Corn, Corn, Corn

Blanch before Freezing: The best thing to do is to blanch your corn before freezing it to enjoy later. Put the husked ears into a pot of boiling water and cook for 3 minutes. Rinse under cold water or in an ice bath to stop the cooking process and the place in plastic bags. The corn will still be delicious 5 days later out of the fridge or up to a year later out of the freezer.

Penny’s recipe for corn is to bring a large pot of water to a boil. Turn off the burner and add a splash of milk or cream and a tablespoon of sugar. Stir well. Add the husked corn, cover, and let sit for at least 5 minutes. The corn will be ready to eat in 5 minutes or can be held for 20 minutes or more. As the water slowly cools, the corn stays warm without overcooking.

According to Cooks Illustrated, nuked corn is just as good as boiled corn, and much faster too. Rinse 2 to 4 unhusked, unsilked ears under cold water; microwave at 100% power, 4 to 6 minutes for 2 ears, 8 to 9 minutes for 4 ears. Let stand in microwave for 3 minutes longer.

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