Sweet Corn

Sweet Corn is a way to store corn for the year. We blanch the corn we grow and freeze it to use all winter. It is delicious all by itself or in soups and casserole dishes.

Every year we grow corn in our garden. We love corn on the cob but, we love to blanch and freeze the corn even more so we can eat it all year long.

If you don’t grow a garden, farmers markets or grocery stores work too. Just make sure the corn has smaller, young kernels.

Ingredients Needed for Sweet Corn:

Corn on the cob, husked and washed

Large pot to boil water in (big enough to fit the corn in)

Tongs to remove corn from boiling water

Cutting board

Knife

Ziploc Freezer Bsgs, quart size

Instructions for Sweet Corn:

1.  Fill pot 2/3 full with water. Bring water to a boil.

2.  When boiling, add a few cobs of corn. Cook for 30 seconds. Remove corn and let cool a bit. Continue cooking all of the other ears of corn.

(We actually do this as a family. One person boils the corn. Another person cuts the corn off the cob. Another, puts the corn in freezer bags).

3.  When the corn has cooled a bit. Hold the end of the cob, resting the other end on a cutting board. Cut down the cob with a knife, continuing all around the ear of corn until you have cut all of the kernels off.

4.  As the corn cools, put 1 1/2 cups of the cut corn into freezer bags (or more depending on the size of your family). Squeeze as much air out as you can as you zip the bag closed. Then, lay the bag flat and spread the corn out so the bag lays flat (This saves space in your freezer).

5.  Place all bags of corn in freezer to use whenever you want.

*To cook the corn for a meal, empty frozen corn in a microwave safe bowl. Microwave for 2-3 minutes. Just until hot. Do not over heat the corn.

So much better than canned corn to us. We love it.