A sweet summertime tradition is enjoying a freshly picked ear of corn. And, thanks to freezing techniques, corn can be enjoyed year-round.
Roberta Cosentino, manager of healthy food access programs at the Chester County Food Bank, recently shared information about preparing corn on the cob.
First, she explained, cooks who choose to prepare the corn by boiling it should drop the corn into boiling water for seven to 10 minutes. "I would bring the water to a boil first. Otherwise, the corn would cook for too long," she said. "The bigger the kernels and/or the older the corn, the longer you should cook it. I generally find if it sticks to your teeth, it's probably overcooked."
Cosentino said that she prefers grilling corn on the cob. "This is my favorite method for cooking corn," she stated. "I peel the outer leaves, but keep the inner leaves on, and grill the corn until the husk has charred. Hopefully, some of the kernels char as well. In a pinch, I'll also do this under the broiler."
When selecting corn to buy, shoppers should choose larger ears with fully mature kernels whether the corn is white, yellow or bicolor. "As with most varieties of produce, (the choice between the three varieties) is about personal preference, memories and where and when it was picked," Cosentino noted.
When asked if it is true that each corn "hair" represents one kernel of corn, Cosentino replied, "Corn hair or 'silk' has the potential to be a kernel of corn if it's pollinated."
Corn can be frozen for future use by cooking ears in boiling water, cutting the kernels off each cob and then placing the kernels into freezer bags while removing as much air as possible from the bags.
To make cutting off the kernels easier, local home cook Cheryl Panik Kerr recommends using a Bundt pan. "Stand (the corn cob) up in the hole in the center of the Bundt pan. As you cut the kernels off, they will fall into the pan and make your cleanup easier," she noted.
According to home cook Patt Collmann, corn on the cob should be boiled for about five to six minutes before freezing. "Put (the boiled corn) into ice water, then cut it off the cob using a Bundt pan," she explained. "Lay (the corn) on flat cookie sheets and flash freeze. Then put (the corn) in baggies back into the freezer."
Home cook Marcia Stoner said after blanching and ice cooling the corn on the cob, it can be used to make regular corn or creamed corn. "When you slice (the corn) off the cob, you can do either corn kernels or creamed corn," she explained. "For corn kernels, cut near the cob to get the whole kernel. For older ears, (make) creamed corn by cutting the top off the kernels. Then turn the knife over and scrape down the cob with the back of knife to squeeze all the corn out, leaving most of the kernel shell behind. Both are delicious but have different texture for different recipes."
Collmann said she has been freezing corn for 40 years. "It has always been my kids' favorite any time of year," she said. "Take whatever you need (out of the freezer), put it into bowl, microwave until hot and serve. It's like eating off a cob."
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