Friday, August 20, 2010
Corn off the Cob
I stripped the corn and got off all the little hairs (I hate when those get stuck in your teeth). Then using a very sharp knife, I cut the kernals from the cob. I went back over the cob and cut any remaining parts that were edible. I did two cobs at a tiime, since it just me and DH at home. I tossed the kernals in boiling water and cooked for 2 minutes to blanche them. I used two saucepans and drained the hot water into the other saucepan, to cook the next batch. After blanching, I strained the kernals and ran cold water over the corn to stop the cooking. I vacuum sealed the kernals and put them in the freezer. By doing it in this manner I knew I was getting exactly 2 cobs of corn. I supposed I could have done it all at once, but this way, I didn't overcook the corn and sealed it immediately after the cold rinse. Did any of that make sense?