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Posted by / Thursday, August 3, 2017

Freezer Tips: How to Preserve Fresh Summer Corn

The only thing that beats having fresh sweet corn in the summer is access to it in the winter. One of my favorite ways to preserve fresh corn is a quick blanching followed by freezing. This method takes very little effort/time and all you need is a little room in the freezer. 


Let's talk about corn — as soon as corn is picked that sweetness, the sugars, immediately begins to turn into starch, meaning it's important to pick corn when it is ripe. The cob should be full with kernels and the silks should just be beginning to dry out on the ends. Corn needs to go into a refrigerator immediately from being picked and the sooner you use it the better.

Because of the peak freshness, we can't resist buying in bulk when the season is here, which is why we've recently found ourselves up to our ears (<--- see what I did there) in fresh husks of corn. Aside from the corn chowder, variations on cowboy caviar and straight up grilled corn on the cob we've been enjoying, I've been carefully preserving small batches to pull out over the autumn and winter months.


Once the corn is shucked, cut the small pointed end off and halve each cob using a sharp knife (this will help with space in the freezer). The cut ends are great for use in soups, jambalaya or tossed right on the grill as a tasty side.

Blanch the cobs by bringing a large pot of water to a boil and adding the fresh corn in batches, cooking for 3-4 minutes.




To stop the cooking process and preserve the bright coloring, remove the corn from the hot water and immediately submerge each piece into an ice bath.


Once cool, remove corn from the ice bath and dry the cobs with a paper towel. Stack the corn in zipper freezer bags or vacuum seal them with a food saver. If you are using freezer bags, try and get as much air out of the bag as possible.


I also like to have corn off the cob readily on hand for quick use in side dishes and winter soups. I use the same process, simply slicing the kernels from the cob after the ice bath prior to storing in a freezer bag.


Vacuum sealed corn will easily last for use up through next season. If freezing in zipper bags like me, they will be best if used within the next 4-5 months.

Now, get out there and get the last of that summer corn at your local farmers market!

E.A.T. local E.A.T. well


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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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