Corn is so good to have around, it’s a shame it’s only in season once a year. Now we’re mostly eating it plain or with a little butter and salt, but in the winter I rely on it as a side dish. My kids love it, it’s quick to fix, and when paired with black beans it makes a complete protein.

For all these reasons, I purchased so many bags of frozen Cascadian Farm corn last winter, I should’ve bought stock. But this winter will be different. In between birthday parties and school picnics, I carved out two hours last weekend and went through a case of sweet corn, cooking it as though we were going to eat it, then slicing it off the cob, letting it cool completely, and freezing it in dinner-sized portions in double Ziplocs. Not exactly a sexy way to spend a weekend, but we’ll be glad in the end. And so will you, if you can still get your hands on some local, organic corn!