It has been a long time since I have frozen corn during the summer. It’s a lot of work, but I did it this summer and it will totally be worth it January when I am yearning for a little heat and humidity. Now I know that there’s frozen corn out there to buy, but it’s just not the same. Syble and I went to Rochelle, GA. and picked up a bushel of Silver Queen corn and here is what I did with my bushel.
The afternoon that I brought it home G I Joe and I took the husk off and the silk. It took about 45 minutes. I placed all of the corn in a bag and put it in the refrigerator. Thank goodness for the extra one in the garage. The next morning I put my work clothes on and headed to the kitchen for a long morning. First on the agenda was cleaning under running water and removing the leftover silk. That was fairly easy. Now this next step is hard work! I have an old corn cutter that I have had since I left McRae. This is it. If you are going to work with more than a dozen ears of corn invest in this little apparatus! The blade is adjustable and it might take a few tries to get it right. I like a lot of cream with the corn so I cut it off short the first time and run the cob over the blade to get more cream. To cut a bushel of corn it probably took me about 2 hours. Try to enlist some help because your hand is going to be really tired.
All done. These cobs went way in the back yard to feed the squirrels so they would stay away from my tomato plants.
Place all the corn in a heavy pan. Bring the corn to a simmer while stirring . Let the corn simmer for about 10 minutes. It will start to thicken and turn a brighter yellow.
This has been cooking for about 10 minutes and ready to place in bags.
Place a quart bag into a measuring cup turning down the top of the bag and fill them with the wonderful corn. Push out as much air as you can. Label and freeze. That’s it. Now more of the summer is in my freezer for the dead of winter.
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