Preserving A Last Little Bit Of Summer

Yummy, Yummy corn on the cob.  One of my summertime favorites.  I didn't have a garden this year but I did fully take advantage every time any of the local grocery stores had corn on sale.  I'd buy a bunch and freeze it so we could enjoy it in the cooler months ahead.  This is my attempt to show you how to prepare fresh corn for the freezer so that you too can enjoy it later in the fall.

First clean the corn of all the husks and silk.  Rinse it off really well to make sure that you get as much of the silk off as you can.

Place a few ears in a pot of boiling water.  I like to package my servings in four, so I always do four at a time with each process.  Hey it works for me!  Let it boil for 7 minutes for small ears, 9 minutes for medium size ears and 11 minutes for large ears.

After it boils for 7, 9 or 11 minutes, immediately place the ears of corn in very cold, ice water for the exact same amount of time that you boiled them.  This process is called "blanching".  It is very important because it stops the production of enzymes.  If this is not done and the corn is simply put in the freezer without doing this process, you will likely have corn that will have an off flavor, look different in color and be tough.

After the cooling off time, gently drain on a paper towel, and place in freezer bags. (I like the vacuum seal kind.) Date it and place it on a flat surface in the freezer to freeze and store.  You will want to cook and eat these ears of corn within 3 months for maximum freshness.  I use my handy dandy steamer to prepare my frozen corn on the cobs for dinner.  I put it in frozen and steam for 30 minutes.  Comes out perfect and so, so good!

I'm linking this tip over at Balancing Beauty and Bedlam for Tasty Tuesday and over at Blessed with Grace for her Tempt My Tummy Tuesday.

Always count your blessings,