Blanching fire-roasted corn in mildly salinized water helps retain its vibrant color, nutrient content and smoky essence.
Roasted corn, like most vegetables, must go through a blanching process to halt the enzyme action that leads to deterioration during storage. Although roasted corn has been exposed to high temperatures, the blanching water envelops the ears and reaches areas in the cob untouched by dry heat. Roasted corn will maintain its flavor, color and vitamin and mineral content for up to six months when properly frozen. Add this to my Recipe Box.
Instructions
1. Fill a 12-quart pot with 8 qt. of water. Add 1/8 cup kosher salt to the water after it reaches boiling temperature.
2. Fill a container half-full with water and half-full with ice.
3. Blanch the corn for seven minutes to 10 minutes, depending on their size. Blanch small ears for seven minutes, medium ears for nine minutes and large ears for 11 minutes.
4. Remove the corn from the water with a slotted spoon and place in the ice bath. Drain the roasted corn thoroughly.
5. Wrap each ear tightly in cling film. Make the wrapped corn as airtight as possible by placing it in a large, sealable freezer bag. Date each bag or package of corn. Store the corn at 0 degrees Fahrenheit for up to six months for best results.
Tags: half-full with, Roasted corn, seven minutes, with water