A Planning Guide to Preparing Fresh Corn
GETTING CORN OFF THE COB:
1 Cob of Corn equals approx. 1/2 cup.
A Sharp Knife is the best tool to use, and will get the job done just as good as a fancy corn tool.
For creamed corn, first score the kernels. Draw the tip of your knife down the center of each row.
Begin by shucking the corn and removing the silk. Cut off the stem end of each ear to give you a sturdy base on which to stand the ear.
For cream-style corn, use the back of a knife. When you want just the juicy pulp from the kernels, without the skins, score the kernels by drawing the tip of your knife down the center of each row. Then scrape the cob with the back of your knife instead of the blade. You'll squeeze out the pulp and juices and leave the skin behind. Just don't push so hard that the skins come off, too. The idea is to leave behind hollow skins like an empty honeycomb.
Use the back of your knife to scrape the cob from top to bottom. You'll squeeze out just the milk and pulp, leaving the skins behind.
If you want whole kernels of corn, first blanch the ears. Dip them in boiling water for a minute or two and then cool them under cold running water before you strip them. This "sets" the milk so it doesn't spurt when you scrape the kernels off the cob. Hold the ear, tip end up, on a plate or inside a shallow bowl. Cut down the ear on each cob, removing a few rows at a time. The leftover, still-juicy cobs make delicious stock, or you can scrape them clean and add their fresh-tasting juices to sauces, soups, and dressings.
To remove corn kernels intact, use a sharp chef's knife
Scrape the corn off the cob, a few rows at a time.
CORN PRESERVING
Freezing is the best method for preserving the quality of sweet corn. Although it cans fairly well, it must be processed in a pressure canner for extremely long periods of time. Corn can also be pickled into corn relish.
TO FREEZE SWEET CORN
Select only tender, freshly gathered corn in the milk stage. Husk and trim the ears, remove silks and wash in cold water.
CORN ON THE COB
Water blanch small ears (1 1/4 inches or less in diameter) 7 minutes, medium ears (1-1/2 inches in diameter or more) 9 minutes. Cool in an ice water bath for approximately the same amount of time as blanching. Cool completely to prevent a "cobby" taste. Drain and package in gallon-size zip closure freezer bags. Push excess air from the bags, seal and freeze. Leave space between each bag until frozen. Note: For detailed information on blanching procedures, see Bean.
WHOLE KERNAL CORN
Water blanch corn on the cob for 4 minutes. Cool promptly in ice water for 4 minutes. Drain and cut corn from the cob. Cut kernels from the cob about two-thirds the depth of the kernels. Package in zip closure freezer bags or rigid containers leaving 1/2 inch head space.
NUTRITIONAL INFORMATION:
Sweet corn is high in fiber, niacin, folate and some vitamin A. Folate has been found to prevent neural-tube birth defects and current research suggests that it helps to reduce the risk of heart disease and stroke. Fiber, of course, helps to keep the intestinal track running smoothly.
Nutrition Facts (Serving size: 1 ear yellow sweet corn )
Calories 83.16
Protein 2.56 grams
Carbohydrates 19.3 grams
Dietary Fiber 2.15 grams
Potassium 191.73 mg
Vitamin A 167 IU
Niacin 1.24 mg
Folate 35.73 mcg
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