Tomatoes are finally starting to wind down, but that doesn’t mean I’m getting bored by any means! The next wave comes, and now it’s time for the sweet corn!
Obviously I adore corn on the cob, as seen from my previous post. However, a person can only eat so much before I either get sick of it, or it goes bad. So that only leaves storing the rest for winter. I decided a long time ago that canning sweet corn just isn’t for me. I can not see spending ninety minutes pressure canning jars of corn. Sure there are people who do it, and swear by it. But it just isn’t me. I quite honestly do not have that kind of time. So as usual, I figured out the easiest way for me to harvest the bounty and enjoy it long into winter. I freeze it. Trust me, when I say easy, I mean it!
First I husk the corn, and clean off all the little strings of silk. Then into the pot they go, and boil for three to five minutes. I learned that more corn fits into my big stainless steel pot when I put it on end, instead of laying the cobs long ways.
- Then they go into the sink full of cold water. This does two things; it stops the cooking process so you don’t get mushy corn, and it cools the corn enough to handle it. Once the corn cools, take a good sharp knife and cut down around the cob to get all the yummy goodness off. Be careful not to cut too deep, becuase no one likes corn that actually tastes like cob.
When I have a nice big bowl of corn, I scoop it into quart sized zipper bags. Generally, I use a serving spoon, and each bag gets five good spoonfuls. That means I have enough corn to feed five people each time I defrost a bag. And even if I only have three people eating that night, that means there’s just the right amount of leftover for two lunches later in the week!