Preserve your Thanksgiving corn on the cob in July.
Corn on the cob is a staple food of summer cookouts and family dinners. Standard preparation for corn on the cob involves removing the husks and boiling the cobs. Fortunately, you can have this popular vegetable anytime by preserving it through freezing. Properly frozen corn on the cob lasts for up to eight months without losing its fresh, sweet crispness. Add this to my Recipe Box.
Instructions
1. Remove the outer husks and silky strings from the corncob. Wash the raw cob in cold water for a few minutes to remove any surface dirt.
2. Submerge your corncobs in boiling water for seven to 12 minutes, depending on the size. This brief exposure to boiling water, called blanching, kills the enzymes that affect color, flavor and texture.
3. Transfer your corncobs directly from the boiling water to a pot of ice water for 30 seconds.
4. Remove the cobs from the ice water and pat them thoroughly dry on a paper towel.
5. Place the cobs in freezer-ready zip-seal plastic bags. Expel the excess air by squeezing the bag before sealing.
6. Write the date on the outside of the bag and store in the freezer for up to eight months.
Tags: boiling water, eight months, your corncobs