Living in Ohio has its perks this time of year. One of my favorite perks is the abundance of sweet corn available at every farm stand and grocery in the area. This year, with the help of my mom, I decided to process and freeze the delicious corn to savor in the cold, wintry months to come.
A local farm stand, Suter’s, is running a “freezer special”-four baker’s dozen for $15. She purchased three, and we each processed six baker’s dozen ears of corn, netting 33 2-cup bags each.
Knowing a challenge was ahead, we procured some help, especially in the shucking phase:
Cory stepped in to help. He did a great job and eventually built a corn pyramid, which he was very proud of, but the potential for disaster and the proximity to the garage floor had me a bit nervous.
After we had shucked all the corn, we brought a large pot to a rolling boil, then boiled the corn, a baker’s dozen at a time, for six minutes.
When the six minutes were up, we placed the boiled corn in an ice water bath for about 5-6 minutes.
After the corn was boiled and cooled, we cut the corn off the cob using a bundt pan as a base (using the center as a “stand” for the corn, the corn falls off the cob into the base).
We then measured the corn out into 2 cup increments and bagged it in quart freezer bags (getting as much air out of the bags as possible).
Thanks to my mom, dad and Cory’s help, we’ll have sweet corn all winter-and the taste can’t be beat!
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