It all started in mid-July. Sophia and I bought some sweet corn from a local purveyor, I am not going to name names, and that very night I made it for supper for my parents and a few friends. I was embarrassed by just how tasteless and chewy it was. It just wasn’t as sweet and tender as the corn we were used to; my father even seemed to think that perhaps I was sold field corn instead.
So that started our sweet corn tasting extravaganza. We were on a mission to find the best sweet corn. The next day we bought the Candy Corn variety of sweet corn from another family farmer. What a contrast, it was beautiful with golden yellow nuggets, sweet yet savory especially when covered in salted butter. My father liked this much more however, he was certain that the Peaches and Cream variety was better yet.
Peaches and Cream wasn’t hard to locate, there are roadside family farm stands all over the place this time of year and we wer e able to find it the following day. The kernels varied in color from pearly yellow to light golden sunflower with a texture that was a bit crunchier than the Candy Corn. This is where everyone seemed to have a difference of opinion. My mother loved the Candy Corn the best, while my father felt that nothing beats t he Peaches and Cream. But one thing we all agreed upon was that there is nothing better than fresh picked sweet corn straight from the field.
As far back as I can remember my parents always made time to freeze sweet corn so that we could preserve some of that summer goodness to brighten our bleak and cold winter days. Sure you can buy corn from the store; however, it doesn’t taste the same and it isn’t as much fun. My parents have also begun canning corn too but I still like our frozen corn the best. It really does bring back some of that summer sunshine into a meal. It is so easy to do too. If you haven’t frozen sweet corn before give it a try.
Freezing Sweet Corn:
1. Start with fresh shucked sweet corn from the field, making sure all of the silk is removed.
2. Place cobs into boiling water for 2-3 minutes.
3. Remove with tongs and place into a cold water bath.
4. Once cool enough to handle hold the corn at the top with one hand while carving the kernels off onto a cutting board or large plate.
5. Once you have a good pile of corn just pick it up by the handfuls or scrape it into freezer bags.
6. Top each bag off with a little water to avoid freezer burn.
It is that easy. I always like to write on my freezer bags with a permanent marker describing what variety is in the bag, date and maybe a fun drawing. It brings a smile to our face in the cold of winter.