Young Corn for Winter
Description
Homemade preserves keep for a long time. A classic recipe for young corn for winter is canning. I suggest freezing corn so you can later use it as a snack or add it to soups and salads. Jars keep for up to a year in a cool place.
Instructions
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Step 1
1. First, you need to do one interesting thing: place the ears in their husks on a rack and put them in a cold oven for 20–25 minutes. If the corn is already late-season, it may take about 35 minutes. The temperature should be around 190–200°C. In a preheated oven, keep the corn for 7–10 minutes less.
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Step 2
2. While the corn is still hot, remove the husks. This can be done fairly quickly—here’s how. Cut off about 2 centimeters at the base so you take all the leaves with it.
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Step 3
3. Now grip the leaves firmly on the other side and shake the cob off sharply.
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Step 4
4. The leaves, along with the silks, come off the cob quite easily.
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Step 5
5. The recipe for preparing young corn for winter can then be done in two ways. One is freezing whole cobs. To do this, they need to be cooled and placed in the freezer on a wide plate, for example. Once partially frozen, the corn can be packed more compactly—in a bag or container, for example. The second option is preserving the kernels. In this case, the corn will take up much less space. To separate the kernels from the cob, carefully cut them off with a sharp knife at the base.
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Step 6
6. Clean all the cobs of kernels in this way. If desired, the cobs can also be used—for broth, for example.
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Step 7
7. Young corn for winter prepared at home is ready for the final step—freezing. The kernels can be placed in small plastic containers, but freezer bags are the most convenient option. This way the kernels can be stored compactly and airtight.