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If unable to use immediately, store sweet corn unhusked in the refrigerator and use within two days.
Save corn cobs and add them to your soup stock to add a sweet flavor.
Husk, remove silks and trim ends. Sort by size. Use large kettle for blanching. Chill in ice water for same time as blanching or corn might become mushy and develop cob flavor. Drain, cut corn from cob, package and freeze.
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