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Tags: sweet corn, freezing corn, beans and corn, how to freeze corn
Categories : In Summer
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!
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Tags: corn and tomatoes, corn pie, leftover corn, sweet corn
Categories : In Summer, Recipes, Uncategorized
Once I tried a recipe for sweet corn with a cumin-lime rub. The rub was fragrant and delicious and I would’ve liked it on pork. But why would anyone put that strong of a flavor on sweet corn? I’ve tried a few such recipes over the years, but all have disappointed. It’s not that I don’t like sweet corn. It’s that I like it too much.
When local sweet corn is in, I savor it plain. No butter. No salt. Then I saw a recipe for Tomato and Corn Pie in the August issue of Gourmet. It caught my eye because I’d received 20 ears of corn in my farm share and had already eaten more than my share. I skimmed the recipe, waiting for the step where the corn’s delicate flavor would be overwhelmed by one ingredient or another. Instead, I saw a recipe that pairs the corn with the summertime flavors of tomatoes and basil, resulting in a delicious filling under a tender biscuit crust.
Before you make it, read the recipe carefully. I didn’t and almost missed the step about pureeing the corn in a food processor. I was tempted to skip the step for time’s sake, but I’m glad I didn’t. When you puree the corn, you release some of its milk, resulting in a creamier dish. Now when I have leftover ears of corn, I’ll use it as the foundation for a lovely main course. Kind of like having my cake and eating it, too.