Sweet Corn Cooking and Freezing Tips
Sweet corn is best when it is eaten of frozen the same day it is
picked. If this is not possible, store it in the refrigerator, either
husked or unhusked, preferably in a paper bag so moisture does not build up.
Our favorite way to cook corn on the cob is in the
microwave. The ears of corn after being husked and washed can either be
placed in a covered dish with a sprinkle of water or can be wrapped individually
with wax paper with the ends of the paper twisted. Allow between 1 1/2 to
2 minutes per ear (less time per ear when cooking large amounts). Halfway
through cooking, rearrange corn and turn over. If wrapped in paper, unwrap
carefully -- they are very steamy!
Remember, if you use the traditional method of cooking your corn
in boiling water, don't add salt to the water because this will make the corn
tough.
Grilling:
To grill corn select nice ears that have not had the ends opened. Soak
the ears in a bucket of water for 30 minutes or longer. Then simply cook
over coals or on a gas grill turning occasionally until the husks become
slightly charred. Depending on your grill this could take as little as 10
minutes or as much as 20 minutes. It takes a little experimenting to
determine how long you like your corn cooked. Once grilled the ears will
stay hot for some time or can be put in a slow over or covered container to keep
warm until serving. Have a tub of melted butter to brush on and enjoy!
Freezing
Husk and wash the corn while you bring a large kettle of water
to a boil. Once the water is boiling, blanch the entire ear of corn
(several at one time) for 4 minutes. Remove the corn and immediately cool
down in an ice water bath (we use several changes of water to cool more
quickly). Completely cooling the corn before freezing is important.
Drain the ears of corn and then remove the corn from the cob. A technique
we use eliminates much of the mess. You will need an electric knife and
either a bundt or angel food cake pan. Place the large end of the cob in
the top of the tube. Carefully holding the other end of the cob, slice
down each side of the ear. The kernels will fall into the pan, which keeps
your work area much neater. Approximately 3 ears of corn will give you two
cups of corn when removed from the cob. Place in freezer containers and
enjoy this winter.
Corn can be frozen on the cob if you wish. Blanch the ears
between 7 and 10 minutes and cool in ice water. Drain well.
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