If you recall a couple of weeks back, I purchased a bag of 5 dozen ears of sweet corn from our CSA farm during our visit. I promised to let you in on exactly what we planned to do with it. And I am quite sure that you’ve already guessed from the title of this post, we froze it. As well another 5 dozen bag a week later, and likely another bag or two will end up in our freezer before the season is done. While it is good practice to buy produce locally, in season (or grow it yourself) and preserve it for the winter, I have to admit, I’m still working up to that for most fruits and vegetables. But when it comes to sweet corn, I have been particularly proactive at obtaining and freezing it in order to last us through the winter.
Why? Well, you can probably guess, if you know me by now, it due to those darn GMOs. Yes, since being introduced last summer, there is now GMO sweet corn representing an estimated 40 percent of the sweet corn market (for more info, see The Non-GMO Project). Yes, GMO sweet corn in now in our local grocery stores, farmers markets, and road side stands. And how do you know if it’s GMO or not? Actually, unless it’s organic (which I have yet to find in my area), you know and trust the farmer, or you planted non GMO seeds yourself, you really don’t know for sure. That is exactly why I am buying in bulk from a trusted farmer because we love our sweet corn.
Even before there were GMOs prompting me to freeze sweet corn myself, my grandmother was freezing corn every since year. Any time we eat corn for dinner at Grandma’s it’s frozen sweet corn she blanched and cut off the cob herself by hand. I never quite understood why her corn was so fabulous compared to the canned corn I used to serve at home. Ha! I think I’m finally beginning to understand.
You see my great-grandmother lived in Hoopston, IL, the “Sweet Corn Capital of the World”. So, naturally, she knew how to freeze sweet corn, and it is from her that my grandmother learned to do it as well. So, where do you think I headed with my big bag of sweet corn? I headed straight to Grandma’s, of course, for a tutorial on freezing corn.
First we shucked it.
Then we blanched it by placing it in boiling water for 5 minutes. We did about 8 ears at a time.
Followed by an ice bath for 3-5 minutes until cooled.
Then we stood the ears upright within a container and cut the kernels off the cob. This is where it took a little practice to find the right depth…not to deep to cut into the cob, yet not to shallow to miss much of the kernel.
After cutting the kernels off the entire cob, we then used the knife to scrape the cob, grabbing the remaining partial kernels and juice leaving a clean cob.
The kernels were then scooped into quart size freezer bags, sealed, laid flat and placed in the freezer.
That’s it. A simple procedure, it just takes some time. Once we got going, we got a pretty good system in place to knock it all out rather quickly. It was easiest with two of us working on it together. I’m excited, this is one more seed of useful sustainable knowledge planted in another generation. What’s even better is that my kids were there…watching and learning.
This post shared at Unprocessed Fridays at Girl Meets Nourishment