CORN: A Summertime Treat!
Have you tasted fresh corn-on-the-cob? It is certainly is a Midwestern food and maybe across the USA. In farm country it is the hit of the season with farmer’s markets flourishing along the road sides. Indiana serves the corn cooked in a husk to carry and eat as fun food at county and state fairs.
How-to preserve that wonderful taste all winter.
The best time to get fresh corn is early in the morning after it has just been picked. Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn. I prepare 12 ears at a time.
Remove the corn husks and the silk. Rinse well.
Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the boiling water for 4 1/2 minutes. Cool in an ice water bath. The corn is then ready to cut kernels off the cob and package for freezing.
To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.
cookbookinabox® has other delicious and great corn recipes.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® All rights reserved