Sweet Corn for the Winter

When our neighbors at the market told us that they were selling the last of their corn I panicked. We have been buying a dozen ears each week for the two of us and enjoying them with every meal.  The frozen corn at the grocery store is OK and it's yellow - but I wanted to have fresh sweet corn during the winter.  The closest I can come to that is to freeze the last of this year's harvest.

When freezing you want to be sure to use only tender, freshly gathered vegetables. First I husked, trimmed the ears, removed the silk and washed them. Next is the blanching or boiling, which is a critical step in preparing the corn for the freezer. It cleanses the corn from any dirt and hidden microorganisms, brightens the color, helps retains vitamins and reduces the action of enzymes which can destroy flavor. The length of boiling time is particular to the specific vegetable. Ears that are 1 1/2 inches in diameter boil for 6 minutes, 2 inches in diameter boil for 8 minutes and larger ears for 10 minutes. The blanching time is followed by quick cooling in ice water to stop the cooking process. This usually takes about the same amount of time as the blanching.

After draining I cut the kernels from the cobs and then packed the corn into freezer bags. Portions are determined on the size of your family. For me and Terry I pack half cup servings for us or 1 cup per freezer bag.

When I use the corn this winter I will only cook it long enough to melt the butter that I will put on it.

This week at the market we will have flowers, jams, lettuce, swiss chard and kale.  Our second planting of green beans is just about ready to flower so they will be ready in a couple of weeks - that is if we get more warm weather!