Preserving Fresh Corn

I feel like I have had this post "pending" for over two weeks. What the heck? I've been so busy running, making jam for to cure cancer, and well...eating and drinking, I haven't had time to get it up.

Now that it is Friday, I have some Shallow Grave Black Bean Brownies in the oven and a glass of wine from Farmstead in my hand and I can take a deep breath. I love Fridays. To be honest, I may have several glasses of wine tonight, and some of that porter I put in my brownies. Why not - YOLO. (You only live once. You gotta listen to the Joy The Baker podcast to get it...just do it).

Any way, I digress...

By the way...its the end of August! Huh? There are 38ish days left of summer. Depressing right? Sorry to burst that bubble. Go ahead, have some wine with me now.

Seriously though, how did it go by so fast? Let's be real. I am not a fan of time going by fasting as you get older. Its crap. But I have been working hard this summer on trying to preserve some of the agriculture goodness of California. I know its pretty great year round, but you just don't get good corn year round.


Preserving Fresh Corn (from the) Cob.

Next time you go to the Farmer's Market, buy as much as you can. This will give you an easy way to have it all year. When it is rainy and cold outside, you'll get to pull out some corn from the freezer that is way better than that other frozen stuff, and remember those warm summer nights....with that delightful glass of wine. Hm....

What's awesome is one of my favorite blogs posted about the an easy way to cut corn off the cob today. Great minds think alike right? I hope. I've read about several variations to use to do this, but this is what has worked best for me.

So go on, savor that summer taste!

Preserving Fresh Corn (from the) Cob.

  • Shuck your corn and use a produce brush to get all the silk off.
  • Take a bunt cake pan, stick your ear of corn in the middle and take a sharp knife and carefully cut the corn off the cob. 

  • Using a bunt pan will help keep the flying corn in mostly one spot.

  • After shucking and de-cobbing, bring a pot of salted (about a teaspoon of salt) water to a boil. 
  • Add the corn and blanch for 4-5 minutes.
  • Drain and rinse with cold water to stop the cooking process.
  • Once drained, lay the corn on a baking sheet lined with parchment paper and stick it in the freezer. 
  • After an over night freeze, transfer to freezer safe container and you're done!

Now, I have a brownie.



1 comment:

  1. What a fantastic idea! I have 6 cobs here and now I know what to do with them- thanks, Erica!


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