A little over one year ago I wrote my first blog post...about corn. Remember that??? Skillet Corn & Black Bean Salad....YUM! Since then there's been posts on pickles, planetary transits, and puppy dogs. A few things have happened in one year...my hunnie and I have made a house together, I graduated with a Master of Science in Engineering Management, and my solo running days have been replaced by jogging with our crazy (yet adorable) rescue dogs. Yet here I am, one year later, writing about...corn! I guess some things haven't changed.
A few weeks ago, before my week-long travel for work (and bachelorette shenanigans), I paid another visit to Market on the Move, where in addition to some incredible peppers, squash, and organic tomatoes, I scored 8 ears of corn.
My hunnie is a HUGE corn fan (perhaps a true mid-western boy at
heart). In addition to good ol' fashion corn on the cob paired with sausages or BBQ chicken, he loves it in enchiladas, chili, johnny cakes, and even salsa.
But with so many peppers (and squashes), I knew there was no way we'd
get to cooking up all that corn in one week. Queue in one of my new favorite
books, a birthday gift from my big sis: "Canning for a New Generation".
Let me just say, this cookbook is a great
beginners guide to preserving local harvests, year-round...freezing,
dehydrating, canning...you name it! It also has some really delightful recipes, and the step-by-step directions and photographs really help when you're canning for the first (or second, or tenth) time. With so much produce entering
our house lately, this cookbook is finally starting to get that pretty
little crease right in the binding. (Oh I can just hear my sis gasping right now....she HATES when I crease book bindings!)
So back to my Blog-iversary....I mean the corn.
Upon realizing we had more corn than we'd eat right away, I decided I would freeze some of it for later cooking. A few weeks after freezing, my hunnie and I were enjoying locally grown corn (which even after freezing was still sweet and crispy) in both homemade chili and corn muffins.
Upon realizing we had more corn than we'd eat right away, I decided I would freeze some of it for later cooking. A few weeks after freezing, my hunnie and I were enjoying locally grown corn (which even after freezing was still sweet and crispy) in both homemade chili and corn muffins.
Freezing Corn
6 Ears of Corn (fills approx. 1/2 gallon ziploc bag)
Bring large pot of water to boil. While water is heating up, shuck corn. Once water is at a boil, blanch a few ears at a time for 2 minutes. Then, using tongs, transfer ears of corn to an ice water bath to stop the cooking process. Repeat for all 6 ears of corn. Lay ears on a clean towel to air dry for 5-10 minutes. Use a large, sharp knife to cut the kernels from the cob, and use a cutting board (or in my case, large cookie sheet) to gather all the loose kernels. Liana Krissoff suggests resting the cob flat, horizontally, on the board and cutting straight down (parallel to the rows of kernels), periodically turning the cob until it is clear of kernels. I then set the cob vertically, and holding the cob from the top, run the knife downward along the cob to snag any stragglers. Place the corn in freezer bags, leaving some head space, and use within 1 year.
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