Sweet Corn Season is upon us! I don’t know about you, but we’ve been enjoying sweet corn with many of our meals these last few weeks. We recently made our Corn and Black Bean Salsa (pg. 243) it didn’t last long!
The sugar in sweet corn rapidly turns into starch because of the high sugar content in corn. It’s important to refrigerate, eat or freeze corn the same day as it is picked to prevent this from happening. I make the most of our corn by freezing the extra corn.
Pick corn in the early morning.
Husk and remove silk.
Blanch 5 minutes.
Drain, immerse in ice water and cool completely.
Cut kernels from cob.
Pack into freezer bags or containers.
Seal, label and freeze.
When purchasing sweet corn, be sure to ask about herbicides, pesticides and other chemicals used. You can take great steps in protecting your family from GMO’s by asking these simple questions.
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