk together cornmeal, flour, baking powder, baking soda, and salt. Add egg, buttermilk, and 1/2 cup melted butter, then quickly stir together.
Remove hot skillet from oven. Divide remaining 1/4 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.

 

Sweet Corn Bread Pudding

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

 

Shamefully Easy Corn Casserole

15 oz. whole corn
15 oz. creamed corn
1 stick of butter, melted
1 cup sour cream
1 box corn bread mix
2 eggs, beaten

Grease a 9x12 baking dish.  Mix all ingredients until well blended and pour into dish. 
Bake uncovered at 350 for appx. 1 hour or until a toothpick comes out clean. 

**With this amount in this size pan, I would start checking it at 45 minutes.

 

Corn Soufflé

2 tablespoons margarine
4 tablespoons flour
1/2 teaspoon salt
1 cup milk*
3/4 cup corn, well-drained
2 tablespoons chopped pimiento or green pepper
3 egg yolks, beaten
3 egg whites, stiffly beaten
 
Thick White Sauce:
In the top of a double boiler, melt margarine. Add flour and salt, stirring until smooth. Add milk and cook until thick.
*Meat or vegetable broth may be substituted for milk.
 
Add corn and pepper to hot white sauce. Stir in egg yolks. Remove sauce from heat and fold in egg whites. Pour mixture into an ungreased 1 1/2-quart casserole. Set in pan of hot water and bake at 350°F until firm, approximately 45-60 minutes. Test by inserting a sharp pointed knife in the center-if it comes out clean, the soufflé is done.
Serve at once.
Yield: 4 servings

 

Corn Curry

3 tablespoons butter or margarine
1/4 to 1/2 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons chopped green pepper or pimiento
2 tablespoons chopped onion
2 cups corn, cooked and drained
1/2 cup sour cream
 
In a skillet, melt butter or margarine over low heat; add curry powder, salt, green pepper or pimiento, and onion. Continue cooking over low heat until pepper and onion are just tender. Stir in sour cream and corn. Continue heating over low heat, stirring constantly, until thoroughly heated.
Yield: 4 servings

 

Fiesta Corn - Festive corn with peppers and ripe olives.

2 tablespoons taco seasoning mix
1/4 cup water
3 tablespoons vegetable oil
1/4 cup vinegar
1 can (16 ounces) whole kernel corn, drained, or 1 1/2 cups cooked corn kernels
1 1/2 cups chopped tomato, about 2 medium tomatoes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped black olives

In large bowl, blend together taco seasoning mix and water. Add salad oil and vinegar. Add corn, tomatoes, green and red peppers, and olives. Toss lightly, cover, and refrigerate for at least 4 hours or overnight to chill thoroughly. Corn recipe serves 6.

 

Fresh Corn and Tomato Soup

1/2 onion,chopped
1 stalk celery
1 clove garlic
1 tbsp. oil
4 cups fresh cut corn
4 med. tomatoes, chopped
1/2 tsp. salt

Handful fresh cilantro leaves, chopped
Saute onion, celery, and garlic in a heavy pan until tender. Add corn, tomatoes, 1/2 cup water and salt to sauteed vegetables. Simmer, covered, about 1/2 hour. Puree all the soup. Stir in cilantro just before serving. (serves 4)