Fresh Corn



Fresh golden corn, so tasty in salads, soups, and of course hot and buttery right on the cob. When corn is in season, and abundant, you can stock your freezer and still enjoy its summery goodness right through to fall and winter. So, if you are fortunate to live in corn country like myself, you can buy it fresh harvested at corn stands, but it is fairly easy to find in grocery stores everywhere around July and August. I used a full bag, four dozen cobs, and had about a dozen medium freezer bags full from that. So, gather in your crop of corn, call in your friends and family and go have a good ol’fashioned corn shucking party!

First, of course, you do have to shuck that corn and trust me, it’s best done outdoors, maybe have a big bag ready to toss in the husks and corn silk strands you pull off. No perfect method here, you’ll get the hang of it with your own style. You just want to pull off as much as possible. Now, take those beautiful cobbs into the kitchen sink and scrub under running water with a good veggie brush.

Next, “blanch” the corn to partially cook it, which will stop its ripening enzymes. It will keep much longer when frozen if you do. Heat a large pot of water to just boiling. Fill your sink with cold water, even add some ice so you can cool that blanched corn quickly. This will stop the “cooking” process. Add the cobs to the pot a few at a time, it does not need to come back to a boil, just keep the heat up. It only needs about three minutes of cooking time, you will see the corn change to a deeper yellow when its good enough.



Remove the first batch from the sink and drain on a cooling rack or towel then it’s onto the cutting! I have a kernel cutting gizmo that you can find in a lot of kitchen departments and it can make the job a lot easier. Alternatively, you can use a sharp knife, just don’t cut deep into the cob. Once the kernels are cut off I like to scrape the knife edge over the cobb to release more of the corn’s milk. Use a big bowl!


Once you have it all done, spoon the corn and juices into medium size freezer quality bags and press out as much air as possible. Spread out the bags in your freezer so they get a chance to freeze firm before you stack them.


For a delicious cream style corn side to a meal, heat about one tablespoon of butter in a skillet, add a bag of frozen corn and cook over medium to medium-high heat until it’s hot. Add about a ¼ cup of heavy cream and stir often until it thickens. You can add more cream along the way if you desire. It should be thickened and ready after 10 or 15 minutes. Season with salt and pepper. Enjoy!

Cami TannerComment