Getting corn ready for winter
Here’s a tidbit of kitchen knowledge that we want to share this week. As corn season comes to an end, you may want to freeze some kernels for an autumnal chili or a winter chowder. Freezing whole cobs is an option, but it is pretty bulky. So the best way is to cut the kernels off the cob. There are lots of cool gadgets to help with this (we’ve got them!), but if you are old school and prefer to just use a knife, it works beautifully.
If you’ve ever cut the kernels off the cob, you do know that there remains one not insignificant problem: the mess. As kernels release from the cob, they have a tendency to dance away from your cutting board, showering the counter or, worse, falling on the floor.
Mary has a trick to help contain it. Put a wide bowl (or Pyrex or any other not-too-deep vessel) on the countertop. You may need a non-slip placemat or cutting board underneath to prevent the bowl from sliding willy-nilly on your work surface. In the bottom of the bowl, place a ramekin upside down. Put the cob on the ramekin and then carefully cut the kernels off the cob. All the kernels should tumble into the bowl, not all over the countertop.
Put the kernels in a freezer bag, suck out the air with a straw, label it, and place it in the freezer. There you go: summer corn is ready for you in the winter months.
Do you have a trick for cutting corn? How about getting rid of corn silk? Where do you fall in the debate about whether one should blanch the corn before freezing it? We would love to hear your hints and share more of ours. Come by the store in Hanover and talk a little corn with us; we’re always happy to share what we’ve learned and learn from what you have to teach us.
And mark your calendars for our 20th Anniversary Extravaganza on Saturday, September 30...we’ll have lots of great savings, fun demos, free treats, and good stories to share.