Corn on the Cob

Nothing beats fresh from the farm corn on the cob but blanching and freezing that corn is a good second best. I started blanching and freezing locally grown corn a few summers ago. Once I figured out the technique I was blanching everything I could find.



Blanching is like semi-cooking food, halting enzyme production which ultimately spoil food over the long run. It is a better technique than just washing vegetables and throwing them in the freezer. Blanching creates a nicer texture while simply freezing vegetables can make them stringy, too soft and just not palatable.







So here's what I do:



De-husk corn and remove silks. Wash and set aside.



Boil a large pot of water on the stove. Once at a rolling boil add as many corn as you can fit. Let corn sit in the boiling water for 2 minutes, no more. Then immediately removed and plunge in ice cold water to stop the cooking process.







Now you may cut the corn into niblets or leave on cobs and freeze whole. I use to use individual bags but found it very wasteful so now I use larger freezer bags.







These two bags equal approximately 18 cobs of corn. I did the math last summer and found this to be very cost effective vs the frozen corn purchased from a store.