I absolutely admit that I have been neglecting Corn Week. I have a good reason, which I’ll write more about tomorrow (or possibly the day after)… I promise it’s a good one!
Anyway, just a quick post about how to freeze corn for now, then I promise that I have more extravagant recipes coming! I was going to wait until I got a minute to freeze some corn, but it probably won’t be for a couple of weeks. After Laura asked about freezing corn, I decided to make time to post about it.
Freezing corn is so simple! You can do a lot or a little. If you’re going to do it, I suggest doing a lot!
- Put a big pot of water on the stove to boil. Husk corn while waiting. Prepare a large bowl of ice water.
- Blanch corn in the boiling water for 1 minute.
- Remove corn and put in ice water bath.
- Slice the corn off of the cob. See Chile’s post for more details!
- Place corn in freezer bags or canning jars, label, and freeze.
There, I told you it was easy! You can stir some of this corn into stews or soups all winter long. I like adding it to chicken pot pies, beef stew, or just warming it up in a pan as a side dish. It is way better than store-bought canned corn!
More on what’s been keeping me so busy coming soon!!!