Wednesday, July 21, 2010


Dutch Love Sweet Corn is only available from one farmer at the Grand Haven Farmer's Market.  People have been know to fight over the corn when the supply gets low.  Seriously!!

Ham Family Farm of Allendale sells Dutch Love.

Baking corn requires no husking. Before a big family gathering in the summer I would sit for at least an hour husking corn and trying to get all the silk off. After baking the corn, the husk and silk peel off with no effort on your part. There is no water to put down into the husk as many do when grilling corn. There is no wrapping corn in aluminum foil. The biggest thing for me is that there are no pots of boiling water sitting on the stove and steaming up my tiny kitchen waiting to cook the corn. No dropping ears into hot water and then retrieving them with tongs while the boiling water drips all over. When baking corn, all you do is remove the corn from the bag in which you brought it home and put it into the oven.

Corn in the bag from the market.

The quickest, easiest and tastiest way to cook fresh corn on the cob is to take the corn out of the bag from the Farmer's Market or grocery store and put the corn, just as it is, on the oven racks in a 350° oven. Bake for 30 minutes. The corn will be perfectly cooked. The husks and silk will peel off easily. Have a bag in which to throw the husks ready by the dinner table. On the table have a stick of butter, if you want it--I eat mine plain, on which to roll the corn. Salt, if desired.

Put the corn in a preheated 350° oven.

Set the stove timer for 30 minutes.  If you are really loading up all the shelves with lots of corn, bake a little longer.  Corn will yeild to a little pressure when you press your finger on it when it is done.

Corn after 30 minutes.  The salt on the bottom of the oven is my Grandma's way to deal with fruit pie over-flow.  I need to vacuum my oven to remove the drippings and salt. 

Removing the husks and silk from baked corn.

Ear of corn, ready to eat.  Double click on the picture to see there is no silk on the corn.  Enjoy!!!!!

Husk and silk ready for the garbage or compost pile.


  1. Love, love, love your blog!! The pictures are incredible and the recipes are wonderful. I am really interested in trying to cook corn the way you describe, have never tried baking it.

    Someone sent me a link to a blueberry pie recipe you had posted and I have been hooked on checking your site daily ever since.

    We live in GH as well and have a cottage in Highland Park so hello neighbor! Thanks for all you do.

  2. This method works great, I find it helpful to take kitchen scissor and snip off the tip of the cob where all the silk is and the ends of the leaves. Then they don't hang down in the oven.

  3. Thank you Luarie. Tom spent his first 11 years in Highland Park and his uncle and family still have a cottage there. Family in Highland Parks goes back to late 1800's. We were there last week, baking corn for the family. None of our family cook corn any other way now.

    There are four great blueberry recipes on the blog. Nelda and I have gone through a ton of recipes to find the best. There is a baked pie, a cold pie, muffins and a sauce.

    Thank you for the wonderful comments.

  4. Anonymous--WHAT A WONDERFUL IDEA!! Sure would keep the oven cleaner!!

    Thank you very much for the comment!!

  5. I got a few ears of Dutch Love at the GVSU Farmers Market a while back (also from the Ham Family Farm booth), and indeed it was some of the best corn I've tasted!

    I'd never heard of this variety before, and can't find anything online about it. I don't suppose you know anything about it, do you?

  6. I have asked other farmers at the market why they don't sell Dutch Love and none of them can find the seeds in their catalogues. It is a big mystery where Ham's get their seed.