Fresh corn for the freezer
Hurry! If you can find any last cobs of fresh corn at the market, buy them up! You will be so happy later this fall or winter when you have the kernels in your freezer.
Harness some squirrel energy and hoard the last flavors of summer! Tuck away berries, beans and corn so you can enjoy the flavors this winter. Though autumn is my favorite season, the summer flew by this year and I am feeling anxious about the cool air. We meant to buy a new upright freezer so I could store away loads of summer fruits and veggies but we never got around to it. Though I don’t have much room in my small freezer drawer, I have made space for a few bags of blueberries and some fresh corn.Skip to next paragraph
Caroline Lubbers is a mother, wife, business owner and food blogger. Through her consulting company, Goldfish Marketing Communications, she has the pleasure of working with a number of chefs and specialty food companies. In 2007, Caroline launched her blog Whipped to learn more about blogging, to explore new recipes and as an excuse to buy a fancy camera.
Subscribe Today to the Monitor
If you can find sweet corn that is still good, buy a dozen. It is so easy to prepare it for the freezer. Shucking the corn is the most time consuming part. I unclothed my cobs on the porch so that all the “corn hair” could be easily swept away. (Does anyone have a fast, easy trick for getting every last thread off the cob?) Then, put the cobs in boiling water for about 5 minutes. Remove them and after they have cooled enough to handle, stand each cob on the end and holding the knife at an angle, cut the kernels off.
Make sure you get all of the delicious kernel off the cob but do not cut into the cob. To keep the corn from freezing in one big mass, you can spread the kernels on cookie sheets and freeze them for an hour or two before putting them in freezer bags.
When you are ready to thaw the corn, just put it in some warm water or boil it briefly until warm. The frozen corn is wonderful in chowder, corn bread or atop Mexican salads with black beans and cilantro dressing.
Buy corn. Shuck it. Boil it. Cut it. Freeze it. You’ll thank me this winter.
Related post: Corn Pudding
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.