We're in full summer swing and all that glorious local fresh is in ready supply - peaches, tomatoes, watermelon and of course SWEET CORN! Our families love eating it all! Most times they are grabbing the peaches right as I get home from the market and begging for the sweet corn for dinner that night. They definitely LOVE their local fresh from the Fortville Farmers Market (Thursdays 4-7 p.m. in the Nazarene church parking off off of Garden St or 1000N).
I've often heard people talk about freezer corn this time of year. I've wondered how to do it and truth be told, I'm a little intimidated and wonder if I'd do it wrong and it would all be no good come winter. Well, Indy Homeschool inspired me this year. She advised that it is just so yummy and really not that hard to do. So, if Steph can do it, then this mama must be able too. Let's give it a whirl. First things first, the ideal ear of corn is ripe but not over ripe, kernels still tender, easily punctured and the kernel juice is milky. What you need:
Fresh corn on the cob (Approx. 1.5 ears per serving)
1 Large pot of boiling water
Plenty of ice
Vacuum food sealer or good quality freezer bags (a heavier version that protects better against freezer burn)
2 large bowls, one for cold water and ice and one for the corn
Here's the steps:
1. Start with fresh corn on the cob from the Fortville Farmers Market - as fresh as you can get. Really, it has to be freshly harvested, peeps, for the best freezer corn. Don't let it sit. 2. Get the largest pot you have filled ¾ full with hot water, get it heating to a full rolling boil.. 3. Next, get a LARGE bowl filled with ice and cold water. You may need to buy a bag or two of ice if you are planning make a bunch. 3. Husk the corn and remove the silk. 4. Blanch the corn in the boiling water about 4-6 minutes. 5. Cool corn immediately in ice water to prevent overcooking. Drain. 6. Cut kernels from cob with a very sharp knife! A neat tip is to use a bundt pan. Just put the pointed end of the ear into the hole in the middle of a bundt pan and cut, kernels fall off nicely into the pan. You can just freeze the corn on the cob as well. However, I don't know many that do it that way. 7. If you have a vaccuum food sealer you can use that to seal in bags. If not, freezer bags work too, just make sure to get as much air out of the bags as possible. 8. Label and date the bags with a sharpie and place them in the freezer for later use. Most will last up to 12 months in the freezer, if you did a good job getting the air out. 9. When you are ready to serve the corn, pop in the microwave (from frozen) to just heat up. Usually 3-4 minutes.
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