Freezer corn -
First step - you need a big gunny bag full of FRESH corn that is NOT overripe. Ladys, if you are going to go through the labor of giving birth to great freezer corn, it MUST BE FRESH. When I say fresh, I mean find someone with a corn patch and if they are willing to pick it for you, have them do it the morning you intend to freeze it. Better yet, if they will allow you to pick yourself great, cuz then you can leave the over ripe or 'compromised' (full of worms) corn right in the feild. In my personal opinion NEVER NEVER NEVER buy it from the grocery store. Once you have had fresh sweet corn picked the same morning its Heaven on a cob....
When you get your corn only husk a kettle full at a time because after you husk it, it will start to pull the sweetness into the cob and get dry. No I am not kidding.
Here are some pictures to help with the rest of the process - hang onto your corn knives, cuz its gonna be a longer post.... sorry....
This is my mother in law, she is 72 and an anchor for me for so many things. She alone has taught me more about cooking with the dump and pour method than anyone else - Thank you Granny Farmer.
When you have procurred your corn and have it husked you start by boiling it until its just about cooked. I never dump the corn out to drain, I use a tongs to retrive my corn and put it in a container to be transported the sink. I fill one of the sides to my sink filled with VERY cold water to cool the corn. The faster the corn is cooled the faster you can cut it off of the cob. I keep the water in my kettle for my next batch and add to the water if I need to. This way you dont use so much energy reheating water - its Earth friendly.
While your corn is cooling, I put on the second kettle to be ready and fill up the other side of the sink. When the corn has cooled from the first side - it takes a bit but you can tell that it has cooled the cob - say 10 min for those of you who have to have a time line... I used to be that way too - timelines, measurements, presicion.... now its by the seat of my pants baby and thats only if I am wearing pants!!! Sorry, I was day dreaming of the Milk Man... When the corn has cooled it needs to be cut away from the cob. I hope the pictures that follow will help with my explanation.
The cooled corn:
You must cut the corn from small end to big end and towards you - you cant cut it like your peeling a carrot, just wont work.
This is what your cob looks like after you have cut it mostly off. See the milk in the cob yet? That needs to come out too - there is the sweetness baby!!!
Next you need to take the back of your knife and run it down the cob so the 'milk' comes out..
When your done with all this, I just put it into plastic freezer bags and freeze it. I dont put sugar, salt or butter in it at this point. I do that when I heat it up for supper. This way you only take 5 minutes instead of hours while trying to freeze it....
So thats it for my 'recipe' for freezer corn. When I heat it up to eat at a meal, I taste it first to see if it needs sugar or not. At times if the corn was not sweet that year, I add a bit of sugar, salt, butter and a tad of cream... like a 1/2 tsp..
If you have questions, just post them in the comments and I will do all that i can to explain.
The whole time I was doing this there was an air guitar contest going on in the living room... Please dont mind the mess... Lispy was trying to help by vacuming and the baby has taken over the living room, because I have no nursery for him! He sleeps in his crib in our room...
For you who love baby feet - here ya go..