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Ingredients
- Corn-on-the-cob
- Small Ears H2O:7/ Steam:11 min
- Medium Ears H2O:9 min/ Steam:14 min
- Large Ears H2O:11 min/Steam:17 min
- Whole Kernel or Cream Style (note: the ears are blanched before cutting corn from cob) H2O:4 min/ Steam:6 min
Preparation
Step 1
1.) Get Pots Ready, 1 for boiling, 1 for shocking with ice water
2.) Husk the corn, use paper towel to wrap and then twist to remove silk
3.) Blanch the corn; water can be used multiple times, just add more hot water to cover
4.) Cool with ice H20, for 1.5 times longer than blanched.
5.) For Full Ears, freeze for an hour
6.) For Kernel or Cream, cut corn from ear
- Whole Kernel Corn – Cut kernels from cob about 2/3 the depth of the kernels. I hold the ear by the small end, and slide the knife down the ear. see the next photo.
- Cream Style Corn – Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel.
7.) Insert into bag and freeze