Sweet corn fresh from the field seems to be only a summer time thing, like watermelon, grilling steak outside, and water balloon fights. Maybe not. Thanks to my local farm market, I got a recipe for frozen corn that this year, we are going to test. (Yes, of course, I will tell you how it turned out.) According to Howard Crum of Crum Stawberry Farm in Marion, Ohio, here is how you do it, and he says, “Tastes like it’s fresh off the cob – excellent!” (Don’t see a website for Crum Strawberry Farm, but here is the facebook page.)
Mix 1/2 cup sugar, 2 T salt and 5 cups water to 20 cups RAW (not blanched) sweet corn. Mix well, place in a quart or pint size zip lock baggies and freeze. To cook, place frozen or thawed corn in a covered dish and microwave on high for 10-15 minutes until crisp. But in the MICROWAVE??? I thought twice about that.
THEN … I see this pin on Pinterest (thanks to Lets Get Recipes) and I wondered … hmmm. She says, “Spread frozen corn (not thawed) on baking sheet, sprinkle with olive oil + salt + pepper. Broil for 5 min.” What if I cooked my frozen sweet corn that way, instead of using the microwave? Since it is going in raw, it might take a little more than five minutes, but I will let you know how it turns out. One of our goals here at Homestead Chronicles is to “test” things out and let you know whether it really works. Perhaps, this will be our first “Pin Test.” (We are going to have a whole section devoted to testing stuff we see on Pinterest. Love that site, but often skeptical.) How do you preserve your sweet corn?