First Time: Part 2

Okay, so now we have 24 husked ears of corn.  What's next?  To make sure this project was going to come out correct I went back to Kirsten's blog and pulled up her Grandmother's recipe.

"Then I used my Grandma Vivian's recipe:

8 c. cut corn

1 cube butter

1 1/2 t. salt

2 T. sugar

1/2 c. water

Boil 5 minutes.  Cool and freeze in Ziploc bags."

 

I also followed Kristen's suggestion of cutting the butter down to 1/4 cup.  She blanched her corn before the kernel cutting, I just used the corn uncooked as the boiling 5 minutes in the recipe seem to get us to the same end.

 

So here goes what turned into a whole morning project.

 

 

 This part was a bit more difficult than expected.  It was easy to shave off slices of corn and not get the whole kernel.  It would make a great start to making corn chowder from scratch. 

 

 

Bill couldn't resist grabbing the camera.  Notice how much corn is in the large bowl.  Remember we only started with 24 ears of corn.

 

 

The recipe called for 1/2 cup water which surprisingly is enough.  The first pot of corn I used 3/4 cup which worked but a 1/2 would have worked just as well.  As the corn boils for 5 minutes (don't forget to stir it), it makes its own moisture.

The end result was 8 bags of corn with roughly 3 cups of corn in each. It comes to $1/bag.   From here they go into the freezer for fall and winter eating.  It is very tempting to go back to Kruse Farm and bring home another 2 dozen ears!

 

Bon Appetite!