I love this time of year with all the fresh produce and fruits. Today we had the most wonderful corn-on-the-cob. I put into my freezer 14 bags of corn. We buy 24 ears of fresh corn. Cook three for us to eat and then process the other 21 ears. This way it doesn’t take a lot of time or effort. Every time we cook corn-on-the-cob we process at least 9 ears. By the end of corn season, we have enough to enjoy for the rest of the year. You can of course process a lot of corn and do it all in one day. Make sure your corn is young and sweet. Why go to the effort if the corn isn’t perfect?
Freezing Fresh Corn
9 FRESH ears of corn, shucked and cleaned
Bring a large pot of water to a boil.
Put in the ears of corn and boil and steam for 2-3 minutes.
Remove from the boiling water, keep the water for the next batch.
Rinse with cold tap water.
Set aside to dry and cool until able to handle. About 5 minutes or up to 30 minutes.
Using a Bundt pan, put the fat end into the hole of the Bundt pan. With a sharp knife cut the kernels from the cob, the kernels will fall into the Bundt pan.
Scoop into freezer baggies, plan for ½ cup per person. Remove as much air as possible, seal, label, and freeze. I like to freeze them flat on a cookie sheet, then I can stack them like books on the shelf once frozen.
When ready to serve you can microwave for 2 minutes and drain, add butter, and serve, or sauté with butter in a skillet. Kernels can also be added to soups, I love to make Sweet Corn and Bacon Chowder with a bag of corn. I also add it to Cowboy Caviar an awesome chip dip. See our website, www.dairykeen.com for the recipe for that.
Thanks for reading my recipes. It is always nice to hear your kind words when you see me at the Dairy Keen.
Jan – Dairy Keen