To my amazement, some members of my CSA put their sweet corn in the swap box!!! Without hesitation I traded my green peppers and zucchini for extra corn to freeze. Here are the steps I used:
First, duh, I shucked the corn. I cut off both ends then made a slice down the ear making it easier to remove the leaves and silk smoothly.
I had two dozen ears, but since the corn was organic one ear had a few too many critters and rot to use. Five ears were for dinner, leaving 18 ears to freeze, not a whole lot, but enough for a first batch that will be my succotash at Thanksgiving.
Next, I boiled the ears in a total of four batches for four minutes each batch.
I used my large stainless steel colander with a clean dishtowel underneath and stood the ears upright in order to let them cool and drain excess water. When they were cool enough to handle I cut the corn off the cobs standing each ear upright in a shallow serving bowl. After all the ears were scraped I poured melted butter (about 3 tablespoons) into the corn and tossed it to break up the clumps and insure that the butter was evenly distributed. I don’t have pictures of these two steps because by this time my visiting daughter and I had hit the wine, and you know, forgot to take pictures!
Last, when the scraped, buttered corn was totally cool I filled quart freezer bags about two thirds full, closed them, flattened them, opened the seal and squeezed out all of the air, and then resealed them. I stacked them in the quick freeze section of my refrigerator and later transferred them to the freezer in the carriage house.
My 18 ears produced 3 nicely packed quart bags, so obviously I need to repeat this process about 3 or more times to get the quantity I would like for those chilly months when fresh frozen corn will be a treat. We’ll see if there are more orphans this week at the CSA.
Meanwhile, we ate the rest for dinner with sliced beets, green beans from the CSA and our garden, and grilled salmon. YUM!