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It’s August in Indiana and you know what that means- sweet corn is ready! Several of you have asked how I freeze sweet corn for later eating- well here is a NEW way I am doing it!
I think I have integrated sweet corn into my cooking in about 100 different ways in the last several years. Well, maybe not 100 but you get the idea. From polenta to ice cream, pasta to soup– this Indiana gold does not go unnoticed in this house!
If you have spent much time in Indiana then you know how prolific this cousin of grass is. Fields are bursting with ears and tassels and now it is time to enjoy it. But not all corn you see is sweet corn and chances are what you see on your Sunday drive is good old field corn. Not the same thing.
Recently, I spent the day at the home of a friend who not only provided a great lunch spread but also educated several of us in attendance on ways to preserve sweet corn for later eating. Simply put- she not only grew the corn but also picked over 28 dozen for us to cut and take home!
1 Week after planting back in the spring.
The neat part about this was that I stood in her fields the week after this corn was planted and over the course of the summer I watched it grow in anticipation of that first, juicy bite. Leah Beyer and her family shared their farm story and experiences of day to day life with more than a few people this summer both online and in person. Educating those who are not as integrated into farm life that farm size does not matter and even more about the importance of children learning responsibility and sportsmanship through raising livestock for the annual county fair.
Leah Beyer showing us which fields were GM sweet corn and which was field corn.
I learned that there is a reason that farmers choose the corn that they grow from the conditions of the soil, water table, what is growing on adjacent land, what the end user needs to crop rotation. There is a lot of thought and science that goes into these choices, I am frankly not an expert here (click HERE for real experts) and I don’t play one on TV. But I have a high level of trust in my local growers and if their families eat what they grow and raise- well, that is enough for me.
Matt Beyer explaing how the corn grows from the root system to the “filter” at the first ‘knuckle’ of the stalk
So we gathered at the Beyer home shucking corn, having great conversations and learning a new way to save corn for later eating. I had always blanched my cobs, let them cool, cut off the kernels and then bagged it for the freezer. This is easy and there is nothing wrong with that way. Leah wanted us to learn how SHE grew up preparing her corn- brining it. I was intrigued.
That’s just part of the 28 dozen we went through.
From start to finish it IS faster and I really liked the outcome better. I think cutting the kernels into a large dish (deep baker) and scooping from that same dish is key. The dish catches all of the sweet corn milk that oozes from the uncooked cobs. All the more to scoop into freezer bags!
Beautiful
The process is simple- shuck, cut, scoop, bag, pour in brine and freeze. Then simply heat as you would any frozen corn. Using it in a recipe? Then thaw, drain and use. Easy. Best part- I think it is perfectly seasoned and needs nothing. Maybe some butter ???? But that’s up to you!
Completely shuck and desilk first- A great job for kids.
Use a sharp knife to take each kernel off in strips. It’s easier that way. Do not cut to the core as you will get all of the tough bits.
Once you have the kernels cut….
Start bagging! We scooped 2 cups into each freezer bag.
After filling with the brine, remove all air and seal well. Now they are ready to freeze!
Want to see the recipe? Click HERE to see how Leah makes it on her site at BeyerBeware.net
I would like to thank Indiana Family of Farmers for inviting me to learn more about the corn industry this year.
