This whole process took no more than a couple of hours, and was a perfect task to take care of with the cooler weather we've been experiencing. For only two dozen ears of corn you'll end up with more than 6lbs of plump kernels in your freezer, making for super delicious summer-fresh chowder, or perhaps a scrumptious shepherd's pie, this winter. That alone, I think, is worth two hours.
TIP: First, start with impeccably fresh corn--which you'll only find at farmers' markets or a well established farmstand. Be wary of those roadside set-ups where corn is sold out of boxes from the back of a truck. They're not always what they claim to be, with goods bought from out-of-state distributors and sold as "local" produce.
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| Barker's Farm corn. So sweet and tender! |
