It’s “Corn on the Cob” Season – Capture the sweet taste of summer with this recipe and enjoy it all winter long!
When local sweet corn is in season buy lots and prepare this recipe the same day it’s picked. If you need some help husking all those ears of corn, include your friends and family and make a wonderful food memory together. It’s easy and fun.
- Select 6 fully ripened ears of sweet corn. Husk and remove the silk completely.
- Leave the stalk intact to grip while you’re cutting kernels away, starting at the thickest part of the cob cutting lengthwise. Use a sharp knife to remove all the kernels into a large mixing bowl- there will be some corn juice dripping, too.
- Dissolve 2 teaspoons of white or brown sugar or honey in 1 cup warm water in a small bowl.
- Add water to kernels and stir.
- Transfer all to a baking dish with sides (like a jelly pan) and spread the corn evenly. Bake in a preheated oven at 350F or 180C for 15-20 minutes, turning the kernels over occasionally to distribute the water evenly while baking. Cool completely.
- Fill glass jars or freezer bags in portions you’ll use for future meals and freeze.
TIP: Lay filled bags on a cookie sheet to freeze flat at first. That way they will take up less room in your deep freezer.
If you decide to boil freshly picked corn on the cob for dinner tonight, add to a pot of boiling water and cook no more than 4 minutes. Remove immediately and enjoy with butter and pepper.Tags: corn on the cob, kernel, sweet corn