Kittencalsmethodforfreezingcornonthecob Recipes
KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB
This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn
Provided by Kittencalrecipezazz
Categories Corn
Time 13m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have all you cobs of corn shucked and silks removed before starting this.
- Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
- Fill a large pot of water a little over half full.
- Add in the sugar; bring to a full boil.
- Add in as many cobs of corn that will fit into the pot without over crowding.
- Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
- Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
- Place the cobs onto a clean tea towel. to drain slightly.
- Dry the outside of each cob slightly with a clean tea towel.
- Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
- Place the foil-wrapped cobs in a large bag, then freeze.
- WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
- To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
- The corn is now ready to eat and enjoy!
KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS
Do not omit omit the 1/2 cup sugar mixed in at the end, this helps preserve the freezer corn and keeps it firm and crispy, prep time does not include shucking the corn --- also see my recipe#121897
Provided by Kittencalrecipezazz
Categories Corn
Time 8m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
- Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
- Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
- Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
- Shaking the strainer strain out as much water as possible.
- Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
- Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
- Place in freezer bags or vacum pac.
Nutrition Facts : Calories 141.8, Fat 1, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 34.4, Fiber 3.5, Sugar 9.7, Protein 4.1
COLCANNON
This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Provided by Marc Boyer
Categories Side Dish Potato Side Dish Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g
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Aug 21, 2018 - This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening …
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