I am an addict for sweet summer corn. No question about it. I mean, who can resist the wonderful sweetness of the perfect ear of corn, eaten right off the cob? I'm talking some seriously tasty stuff.
So while this delectable veggie is in season, take advantage of your local farmer's harvest and freeze it while it's at its peak of flavor to enjoy in any (dare I say every) kitchen creation throughout the winter. Hello winter chowders!
Here are a few tips for buying & freezing delicious summer corn:
1. Buying: Look for husks that are green in color, are void of any small brown holes or dots (indication of worms), and moist to the touch. Feel the corn through the husk to ensure the corn is dense and plump. If you notice any spaces that is usually a sign that some of the kernels have not developed.
2. Shucking: Use your fingers to peel back the husks while grabbing as many of the silks (long white strings that surround the corn) as you possibly can. Pick off any of the remaining silks with your fingers. Rinsing the corn under water can help with this process.
3. Removing the Kernels: Cut off the bottom of the stalk right above the base so you have a flat surface to work with. Holding the corn upright, place your knife at the top of the ear and cut down. Repeat this process four times as you work your way around the corn. Since I don't like to leave anything on the cob, I usually go back and cut down the four edges as well.
4. Packaging & Freezing: Place the cut kernels in glass jars, ensuring you fill the containers all the way to the top. Do the same with the cobs, which provide a wonderfully sweet taste to any stock (especially shrimp stock), stew or sauce base.
Sweet corn kernels and cobs will keep in the freezer for six months. Simply take out the quantity you need when you're ready to use it. If you're looking to use the kernels raw (salads or salsas) or if you are working with the cobs, take them out of the freezer the night before and allow them to slowly defrost in the fridge. Otherwise, just take the frozen kernels out of freezer and throw them right into your recipe.