09/10/2016
Happy weekend folks! As promised, here are your freezing instructions. It's super easy, just takes a little time. There are many methods of preserving, but we like this one as it keeps maximum flavor in the kernels. Even if you only do a few ears, it's great to have on hand as a special treat for holiday meals - stuffing, creamed corn, etc!
Short and long versions, below.
1. Begin with freshly husked corn.
2. In a pot, wok, or saucepan of boiling water, blanch the corn on the cob for 3 minutes.
3. Immediately put the cobs in cold running water to stop the cooking
4. Cut the corn off the cob.
5. Pack the corn into small freezer bags or jars, freeze, and you're done!
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1. Begin with freshly husked corn. Preferably picked the day of, as we do.
2. In a pot, wok, or saucepan of boiling water, blanch the corn on the cob for 3 minutes. It's ok if the corn is not completely covered by the water—just cover the pot/pan.
3. Immediately put the cobs in cold running water to stop the cooking and cool them off, as you'll be handling them in just a minute.
4. Cut the corn off the cob. We find the easiest way to do this is to hold the cob on end and cut lengthwise. Be careful and remember, you're less likely to cut yourself with a sharp utensil than a dull one. Discard the cobs (preferably by a non-landfill method like composting!).
5. Pack the corn into small freezer bags or jars. If you're using ziplocs, you might want to put the small bags into a larger bag to protect against freezer burn. Put them in the freezer, and you're done!
Feel free to comment with any questions!