Today I have for you not only a simple way to preserve fresh sweet corn, but- in my opinion- the ONLY way to do so. If you’ve never had REAL sweet corn straight from the farm (I’m not talking grocery store here), you are sorely missing out. It’s amazing. Like sweet sunshine on a cob.
Delicious.
My husband grew up in southwest Minnesota whereas I grew up here in the woods, and it wasn’t until we lived in his part of the state a few years back that I’d truly experienced real, fresh corn. Nothing else compares- I won’t even touch the stuff in the store. Not even the whole foods co-op. Just NOT the same.
We usually try to make it down there for a visit in August when the corn is ready. My husband’s mom lives on a farm with her boyfriend who grows a large patch of sweet corn and I used to get hundreds of ears each summer and preserve them. But unfortunately, we made our trip a little early this summer and missed out. And since I have just a few bags left from last year, I broke down and bought some today from a southern Minnesota vendor visiting our town. Normally, I do not like to purchase anything that I preserve. Kinda defeats the whole purpose. But the idea of going through the holidays without my favorite side dish just didn’t seem right. So I sprung for it- and the guy was great and gave me an awesome deal- and even threw in some extras. So in the end, with butter and half & half included, I spent about a total of $20.00 and even have leftovers for supper. Not bad- and I will be quite happy with this decision come Thanksgiving.
Now, before we get started, I just wanted to say that I call this a “cream” styled corn- but please don’t mistake it for the snot-like mixture that comes in the can. NOT the texture you will be getting. It’s simply because I use half & half, so it is a “cream”-type mixture. Just so we’re clear ;).
What you will need:
-35 ears of corn (approx. 18 cups kernels)
-1 pound of butter (4 sticks)
-1 pint of half & half
-roasting pan (turkey size) and something to cut the kernels off of the cob (I use a Pampered Chef one that is made for this purpose, but a long blade knife and cutting board works too)
Directions:
Cut the kernels from the cobs into your roasting pan. With 35 ears of corn, you should have about 18 cups of kernels, depending on the size of the ears.
Cut up the butter and spread the pieces out over the top. Pour on the half & half.
Bake (covered) in the oven at 350 for 1 hour, making sure to stir every 15 minutes. You may want to taste test it to make sure it’s done. If it is not, you can turn up the heat to 400 and check every 15 minutes.
Measure 2 cups per quart freezer bag. Flatten and place on cookie sheet; place in freezer until frozen and then store in freezer as you would like. Makes approx. 8 quart bags.
