Freezing Instructions for Sweet Corn

(It's easy, fun, and a great winter treat!)
**Hint**--read this and prepare everything before beginning.

• Husk all of the corn that you are going to freeze, peeling the silk down with the husk (it is important to remove all the silk).
• Bring a large pot to a boil. Blanch the corn for only 2 minutes, 10-15 cobs at a time. (To blanch, you simply place corn into boiling water, cover, and begin to time--do not wait for water to reboil.)
• Have ice water ready in a sink (so cold, you cannot keep your hands in it). After blanching, immediately place corn into the ice water for 2 minutes to cool it down. (You will have to add ice periodically to keep the water very cold.)
• Drain the corn on a few heavy towels placed on a counter, then remove the kernels from the cob with a knife, electric knife, or de-cobber. Drain excess juice from kernels to avoid a cobby taste.
• Place in freezer bags and remove as much air as possible. Seal and freeze.

Thawing and Cooking:

• Thaw in microwave
• Then drain
• Cook for 2 minutes (depending on amount) in the microwave (don't overcook).
• Salt and butter to taste. Ahhhh!

Cooking up the Corn

**Husk corn just prior to cooking!**

Boiling:

Place peeled corn into boiling water. After the water returns to a boil, cook the corn for 3-4 minutes, depending on the number of ears. Don't overcook and don't put salt in the water!

On the grill:

Place corn on the grill, turning ears until husks are brown (approx. 30 minutes). Put all ears in a covered pot for 5 minutes to bake. The ears will stay hot in the pot and continue to roast slowly and evenly. Optional: Before grilling, soak the corn in cool water with the husks on for 30 minutes.

In the Microwave:

Leave the husks on and cut off both ends of each ear. (This makes getting the husks off later a lot easier!) Cook for 2 minutes on high.
Optional: Soak in water beforehand.

Country Corn Casserole

• 1/3 c. butter or margarine
• 3 ears fresh sweet corn, cut off the cob
• 1/2 c. chopped green, yellow, or red pepper
• 1 tsp. basil leaves
• 1/2 tsp. salt
• 1 med. ripe tomato, cut into 1/2 inch cubes
• 1 tbsp. fresh chopped parsley

In 2-qt. saucepan, melt butter. Stir in remaining ingredients except tomato and parsley. Cover; cook over medium heat, stirring occasionally, until vegetables are crisply tender (10 to 12 minutes). Remove from heat. Stir in tomato and parsley. Cover; let stand 1 minute or until tomato is heated through. Serves 4.

Great Grilled Corn On The Cob

• 4 ears of corn
• 1/4 cup (1/2 stick) butter, softened
• 2 Tbsp. grated parmesan cheese
• 1 tsp. chopped fresh parsley

PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake off excess water. Wrap each ear in foil.

GRILL 15 to 20 minutes or until corn is tender, turning occasionally. Remove from grill; unwrap corn.

MEANWHILE, mix butter, parmesan cheese, and parsley.

Spread mixture on corn.
Makes 4 servings.