There are many ways to do corn. Some cook the corn in the husks, others that cut the corn off raw, then cook it. But I'll just share the method we've used through the years. Too bad I didn't take many pictures. Guess we were all too busy working!
The obvious first step is to get corn - whether it is from your garden or purchased.
Next we husk and silk the corn. Usually we remove the silk with our fingers or a vegetable brush. This year, for the first, we borrowed a silking machine from a friend. I have no idea how it worked but as fast as you could feed an ear in one end, it would spit the silked ear out the other side. It sure saved a great deal of time and would be a great purchase for several families to go together on since it would usually only be used one day a year.
Next we cook the corn, also called blanching. You don't want to cook it as long as for eating the corn. We bring a large pot of water to a boil, put in as many ears as possible, shut the lid, wait until the water comes to a rolling boil again, then remove the corn.
We cool the corn as quickly as possible. We used large tubs with a garden hose outside since we had a large amount but a kitchen sink works well for a small amount. The water needs changed frequently to keep it cold. If you have a good supply of ice, you could cool it even faster.
Cutting is next. A sharp knife is a necessity, as it is no fun to be "sawing" at the kernels.
As quickly as possible, we like to get the cut corn in bags or freezer boxes and get it into the freezer. I usually spread it out in the freezer until it is frozen then stack it neatly together.
Frozen corn will keep in the freezer for at least a year. I usually try to have one year's corn used up before I get the fresh corn but somehow I have a bunch of 2008 corn that was lost in the bottom of the freezer. And it still tastes great!
Hope that is clear. Any other questions?
Linked at Tuesday Garden Party
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