We’re coming to the end of sweet corn season which means two things. Number one, unless I have corn I personally froze in the freezer, I’m likely not to have corn again until next summer. And two, corn you find in the next few days will likely be the sweetest we’ve tasted all season. So the other day, after a quick trip to the market for greens, I decided I would take my solo time while the hubby is on tour and freeze up some corn.
It couldn’t be easier peeps. Husk the corn. Scrape kernels onto a large baking sheet. Place scraped cobs in metal bowl. Place baking sheet and metal bowl in freezer for approximately 6 hours, occasionally scraping the corn on the baking sheet so it doesn’t stick. Remove, place in freezer bag, label, freeze. You can also grill the corn first, but I find it doesn’t freeze as well. Place cobs in a separate freezer bag to be used for soups and stocks.
This could be your last Saturday Farmer’s Market opportunity for the sweet yellow stuff, so get yourself out and pick some up. You’ll be happy when winter comes and you need need a little corn stock for any number of fabulous dishes to come, or you’re begging for a taste of something sweet and summery in your chili.