Peak summer season is here which means the propane is being turned on and BBQ season is in full swing! When summer arrives it calls for BBQ classics like burgers, hot dogs, lemonade and corn!
While sweet corn is known as a popular summer staple there are also other varieties of corn including flint corn and popcorn which are all used in different ways. For example, flint corn is multicolored and has a hard outer layer that is similar to flint rocks giving the corn its name. However, even though it’s a hard vegetable it’s still used in cooking to make hominy which is then used in making posole and tortillas. Another popular variety is popcorn which makes the delicious movie snack we enjoy at the theater!
When it comes to enjoying corn it’s best to enjoy the vegetables as soon as it’s purchased but there are some techniques to make your corn last longer! A common technique that’s used to preserve corn is by freezing the ears of corn whole so they can be enjoyed on the cob at a later time. Another technique that’s an alternative to freezing a whole cob is removing the kernels from the cob and drying them in a dehydrator. To learn more neat preservation techniques check out our blog and see how we made $10 worth of corn last longer by using every part of the corn.
You can find out more about our corn vendors in our Available in July blog.
Freezing Corn on the Cob
Blanch 7 minutes for small ears, 9 minutes for medium ears, and 11 minutes for large ears.
Chill immediately in ice water making sure that cobs are completely cold. If cobs are not cooled completely, they develop a “cobby” taste.
Freeze in moisture-vapor resistant bags or containers.
Partially thaw ears of corn before cooking.
Select tender, mature ears. Blanch the ears for 4 to 5 minutes in boiling water or 5 to 6 minutes in steam.
Cool ears in cold water only long enough to stop the cooking action. Drain well.
Cut the kernels from the cob to ¾ of their depth. Do not scrap.
Place in a single layer on mesh-covered dehydrator trays. The heat left in the corn from blanching will cause the drying process to start more quickly. Corn kernels become very small when dried and will fall through regular trays.
Dry at 150°F for 1 to 2 hours and then reduce temperature to 130°F. It will take 6 to 10 hours to dry.
The corn dries more quickly near the end of the drying time. Check closely at the end of the drying time to avoid scorching. Corn is sufficiently dry when it is crunchy and crisp.
Store in an airtight container or jar in a dark, cool place.
Elote or Mexican Street Corn
Corn on the cob
Sour cream or Crema Mexicana
Cotija cheese, grated
Ancho chili powder
Place corn on the grill still wrapped in the husk for 15 minutes.
Remove corn from grill and peel off husks.
Smear corn in sour cream, mayonnaise, cotija cheese, chili powder, hot sauce and lime juice.