I was telling someone how I put up my corn. I just do it straight out of the corn field. I can’t grow it unless I want to deal with the Delicacy Fungi Corn Smut. My house was built on what was a corn field for decades. and if smut is in the soil it’s usually there to stay. So I buy my corn from a friend. usually around 250 ear gets me thru till next summer. I let it cool off from the hot weather outside and I cut off the ends where the worms might be and the brown silks are…. bag it up UNCOOKED and date it and toss right into the freezer. you can boil it. roast it, microwave it…any way you want to cook it. here’s some that was put up last year. in the bag….then cooked in the shuck….and with the shuck removed. tastes just like I ripped it off the corn stalk this morning. plump. juicy and not dry. the silks and husks slip off easily
Straight from the Field Frozen Corn
Ingredients:
- Fresh corn ears, approximately 250 ears
- Large pot of water for boiling
- Salt (optional, for boiling water)
Instructions:
- Harvest and Inspect Corn:
- Acquire fresh corn ears from a trusted source, preferably straight from the field.
- Inspect each ear, discarding any with signs of worms or brown silks.
- Prepare Corn for Freezing:
- Allow the freshly harvested corn to cool off from the hot weather.
- Using a sharp knife, trim off the ends where worms might be present and remove any brown silks.
- Bagging and Freezing:
- Bag the prepared corn ears, uncooked, in freezer-safe bags.
- Date each bag and ensure they are securely sealed.
- Place the bags of corn in the freezer, where they can be stored for future use.
- Cooking Instructions:
- When ready to cook, remove the desired amount of corn ears from the freezer.
- There are various cooking methods available:
- Boiling: Bring a large pot of water to a boil. Add salt to taste if desired. Drop the frozen corn ears into the boiling water and cook for 5-7 minutes or until tender. Drain and serve.
- Roasting: Preheat the oven to 375°F (190°C). Place the frozen corn ears, still in their husks, on a baking sheet. Roast for 30-40 minutes, or until kernels are tender. Allow to cool slightly before removing the husks and silks.
- Microwaving: Place the frozen corn ears, still in their husks, on a microwave-safe plate. Microwave on high for 5-7 minutes, or until kernels are tender. Allow to cool slightly before removing the husks and silks.
- Enjoy:
- Serve the cooked corn hot, with or without additional seasonings or toppings, according to preference.
- The silks and husks should slip off easily after cooking, leaving you with plump, juicy, and flavorful corn that tastes as if it were just harvested from the field.
Note: This recipe allows for the preservation of fresh corn flavor and texture, ensuring a delightful taste experience reminiscent of freshly picked corn, even when prepared from frozen
