Fresh corn should have bright green husks; the silk should be stiff, dark and moist. You should be able to feel the individual kernels by pressing gently against the husk.
As soon as corn is picked, its sugar begins a gradual conversion to starch. I had some corn cobs in my fridge for a week and it tasted bland. This is easily resolved by adding 1 teaspoon of sugar per quart of boiling water and cooking the raw, husked corn for 3 or 4 minutes.
So the best day to cook and eat corn is the same day it is picked or purchased. I found a great deal on corn for ten cents per ear. I kept the corn in the fridge overnight.
The next day, I debated pressure canning versus freezing. After looking at the instructions, I decided that freezing corn was much, much easier and wouldn't heat up my kitchen!
It is easy. The following method uses blanching to deactivate the natural enzymes, resulting in a better quality frozen corn.
Blanching does the following:
1. Cleans off surface dirt and organisms.
2. Brightens color.
3. Reduces enzyme activity that can discolor and cause flavor changes.
4. Removes air and softens the texture for easier packing.
Blanching your corn is not complicated at all. Here's how you do it:
Husk and remove the silk from the corn.
Prepare a large pot of water on the stove and bring it to boiling.
Add your ears of corn to the boiling water.
The corn will bob and float, and that's okay. Cover the pot.
As soon as you put your corn in, set your timer for six minutes.
Do not cook any longer ~ it will turn your corn tough and mushy.
If your water doesn't return to a boil in one minute, you have too much corn in your pot.
After six minutes, remove the corn and drain.
Cut the kernels off with a sharp knife.
corn cutter similar to this one.
If you use this, I would suggest driving a couple of 2" sturdy nails through a 1/2" thick piece of wood, then place the cob stalk end down on the nails. This will support your cob while you use two hands to shave the corn kernels off.
I zip the bag almost closed, roll the bag and push on it to expel any air...
Now my corn is ready for the freezer and ready to enjoy in the middle of winter!
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