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Freezing Sweet Corn for the Winter

Corn is so incredibly versatile. Just a few ways we like to use it:

  • Corn salsa
  • Tortilla soup
  • Chili
  • 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.

  1. 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.
  2. Have a little shucking party! We suggest doing this outside since it will get messy.
  3. 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.
  4. 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.
  5. Remove the corn from boiling water and drop it into the ice water. Repeat until you’ve finished all ears.
  6. Once cooled, cut the corn off the cob & place into freezer safe Ziplock bags.
  7. Freeze.

That’s it! Defrost and enjoy.

freshness_and_flavor

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