CORN-Y note to self

10 June 2008

Hands-on time: 30 minutes
Time to freezer: 2 hours

Water to cover
Fresh sweet corn

Bring water to boil in a large pot - enough to 'wet' the corn and leave room to move around but not have the kernels floating aimlessly around.

Meanwhile, shuck the corn, leaving the 'handles' on, rubbing off the corn silk with your hands under running water. In a large broad bowl, hold the corn upright in one hand, tip down. Top to bottom, slice off the the kernels in broad swaths.

Drop corn into boiling water and let return to a boil. Cook for 4 - 5 minutes, just enough to burn off the starch but not completely 'cook'. Drain well in a colander. Spread the corn evenly on a baking sheet and refrigerate for an hour or so, just enough to chill the corn and to slightly dry it. Transfer to freezer bags, squeezing out the air before sealing. If you like, you can 'double bag' (which will help prevent freezer burn) by placing smaller bags (quart-size, say) in large ones (gallon bags).

Freeze. To serve, transfer corn to a microwave-safe dish and warm for 2 - 3 minutes in the microwave.

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