Monday, May 17, 2010

How to put up corn off the cob

For this week's Tasty Tuesday I am freezing corn for making Southern Fried Corn. Corn cut off the cob and cooked in an iron skillet is so good! I bought 48 ears of corn to put up in the freezer while it was on sale.

Husk the corn, get off all the silk hairs using a nail brush. Then, bring a large pot of water to a boil. Place 4-5 ears in the water and let it come back to a boil. Let it blanch for 4 minutes after it comes to a boil. This stops the active enzymes in the corn from continuing to cause the corn to grow and mature. Remove ears immediately and place in a big bowl filled with ice water. This stops the cooking process and cools the corn so you can handle it.

Use a very sharp knife to cut off the kernels. I hold the small end of the ear upright in a large bowl then cut to a depth of about 1/2 the kernels. You don't want to cut too close to the cob, only about 1/2 of each kernel. They will come off in rows where they are attached as you see in the bowl. When put in bags they will seperate.

After cutting off the kernels take the blade of the knife and scrape down the cob getting all the milk and pulp out of the kernels. It will look like the photo above when you get all that added in.

Then, put the mixture in containers or bags to freeze. I put about 2 1/2- 3 cups in the quart size bags. Get all the air out of the packages and put bags on baking sheets to let them freeze flat so they aren't stuck together.

I got 12 quart size bags out of 48 ears of corn. If you have a small family you could probably use no more than 2 cups of corn per bag and come out with more servings for your family. We are feeding seven people so I will have to experiment to see if I can use one or will need two bags per meal to feed us.
Southern Fried Corn
bacon drippings or butter
3 cups corn
2 Tbsp flour
1/2 cup chopped onion
1 tsp sugar(optional)
1 tsp salt
pepper to taste
Place drippings or butter into a large iron skillet and heat on med-high heat. Coat the pan. You should have about 2 Tbsp left in the pan. Reduce heat to low and add the flour and mix together to make a rough. Add the corn and onions and sugar(optional). Cover and cook on low for 15 minutes or until the corn is tender. Season with salt and pepper.
Serves 6

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