John Manke is an active former Bay View resident who is involved in numerous neighborhood organizations, including the Bay View Historical Society, the Humboldt Park Fourth of July Association and the Shore Shore Farmers Market. He believes Bay View has a fine tradition in its past that we do not want to lose in the future.
Here is a recipe that I learned from my dad while I was growing up.
Purchase at least two dozen corn-on-the cobs from your farmer's market. Fresh corn is very important in this recipe. Remove all of the outer layers and the loose hairs from the corn. Placed the cleaned corn into a large stewing kettle, large enough to hold all of the corn. When you have finished placing all of the corn into the kettle, place about one cup of sugar into the kettle. Add about 1/8 cup of salt to the kettle. Cover the corn with water and place on the stove until it comes to a hard boil. When the corn comes to a hard boil, turn off the gas or the burner and let the kettle sit for a few hours on the stove. When the kettle has cooled down, place the corn into zip locked bags and place into the refrigerator. Before placing the corn into zip locked bags, choose the corn that you are going to eat immediately and place it onto a plate to cool off. You will seldom need butter or salt when you serve this corn. It will easily last for three weeks in the refrigerator or longer when placed into your freezer. This corn will taste the same as the first day when you made it, for at least three weeks. This recipe has been in use for well over 60 years and possibly longer that that. My father may have gotten the recipe from his father in the past. There is no comparison to corn made any other way. Once you try this recipe, you will always want to use it. It is almost like pickling the corn. The juice from the cooking process remains inside of the corn. All you have to do is to reheat the corn in the zip lock bag placed on a plate inside of a microwave oven. Try it. You may like it.