Corn is so incredibly versatile. Just a few ways we like to use it:
- Corn salsa
- Tortilla soup
- Shepards pie
- Any taco, burrito, enchilada, taco salad dish
- In a stew
- Roasted with a bit of butter, salt & pepper
Knowing that we’re going to use it so much (especially throughout the winter months), we like to freeze it for later use. Freezing sweet corn is so simple – and preserves that sweet summer taste so well. Here are the easy steps to getting it done.
- Pick up some fresh Peaches & Cream sweet corn – of course we’re going to tell you to stop by Palombo Farms Market for your fresh, locally harvested, homegrown ears. About 3 – 4 ears fill one quart size bag.
- Have a little shucking party! We suggest doing this outside since it will get messy.
- Start boiling a large pot of water & also fill a large bowl or pot with ice water. You’ll be blanching the corn and then immediately sticking it in ice water to stop the cooking process.
- When the water comes to a boil, leave it on high heat. Put a few ears of corn in – don’t fill the pot too much. Make sure the water comes back to a boil in about a minute. Cook for 3 minutes.
- Remove the corn from boiling water and drop it into the ice water. Repeat until you’ve finished all ears.
- Once cooled, cut the corn off the cob & place into freezer safe Ziplock bags.
That’s it! Defrost and enjoy.