Good morning from the mountains of Kentucky. It’s the time of year that most are cleaning up the remainder of the remnants left in the garden. We too, are at that point. We have scattered tomatoes, and peppers still clinging to the vines and potatoes to yet to dig. Our corn is exhausted and finally put away in the freezer for the cold days of winter. I am excited to share how we preserve our corn so we have corn year around. Grab a cup of coffee or tea and discover how we preserve our corn.

Preserving corn was a tradition handed down to me by my mom and grandmother. I remember sitting on the porch helping them shuck corn in large quantities. Memories like those are vivid in my mind and remind me of the blessings of the knowledge of working the land. I cherish the memories and the gift of rich traditions and knowledge of homesteading and farming. Our heritage helps us save money, be self-sufficient, and provides fresh homegrown food for our family year around.

Corn can be preserved on the cob or off the cob. Below is the steps for both methods.

Tools required:

• Sharp knife
• Large bowl or pan
• Large Dutch oven
• Vacuum sealer
• Vacuum seal bags

Ingredients:

• Corn
• Butter
• Sugar
• Evaporated milk

After picking the corn, find a cool pace to shuck the corn. we usually clean ours on the porch in the evening shade. We then discard our shucks into the compost bin, which in turn later becomes fertilizer for our garden. We use a damp cloth to wipe down the corn as we shuck it to help remove stray silks. We freeze anywhere from 50 to 60 ears of corn per family each year. To freeze corn on the cob, we simply vacuum seal anywhere from four to eight ears and add it to the freezer. The key is vacuuming raw dry corn. It’s amazing how fresh the corn is when thawed and prepared. It tastes almost like fresh from the stalk! Do NOT boil corn prior to freezing! Raw is the best method of preserving.

For cream style corn, the method is a bit more complicated but well worth the process! Once the corn is shucked the cutting begins. I like to used the knife picture below to cut the corn off the cob.

I hold an ear of the corn with the larger end down in a large bowl and cut down the cob to remove the corn from the cob in large sections. Be sure to get all the corn off, including the creamy bits left beneath the kernels of corn as this is what creates the creaminess in the fried corn. Once the bowl or container is full pour the cutoff corn into a large stockpot. Heat on low heat to prevent the corn from scorching. I usually use 6-8 quart cast iron Dutch ovens to prepare corn. Add one cup of organic cane sugar, one large spoon of butter of choice. I use plant butter, but any good quality butter will work. If the corn is not creamy enough, add evaporated milk or plant milk for a vegan option until desired consistency is achieved. Allow corn mixture to cook on very low heat until kernels are tender. I usually simmer my corn on low for about ten minutes stirring frequently. Remove from heat. I allow my corn to cool and place in a covered bowl in the fridge overnight. Allowing it to cool makes it easier to handle when sealing in vacuum seal bags.

After the corn has cooled over night in the refrigerator, place the corn in desired size vacuum seal bags. Allow enough room between the corn and the edge of the bag for the seal to seal without pulling the liquid from the bag. I typically use quart and gallon bags. This allows me to have a variety of sizes. Either size I choose, I leave a couple of inches free from corn and press the air out and seal the edge of the bag with the vacuum sealer. If the bag begin vacuuming, you can remove a little of the corn and wipe the bag clean and start the sealing process over. The seal prevents air from gathering in the bag while in the freezer, thus allowing it to last longer. I have used zipper quart bags and they work okay, but the corn is not as fresh tasting as it is almost impossible to keep air out of the zip style bags.

TIP: to help with storing multiple bags of corn is to place a piece of wax paper or parchment paper between the bags before placing them in the freezer to prevent them from sticking or freezing together.

We’ve kept corn frozen for a couple of years and found it to be as good on the third year as it was the first year. The key to great corn on the cob is not over boiling it. I have found that dropping the thawed ears of corn in warm water, bringing it up to a boil, and turning it off works best for me. I also thaw it sometimes and wrap a damp paper towel around an ear of corn, and microwave for one minute for a quick tasty ear of corn. I prepare the fried corn by thawing and warming it slowly in a skillet or pan.

I am sure you’ll love it either way you choose to prepare it. Corn is a staple in our home. We eat creamed, fried, boiled, grilled, and add it to soups and other delicious dishes. We enjoy eating what we have grown from seed to the table and knowing we are not putting artificial fertilizers into our body and saving money while eating our own fresh produce. God bless from the mountains of Kentucky. Feel free to like, leave a comment, or subscribe. Also, check out our podcast for more about our homestead. God bless!

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