Saturday, August 13, 2011
Fresh and Sweet
Grab your salt shaker and a stick of butter
It's sweet corn season
in the Midwest!
We ventured over to our buddy Brian's
farm to load up on some of
the best sweet corn in the area!
We like to freeze it
and have enough to last
the whole year!
First we shuck it,
then load it into our turkey cooker!
It's the biggest pot we have
and cooking outside
saves on heating up the house
when it's 85 degrees outside!
A quick boil (3 to 4 minutes)
then into the kitchen sink
full of cold water and ice.
After it's blanched
I cut off the kernels with my electric knife...
no picture of this action
because by now my hands
are covered with sticky corn
(along with my shirt, my hair and the kitchen floor)
Now the corn goes into a mixing pot
where we add some sugar
(it depends on how sweet the corn is
as to how much sugar to add)
We put two cups in a quart size freezer bag...
just enough for a meal for the two of us.
Stack'em in a cake pan and stick'em in the freezer.
(after they are frozen, you can separate and stack'em anyway you like)
In the middle of winter, this is the next best thing
to corn on the cob!!
don't you love summer picnics...
corn on the cob!!!
to seat Aunt Marge across from the little kids!
(they won't mind)
Have a dandy weekend friends!