Country Kitchen Cooking
A neighbor has given us more cucumbers and banana peppers that we could probably ever consume, but I am always looking for ways to use them. I greatly enjoy cucumbers sliced and dipped in ranch dressing. Friends are always nice to have when you are speaking of sharing the garden abundance. Yesterday, I purchased some corn from another friend and so tonight that is what is cooking in the kitchen.
We prefer to freeze our corn for winter and I usually leave some on the cob and some off the cob and that is what I am doing at the moment. To prepare it to freeze either on or off the cob, I prefer to blanch it and then freeze it. I boil a large pan of water and place the ears in and let boil about 7 minutes. I then remove from the boiling water and place into one side of my kitchen sink filled with cold water.
Once in the cold water for approximately 5 minutes, I remove from the water and place it onto a cookie sheet to set for 10-15 minutes. Then if it is corn that is to be removed from the cob, I simply cut it off and place into freezer bags. If it is to remain on the cob, I simply place the ears into the freezer bag, date the bags and place in the freezer to enjoy for a later time or in the middle of the winter.
I recommend that anytime you are freezing corn that you blanch it first. I feel that it adds to the flavor of the corn. I am going to buy some more tomorrow because after looking at the corn, I do not feel that it is enough for us for winter.
Well, the timer is going off, so I better get back to my ears of corn. Until tomorrow- corn is cooking in the country kitchen.