We enjoy shopping at our local farmer's market because we enjoy eating fresh, locally grown food. Last week we found Silver Queen corn and bought enough to put in the freezer. I knew it was fresh, because, as my father taught me, I talked to the farmer and found he had cut his corn off its stalks that morning.
My father was a connoisseur of fresh produce, having grown up on a farm in the south. We had an extensive vegetable garden when I was growing up so that he could satisfy his desire for freshly picked, young vegetables. He endeavored one year to grow corn and had some modest success. In his pursuit of freshness, he had my mother prepare the boiling water, then he cut and shucked the corn in the garden, and ran into the house with it. It is the only time in my life I ever saw my father run. It's a memory I cherish.
For instructions on preparing corn for freezing click "more".
My mother is a master at organizing cooking projects for maximum efficiency. Following her assembly line instructions, I parboiled the corn for 3 minutes, transferred it directly into ice water, drained it on a towel and bagged it for the freezer. Why do we parboil corn and other vegetables before freezing? This step stops the enzymatic action that converts the sugars to starch and prevents the food from having an off flavor.
For cutting corn off the cob, she suggests putting a small cutting board in the bottom of a roasting pan, putting the pan down in the sink, and cutting the corn off there to reduce splattering and cleanup.
Remove as much air from the bag as possible before freezing. Insert a small straw (like a coffee stirrer) in the opening of the bag, close the zip-lock strip as much as possible, and suck the remaining air out with the straw. Remove straw and seal as quickly as possible.Posted by linda on July 27, 2004