Corn!

Forty-eight cobs of corn!

That’s a lot to eat at one sitting. Looking for ways to preserve this wonderful sweet corn for when it’s out of season? Freezing it, on and off the cob, is an easy way to save the harvest.

Corn, and most fruits and vegetables, has enzymes that destroy the nutritional value and change the flavor of the kernels in your freezer. If you plan on eating your frozen corn within two months this is not too much of a problem, but I find that unblanched corn tends to get mushy when cooked. Blanching, which is simply plunging your corn into boiling water for a bit, is an easy way to destroy the enzymes that may turn your sweet corn into starchy corn.
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Red Corn


Did you peel back your green husks and silken threads expecting golden nuggets of yellow corn, only to find ruby red kernels in their place? No, your corn has not been infested by bugs, artificially dyed, or crossed with a pomegranate (as my 12-year-old suggested). It is in fact Red Corn – just one of the thousand varieties of corn available each year.
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Southwest Corn Relish

Jeanne G shared this recipe on the Bountiful Baskets Recipes Board:

Southwest Corn Relish
Tuesday, October 11, 2005
The Oregonian
Makes 6 to 7 pints

This condiment is a delightfully corny blend of tang and heat. The jalapeno chiles are tiny islands of spicy flavor that can be avoided by folks with more sensitive palates because they are relatively large in size. The relish is great to have on hand to top a platter of nachos or other Southwest-flavored dishes, or to scatter over green salads. It’s also wonderful stirred into rice, along with a bit of cheese and a dollop of sour cream.

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