Freezing Instructions:
After husking the corn, cut it off the cob*. Be sure to scrape the cob to get the milk. Put the corn in a large pan and add a small amount of water.. For every 4 quarts of corn, use 1 cup of water. Bring to a boil and continue to boil it for 3 minutes. Remove from heat and immerse the pan in cold water. Cool to room temperature. Then place the corn in freezer bags or containers; freeze.
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To cook frozen corn, warm it either in a microwave or on the stove.
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Butter or margarine and salt may be added to the corn before feezing or during preparation. Use 1/2 cup butter or margarine and 2 teaspoons salt for every 4 quarts of corn. Differences in maeasurement may vary taste.
*Helpful tip: To cut corn off the cob, use an electric knife, such as the one to carve a turkey. This is faster and believe it or not, a lot cleaner.
After husking the corn, cut it off the cob*. Be sure to scrape the cob to get the milk. Put the corn in a large pan and add a small amount of water.. For every 4 quarts of corn, use 1 cup of water. Bring to a boil and continue to boil it for 3 minutes. Remove from heat and immerse the pan in cold water. Cool to room temperature. Then place the corn in freezer bags or containers; freeze.
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To cook frozen corn, warm it either in a microwave or on the stove.
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Butter or margarine and salt may be added to the corn before feezing or during preparation. Use 1/2 cup butter or margarine and 2 teaspoons salt for every 4 quarts of corn. Differences in maeasurement may vary taste.
*Helpful tip: To cut corn off the cob, use an electric knife, such as the one to carve a turkey. This is faster and believe it or not, a lot cleaner.
Roasted Corn in the Husk:
Start with freshly picked sweet corn. Peel back the husk but don't remove it off the ear; take off the silk. Pull the husks back up to completely cover the ear and secure the tip with a piece of string or a spare strand of husk. Soak the ears of corn in ice water for 20 to 30 minutes while you prepare the coals. Grill the corn over hot coals for about 20 minutes, turning occasionally. You can check for doneness by piercing a kernel. The husks will be charred.
Start with freshly picked sweet corn. Peel back the husk but don't remove it off the ear; take off the silk. Pull the husks back up to completely cover the ear and secure the tip with a piece of string or a spare strand of husk. Soak the ears of corn in ice water for 20 to 30 minutes while you prepare the coals. Grill the corn over hot coals for about 20 minutes, turning occasionally. You can check for doneness by piercing a kernel. The husks will be charred.
Corn cooked in the Microwave:
Place desired amount of husked sweet corn in a plastic food storage bag. Fold the open end of the bag under but do not seal it. Cook in microwave under HIGH for 2 to 3 minutes for every ear being cooked.
Place desired amount of husked sweet corn in a plastic food storage bag. Fold the open end of the bag under but do not seal it. Cook in microwave under HIGH for 2 to 3 minutes for every ear being cooked.
UNCOOKED CORN WILL STAY FRESH IN THE REFRIGERATOR FOR UP TO TEN DAYS IF KEPT IN THE HUSK OR A PLASTIC BAG
