Buying local is ideal for sweet corn because of its short shelf life.
Choose ears with plump, milky kernels that run all the way to the tip in tightly packed rows.
Here are our easy steps to get corn off the cob and ready for eating.
Once the husks are removed, use a stiff brush to remove the remaining silks.
you’re able to also do this by hand, but it’s a bit tedious.
Steady the ear of corn with one hand and face the stem away.
Use a sturdy chef’s knife to cut off the stem.
This gives you a safe base to keep it stable for cutting.
However, blanch the ears first if you want to freeze cut corn.
Credit: Scott Little
Continue cutting corn off the cob until all of the corn is removed.
All you have to do is place the cob’s tip in the tube pan’s center hole.
Once secured, cut down the sides of the corn with a sharp knife.
Credit: Andy Lyons
The kernels will fall into the pan instead of all over your counter.
If using a nonstick pan, be careful not to scratch the interior.
Squeeze the air from the bags and seal.
Credit: Andy Lyons
Label each bag or container with contents, amount, and date.
Freeze up to 8 to 10 months.
Add 2 cups cut corn, cover, and cook for 4 minutes.
Or, to microwave, place 2 cups cut corn in a casserole dish with 2 tablespoons water.
Microwave, covered, at high power for 5 to 6 minutes, stirring once.
