Corn. Without going into an entire rant about knowing where your food comes from, and how it was grown, let me just give you a word of advice: know where your food comes from, who grew it and support local farmers. Living in the Midwest has opened my eyes to several things that aren’t common, or even legal for that matter back home. We research the farms where we buy produce, we ask questions and we do our best to buy from farms that only sell what they grow and don’t import to appease the masses. We recently just found a gem just 4 miles away from us… who knew? They even grow their own apples, so saucing season here I come!
Anyways. We all know that commercial canned corn isn’t good for you, and I personally despise frozen corn unless it is mixed into a soup of some sort. Because of this, we choose to freeze our own sweet corn that we get from a local farmer. We usually purchase the big burlap sacks two or three times during the season, which is about 5-dozen ears of corn. Freezing corn is wicked easy, and it is so worth the effort when you can taste sweet summer corn in the winter months!
What you will need:
A large basin, sink or cooler to hold ice and water
A large corn pot to hold 6-8 ears of corn
(The Foodsaver is optional, but if you choose not to use this, be sure to use quality freezer bags)
1. Fill your corn pot and bring the water to a rapid boil
2. Get your ice water ready
3. Submerge the corn in the boiling water, working in batches of 6
4. Boil the corn for (4) minutes
5. Immediately remove the corn from the boiling water and submerge in the ice water.
6. When the corn is cold, remove it from the ice water and set out to dry a bit
7. Cut the corn off the cob using a sharp knife and do no scrape the cob
8. Put portions of corn into the Ziplock bags
9. Then put the Ziplock bags into the Foodsaver bags and let it suck the air out and seal
10. Mark the bag with the date, and enjoy fresh summer corn on a cold winter evening!
*the additional ziplock bag is used so that the Foodsaver can get all of the air out without the starch from the corn getting in the way and creating a poor seal
*if you are freezing the corn on the cob, there is no need to use the additional Ziplock bag
*add a tab of butter in the middle of the corn before freezing for even easier cooking later
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