Boiled Corn for Winter
Description
A preservation recipe without unnecessary complications. 1. The recipe for preparing boiled corn for winter is quite simple. First, clean the cobs of silk and leaves. 2. Rinse it thoroughly under running water. 3. Large cobs are best cut in half so they take up less space. It is also recommended to trim about 1 centimeter from the tips, where the kernels are usually too small and the base is too tough. 4. Line the bottom of a pot with corn leaves. Arrange the cobs so that there is still about 5–6 centimeters of space at the top. 5. Cover with leaves and pour cold water over the corn. 6. Place over heat and bring to a boil. Boil young cobs for about 5–7 minutes over medium heat; well-ripened ones for 10–15 minutes. 7. Then remove from heat, drain the hot water, and rinse with cold water. 8. Place the cobs on a paper towel and blot off any remaining water. 9. Put the dry cobs in the freezer, spread out on a wide tray or plate. 10. Once the corn has partially frozen, the cobs can be transferred to a bag or plastic container. 11. Boiled corn prepared for winter at home can be stored in the freezer all year until the next season. To serve, place it in hot water without thawing and simmer for about 10 minutes. The preserve is ready for winter storage.