How to Freeze Corn Like an Iowa Farm Wife ♥

On Saturday, I had the great pleasure of sharing a table and an evening's worth of conversation with Niman Ranch pork producers Richard and Delores Blackford whose central-Iowa farm is only a tractor's ride from where my great-grandparents once were townies raising strawberries on a corner lot.

And when an Iowa farmwife shares the technique she uses to put up 120 quarts of corn every summer, you just know this Veggie Evangelist is grabbing a pen to take furious notes – not that notes are required, the technique is dead simple.

So on the drive back to St. Louis, I picked up a 'farmers dozen' ears of corn whose fourteen ears yielded only a scant six cups of corn – about 1 percent of what Mrs. Blackford puts up – but I promise to enjoy every single kernel. Here's her recipe – farm-tested, farm-loved, farm-sweet.

Mr. Blackford enjoying Peter Kaminsky's book, Pig Perfect
Here Mr. and Mrs. Blackford enjoy the first page of Pig Perfect by the ever-so-charming Peter Kaminsky who in his book weaves tales of "Encounters with Remarkable Swine and Some Great Ways to Cook Them" and was the keynote speaker at the 2007 annual Hog Farmer Appreciation Dinner. More on THAT, later!

MAKE IT A MEAL Corn and pork (and soybeans) are the primary agricultural products of Iowa so let's serve today's frozen corn (rewarmed briefly in the microwave) with a Kitchen Parade Quick Supper, Tender Pork Tenderloin.

HOW TO FREEZE CORN

Hands-on time: 30 minutes
Time to freezer: 2 hours

Water to cover
Fresh sweet corn

Bring water to boil in a large pot - enough to 'wet' the corn and leave room to move around but not have the kernels floating aimlessly around.

Meanwhile, shuck the corn, leaving the 'handles' on, rubbing off the corn silk with your hands under running water. In a large broad bowl, hold the corn upright in one hand, tip down. Top to bottom, slice off the the kernels in broad swaths.

Drop corn into boiling water and let return to a boil. Cook for 4 - 5 minutes, just enough to burn off the starch but not completely 'cook'. Drain well in a colander. Spread the corn evenly on a baking sheet and refrigerate for an hour or so, just enough to chill the corn and to slightly dry it. Transfer to freezer bags, squeezing out the air before sealing. If you like, you can 'double bag' (which will help prevent freezer burn) by placing smaller bags (quart-size, say) in large ones (gallon bags).

Freeze. To serve, transfer corn to a microwave-safe dish and warm for 2 - 3 minutes in the microwave.





Still Hungry?


MORE FAVORITE CORN RECIPES

~ Microwave Sweet Corn ~
~ Cooler Corn - How to Cook Corn in a Beer Cooler ~
~ Raw Corn Chowder ~
~ Summer's Best Corn Chowder ~
~ more corn recipes ~
from A Veggie Venture

~ Fresh Creamed Corn ~
~ Creamy Ricotta with Tomato-Cucumber-Corn Salad ~
~ Sweet-Corn Soup with Shrimp ~
~ more corn recipes ~
from Kitchen Parade

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2007, 2014

9 comments:

What a great method for saving corn over winter. Like tomatoes, corn is one thing that I absolutely never eat out of season. I guess I'm a bit of a corn snob -- if I can't eat it the same day it was picked, I don't want it -- unless I frozen it the same day it was picked! Thanks for explaining how to do it.

Great post. My mother used to "bottle" corn and I remember helping cut it off the cobs. This was in the days before plastic bags, so freezing sounds like a much better and easier way to do it!

(Second try, without the typos!)

Aw, the Iowa corn is so cute. I'm loving the summer sweet corn right now.

So she slices off the kernels and THEN boils it? Huh. I've always done it the other way. Maybe I'll try her way next time...

I do love corn and with pork tenderloin, ou la la.

120 quarts of corn? Boy, they really know how to put up vegetables in the Midwest!

How wonderful you were so close to your roots! I can't wait to hear about it.

Bring on the pig...

Lydia ~ The only trouble with freezing corn is that really DOES take a lot to get you through the winter!

Kalyn ~ 'Bottle', you mean 'can', yes? And hmm, isn't it interesting that 'canning' (which implies metal) is done in glass!

Kelly ~ Thanks for noticing. That's a piece of 'folk art' which I made many many years ago. It's the first time it's had some useful purpose!

Tricia ~ Yes, cut it off first, then cook, then chill, then pack and freeze.

Cynthia ~ I can attest, corn and pork are a great combination. Hmm, I wonder if there's something 'natural' about that, you know, like 'fruits that grow together go together' (strawberries and rhubarb are often cited).

Elise ~ Imagine, something 'notable' from the Midwest! :-)

Karen ~ Thanks! It was a great trip, for sure.

Should you have the freezer space and can get really fresh corn, stack whole, unshucked ears in a huge paper sack (I bought mine from Piggly Wiggly for 4 cents each), squeeze all as tight as you can. Tape bag top for security. Partially thaw ans use as fresh when you are ready. Tastes great!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna