On the cucumber sandwich post, I added my recipe. That was yesterday's post.
Friday, a dozen beautiful ears of corn came my way. YAY! Tommy sat outside and shucked them, took off the silk that sticks so tight. This will give six meals of corn, maybe more. The ears are neither long nor short, but very fat and full or kernels. I will cut the kernels from the cob and freeze in small portions. Since I gave four to Lynda, we have eight ears, so 4 meals. I suppose Lynda will have four meals for herself.
I made another bowl of slaw and thawed a small piece of a marinated pork roast, not butt. Somehow, it is different. So, pork, slaw, and corn on the cob was dinner for both of us on Friday night. I love slaw.
Since it rained about ten minutes around noon, Tommy is happy he does not have to water flowers. It seems the next week will be a chance of showers every day. Okay with him.
Tommy said he had never seen anyone cool corn and why did I. Well, I explained that was for freezing it. He was worried because I cooled it and he had to reheat it. He reiterated he had never seen anyone cool corn. So, I said it had to be cooled to freeze it. He still seemed puzzled. Well, if I had not been in pain, I would have had him fish out an ear from the boiling pot! I will explain to him the complexities of freezing corn later.
Do you ever freeze corn? If so, do you freeze the whole cob or cut the corn off to freeze? Maybe you can corn?
I have never frozen corn. I used canned when it is not in season. It is one of my favorite things from summer produce. I actually cook it on the cob in the microwave. Fast and easy.
ReplyDeleteTexas,
DeleteI use canned corn when it is not in season, too. I do cook it on the cob in a pot of water. I did cook it in the microwave a couple of time. I could tell no difference than boiled it a pot. I even put it in the oven once, just to be doing it. When I had a grill, I grilled corn. I do remember how fast the microwave was. I had forgotten about microwaving corn until you mentioned it.
I don't freeze corn. I eat it fresh, or I get canned or frozen.
ReplyDeleteI have tried microwaving corn, and I don't like it. The core gets so hot, it takes a long time to cool down, and the corn ends up starchy and overcooked.
I put 3 ears in a pot of boiling water, and cook for exactly 3 minutes. The corn stays sweet. Anything longer is overcooking, IMNSHO.
Tommy is absolutely hilarious. He can't understand cooled CORN? What happens to every single meal that has leftovers? IT GETS COOLED DOWN. Happens on the reg, dude--it's pretty much a standard thing that cooked foods cool down!
Sweet Jesus in heaven... He is truly lucky you have plenty of patience.
Sue,
DeleteHe thought I was cooling it to heat it and eat it. He thought I should have just left it hot. I did not need to cool what we were eating but did. I have decided to just eat it all, no freezing. It was funny! I was initially shocked at his quetion.
PS: When my cooked corn COOLS DOWN (gasp!) I stand it upright in a shallow bowl and cut the kernels off the cob. I'm too irritable to be gnawing on a cob like a squirrel. I want to get that delicious sweet corn in my mouth the easiest way possible! LOL!!
ReplyDeleteSue,
DeleteI put one of the little cob holders on and ear, stand it up on my plate and cut the kernels off onto my plate. If I were cutting more than one ear, I would not cut it onto my plate. My overbite makes it all but impossible to get corn off the cob with my mouth.
I used to freeze corn when we lived on the farm and had an abundance of it. I would briefly blanch it, then cool it, then slice it off and put it in pint freezer bags. Put the date on packages with Magic Marker and put in freezer on trays until frozen. Sometimes when I had leftover corn on the cob, I would freeze it, too. Using the same method except it's already blanched and cooled. My late husband would usually cut the corn from the cob. You probably know all this, but some reader may not and want to do it.
ReplyDeleteCarole,
DeleteYes, That is how I do it, too. I have seen people freeze it on the cob. They must have an empty freezer to start. A dozen ears seemed like a bushel of corn to me right now.
I freeze corn on the cob and all I do is shuck and remove the silks, then wipe it with a kitchen towel (After any corn worm removal and cleaning the surrounding area) stick it in a bag and freeze it . When I cook it later it tastes just like fresh from the garden corn.
ReplyDeleteAnne,
DeleteYou do blanch it? That keeps the nutrition intact. I was amazed that in a dozen ears of corn, it was worm and blemish-free.
I love corn on the cob but haven't been able to safely eat it in years. I will try again after I heal from my surgery.
ReplyDeleteBreenlantern,
DeleteBe sure to wait for long enough and eat just a little bit first time. Hopefully, you can eat corn.
My MIL told me it needed to cool down before freezing it (after blanching it), because it would, in her words, " go through a heat" and then would taste sour. She was right about most everything else, so I did it her away. And it always turned out right!
ReplyDeleteBluebird49,
DeleteIt needs to be cooled in a pan or bowl of ice since the cooling needs to be immediate to stop something or the other. lol She is right.