There comes a point in every season where it almost feels like you just want to get on with it. It’s not that I dislike summer (or fall or winter or spring). Not at all. But when we start to hit transition, I get a little antsy.
As I sit here in my living room, feeling the chill of nighttime spill in the open windows, I know that’s where we are now. It’s literal. It’s figurative. It’s happening. And I am ready for that thing that comes next — the whole fall/school/back to seriousness thing.
In case you missed it the 5 billion times I have mentioned it, it’s also the last week of summer vacation for the kids … we’re moving from our summer anything-goes schedule to our rigid school year schedule. Of course that means that my nights of leisurely dinner making are O-V-E-R too.
So it made sense that today was the day that I finally started prepping some food for the school year. Well, besides the frozen Swiss Chard and Kielbasa Pasta that I tucked in the freezer at the beginning of summer.
Today’s task? Freezing corn. We all love corn and eat it all year, but nothing compares to the amazing sweetness of fresh corn in the summertime. That’s why freezing it is awesome. When the dead of winter hits all I need to do is pull out a bag of fresh corn and it will be, if only for a minute, summer again.
How awesome is that?
How to Freeze Corn
You’ll want to prepare the corn for cooking by peeling it. I like to toss my peels into the compost pile. These directions come from my cousin, a farmer. She knows her stuff.
Step 1: Blanch the Corn
There are two ways to blanch the corn. You can either steam the corn for 8 minutes or boil it for 4 minutes. My cousin suggests doing this is small batches of three to four ears, but I typically do eight ears at a time
Step 2: Cool the Corn
You will need to handle the corn in step three. The most efficient way to do this is to plunge the corn into a bowl of ice water and let it sit there for a few minutes. Of course, you could also wait for it to cool down enough to handle … but that takes a lot longer.
Step 3: Cut the Corn from the Cob
If you have a corn zipper, this is the time to break it out. Don’t worry if you don’t though. I use a knife to cut down the ear of corn, removing the kernels. It’s very fulfilling. Serious. Be sure to keep the knife as close to the cob as you can when cutting.
Step 4: Freeze the Corn
Transfer the kernels to a freezer bag, seal and freeze until ready to use. This is going to be a great treat in late January when I start to really hate winter.
More Freezing Food How-Tos:
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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