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Method 2: Freezing Corn Kernels
If you prefer storing just the kernels, this method allows for easy use in recipes and quick cooking.
Steps:
Husk and Blanch the Corn:
Husk the corn and remove all the silks.
Blanch the cobs in boiling water for 4 minutes, then immediately cool in ice water.
Remove the Kernels:
Once the corn is cool, use a sharp knife to cut the kernels off the cob. Stand the cob upright and slice downward to remove the kernels.
Dry and Freeze:
Pat the kernels dry with a towel.
Spread the kernels in a single layer on a baking sheet and freeze for 1-2 hours. This prevents clumping.
Once frozen, transfer the kernels to freezer-safe bags or containers, label them with the date, and store them in the freezer.
Method 3: Dehydrating Corn
Dehydrating is another great method for long-term storage, especially if you want to save space and preserve corn without freezing.
Steps:
Husk and Blanch the Corn:
As with freezing, remove the husks and silks, and blanch the corn cobs in boiling water for 4 minutes. Cool them in ice water.
Remove the Kernels:
Use a sharp knife to slice the kernels off the cob.
Dehydrate:
Spread the kernels on dehydrator trays in a single layer.
Dehydrate at 125°F (52°C) for 8-12 hours or until the kernels are completely dry and hard. If using an oven, set it to the lowest temperature, and check every few hours until fully dried.
Store: Once completely dry, store the dehydrated corn in airtight containers or vacuum-sealed bags in a cool, dry place. Dehydrated corn can last up to 1 year or more if stored properly.
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