Corn is best in the Summer months.
Corn is available year-round, but it is at its peak between July and September. In the peak season you can buy a lot of corn cheaply. If you buy more than you can eat before it goes bad, you can freeze it and enjoy the best corn of the season year-round. Due to its water content, corn may become mushy if you freeze it raw. By blanching, you prepare the corn for the freezing process so that it will be firmer when you thaw it out. Add this to my Recipe Box.
Instructions
1. Remove the corn husks and silk. Rinse the corn under cold water to remove any remaining silk. Remove any soft spots or blemishes with a paring knife.
2. Keep the ears whole, or cut them in half if you prefer smaller cobs.
3. Put a large pot of water on to boil. Put the cover on the pot to make it boil faster.
4. Drop as many cobs as will fit into the boiling water. Let them blanch for three minutes.
5. Remove the corn with the tongs and put them on the platter to cool.
6. Add more corn to the water and repeat steps four and five until you have blanched all the corn.
7. Put three or four whole cobs, or six to eight half cobs, in each freezer bag. Press as much air out of the bags as possible and seal the bags. Put the bags in the freezer until ready for use.
Tags: Remove corn