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What can I do with large quantities of fresh corn?
The sales on corn are starting and I'd like to take advantage of them by making a few shelf or freezer-stable corn dishes. What should I do? Pickle it? Cream it? I have a magic bullet food processor and lots of jars and tupperware.
How can I avoid reminding you that you COULD use it to make some dandy whiskey?????
That is a great problem to have! I would only do what you suggested: freeze it. I do make a great corn casserole but I have never tried freezing it.
I have never done this but I think you could make corn relish? I used to freeze corn right from the field. all you have to do is cut it off, make sure you scrape the cobs so the juices come out, then cook it for a while. I am not sure but I know it does not take long to do it. After you cook it for a bit, you need to get it cool, then put it in the freezer bags. As far as corn relish, I am sure there are recipes and this would be good on top of pinto or great northern beans, any other variety too. You probably are going to have a real job on your hands. good luck!!
Diane: I like your answer. Reminds me that, once mangoes are in-season, here in Florida, I will be making 'way more chutney than preserves or jelly this year..... Everybody loves the chutney and, meanwhile, I still have some of last year's jelly..
Get the jars out and can it. Once done it costs nothing in electricity to sit on a shelf until needed.
Corn chowder, fried corn, pickled corn relish, Succotash, corn fritters, etc. The list goes on and on. Hmmm...now I'm hungry!
I would take the corn off of the husk and freeze them in freezer bags.. That way you can make what you want later using the frozen kernels.
Personally, I would freeze it. This has always worked for me!
I would freeze the corn in large bags of six with the husks on it, especially if you have a deep freeze. Or you can slice the corn off the husks and freeze that way to save room and use for soup or cooking later.
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