If you haven’t figured out by now I love the fall and I also love food. One of the wonderful things that happens in the fall — that happens only in the fall — is corn on the cob. My family could eat it year round if there was a way to have it year round. We love it boiled and loaded with butter, salt and pepper. Or our favorite is the Mexican-style corn where you grill it in the husk, shuck it and load it up with mayo and parmesan cheese. It’s messy but delicious!
So the next best thing to corn on the cob is freezer corn since you take it right from the cob and use it whenever you want. It’s so much better than store bought corn. Before you get started, I will warn you it does take some time. Usually a whole day. It took me a couple of years to train my kids to shuck the corn properly and to get all the silk off but now they are master corn huskers and can actually do it faster than me. I made the mistake of doing freezer corn this year while they were in school and that was not smart. I was still doing it when they got home from school. A lesson learned for this mom.
There are a bunch of recipes out there on how to do freezer corn but today I will share what husband’s family has been doing for years and we continue to do in our family. I must add that I have cut the recipe in half, not the corn just the other ingredients. It seemed I had too much liquid by the time the corn was boiled. I’ve been much happier with the results and the flavor is the just the same, in my opinion. In fact, I haven’t told my husband that I’ve changed it and he hasn’t even noticed. This is my set up for shucking corn. I usually do enough corn to last 2 years but we apparently ate more last year than we normally do so I did 20 dozen this fall. I get a big tub for all the husks and a small one for the corn. I was told by the lady that I buy corn from to start at the top and pull the husk down in 2 stripes, silk and all and it will come off very easily. Continue reading