With the threat of frost, I am planning on eating whatever corn left on the stands or in my cold storage. It can be annoying during the winter when corn is some crazy price like two ears for $5 and not even that fresh! So I try to remind myself to eat as much of it as possible during the warmer months and to preserve it at the end of the season. Corn salsa, corn bisque, creamed corn, corn and black bean salad, corn and tomato salad, corn and green chili soup, corn hot cakes with blueberry syrup and so much more.
So blanche it and freeze or can it and you’ll be enjoying it well into the new year.
Instructions:
Four to six ears should measure out to approximately 3 to 4 cups of kernels.
Husk the corn, blanch it, cool it, remove kernels, and freeze in vaccum bags (Food Savers) and label with date and farm stand. When you need to use, pop in the microwave for about 3 to 4 minutes.
Quick creamed corn: defrost one bag of frozen corn in microwave. Pulse in food processor with 1/4 cup of half and half, one teaspoon of olive oil and 1 tablespoon of freshly grated parmesan cheese until creamy but still chunky. Heat when ready to serve with a piece of grlled fish or salmon and some sauteed autumn leeks, kale or brussel sprouts from your local farm stand or Farmers’ Market!
