Wednesday, May 27, 2009

Preserving: Corn

I will likely never have a big garden to harvest. I'll be happy if my few tomato plants bless us with some fruit this summer. But I am determined this summer to take advantage of the great sales on fresh produce and store some away for winter. My plan is to preserve through freezing rather than canning since I lack the necessary supplies, but have a ton of freezer space. The next few months I'll be sharing with you our stockpile as it grows. Enjoy!

Corn On the Cob

I read about this on a blog last week and it definitely lived up to its claims. This corn far surpasses any that I've boiled or grilled. It has a perfect crunchiness and sweetness. The best part? There is no required desilking. The husk just falls away.

Place ears of corn directly on baking sheet. Bake at 450 for 30 minutes. Let cool slightly, peel back husks, cut corn off the cob and freeze.

Ears of sweet corn were $.15 a piece this week. I picked up 40 to start and it yielded 7 pounds of corn for the freezer. That works out to be $6.00 total or $.85 a bag. Comparable quality would cost $1.39-$2.39 frozen or $.89 canned.


steph said...

You are bringing back such fond memories for me! My parents both grew up on the farm, and as a kid we were fortunate to have a huge garden. One of our main staples was corn, and each summer we would spend a couple Saturdays picking, shucking, blanching, cutting and putting up the corn. On the "good" summers we put up enough corn to eat it twice a week for a year! I love the oven idea-much less work (and I'm always all for that)!!! Do you know if you can freeze full ears that way?

Monica said...

Steph, I was wondering the same thing myself. I really don't see why not. It would just mean defrosting and reheating in the microwave. I should give it a try.