7 of us Mennonite Girls live here in the Fraser Valley
where Chilliwack is known far and wide for its excellent corn.
At this time of year you'll be seeing a lot of posts featuring sweet Chilliwack corn,
both here at MGCC as well as on some of our personal blogs.
Today I have a couple of tips for freezing corn.
- Husk the corn cobs, removing the silk. I don't get too worried if there is a bit of silk left among the kernels - it just tells my family and friends that the corn they are eating was fresh from the farm.
- Place in a large pot and cover with cold water and add 1 Tablespoon sugar and 1 or 2 tablespoons of lemon juice. I have a tall soup pot that I use and I find I can get a good dozen cobs in it if I stand them on end.
- Bring to a boil.
- Have a sink full of ice water ready and when the pot boils, drain the hot water off and plunge the cobs into the ice water.
- Remove from the water once they have cooled down.
- Get your freezer bags ready by marking them with the date.
- Using a cutting board set into a large baking pan, and a sharp knife, stand a cob on end and cut the kernels close to the cob. Set the cobs aside but don't throw them away yet.
- Take the "naked" cob, stand it up on a plate and run the blade of your knife down the cob. This will strip all the leftover bits of corn on to the plate. I then bag this juicy goodness separately and mark it to use for corn chowder later.
- Place into freezer bags, remove as much air from the bag as possible and close tightly.
- Place bags in freezer and enjoy summer goodness long into the winter.
For other suggestions for freezing corn, see Marg's post on creamed corn.