Recipe: How to Freeze Sweet Corn
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Here’s a hint of my day – I got to pick sweet corn and it was just so beautiful out in the field!!! I mean – for a girl from Iowa – it doesn’t get much better. We learned that when picking sweet corn – having the silk just starting to brown is perfect. Always good to get tips!
We were visiting a fellow bloggers farm – Leah from BeyerBeware.net. Along with sweet corn – she and her husband have feed corn as well as a bunch of animals. Now me being from a farming town – I’m comfortable with animals – but some of our blogger friends…
Not so much! This is Nicole from Brown Sugar Mama – she was about to pet the chicken on the left. 🙂
Leah & her husband were wonderful hosts and their farm is beautiful! They also had a great spread for lunch with fresh sweet corn, steak and paella. Man – we were stuffed!!!!
We also visited a grain elevator – being from a farming community – I was familiar but had never had a tour. The trucks actually drive in with the grain and it falls through the grates – who knew!?!
I also asked the Leah and the folks from Monsanto about the elephant in the room. I knew there was quite a bit of negative publicity about Monsanto. They all said the same thing – a few people have loud voices. Leah said her experience with them has been great and they really care about their customers. She said if you really want to know – talk to people that work with them day in and day out.
Most people think you have to blanch the corn (cook it before you freeze) but Leah swears by this method – so I tried it for myself!
Step 1: Shuck a dozen ears of corn (pull off the husks and all the silk) and then cut the corn off the cob
Step 2: Put the corn in freezer bags
Step 3: On the stove, heat 3 cups water, 6 teaspoons sugar & 3 teaspoons salt. Once the salt & sugar are dissolved, remove from heat.
Step 4: Pour the brine into the bag – pour enough in to cover the corn (not so it’s floating though)
And you’re done! The ratio I provided makes enough for one dozen ears of corn – I had to double it (plus a little) for the two dozen that I had. I’m going to have fresh sweet corn all winter long! Woohoo!
