Preserving Corn the Easy Way

There's modern, FDA approved methods for preserving food and then there's old school, tried and true methods. Now, I do agree that it is best to use safe handling procedures when dealing with food,  but most of the time modern techniques are just overkill and time wasters. I do NOT have time to be doing extra work just to be doing it. This is going to be a super short and sweet post with a simple, no fuss one step guide to preserving corn on the cob.

When I first started preserving food I was totally clueless! I mean, seriously, 20 years ago my culinary skills began with spaghetti and ended with hotdogs. Fast forward, and there isn't much I can't cook or preserve, all thanks to some old timers who took the time to show me the ways of those who came before us. Preserving food used to be just what people did, especially women. Unfortunately, now days, many folks can barely prepare a decent meal (hey, no judgement from me, I used to be one of them!).

As a homesteader and a pursuer of the simple life it just comes natural to learn to cook, grow, and preserve as many different kinds of food items as possible. Corn on the cob was one of the first foods I learned to preserve. Why? Because it was so easy and in the south, it's fairly easy to grow corn. We do skin the kernels off the cob to can and freeze, but that's another lesson for another day. Today is all about having corn on the cob in the off season.

Are y'all ready for it? Well here ya go.....once the corn is shucked and silked, simply put the cobs in freezer baggies and put them in the freezer! Yep, it's that simple. You do NOT have to blanche the cobs!!! I've had folks say you must do this for a myriad of reasons and well it just isn't true. I've tried both ways and they taste the same, one just requires more work. You can also store them in vacuum seal bags if you're concerned about freezer burn; but honestly I've never had problems with the corn crystalizing.

When I'm ready to cook the frozen corn on the cob; I just throw them (frozen) in a pot of water and boil or our favorite way: in the Instant Pot. Using the Instant Pot to make corn on the cob is super simple too and makes the corn taste just as good as if it were picked fresh and eaten right away. I'll share that how-to another day, soon. But in the meantime, you can quickly and easily preserve your bounty of corn by throwing those bad boys in the freezer since it's so super easy, right?

With Love & Hope,
Jennifer