We hosted a Corn Roast at our house on Sunday evening. Once a month between May and October we host our church for a Sunday evening gathering. August has become the Corn Roast month. This month we had a bonus of breaking in our new fire pit and patio, and roasting the corn, wrapped in burlap, on the built-in grilling racks. We bought lots of drink, the church brought lots of food, we grilled a bunch of hotdogs, and somewhere in the night the teens played Hawk In The Henhouse-a favorite after-dark game around here.
Friends bought and brought the corn and burlap early on Sunday evening to get it started for when people starting showing up at 6 on Sunday night. I don’t know how many people ended up coming…I’m thinking 40-50ish,, but it’s almost impossible to count when kids go here and teens go there and adults are inside and outside and on the patio or the deck….BUT! The most important part is: there is always plenty of food, plenty of drink, plenty of play, and this month, plenty of corn!
We were gifted with whatever corn was left over at the end of the corn roast, unroasted. Which meant….drum roll….corn freezing on Monday morning!
Of all the foods to preserve while it’s in season corn ranks among the easiest. There are a few variations on freezing corn. Some like to husk, rinse and simply freeze the cobs. Others like to freeze right in the husk-just placing it right in the freezer. Some like to can it, some like to make it more of a creamed corn experience. (Is that a weird sentence?)
We like to do it by husking, blanching, cutting, and freezing. While a bit time consuming, “doing corn” is a great way to bring family and friends together. For years we “did corn” with friends. We’d spend the day and split the cost and efforts and eat hot dogs for lunch. Now we do it mainly with just the four of us, minus the hotdogs
I love driving through the country during corn season and seeing piles of corn on families porches. There’s only one explanation for it-they are getting ready to “do corn”. A family tradition beneficial in many ways.
What you’ll need:
1 large stock pot, filled with water
2 old towels
1 knife per person OR these corn cutters
Container for tossing husks in after husking
2 large bowls or roasting pans
Freezer bags OR Widemouthed Pint Sized Ball Canning Jars (the only suitable jar for freezing)
Butter. Because you’ll want to eat some as you go.
Mop, rags and cleaner-trust me.
What to do:
- Pick some awesome corn, or buy from a farmer. Our corn this year was first in the county fair. It’s SO good! Well, not OUR corn…we don’t grow corn, but the corn we ate and froze was first in the county. It’s SO good!
2. Fill your stock pot about 3/4 full with water and set to boil.
3. Gather friends near and far, or your kids, and start husking. Keep husks for the compost pile.
If there are any bad parts of the corn either snap them off, like the end of this cob, or cut them out with a knife.
4. Next, as you husk, be sure to get all the leaves off, break the stem off and get as much silk off as you can. Pile the cobs in a roasting pan to take inside.
5. Place them in a clean sink or next to your sink and scrub them under warm water to finish getting the silk off. A clean veggie brush would be great for this.
6. As you clean them set them on a clean towel on your counter. They are on deck for the boiling water bath.
If you’re Anna you’ll see if you can do this:
7. When the water is boiling place as many cobs in as you can, depending on size of cobs and size of kettle. If you have to break any in half it’s okay. the kernels will be cut off later anyway. Boil the cobs for about 5-8 minutes. The yellow will start to darken as they cook. When the cobs are a nice yellow color, they are ready to come out.
8. Using tongs, remove the corn from the boiling water and place the cobs on a clean towel (not the same one you placed the uncooked cobs on).
9. After the cobs are cool enough to touch, place them in a large bowl or roasting pan.
10. Using a knife or corn cutter cut the corn off the cobs right into your container. Be sure to get all the juice right along the cob. Sometimes it takes two cuttings to get it all.
11. Measure and bag as you go or wait until the container fills with corn. Either way…measure the amount you want in each bag and, using a funnel, pour into freezer bags. Measuring now ensures that in mid-January you know how much you’re getting for a specific recipe.
12. Eat the left over kernels.
Lastly, label, label, label! Date and amount gets written on each bag. Enjoy!
I’d love to know your favorite way to preserve corn for the winter! Leave your comments below. Blessings!