A Very Corny Post

 Reminder that I am still away on vacation and will get to your comments when I return a week from now.

One of the first tasks upon our return from vacation one was to get caught up on sweetcorn which was mostly ready for picking. For some reason, this year we have had a lot of ant damage where they have desiccated the ends of nearly every ear of corn. Fortunately, it has been such a good year for sweet corn that I just cut off the damaged ends and still have long ears of sweetcorn remaining. However, instead of husking it inside on a piece of plastic where it is comfortable, I had to husk it all on our front porch. Fortunately that particular day there was a slight breeze so it felt more like being in a convection oven instead of a regular oven.

With everything husked and de-anted, I set up my workstation inside and got to work preserving it. I just parboil the sweetcorn for three minutes in my large basket lined pot and then dump into into a sink full of cold water to stop the cooking process. Once it has cooled, I use a mandolin set onto a cookie sheet to remove the corn quickly from the cobs. The cobs go into the buckets to be taken out to the compost pile and the corn gets scraped from the cookie sheet into the big stainless bowls. From there, my kids put it into freezer bags using measuring cups and into the freezer it goes for a later date. 

I've heard that freezing the corn in it's husk and then defrost it and microwaving it is an acceptable preservation process and I was planning on trying to do some this year but with all the ants in the husks, I decided it probably wouldn't be a good idea. I'm sure the freezing process would kill the ants but who wants to pick off ants before eating your nuked corn on the cob? Maybe next year. There is still some corn out there which I hope to maybe pick tomorrow as I write this and preserve a few bags of corn on the cob, though dehusked and desilked, to add to our shrimp boils that we do from time to time.